Pumpkin, Cranberry & White Chocolate Blondies

Cooking method:

Food Processor
  • Prep Time: 10 mins
  • Total time: 40 mins
  • Skill Easy
  • Serves 6 people

Pumpkin, Cranberry & White Chocolate Blondies

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Eggs, Nuts

Recipe tags


  • 150g cooked pumpkin or butternut squash
  • 2 eggs
  • 2 tbsp almond or cashew butter
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 100g gluten-free flour
  • 100g ground almonds
  • 100g coconut sugar / sweetener
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 75g white chocolate, chopped
  • 75g dried cranberries
  • 50g nuts (almonds and walnuts)

Cooking mode

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  • Step 1

    Preheat the oven to 180C and grease and line a 20cm tin.

  • Step 2

    Place the pumpkin or squash, eggs, nut butter, oil and vanilla into your Ninja Kitchen food processor or blender and whizz up until smooth.

  • Step 3

    Add in the flour, ground almonds, sugar, baking powder and cinnamon and blend again until quite thick and smooth. Stir in the chocolate, cranberries and nuts.

  • Step 4

    Spoon into the tin and spread out evenly. Bake for 25-30 minutes until risen and golden and leave to cool, then pop out of the tin.

  • Step 5

    Drizzle over melted white chocolate or mix some icing sugar with water for a glaze. Then slice up and serve!