A few weeks ago, I re-made our pumpkin bundt cake recipe that we re-made following our low sugar pumpkin bars. I know confusing.
And yes I am just now getting around to sharing this new recipe. Sorry about that.
That is one thing Michelle and I are bad at…we get all these recipe ideas in our heads. We make a few of them. Take pictures, edit them. Then the cycle happens again, where we make more recipes from more ideas, take more pictures, etc. Then we go back and realize it has been weeks since we made that recipe and have not shared it yet. Silly us.
I think you all will enjoy today’s recipe, I know Gary and I did!
Gluten free vegan chocolate chip pumpkin blondie squares!
I also had a lot of fun with this photo shoot and recipe. I am slowly getting a vision for each recipe, though sometimes I do not have a lot of time so the photo shoot is fast and simple.
One thing about remaking old recipes is that it allows for me (and Michelle) to be creative.
Creative in the since that I get to try to make the recipe with a new flavor, new technique, new shape and/or new ingredient. Not only does working-out/fitness related topics make both of us super excited, but recipe development is another HUGE part of our life. We adore it.
Even the failures.
Now, generally speaking, blondies are the identical cousin of a brownie.
The primary ingredients of blondies (brown sugar/molasses and butter), according to foodtimeline.org. Looking at our recipe, you will see no brown sugar, but you could easily make that substitution if you so desire. I adore coconut sugar and the level of flavor it provides my baked goods, plus my body likes it, so I tend to use it more than brown sugar. But use whatever you feel comfortable with. Also we used coconut oil as our butter, you could use butter (I would recommend Kerry gold butter) to make a delicious buttery blondie too.
I am being a rebel here and still calling this recipe – blondie squares. I feel they get still fit in the blondie category regardless.
As these blondie squares turned out to be slightly more dense than our pumpkin bars.
I baked these chocolate chip pumpkin blondies squares in a pan similar to this one as I could not find the one I have, guess they don’t make it anymore.
Great thing about using a pan like this, is that each square has the nice edges and already in cute individual sizes. No worries though if you do not have that exact pan, you could make it in regular 8 or 9inch pan or even try cupcake/muffin pan. A 8×8 pan or something similar would be great for more thick-like blondie square.
These pumpkin squares are moist, soft, and sweet from the chocolate chips , perfect combo!
Told you – we love our chocolate and pumpkin together!
Like I mentioned these pumpkin chip blondie squares are a combination of inspiration from our pumpkin bundt cakes and pumpkin squares . I kept the recipe pretty much similar with just a few minor changes. I feel the pumpkin puree and coconut oil really helped keep them moist .
I admit sometimes when re-making a recipe I get a little nervous. Worried about did I make the right changes? Should I have done that? Is it still going to come out? Will it be better than first recipe? Yes I like to talk to myself while baking. A habit I can’t seem to break. haha
Luckily, I adore how this newer recipe came out!
So soft, dense, and chewy with each bite! And the chocolate chips are a perfect addition to the recipe. Though the lucuma cashew frosting is still a winner in my mind for a topping.
In terms of texture, you have the extra moistness, which I am assuming from the pumpkin puree, coconut oil and amaranth flour. Michelle and I have noticed that amaranth flour tends to provide a more dense product. Mix in the chocolate chips that just melt in your mouth. These blondies are addictive. I still used cinnamon and nutmeg, but added in allspice for a little more depth of flavor and spice. I am thinking though cardamom would be nice too –> I love that spice, so it might just be me that would like that.
Purelytwins twins recipe: Chocolate chip pumpkin blondie squares (gluten free, vegan, dairy free, nut free)
makes 12 individual blondie squares
12 cup individual brownie/muffin pan like this one
bakes about 20 minutes
Ingredients:
- 2/3 cup amaranth flour (3oz)
- 1/3 cup arrowroot starch (1 1/4oz)
- 3/4 teaspoon baking soda
- 2 tablespoons flax meal (1/2oz)
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice (or could do cardamom)
- 1/3 cup coconut sugar (2 1/4oz)
- 1 cup pumpkin puree (8oz)
- 1/4 cup coconut oil (2oz)
- 4 tablespoons water
- about 1/4 -1/3 cup chocolate chips
Directions:
Pre-heat oven to 325 degrees.
Place all dry ingredients into a bowl , whisk the ingredients.
Next you will add in your wet ingredients (pumpkin puree, coconut oil, water). Stir all ingredients together in bowl.
Stir till all combined.
Batter will be a little thick. Grab your pan and scoop your batter into each hole. Or into your 8 inch pan.
I lightly oiled my pan with coconut oil.
