This grain-free pumpkin spice recipe comes together quickly in a blender—just measure, mix, fold in the chocolate and bake. The almond or cashew butter provides healthy fat and fiber, pumpkin adds natural sweetness and beta-carotene, and the dark chocolate chips deliver antioxidants for a rich finish.
OBJECTIVES
To make a quick, seasonal pumpkin spice square that’s simple and flavorful.
SUBSTITUTIONS (OPTIONAL)
You can use canned pumpkin or cooled, mashed baked sweet potato. Any nut butter works here—almond, cashew, or even sunflower seed butter for a nut-free option. Swap cacao nibs for the dark chocolate chips if you prefer a lower glycemic alternative.
Equipment Needed
- Blender
- Silicone or rubber spatula
- 8” x 8” or 9” x 9” baking pan
- Measuring spoons and cups
Ingredients
- Cooking spray
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup cooled, mashed baked sweet potato (about 1 small sweet potato or ½ or a large sweet potato (you can keep the skin on for more fiber–just microwave the sweet potato for 8-9 minutes)
- ½ cup real maple syrup
- 2 Tbsp
- 1 cup almond butter or cashew butter
- 2 tsp pumpkin spice
- ¾ tsp baking soda
- ¼ tsp salt
- ¾ cup dark chocolate chips
Directions
- Preheat the oven to 350°F and spray the baking pan with cooking spray.
- Add eggs, vanilla, sweet potato (or canned pumpkin), maple syrup, nut butter, chia seeds, pumpkin spice, baking soda, and salt to a blender. Mix until completely smooth, stopping to scrape down the sides if needed.
- Add the chocolate chips and pulse for 5 seconds–just enough time to partially chop the chocolate chip so that the pumpkin squares are easier to cut through.
- Bake for 22–24 minutes for a 9”x9” pan or 24–26 minutes for an 8”x8” pan, or until set in the center.
- Let cool completely before cutting into 16 or 25 squares.
- Store in the refrigerator for up to two weeks.
