Peanut Butter Pumpkin Blondies

This weekend I finally found canned pumpkin for the first time in forever …. well, what seems like forever. Every time I have gone grocery shopping in the past month, I’ve looked for pumpkin but alas, the great pumpkin shortage of 2020. Is someone out there snatching up all of the canned pumpkin the second the shelves are restocked?! Seems like the only plausible explanation.

Okay, maybe it’s not that dramatic, but I have seriously been scavenging for pumpkin for the last four weeks, and it has been completely sold out! So, when I finally found a half stocked shelf this weekend, obviously I bought three cans and immediately started to bake with them the minute I got home.

I’ve said this before, but pumpkin isn’t the Fall hero for me. I love cinnamon apples and sweet potato as well, which feel equally as seasonal to me. But when you’re on the hunt for pumpkin for weeks on end, an obsession starts to form….

And thus, the seasonal peanut butter pumpkin blondies were born. Chocolatey, moist, peanut buttery, and debatably most important of all — that beloved hint of pumpkin. 😉

Peanut Butter Pumpkin Blondies

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Recipe by Lindsey Goldschmidt Difficulty: Easy

Servings

1

servings

Ingredients

• Wet Ingredients

• 2 Eggs

• 1/4 cup Pumpkin Puree

• 1/4 cup runny Peanut Butter

• 2/3 cup Coconut Sugar

• 2 Tbsp Coconut Oil, melted & cooled

• 1/2 tsp Vanilla Extract

• Dry Ingredients

• 1/2 cup All Purpose Flour

• 1/2 tsp Cinnamon

• 1/4 tsp Salt

• 1/4 tsp Baking Soda

• Chocolate Chips or Chunks

Directions

• Preheat oven to 350 degrees Fahrenheit and line an 8×8 baking pan with parchment paper.
• In a large mixing bowl, combine all wet ingredients and mix well until fully combined.
• To the bowl with the wet ingredients, add in all dry ingredients except the chocolate chips, and again, mix together.
• Once batter is mixed together, add in desired amount of chocolate chips or chunks, and transfer batter into the 8×8 pan.
• Bake the blondies for 20 minutes and then remove from oven to cool.
• Enjoy! Store in an airtight container for 3-4 days. 🙂

If you made this recipe, I’d love to see it! Let me know in the comments and tag me on IG at @simply_unbeetable 🙂