pumpkin blondie
{with caramel honey sauce}
This sweet little treat has the texture of a blondie (aka a brownie without cocoa) but I like to think of it as a pumpkin-ie!
I love all the flavors of this bar, not the least of which is the caramel honey sauce on top. I am a huge fan of pumpkin things & this Pumpkin Blondie is no exception. If you can’t get enough of Pumpkin desserts, try these Salted Caramel Pumpkin Cookies too!
pumpkin blondie
{with caramel honey sauce}
INGREDIENTS
for the pumpkin bar:
1 cup almond flour
3/4 cup almond butter
3/4 cup pumpkin puree
1/2 cup maple sugar
1/2 cup dark chocolate chips
1/4 cup + 2 tablespoons coconut flour
2 eggs
1 tablespoon vanilla
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
for the caramel sauce:
1/2 cup honey
1/4 cup butter or ghee
DIRECTIONS
preheat the oven to 350.
in the bowl of a stand mixer, combine the almond butter, pumpkin puree, eggs & vanilla.
in another medium size bowl, stir together the flours, maple sugar, pumpkin pie spice, baking powder, baking soda & the salt.
add the dry ingredients to the mixing bowl & combine well, scraping the sides as necessary. once combined, gently stir in the chocolate chips.
lightly spray a glass 9x9 baking dish & pour the batter into it. Wet your hands & gently press the dough to the edges of the baking dish & smooth out the top.
bake 22-25 minutes. once done, cool for 30 minutes before adding the caramel sauce.
to make the caramel honey sauce:
place the honey & the butter into a small saucepan over medium-low heat. bring it to a low simmer (very slight boil). stir constantly for 3 minutes. remove from heat & let sit 10 minutes while the honey caramel sauce thickens.
pour the caramel sauce over the top of the pumpkin chocolate chip bar. you can serve immediately & enjoy warm or refrigerate for up to 5 days & eat it cold!