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13
Oct
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Gluten Free Pumpkin Blondies |
As you know, I love to experiment with gluten free baking for my friend Vanessa. Tomorrow, she’s coming over with some other girlfriends and we’re having fondue. For our chocolate course, we chose a Mexican chocolate fondue, spiked with coffee, cinnamon, and chili. I thought about the things I like to dip in fondue, aside from fruit: brownies, chunks of pound cake, cookies, pretzels, grahame crackers – unfortunately, none of these things are suitable for someone on a gluten free diet. Knowing that Vanessa is just as much a pumpkin head as me, and how well pumpkin compliments chocolate, I thought, why not a pumpkin blondie of sorts? Something denser and less cakey than a typical pumpkin cookie or bar, and not as crumbly as pumpkin bread. Something moist that would hold together and carry a rich, spiced chocolate coating. The pumpkin blondies I came up with fit the bill. They light yet a little fudgey, with a distinct pumpkin flavor that is not too rich. As an added bonus, they’re healthier than a normal blondie, since pumpkin replaces about half the butter in a typical recipes. For this purpose, I wanted to keep them somewhat simple, since our fondue is going to have so much flavor going on, but you could easily spice them up with additional seasoning, chocolate chips or nuts. I cut the the blondies into bite-size pieces, perfect for stabbing with a fork and dunking. I can’t wait for my friends to try them!
Gluten Free Pumpkin Blondies
4 tbsp butter, melted
1 cup brown sugar
1 egg
1/2 cup pumpkin puree
1/2 tsp vanilla extract
1/4 tsp salt
1 cup gluten-free AP flour, such as Bob’s Red Mill
Preheat oven to 350F and coat an 8×8″ baking dish with nonstick cooking spray. Beat together butter and sugar over medium speed until well blended, then beat in egg until creamy. Add pumpkin and vanilla and continue mixing until fully blended. Add salt and cinnamon, and mix in flour gradually, until combined. Batter will be somewhat thick. Spread into prepared pan and bake for about 27 minutes, until toothpick inserted in center comes out clean.
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
bakingblonde — October 13, 2007 @ 5:09 pm
They look Great!! Blondies are my all time fave non chocolate recipe to make and eat. So super versitile. I also add chopped apples, walnuts and cinnamon for another Fallish type dessert. Serve it with cinnamon icecream! I love your fondu idea with pumpkin ones! You rock. Congrats on becoming a “Mrs.”!
bakingblonde — October 13, 2007 @ 5:10 pm
They look Great!! Blondies are my all time fave non chocolate recipe to make and eat. So super versitile. I also add chopped apples, walnuts and cinnamon for another Fallish type dessert. Serve it with cinnamon icecream! I love your fondu idea with pumpkin ones! You rock. Congrats on becoming a “Mrs.”!
Kevin — October 13, 2007 @ 8:54 pm
Pumpkin blondies sound good. I am just getting into pumpkin. I used one last week and I got another for for this week.
VeggieGirl — October 13, 2007 @ 11:50 pm
that’s so wonderful that you created these blondies, with your friend in mind – I do hope she likes them! I love the pumpkin flavor – so festive for this time of year :0)
Carrie — October 14, 2007 @ 12:04 am
You really are the Pumpkin Queen! 🙂
Carrie — March 28, 2011 @ 8:55 pm
You really are the Pumpkin Queen! 🙂
Carrie — March 28, 2011 @ 8:55 pm
You really are the Pumpkin Queen! 🙂
Kevin — March 28, 2011 @ 8:55 pm
Pumpkin blondies sound good. I am just getting into pumpkin. I used one last week and I got another for for this week.
VeggieGirl — March 28, 2011 @ 8:55 pm
that's so wonderful that you created these blondies, with your friend in mind – I do hope she likes them! I love the pumpkin flavor – so festive for this time of year :0)
bakingblonde — March 28, 2011 @ 8:55 pm
They look Great!! Blondies are my all time fave non chocolate recipe to make and eat. So super versitile. I also add chopped apples, walnuts and cinnamon for another Fallish type dessert. Serve it with cinnamon icecream! I love your fondu idea with pumpkin ones! You rock. Congrats on becoming a "Mrs."!
bakingblonde — March 28, 2011 @ 8:55 pm
They look Great!! Blondies are my all time fave non chocolate recipe to make and eat. So super versitile. I also add chopped apples, walnuts and cinnamon for another Fallish type dessert. Serve it with cinnamon icecream! I love your fondu idea with pumpkin ones! You rock. Congrats on becoming a "Mrs."!
Carrie — March 29, 2011 @ 2:05 am
You really are the Pumpkin Queen! 🙂
Kevin — March 29, 2011 @ 2:05 am
Pumpkin blondies sound good. I am just getting into pumpkin. I used one last week and I got another for for this week.
bakingblonde — March 29, 2011 @ 2:05 am
They look Great!! Blondies are my all time fave non chocolate recipe to make and eat. So super versitile. I also add chopped apples, walnuts and cinnamon for another Fallish type dessert. Serve it with cinnamon icecream! I love your fondu idea with pumpkin ones! You rock. Congrats on becoming a "Mrs."!
bakingblonde — April 5, 2011 @ 1:18 am
They look Great!! Blondies are my all time fave non chocolate recipe to make and eat. So super versitile. I also add chopped apples, walnuts and cinnamon for another Fallish type dessert. Serve it with cinnamon icecream! I love your fondu idea with pumpkin ones! You rock. Congrats on becoming a "Mrs."!
Carrie — April 5, 2011 @ 1:18 am
You really are the Pumpkin Queen! 🙂
Kristy Quinones — October 22, 2013 @ 12:59 pm
I just made these with bobs red mill, I actually put it in the vitamix on low- i don’tknow what happened but the smell was so awful i almost threw it out and pprobably should’ve, the batter tasted horrendous as well 🙁 what did i do wrong? :/ its cooking but im scared to open that oven and see what i find. Last time i checked, it still looked like batter!!!!!!
Cara — October 22, 2013 @ 2:37 pm
Hi Kristy, if you used all the right ingredients, I doubt you did anything wrong. I have heard (but not experienced myself) that old flour can go rancid; I imagine the taste/smell would be more noticeable when there are beany flours in the mix (such as with Bob’s.) That’s really the only thing I can think of. I hope they baked up for you. Blondies are meant to be a bit moist.