Sweet Potato, Pumpkin or Butternut Squash Blondies

Sweet Potato, Pumpkin or Butternut Squash Blondies

In over five years of grain-free baking for the Specific Carbohydrate Diet, I have made countless versions of pumpkin or butternut squash muffins, pancakes and breads. I also love to make the always crowd-pleasing Almond Butter Blondies (compliments of one of my favorite recipe creators, Erica Kerwien). Why I’ve never combined the two before, I’ll never know. But this week, inspiration hit. (I also had leftover mashed butternut squash calling my name.) This incredible blondie recipe is a keeper! I love that it is SCD legal or can be adjusted to use sweet potato as well. These Sweet Potato, Pumpkin or Butternut Squash Blondies have a lot going for them:

  • They satisfy the sweet tooth without leaving you feeling heavy.
  • The orange veggies provide natural sweetness so there is not a need for lots of added honey or maple syrup.
  • They rise nicely, even in the middle of the pan, but are still moist and dense like a blondie should be.
  • They are DELICIOUS!

This recipe takes no time to whip up, especially if you keep cooked squash or sweet potato in the freezer (as I do!). You can also use canned pumpkin puree. Just combine all of the simple ingredients into a food processor, pop the batter into a baking pan and bake. An easy, whole food, after dinner treat in a snap!

Try these other grain-free goodies made with antioxidant-rich orange veggies too.

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Sweet Potato, Pumpkin or Butternut Squash Blondies

  • Author: Kristi McCollom
  • Total Time: 35 minutes
  • Yield: 16 blondies 1x


These scrumptious, one bowl blondies are made with whole food ingredients like almond butter, honey and an orange veggie of choice.  Moist, rich and satisfying and a treat you can feel good about eating!



1 1/4 cup cooked mashed sweet potato, pumpkin or butternut squash (avoid sweet potato if following SCD)

3/4 cup creamy almond butter

34 Tbsp honey (or maple syrup if not SCD)

2 eggs

1/3 cup almond flour

1 tsp baking soda

1 tsp vanilla

1/2 tsp nutmeg


  1. If necessary, roast the sweet potatoes or butternut squash in a 400 degree oven until very tender.  Allow it to cool a little before blondie assembly.
  2. Heat oven (or cool oven if previously using) to 350 degrees.
  3. Place all ingredients into a food processor and mix until well combined. You could also use a hand mixer and a bowl.
  4. Line the bottom of an 8 x 8 baking dish with parchment paper.  DO NOT SKIP THIS STEP!
  5. Bake at 350 for 25-30 minutes.  The blondies are done when they are no longer jiggly, firm to the touch in the middle but still slightly tender.  They will firm up more as they cool.
  6. Allow the blondies to cool completely in the fridge for 2 hours or more.  They will slice into perfect squares very easily.  We like them best chilled, right out of the fridge!


In my opinion, pumpkin does not have as much natural sweetness as sweet potatoes or butternut squash.  You may want to use 4 Tbsp of honey/maple syrup if using pumpkin.  Start with 3 Tbsp and give your batter a quick taste.  Add more sweetener if desired.

Store blondies in an airtight container in the fridge for 4-5 days (if they last that long!)

  • Prep Time: 5 minutes
  • Cook Time: 30 minutes

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