The Most Gooey Pumpkin Blender Blondies

Picture this: It’s Halloween night. There is exactly 1 hour until I need to leave for the murder mystery party my friends were having.

Two nearly all-browned bananas were sitting on my counter and I last minute decided to use them for a pumpkin bread I could bring. I was in a rush, trying to get myself ready while putting together this last-minute bread.

Here’s where things get fun — I did not add enough flour.

The “bread” didn’t set and I realized I used at least a cup and a half less of oats than I needed.

I pulled the pan out of the oven and went on my way.

Hours later, I arrived back home to beautifully gooey not bread, but blondies. My mind and tastebuds were blown.

I sent my dad with some the next day to share with his work friends and they all loved them. I shared them with my grandma and she loved them, too.

Money.

I retried the recipe to make sure it wasn’t a one-off and… my friends, here we are.

The Most Gooey Pumpkin Blondies

Things I used:

2 ripe bananas

1 egg

1/2 cup pumpkin puree

1/2 cup oats

2 tbsp coconut sugar

2 tsp pumpkin spice

1 tsp cinnamon

1 tsp baking soda

1/4 tsp nutmeg

1/4 tsp + a pinch sea salt

Dash of allspice, cardamom, and cloves

Chocolate chunks/chips (I used bittersweet dark chocolate)

How I did it:

Blend all ingredients together until mixture is homogeneous

Pour into a lined bread pan

Use a heavy hand when adding chocolate chunks to the top

Sprinkle a bit of sea salt over the top

Bake at 350 for about 45 minutes or until a toothpick comes out clean and the bake isn’t super jiggly (science)

Remove from the oven, allow to cool completely before removing from the pan

Serve unrefrigerated for a gooier texture or refrigerate for at least 30 minutes for a still-very-gooey-but-also-incredibly-fudgy texture.

Either way, you’re going to enjoy these gooiest autumn treats! I just know it.