Paleo Pumpkin Spice Blondies with Maple Butter

It’s finally fall and I’m making everything pumpkin! Funny since I never liked pumpkin pie growing up, nor have I ever really been a fan of pumpkin in general. That’s all changed and I’ve been getting creative with some truly delicious results! I’m pretty sure I should’ve grown a pumpkin patch… or bought stock in pumpkins or something, because I’ve been using pumpkin puree in everything!

We absolutely love blondies and make them any time we have a need for a special treat… (if you haven’t tried my original maple butter blondies recipe, go check it out here!) so it only makes sense that I would remake them with a pumpkin twist for the fall season! Find the recipe below.

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Pumpkin Spice Blondies with Maple Butter

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Servings: 16 servings

Author: Jaclyn Harwell

Ingredients

• 2 cups  walnuts
• 1/2 cup  pumpkin puree
• 1/2 cup  maple syrup
• 2 eggs
• 1 T.  maple sugar  optional, but delightful!
• 1/4 cup  pecans
• 1 T.  vanilla
• 1 t  cinnamon
• 1/2 t  pumpkin spice
• 1/2 t.  baking soda
• dash salt

Instructions

• 1. Preheat oven to 325°.
• 2. Grease 9 X 13 casserole dish with fat of choice (I like to use palm shortening.)
• 3. Using a high-powered blender like a Vitamix , blend pumpkin, maple syrup, vanilla and eggs.
• 4. Add walnuts, baking soda and salt (and optional maple syrup) and blend once more until smooth and creamy. Use a tamper tool if need be; the batter becomes rather thick.
• 5. Pour batter into the prepared dish, using a spatula to scrape out the blender and smooth the top of the blondies.
• 6. Top with pecans and pop in the oven for 20-25 minutes: shorter if you like extra fudgy blondies and longer if you like them a little more well done.
• 7. Top with a drizzle of maple butter.