Cinderella’s Pumpkin Blondies

Cinderella travelled in a pumpkin-turned-carriage to the prince’s ball. This versatile vegetable ensures that these gluten-free blondies are moist and have a warm colour
Cinderella’s Pumpkin Blondies
ITP images
Cinderella’s Pumpkin Blondies
July 22, 2019
Preparation Time 15 minutes
Cooking Time 30-35 minutes
Serves Makes 9
PHOTO BY Katelyn Allegra
RECIPE BY Katelyn Allegra
FOOD STYLING BY Katelyn Allegra & Cassandra Upton


85g salted butter, room temperature
125g pecan nuts, chopped
230g pumpkin purée
80g coconut sugar
2 tbsp flaxseed meal
100g almonds, ground
2 tsp vanilla extract
1 tsp spinneysFOOD Salt
1/2 tsp baking powder
3 large eggs, room temperature
100g white chocolate, roughly chopped


  • 1

    Preheat the oven to 180°C (160°C fan-assisted), gas mark 4. Line a 20cm x 20cm baking pan with a sheet of baking paper, leaving an overhang on either side. Generously butter the tin or spray with cooking spray

  • 2

    Place a non-stick pan over a medium heat and melt the butter slightly before adding the pecan nuts. Sauté the nuts in the butter, swirling now and then, until the butter browns and the nuts are toasted. Strain the mixture, keeping the butter and nuts aside

  • 3

    In a medium-sized bowl, combine the pumpkin purée, coconut sugar, flaxseed meal, almonds, vanilla, salt and baking powder with the hot, browned butter and whisk until smooth

  • 4

    Add the eggs one at a time, whisking well between each addition

  • 5

    Stir two-thirds of the pecan nuts and chocolate into the mix and pour into the prepared baking pan. Top with the remaining nuts

  • 6

    Bake for about 30-35 minutes. Allow to cool for 10 minutes in the pan before removing

  • 7

    Remove from the pan and cut into evenly sized squares

  • 8

    The brownies can be kept for 3-4 days in an airtight container or stored in the freezer for up to 2 weeks


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