Out of all the desserts out there, I would have to say that blondies would be one of my favorites! I think it has to do with them being the ‘vanilla’ version of brownies, which is also another favorite. I love that blondies are a more dense and decadent ‘cake’ that almost always involve white chocolate in them.
These 'One Pot' Skinny Pumpkin Blondies are no different, except that they have the flavors of Fall in them. Including pumpkin and plenty of cinnamon goodness, and a few other warm spices!
I lightened these blondies up by substituting out some of the brown sugar for a brown sugar and stevia blend. I also used a light butter, which is something I love to do when baking almost anything.
The end result was a delicious bite of blondie that no one will ever guess is made a little better-for-you. In fact, they may disappear far more quickly than you ever thought possible. These would make a great addition to any Halloween or Thanksgiving dessert spread.
I like to serve mine warm with a little bit of vanilla ice cream and maybe another small sprinkle of ground cinnamon or even pumpkin pie spice!
If you happen to not be able to find the cinnamon chips, feel free to replace them with another chocolate chip of your choice; more white chocolate chips, some dark chocolate chips, or maybe even some butterscotch chips.
TheSkinnyFork.com Perfectly pumpkin flavored blondies that are whipped up all in one pot and baked to a warm and delicious Fall inspired treat! Prep Time: 10 Minutes • Cook Time: 35 Minutes
Servings: 18 • Serving Size: 1 Slice • Calories: 265 • Fat: 8 g • Saturated Fat: 5 g • Carb: 51 g • Fiber: 4 g • Protein: 4 g • Sugar: 22 g • Sodium: 149 mg
• 2 C. Light Brown Sugar
• 1/2 C. Brown Sugar/Stevia Blend
• 3/4 C. Light Butter
• 1/2 C. Pumpkin Puree
• 2 Whole Large Eggs, Room Temperature
• 2 Tsp. Vanilla Extract
• 3 1/3 C. All-Purpose Flour
• 1 1/2 Tsp. Ground Cinnamon
• 1 Tsp. Baking Powder
• 1 Tsp. Sea Salt
• 1/2 Tsp. Ground Nutmeg
• 3/4 C. White Chocolate Chips
• 3/4 C. Cinnamon Chips
Directions:
Preheat the oven to 350 degrees F. and line a 13x9” baking dish with parchment paper. Give the dish a light coat of non-stick baking spray and set aside.
Heat a large pot over medium heat with the 2 C. brown sugar, 1/2 C. brown sugar blend, 3/4 C. light butter and 1/2 C. pumpkin puree.
Stir constantly until melted into a thick dark brown mixture.
Remove the pot from the heat and whisk in the 2 eggs and 2 Tsp. vanilla until well blended.
Do NOT do this while the mixture is TOO hot or your eggs will ‘scramble’.
Stir in the 3 1/3 C. flour, 1 1/2 Tsp. cinnamon, 1 Tsp. baking powder, 1 Tsp. salt, and 1/2 Tsp. ground nutmeg.
Finally, when the mixture is cool enough, stir in the 3/4 C. white chocolate chips and 3/4 C. cinnamon chips.
Pour the mixture into the prepared dish and bake for 35-45 minutes or until an inserted toothpick comes out clean and the top is starting to ‘crack’.
Cool and slice into 18 pieces to serve right away or keep covered in an airtight container.
Step-by-Step Photos:
Nutritional Claims: Low Potassium • Kidney Friendly • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free •Lupine Free • Mollusk Free • Alcohol Free
