Alcuni degli Blondies alla zucca are an easy, healthier version of a classic blondies with less sugar, using an unrefined sweetener and only 5 wholesome ingredients.
I love making healthier blondies, like my Blondies al limone e mirtilli, Blondies di ceci, o Blondies vegani, but when it’s the stagione della zucca, I just have to make blondies with pumpkin! Pumpkin adds a delicate texture to the blondie and bath the house in pumpkin pie smells.
Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!
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Blondies alla zucca
Ingredienti
- 1 bicchiere Purè di zucca - (nota 1)
- ½ bicchiere Burro di arachidi - (nota 2)
- ½ bicchiere Sciroppo d'acero - (nota 3)
- 1 bicchiere Farina XNUMX - (nota 4)
- ½ cucchiaino da tè Lievito in polvere - for a fluffier less chewy texture (note 5)
Opzionale
- 1 cucchiaio Spezie per torta di zucca
- 1 cucchiaino da tè Estratto di vaniglia
- ⅓ bicchiere Gocce Di Cioccolato Fondente
Istruzioni
- Preheat the oven to 350 °F (180 °C). Line an 8-inch x 8-inch pan with parchment paper. Slightly oil it and set it aside.
- In a large mixing bowl, add pumpkin puree, fresh peanut butter, maple syrup, and all-purpose flour. For a less chewy, dense blondie, add the baking powder now. For pumpkin flavors, add the pumpkin pie spices.
- Stir until the batter is smooth, stir in vanilla extract and chocolate chips if used, stir to incorporate.
- Spread the batter in an even layer in the pan and bake in the center rack of the preheated oven for 25-28 minutes at 350 °F (180 °C) until a toothpick inserted in the center of the blondies comes out clean.
- Let the blondies cool down on a cooling rack for 20 minutes before slicing.
Note
Alimentazione
Ingredienti e sostituzioni
You only need 5 base ingredients to make these blondies. Here’s how to pick them.
- Purè di zucca – Use 100% pure pumpkin puree, not pumpkin pie filling. Homemade puree works well too, but ensure it’s not too watery.
- Burro di arachidi – I use fresh, runny peanut butter for the best consistency. Almond butter or sunflower seed butter are great alternatives for different flavors or nut-free options.
- Sciroppo d'acero – Pure maple syrup provides the best flavor, but other liquid sweeteners like agave syrup or coconut nectar can be used. For a lower sugar version, try a sugar-free maple-flavored syrup.
- Farina XNUMX – Regular all-purpose flour works best. For a gluten-free version, use my guida alla conversione senza glutine.
- Spezie per torta di zucca – This is optional but adds great flavors. Use a store-bought pumpkin spice mix or make your own with cinnamon, nutmeg, ginger, and cloves.
- Lievito in polvere – It is optional, it makes the blondies less chewy and dense.
How to Make Pumpkin Blondies
Find below pictures of the key steps to make this recipe.
Pour all the blondie ingredients in a mixing bowl.
Stir them until it’s well combined and add the chocolate chips.
Gently incorporate the chocolate chips into the batter without over-mixing.
Pour the batter in a square pan lined with parchment paper.
Flatten the top of the pumpkin blondies and bake them for 25-28 minutes at 350 °F (180 °C).
Let them cool down for a few minutes before slicing.
I consigli di Carine per la pasticceria
All you need to make these blondies is in the recipe card further down, but I’ve included below a few extra tips and tricks.
- Ingredient Temperature – Ensure all ingredients are at room temperature for better mixing and even baking.
- Tecnica di miscelazione – Mix the ingredients just until combined to avoid overmixing, which can lead to tough blondies.
- Preparazione della padella – Line the pan with oiled parchment paper for easy removal and clean cutting.
- Diffusione uniforme – Use a spatula to spread the batter evenly in the pan for consistent baking.
- Tempo di cottura – Keep a close eye on the blondies towards the end of baking. They’re done when a toothpick inserted in the center comes out with a few moist crumbs.
- Raffreddamento – Allow the blondies to cool completely in the pan before cutting for cleaner slices.
- Variazione della trama – For chewier blondies, omit the baking powder. For cake-like blondies, include it.
More Plant-Based Blondie Recipes
If you like blondies made with plant-based ingredients, you’ll love these other recipe:
I made these for my daughter and she loved them!
Thank you for your great vegan recipes.
Sono felicissima di sentirlo!
I love blondies, never thought of making some with pumpkin, it was a hit
Funziona perfettamente!
So yummy, my kids loved them