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If you need a quick and easy sweet treat that everyone will love, give my Banana Date Blondies a try!
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Nutrition Facts
Pumpkin Pomegranate Blondies
Amount Per Serving (1 g)
Calories 68 Calories from Fat 19
% Daily Value*
Fat 2.1g3%
Saturated Fat 0.4g3%
Cholesterol 18.6mg6%
Sodium 76mg3%
Carbohydrates 11.9g4%
Fiber 1.3g5%
Sugar 6.1g7%
Protein 1.6g3%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:20 small blondies
Pumpkin Pomegranate Blondies
Prep Time:
5 mins
Cook Time:
25 mins
Total Time:
30 mins
A quick and easy sweet treat, perfect for the holidays!
  • 1 cup flour I used whole wheat flour. These also work well with whole wheat pastry flour, spelt flour, all purpose flour and even pancake mix (see note).
  • 1/4 cup SPLENDA® Brown Sugar Blend
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice or cinnamon
  • 1 cup pumpkin puree
  • 2 tablespoons extra virgin olive oil other oils would work
  • 2 eggs whisked
  • ¾ cup pomegranate seeds
  • 1/4 to ½ cup chopped walnuts pecans or mini chocolate chips (optional)
  1. Preheat oven to 350 F degrees. Spray an 8x8-inch square baking pan with non-stick cooking spray.
  2. In a large bowl, combine flour or pancake mix, SPLENDA® Brown Sugar Blend, baking powder, salt and pumpkin pie spice. Create a well in the center of the combined dry ingredients. In the center, whisk eggs, pumpkin and oil together. Then stir wet ingredients into dry ingredients until just combined. Fold in pomegranate seeds and any other optional ingredients (if using).
  3. Transfer batter to prepared baking pan and spread evenly. Bake for approximately 25-30 minutes.
  4. Let bars cool completely in pan before cutting- enjoy!
Recipe Notes

-This recipe works fabulously using pancake mix, instead of flour. If using pancake mix, omit the baking powder and salt.
-When measuring out flour or pancake mix- spoon mix into measuring cup and use a knife to level, for most accurate measurements.
-Nutritional information not calculated with optional ingredients.

Author: Kim Lee
Course: Dessert

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