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5 from 1 vote

Healthier Pumpkin Blondies with Cinnamon Crunch Topping

These Healthier Pumpkin Blondies with Cinnamon Crunch Topping are delicious, easy to make and perfect for all of your holiday parties! Made with whole wheat flour, less butter and sugar, they are a lightened up version of your favorite fall treat.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: Cinnamon Crunch Topping, Healthier Fall Dessert, Healthier Pumpkin Blondie, Whole Wheat Flour
Servings: 24 servings
Calories: 172kcal
Author: Shanna Hutcheson

Ingredients

  • 2.5 cups whole wheat flour
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1.5 tsp baking soda
  • 1 tsp salt
  • 1/2 cup ghee or butter, softened (room temp)
  • 1/2 cup unsweetened applesauce
  • 1 cup mashed bananas 2 medium
  • 1/2 cup brown sugar
  • 1 Tbsp vanilla extract
  • 1 egg
  • 1.5 cups pumpkin puree
  • 1 cup white chocolate chips
  • 2 cups cinnamon crunch cereal whole pieces

Instructions

  • Preheat the oven to 350°F.
  • Spray a large piece of parchment paper with non-stick cooking spray or lightly coat with coconut oil, and place in a 9x13" baking dish. Set aside.
  • In a large bowl, combine the dry ingredients: whole wheat flour, pumpkin pie spice, cinnamon, baking soda and salt.
  • In another large bowl, combine the ghee (or butter, softened/melted and cooled to room temperature), unsweetened applesauce, mashed bananas, and brown sugar. Use a whisk to mix very well.
  • Next, mix in the egg, pumpkin puree and vanilla extract with other wet ingredients.
  • Slowly add in the dry ingredients and mix until combined. Fold in the white chocolate chips and then pour into the prepared baking dish.
  • Pour 2 cups of whole cinnamon crunch cereal into a Ziploc bag and use your fist or the bottom of a cup to crush them into small pieces. Don't crush them so much that it becomes powder - you still want some big pieces! Evenly sprinkle the crushed cereal on top of the batter.
  • Bake pumpkin blondies for ~35-45 minutes, or until a knife inserted comes out clean.
  • Allow them to cool for about 20 minutes and then remove from the pan. Cut into bars and enjoy!
  • Store in an airtight container in the refrigerator for 3-4 days, or freeze.

Nutrition

Calories: 172kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 207mg | Potassium: 165mg | Fiber: 3g | Sugar: 12g | Vitamin A: 2457IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 2mg