So I have been sitting on this Pumpkin Blueberry Blondie recipe for a little over a week, not because I don’t love you but because I took a minor vacation for my sister’s wedding.

Ingredients
Method
- Preheat your oven to 325 Degrees F
- Add your coconut cream, eggs, honey, and pumpkin to your stand mixer or a large mixing bowl
- Mix all of your wet ingredients until combined (if using a bowl use a hand mixer or whisk)
- Add your blueberry powder, cinnamon, pumpkin pie spice, vanilla and baking soda and mix again until well combined
- Pour your batter into a greased 13x9 baking dish (grease with coconut oil) or into greased individual mini muffin pans
- Place in the oven and bake for 30-35 minutes if in the pyrex dish or 20 minutes in the mini muffin pan or until your brownies pass the toothpick test
- Remove from oven, let cool
- Cut and Enjoy
- Put all of your ingredients in a stand mixer
- Turn it on high and mix until your frosting has formed stiff peaks
- Use and serve at room temperature and ensure your blondies are cool before putting it on or it will melt
Notes
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