Pumpkin Choc Chip Blondies




Dry ingredients:

·      150g self raising flour

·      40g rolled oats

·      2 tsp cinnamon

·      1.5 tsp mixed spice

·      ½ tsp ground ginger

·      ½ tsp baking powder

·      Pinch of salt

Wet ingredients:

·      1 can of pumpkin puree (430g)

·      60ml maple syrup

·      100g tahini

·      1 tsp vanilla extract

·      100ml oat milk (or any other dairy free milk)


·      45g Doisy & Dam Orange and Green coloured D&Ds

·      50g Doisy & Dam Ballers


The prettiest blondies you ever did see. With an autumnal twist, this seasonal snack is a squidgey, sweet crowd pleaser. D&Ds add a pop of colour to brighten up the cloudy skies! Recipe created by the very talented Grace.

Serves 9 (will-power dependent).

Prep: 10 mins

Baking: 35 mins

  1. Preheat oven to 180C and line a square 20cmx20cm deep sided brownie tin.

  2. Mix all the dry and wet ingredients together in one large bowl until well combined.

  3. Mix half of the D&Ds into the mixture and place into the lined baking tin and smooth out evenly.

  4. Scatter the rest of the D&Ds on top of the mixture together with the Ballers (push them down into the mixture slightly so that they are not as exposed to the heat).

  5. Bake at 180C for approx. 35 minutes.

  6. When cooked and tested (cake tester comes out clean), remove from oven and allow to cool. I usually lift the whole thing out by holding the edges of the baking paper and leave on a cooling tray. Once cooled cut into squares/fingers as preferred.

  7. Enjoy!