From the moment I found out that there was such things as pumpkin flour out there, I began dreaming up all of the different things I could possibly make with it. Cookies, cakes, soups, pies, pasta sauce, dressing, truffles, snack bites, smoothies…I could keep going!
Will and Laura over at Live Glean were kind enough to send me a sample of their pumpkin, beet and sweet potato flours to start playing around in the kitchen with (thanks again!). To be honest, I haven’t given too much thought to the others because I’ve been pleasantly preoccupied testing pumpkin recipes that use pumpkin flour! So far, I’ve made these pumpkin breakfast balls which were perfect as a little pre-workout bite or after dinner when you just need something.
Confession: I hate brownies. Besides maybe a pumpkin swirl brownie recipe, you will never see one on this sight. I’m really more of a cookie person, ya know? So naturally blondies are my solution when I want more of a square bar-type treat. Enter pumpkin flour blondie! This recipe highlights the flavor of the flour and packs a one-two pumpkin punch with the added pumpkin puree….can you say fiber?!
You can easily make this recipe paleo by omitting the oats, and swapping brown sugar for coconut sugar. The beauty of this flour too is that it’s completely gluten free, and made with 100% pumpkin–that’s it! A lot of you asked about the nutritional profile when you first saw it on my page, so I’ve added it here for you to see.
I’m truly so “pumped” about this recipe! I’d love for you to try it and let me know what you think! Oh and want to know a secret? If you mix the first four ingredients plus the vanilla extract together you will get PUMPKIN COOKIE DOUGH. Completely safe to eat, and so delicious I almost did not want to continue the whole baking process…almost! I topped some off the baked blondies with Simple Mills vanilla frosting and some with a drizzle of pumpkin spice peanut butter and a sprinkle of hemp seeds. Notice: one drizzle in the shape of a pumpkin 🙂 That’s some good stuff right there!
This month I’ve also teamed up with Live Glean for a very special giveaway! One lucky winner will receive a prize pack of their pumpkin, sweet potato, and beet flour! You can enter by signing up here! Also be sure to like my photo on Instagram, and for a bonus entry, comment what you would make with the pumpkin flour! The giveaway runs until February 1st.
- ½ cup almond butter
- 3 tbsp. maple syrup
- ¼ cup + 2 tbsp. living glean pumpkin flour
- ⅔ cup pumpkin puree
- ¼ cup brown sugar
- 2 tbsp. gluten-free oats
- ½ tsp. vanilla
- 2 tsp. pumpkin pie spice
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- Preheat oven to 325 and coat a square baking pan with coconut oil or parchment paper to prevent batter from sticking.
- In a microwave safe bowl, combine almond butter and maple syrup. Microwave for approximately 1 min (stop and mix after 30 seconds).
- Add pumpkin, brown sugar, vanilla, and pumpkin pie spice until combined.
- Stir in pumpkin flour, oats, baking soda, baking powder, and salt until smooth and well combined.
- Scoop into baking pan and spread and smooth out until batter is evenly distributed.
- Bake for 50 minutes, remove and let cool from oven before cutting into squares!
Lastly, I can’t tell you about this flour without mentioning that for each pound of product purchased, Live Glean donates a pound of product to people across the globe who need help fighting poverty, hunger and malnutrition. Which means your purchase of any of their flours gives you the opportunity to change someones life through proper nourishment. Wow, talk about the power of pumpkin.
Pin these pumpkin blondies!