Chocolate Chip Oatmeal Pumpkin Blondie #SundaySupper

Ooey,  gooey pumpkin blondies bursting with chocolate chips! These pumpkin blondies are healthy, packed with fiber, flavor and lots of good stuff.  Kid tested and husband approved, they taste fabulous too!! My Sunday supper team is doing a light food theme and I am bringing my decadent but healthy pumpkin blondies. I made this a lighter version by replacing butter with vegetable oil and reducing fat by half. I wanted this recipe to be vegan so I cut out the eggs and added flax meal instead. If  you are not vegan and want to add some protein, add 2 eggs. The flax meal added to the fiber content of the pumpkin blondie and gave it a nutty texture. Anytime you substitute some of the flour for vegetable puree it makes moist blondies and makes the blondies lighter in texture and calories! To make your own home made pumpkin puree,  use this recipe! I used vegan semi -sweet chocolate chips and they just melted and made moist chocolatey gooey blondies. You can use regular semi -sweet chocolate chips if you can’t find vegan ones! I also used oat flour instead of all purpose flour since I wanted to try a gluten free version.  These are my favorite blondies yet and I am so pleased to share the recipe with you!

Nutrition Wise!

Pumpkin is loaded with vitamin C, A, fiber and zinc.  Oats are heart healthy, fiber packed and soothing for your gut. Add some flax power and you have a power packed, healthy pumpkin blondie that is yummy to boot!

Chocolate Chip Pumpkin Blondie

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Ingredients

• 2 Cups oat flour
• 1 Tsp baking powder
• 2 Cups pumpkin puree
• 1/2 cup flax meal
• 1/4 cup coconut sugar
• 1/4 cup vegetable oil
• 1 cup semi sweet chocolate chips
• 2 Tbsp all spice powder

Directions

	Sift oat flour, flax meal, all spice powder and baking soda together
	Mix flour mix with pumpkin puree, oil and gently fold in the chocolate chips
	Bake at 350 for 40- 45 minutes till a toothpick inserted in comes out clean

Check out these light and yummy recipes by the rest of my team!

Drinks

• Lightened Up Eggnog by The Redhead Baker
• Low Calorie Pumpkin Pie Malted Milkshake by Kudos Kitchen by Renee

Appetizer or starter

• Carciofi alla Trapanese by Manu’s Menu
• Fresh Salmon Carpaccio by Food Lust People Love
• Gruyere Cheese Puffs by Sustainable Dad
• Lightened Up Cornbread Stuffing by Cindy’s Recipes and Writings
• Lighten-up Sausage Rolls by Jane’s Adventures in Dinner
• Pesto Spaghetti Squash with Shrimp by The Wimpy Vegetarian
• Pumpkin Cheesecake Dip by Peanut Butter and Peppers
• Spicy Eggplant Dip by Cooking Chat
• Sweet Apple Bites by Mama’s Blissful Bites

Main Dishes

• Chicken Enchilada Casserole by Having Fun Saving
• Grandma’s Mac n’ Cheese by What Smells So Good?
• Holiday Beef Tenderloin with Sweet Potatoes, Tomatoes and Corn by Family Foodie
• Lean Mean Cheeseburger Soup by The Foodie Army Wife
• Lightened-Up Fettuccine Alfredo by Bobbi’s Kozy Kitchen
• Mini Mushroom Shepherd’s Pies by Killer Bunnies, Inc
• Roasted Parsnip and Apple Soup by Curious Cuisiniere
• Slow Cooker Roasted Butternut Squash & Chicken Sausage Soup by Hot Momma’s Kitchen Chaos
• Turkey Roulade with Mushroom Stuffing and Blueberry Thyme Gravy by Food Done Light

Side Dishes

• Almond-Roasted Brussels Sprouts and Broccoli by The Texan New Yorker
• Butternut Squash Orzo Pasta by Life Tastes Good
• Cranberry Orange Glazed Green Beans by Cupcakes & Kale Chips
• Farro Stuffing with Cranberries and Walnuts by The Dinner-Mom
• Greek Village Salad by Peaceful Cooking
• Green Beans with Rosemary Garlic Butter by Hezzi-D’s Books and Cooks
• Healthier Potluck Broccoli-Cauliflower Salad by The Weekend Gourmet
• Hearts of Palm, Artichoke, Avocado and Butter Lettuce by That Skinny Chick Can Bake
• Honey Ginger Glazed Carrots by Ruffles & Truffles
• Leaner Green Beans by Noshing With The Nolands
• Lentil & Mushroom Stuffing by Foxes Love Lemons
• Mediterranean Lentil Stuffed Delicata Squash by The Little Ferraro Kitchen
• Quick and Easy Sweet Potato by The Educators’ Spin On It
• Roasted Brussels Sprouts by Brunch with Joy
• Roasted Garlic Cauliflower Mash by The Girl In The Little Red Kitchen
• Shrimp Salad with White Wine Vinaigrette by eating in instead
• Spiced Tri-Colored Carrot Salad by Take A Bite Out of Boca
• Tangy, Spiced Red Cabbage by Culinary Adventures with Camilla
• Turkey and Roasted Cauliflower Stuffed Acorn Squash by annaDishes

• Desserts
  • The Blondie Recipe by Wallflour Girl
  • Cinnamon Roll Granola Bars by Pies and Plots
  • Healthy Brownie Recipe | Applesauce Brownies by The Perfect Brownie
  • Individual Cheesecakes by Nosh My Way
  • Light and Luscious Chocolate Cheesecake by A Kitchen Hoor’s Adventures
  • Lightened Oat Flax Chocolate Chip Pumpkin Blondie #GlutenFree by Sue’s Nutrition Buzz
  • Peanut Butter Coconut Mini by BarsBasic N Delicious
  • Pumpkin Pie Pudding by The Life and Loves of Grumpy’s Honeybunch
  • Skinny Ninja Cheesecake by NinjaBaker.com

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