I’m really making myself a hypocrite by saying I’m not a baker and then giving you two dessert recipes in a row. Oh well, I think you’ll forgive me once you try these! My biggest struggle with this recipe was what to call it. They have the texture of a fudgy brownie, but don’t have any chocolate. It’s a lot thinner than a brownie or blondie, but it’s not really a bread either. What I do know is that they taste like fall and the frosting adds a nice creamy/salty touch to the sweetness of the blondie. You can also make these into mini muffins which are great to share at your Halloween party or make a batch for me for my birthday!
Frosted Pumpkin “Blondies”
For the blondies
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup maple syrup
- 1 tbsp molasses
- 1 tsp vanilla extract
- 2 tbsp ground flaxseed (buy whole flax seeds and grind them at home)
- 4 tbsp water
- 3 tbsp brown rice flour
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/4 tsp baking soda
- 1/4 tsp salt
For the frosting
- 1 can full fat coconut milk, refrigerated (do NOT shake the can, just put it in the fridge)
- 1 tbsp maple syrup
- 2 tsp molasses
- 1 tsp cinnamon
- 1/4-1/2 tsp salt
1. Preheat oven to 350. Mix 2 tbsp flaxseed and 4 tbsp water in a little bowl and place in the fridge while you assemble the rest of the ingredients.
2. In a medium bowl, combine all the dry ingredients and whisk together. In a separate bowl, mix the pumpkin, maple syrup, molasses, and vanilla extract.
3. Add the dry to the wet and mix well. Once everything is combined, add in the flaxseed mixture and mix well. Pour the batter into a greased 9×9 pan or mini muffin tin and place in the oven. Bake for 25-30 minutes. Remove and let cool on a rack for at least 5 minutes.
4. While the blondie is baking make your frosting. Take your can of coconut milk and open it from the BOTTOM and scoop out only the solid parts. Add the rest of the frosting ingredients to the coconut cream and either with an immersion or hand blender, blend all the ingredients until smooth and fluffy. It will be a little runny, but just place the frosting in the fridge for 10 to 15 minutes to firm up.
5. Once the blondies are completely cool spread a decent amount of frosting on top. Cut into slices and enjoy!
Keep the leftovers, if there are any, in the refrigerator. I really like the combination of the salty/sweet frosting and the spicy fall-like flavor of the blondie. It’s a great treat for your Halloween party or even for Thanksgiving. I hope you have a spooktacular Halloween and an excellent weekend. Now I’m going to go enjoy these pumpkin blondies and my birthday!