If you search for pumpkin brownie recipes, you’re likely to find a brownie to which someone added 1/2 cup of pumpkin and called it a day (a good day, mind you, because I like that version of brownies just fine). But, let’s be honest, we can add pumpkin to brownies all day long and the chocolate will take control every time. What I wanted was pumpkin flavor.That meant blondies. And that is how these Gluten Free Pumpkin Blondies with Pumpkin Fudge Topping came to be.
If you love pumpkin, well, you’d probably better plan on doubling the recipe and making these in a 9×13-inch pan. And if you’re the sharing type (and I know you are, Honey Bunch), well, don’t mess around – double, double it’s no trouble! 😉
These babies are good. And when you pour on the Pumpkin Fudge Topping, well, good gets better! (Unless you don’t eat chocolate, in which case you’d better leave off the topping. Either way, you’re going to end up with that happy tummy feeling, promise!) You can serve these a little warm, or at room temp, and let the topping drape over the squares like in the picture. OR you can chill the blondies and the topping (separately, of course), then, spread the topping on – it becomes thick like frosting when chilled. I would show you a picture of that, but that was breakfast one morning and it was far too early to think about a photo. Trust me, though, it was delish!
Gluten Free Pumpkin Blondies with Pumpkin Fudge Topping
Author: Gluten Free Gigi
Recipe type: dessert, bar
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
- 1/3 cup coconut oil, melted
- 1/2 cup light brown sugar (or coconut sugar)
- 1 teaspoon pure vanilla extract
- 2 eggs, lightly beaten
- 1/2 cup pumpkin puree (not pie filling)
- 3/4 cup Gigi’s Everyday Gluten-Free Flour Blend (Gum-Free) or your favorite gluten-free all-purpose flour blend without added gums
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Pumpkin Fudge Topping
- 1/3 cup pumpkin puree
- 3 Tablespoons coconut oil, melted
- 2 Tablespoons baking cocoa
- 1/2 teaspoon pure vanilla extract
- Pinch of salt
- 1 cup confectioners’ sugar (make your own if you prefer avoiding cornstarch in store-bought brands)
- Preheat oven to 350F.
- Grease an 8-inch square baking dish.
- In a mixing bowl, combine oil, sugar, vanilla; stir until sugar begins to dissolve a bit.
- Add eggs; stir to incorporate (This is probably the most important part of brownie or blondie making – make sure you stir the eggs in completely; a wooden spoon works just fine – as long as it is free from gluten cross-contamination. Read more about utensil safety and gluten here.)
- Add pumpkin; stir.
- In a separate bowl, whisk flour, soda and salt, then add to pumpkin mixture, stirring until no dry ingredients remain visible.
- Spoon batter into prepared baking dish.
- Bake 15 minutes, then test for doneness. The top will turn a light golden color, the blondies will rise slightly in the center and will appear dry on top – be sure not to over-bake. If the blondies are not done at 15 minutes, give them an additional 2 minutes, then check again. (Do not over-bake, seriously, they’ll be dry if you do.)
- Remove from oven and allow blondies to cool to room temperature before topping.While they cool, prepare the Pumpkin Fudge Topping:
- In a mixing bowl, stir (or whisk) all ingredients together until completely smooth. (Tip: make sure the pumpkin puree is at room temperature before combining it with the melted coconut oil to prevent your coconut oil from going solid on you – that happens if you add coconut oil to cold ingredients.)
- Set topping aside until ready to use. For thick, frosting-consistency topping, refrigerate 30-45 minutes before using.
- Remember, the temperature of your blondies can affect the topping (if blondies are too warm, topping will melt a bit and be thinner.)
- Refrigerate leftovers (ha!).