Pecan Pumpkin Spiced Blondies

Tis' the season for all things squash and spice! Pecan pumpkin spiced blondies are the perfect little treat to nourish yourself during this season without going too heavy on the sugar. This is so simple to make and can be adapted easily. You can make it more or less spiced, and sweet or not so sweet if the pumpkin is already super sweet. This recipe bakes a small batch of 6, but feel free to double or triple it.


2 cups of oat flour

1/2 cup coconut sugar or 1/3 unrefined caster sugar

1/2 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp cloves

1/2 tsp baking powder

1/2 tsp baking soda

1/8 tsp salt

1/2 cup pumpkin puree

3 tbsp coconut oil

1 tsp vanilla extract

Pecan for topping


1 tbsp coconut oil

1 tsp maple syrup or agave

1/2 tsp cinnamon


  1. You can buy pumpkin purée or make it by steaming or roasting a small pumpkin (80-100g), and then when its soft pureeing it in a food processor.

  2. Preheat over to 180ºC and line a 9x6 baking tray with parchment paper. Mix together the oat flour, sugar, nutmeg, cloves, baking soda, baking powder, cinnamon and salt.

  3. Then add the melted coconut oil and the pumpkin purée, mixing it into a smooth batter, pour into the baking tray and smooth down to the very edges. Then top with some whole pecan nuts.

  4. Bake in the oven on 180ºC for 30 mins.

  5. Make the glaze by mixing the melted coconut oil, maple syrup/agave and cinnamon.

  6. Once the blondie is cooked through, cool on a wire rack for 20-30 mins before brushing with the glaze.

  7. Slice into 6 pieces.

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