I DID IT GUYS! I created the most perfect pumpkin blondies. The first attempt came out more cake like (totally fine.. just not the vibe) and I do plan to post them just not as a blondie.
Theseee on the other hand…
AMAZING. DELICIOUS. OUT OF THIS WORLD.
I am honestly proud of them so much! I also plan to make a little twist with them next time as well.
So if you’re looking for something easy to make, one bowl, gluten free, the perfect texture, pumpkiny warm, cozy, and delicious.. this is for you.
Enjoy!
The Most Perfect Fall Pumpkin Blondies, Gluten Free!
If you're looking for something gluten free, the perfect texture, pumpkiny warm, cozy, and delicious.. this is for you.
Equipment
- 1 Food Scale Highly recommended for the cassava flour and tapioca flour measurements as not all cassavas are created equal
Ingredients
- 70 grams cassava flour I use Anthony's brand
- 22 grams tapioca flour
- ½ cup light brown sugar
- 1 tbsp cinnamon
- ½ tsp baking powder
- ¼ tsp salt
- 1/2 cup pumpkin puree
- 2 tbsp pumpkin puree
- ⅓ cup melted butter unsalted
- 1 large egg
- 1 splash vanilla extract
- ½ cup chocolate chips
Instructions
- preheat oven to 325℉ and prep an 8×8 glass baking dish with parchment paper
- In a bowl gently mix together all dry ingredients until well combined.
- Add in wet ingredients and gently mix until well combined. Batter will be a bit thicker
- Fold in chocolate chips if using them
- Pour into prepped baking dish and bake for 23-25 minutes
- Keep an eye on them! You want these to be under baked. Knife will come out clean. They finish baking in the pan as they cool off. This will give you the soft, fudgy, chewy inside texture. Cut and store when cooled in an air tight container.
