I’ll be honest, Thanksgiving has been my least favorite food holiday, especially since I went gluten free several years ago. I never liked pumpkin pie or the Greek Rice Pudding my grandma made each year.  Turkey and stuffing was eh okay.  So, when I was emailed by local company Eco-Foil to create a recipe using their 100% recycled pans, I happily agreed. I like to be challenged in the kitchen.  I received a box of their holiday pans and thought the festive pans are a great way to add a little color to any holiday feast or party you attend. I can’t wait to make something for Christmas, we are big fans of snowmen and snowflakes in our house hold.  While trying to be creative in thinking something that everyone will like this Thanksgiving, I was thinking I haven’t had a blondie in quite a few years. But adding pumpkin to it, would even be better. This gooey Pumpkin Pecan Chocolate Chunk Blondie treat is a nice change from the traditional pumpkin pie and a winner for the kids who like me, are not fans of the adult-like desserts.

 

Pumpkin Pecan Chocolate Chunk Blondies

Dry Ingredients:

1 ¾  cups of gluten free flower (I used King Arthur)

2 tsp of baking powder

1 tsp of baking soda

¼ tsp guar gum

Wet Ingredients: 

½ c of pumpkin puree (I made my own homemade pumpkin puree, fresh is best if you have a few minutes to make your own)

¼ cup of Grade B Maple Syrup

½  cup coconut oil

½  cup unsalted butter (Ideally grass-fed butter)

¾ cup coconut palm sugar

1 egg at room temp

1 tsp of vanilla

½ tsp of almond extract

 

1 tsp of cinnamon

½ tsp of orange zest

¼ tsp of nutmeg and allspice

1/8 tsp of clove

1/8 tsp of ginger

OR 1 tsp of pumpkin spice

 

Coconut Maple Glaze

2 Tablepsoon of coconut milk

¼ cup of coconut manna

1 T of coconut oil

3 Tbl of Maple Syrup

 

Topping

¾ cup plus 2 Tablespoons of raw pecan halves

¾ cup plus 2 Tablespoons of Enjoy Life Chocolate Chunks

 

Preheat oven at 350 degrees.

1. Mix dry ingredients and set aside
2. Melt coconut and butter together, place in a separate bowl
3. Add to the melted oil and butter; pumpkin puree, maple syrup, coconut palm sugar, egg, spices, vanilla and almond extract and blend until liquid
4. Add dry ingredients to wet ingredients and blend until smooth
5. Mix in pecans and chocolate chunks
6. Sprinkle the 2T of crushed pecans and chocolate chunks on top
7. Sprinkle 1 Tablespoon of coconut palm sugar on top
8. Bake in the oven for 40-min

 

Coconut Maple Glaze

In a sauce pan melt coconut mana, coconut oil together, add maple syrup and coconut milk whisking briskly. Drizzle over Pumpkin Pecan Chocolate Chunk Blondies while still warm.