Bake for about 20 minutes or till toothpick comes out clean
Notes:
- You can use 1 cup of any gluten free flour blend.
- You can use brown rice or sorghum flour for the amaranth. Any tapioca or cornstarch for the arrowroot starch.
- You can use brown sugar instead of coconut sugar to give it more a blondie feel, but we love coconut sugar so we use that.
- The 2 tbsp of flax meal help provide chewy texture and helps keep the bars holding together along with the starch.
- If you make in another pan, you may have to adjust baking time.
Hope you enjoy these soft-tender-chocolatey-pumpkiny extra moist treat!
Lightly sweet, perfectly spiced pumpkin blondies with pieces of chocolate chips. What is not to love?
Twins Question: Are you a blondie or brownie fan? Do you like pumpkin blondies?
till next time,
xoxo
Lori
I am generally more of a brownie fan but I was thinking of trying my hand at a pumpkin white chocolate chip blondie recipe for thanksgiving. Your recipe looks wonderful – thanks for giving me some inspiration!
Kristi @ lifesprinkles recently posted..My Dining Companion
we are usually brownie people too, but enjoyed this pumpkin squares
What are you guys doing to me??? I made the pumpkin fudge (again) last night and this morning I find the perfect recipe for the second half of my opened can of pumpkin. I’m officially blaming you guys when I put on my “winter weight.”
Caity @ Moi Contre La Vie recently posted..Victoria’s Secret Fashion Show 2012 – Angels Off Duty
awe haha same here Caity we blame ourselves and our love of baking
hugs
Me too, as I am a glutton for pumpkin! Love it!! (though people think I am nuts haha)
haha
Thank you for all the gluten free AND vegan recipes! Often my sister and I only find one and have to change the recipe to make it both. This one is next on our list to try!
your welcome Hallie
hugs
Hello Twins,
This looks amazing, will make it for my hubby as I can’t have grains at the moment. Any chance in the future of making this in a Protein grainless recipe? Thank you for all the delicious recipes….you both are inspiring
London thanks! and yes we will work on that style of recipe!! thanks!
These look awesome! I guess I know what I’m making for dessert tonight!
Brittany @ Delights and Delectables recently posted..When I’m Weak, I’m Strong
These look beautiful and delish!
I’m definitely more into blondies than brownies on most days, but there are exceptions!
Lisa recently posted..Caprese Bruschetta (again) and PB Cups (again)
thanks Lisa, oh yes always exceptions
I love blondies and brownies! These look fabulous! Would make a great after dinner Thanksgiving treat!
kim@hungryhealthygirl recently posted..A book review: The Time Traveler’s Wife
thanks Kim!!
I have the same problem with developing recipes and taking pictures to them not post them and really kind of forget about them. It’s sickness…or a sign of being too busy.
These look so good! I’m a blondie fan for sure and I seriously love pumpkin!
Sarena (The Non-Dairy Queen) recently posted..Artichoke Falafel Stuffed Peppers and Mushrooms
haha definitely a sickness mixed with too busy
we love our pumpkin too! yay
This look amazing! I’ve never cooked with amaranth flour for gluten free baking but I’m curious to try it! I’m not picky brownie or blondie I would love!
Danielle @ Clean Food Creative Fitness recently posted..Breakfast For Dinner!!!
These look amazing!! I just found your blog and will definitely be following you guys! Love it!
Lauren @SizzleEats recently posted..To You Snacks!
welcome Lauren and thanks!!!
These look absolutely delicious!!! Love that each square has its own edges. Very cool pan that you baked them in.
Heather @ Fit Mama Real Food recently posted..5 months post baby body update
I am the ultimate blondie fan
This recipe sounds great! So I can replace the amaranth flour and the arrowroot starch with 1 cup of gluten free flour blend?
Ashley yes that should work in the recipe.
Yummm I did similar gf pumpkin blondies last month. Seeing yours is a reminder to make them again. Just can’t get enough pumpkin! Think its a toss up between blondies and brownies. I’ll take one of each
Heather @ Sweetly Raw recently posted..Hannah’s Visit and Carob Mousse
Heather you must be our third twin! as we seem to all have same likings and ideas
and oh yes never enough pumpkin we love it!
Yay! Would be happy to be your third twin
Heather @ Sweetly Raw recently posted..Raw Pumpkin Pie
[...] Purely Twins~ Chocolate Chip Pumpkin Blondie Squares [...]
[...] Chocolate Chip Pumpkin Blondies from Purely Twins [...]
[...] when I made pumpkin chocolate chip blondie squares it occurred to me that recipe was almost similar to those bars from our past. When Michelle [...]