Pumpkin Spice Blondies
Yield : 8 x 8-inch
1 1/4 Cups All-Purpose Flour
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Ginger
1/8 Teaspoon Ground Cloves
1/8 Teaspoon Ground Nutmeg
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
3/4 Cup 100% Pumpkin Puree
3/4 Cup Dark Brown Sugar, Firmly Packed
1/3 Cup Olive Oil
3 Tablespoons Aquafaba (Liquid from a Can of Chickpeas)
1 Teaspoon Vanilla Extract
3/4 Cup Dandies Pumpkin Spice Marshmallows, Divided
1/2 Cup Pepitas, Divided
Preheat your oven to 350 degrees and line an 8 x 8-inch square baking pan with aluminum foil. Lightly grease and set aside.
In a medium bowl, whisk together the flour, spices, baking powder, and salt. Add in 1/2 cup of the marshmallows and 1/3 cup of the pepitas. Toss to coat the mix-ins with the dry goods. This will help prevent them from all sinking to the bottom as the blondies bake.
In a separate bowl, mix together the pumpkin puree, brown sugar, oil, aquafaba, and vanilla, stirring until smooth. Once homogeneous, pour these liquid ingredients into the bowl of dry goods, stirring with a wide spatula just to combine. Be careful not to over-mix.
Spread the batter into your prepared pan, smoothing it out into an even layer. Sprinkle the remaining marshmallows and pumpkin seeds over the top, gently pressing them into the surface. Bake for 30 – 35 minutes, until the marshmallows are lightly browned, the batter no longer appears wet, and a toothpick inserted into the center pulls out cleanly. The bars puff up quite a bit while baking, along with the toasted marshmallows on top, but never fear! They’ll fall back down to a normal size once cooled.
Let cool completely before slicing into square or bars. For the cleanest cuts, chill the whole slab for at least 15 minutes and use a very sharp knife to make easy work of that sticky marshmallow topping.