PUMPKIN BLONDIES

I cannot share recipes in October without at least one pumpkin recipe. Last year I did a savory recipe (here), so this year I am going with sweet — adding this favorite fall fruit to our chock-full of veggies. I made these blondies gluten-free with coconut flour, replaced the butter with nonfat Greek yogurt, cut the sugar in half, and substituted chopped dark chocolate for double the amount of milk chocolate to make a little go a longer way. These are moist and quite delicious. Be sure to cool in the pan

INGREDIENTS
2 ½ cups coconut flour (you could also use whole wheat pastry flour (not gluten-free) or other gluten-free flours)
1 Tablespoon pumpkin pie spice
1 ½ teaspoons baking soda
1 teaspoon Kosher salt
1 cup nonfat Greek yogurt
1 cup granulated sugar
1 large egg
1 ½ cups pumpkin puree
1 Tablespoon vanilla extract
½ cup dark chocolate chips, chopped fine
nonstick cooking spray

PREPARATION
Preheat oven to 350 degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.

In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. In a large bowl, combine the yogurt, sugar, egg, pumpkin puree, and vanilla. Slowly add in the flour mixture and mix until combined. Fold in the chopped chocolate chips with a rubber spatula. Spread evenly into the prepared baking dish.

​Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 20 minutes in the dish. Cut into squares and enjoy! Makes 24 servings.