Nothing smells better than baking from scratch in the kitchen to enlist picky eaters!  We added pumpkin, a seasonal favorite and nutrition powerhouse, to this blondie mix and got double thumbs up!  This recipe is a great grab-and-go snack that provides an excellent source of beta carotene to boost the immune system, a good source of dietary fiber, and the mighty mineral iron.  This is a seasonal home-run!


1 ½ cups flour, all-purpose, gluten free (or other pantry flour)
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon, ground
½ teaspoon allspice, ground
½ teaspoon, sea salt
½ cup rice milk, enriched, plain (or lowfat milk, almond or soy milks)
¾ cup brown sugar
¼ cup canola oil
1 cup 100% pumpkin puree
½ teaspoon vanilla extract
¼ cup semi sweet chocolate chip morsels


  1. Preheat oven to 350°F. Grease or use parchment paper in a 9 x 9 inch square baking pan.
  2. In large bowl, combine flour, baking powder, baking soda, spices and sea salt; stir to mix.
  3. In a separate large bowl, combine milk, brown sugar, oil, pumpkin puree and vanilla extract.
  4. Gradually add wet mixture into dry mixture and stir until just combined.
  5. Gently fold chocolate chips into batter.
  6. Transfer batter to baking pan and bake for approximately 20 minutes or until a knife inserted into the center comes out clean.
  7. Allow blondies to cool completely then slice into 12 bites and transfer to serving dish.

Makes 12 servings (1 blondie per serving).

Nutrition Facts per serving: 180 calories; 7g fat (1g sat fat, 2g mono, 5g poly, 0g trans fats); 0mg cholesterol; 31g carbohydrate (3g fiber, 18g sugar); 2g protein; 140mg sodium; 50% Daily Value (DV) vitamin A; 8% DV calcium; 10% DV iron.

– Stacey Antine, MS, RDN, author, Appetite for Life, founder, HealthBarn USA, director, HealthBarn Foundation, and recognized as top 10 dietitians nationally by Today’s Dietitian magazine for her work with HealthBarn USA.

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