Chewy Pumpkin Blondies

A Few Words…

I have a huge sweet tooth and I’m always trying out new recipes that are a little healthier without sacrificing the taste. This square is sweet, rich and delicious and the taste was not compromised at all with the decrease of oil and sugar. Pumpkin purée is a great substitute when baking and can replace half the oil in recipes, as in this one.

Last year, in the span of one week, I made this recipe 3 times! Twice to bring to friends when we were invited for dinner and once at a private cooking class I gave. They were a huge hit each time! Don’t be fooled by the healthy addition of the pumpkin puree – my husband Charles and son Mark loved them, even when I confessed that it was made with love and a ‘special’ ingredient! I seriously had to hide the leftovers from Charles!

Pumpkin purée  is sold in cans, or you can make it fresh and you can freeze the remaining in 1/2 cup portions to use for another time. When pumpkin season is over, I used canned and freeze what I don’t use.

But trust me, after one bite of these delicious squares, you may want to make more sure that you have pumpkin on hand to make these squares more often – especially during the holidays

Chewy Pumpkin Blondies

Print This Recipe Print This Recipe
Yields 24-36 pieces (depending on how big you cut the squares!)

  • 1 1/2 cups whole wheat flour (I used 1 cup whole wheat and 1/2 cup spelt, you can also use a combination of white flour and whole wheat!)
  • 1/4 cup rolled oats (I used small oat flakes)
  • 1/2 cup brown sugar
  • 1/4 tsp. salt
  • 1 tsp. baking powder
  • 1/2 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. nutmeg, 1/4 tsp. allspice
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup butterscotch chips
  • 1/2 cup vegetable oil
  • 1/2 cup canned or fresh puréed pumpkin (not pie filling!)
  • 2 1/2 tsp. vanilla extract
  • 1/4 cup maple syrup


Preheat the oven to 325°F and set the rack in the middle of the oven. Line the bottom of a rectangular pan with parchment paper and set aside. I used an aluminum 9x11 pan (the small lasagna size that Costco sells).

In a large mixing bowl, using a fork, mix together the flour, rolled oats, brown sugar, salt, baking powder, spices and both the semi sweet chocolate and butterscotch chips. In a separate smaller bowl, whisk together the oil, pumpkin puree, vanilla extract and maple syrup, until smooth. Pour the wet ingredients into the dry, and mix well, just until the flour disappears. Spoon the batter into the prepared pan and using your fingertips, smooth until the dough is evenly distributed and meets the edges.

Bake for 25 minutes on the middle rack. Touch the middle of the squares - it will be soft to the touch and will still look under cooked when you take them out. Let cool and then refrigerate for at least 30 minutes before cutting them into squares.