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What you’ll need


425g pumpkin, peeled


390g The Healthy Baker Plain Flour

ground cinnamon

2 teaspoon ground cinnamon


1 teaspoon ground ginger

mixed spice

½ teaspoon ground all spice

nutmeg powder

½ teaspoon ground nutmeg

cardamom powder

½ teaspoon ground cardamom


225g unsalted butter, melted and cooled

brown sugar

180g dark brown sugar

caster sugar

110g caster sugar

vanilla extract

1 teaspoon vanilla extract


1 egg

white chocolate

200g white chocolate chips


140g raw macadamias


Cut the pumpkin into chunks and boil for 10-20 minutes or until tender. Drain well, and leave to cool.


Pre heat oven to 180 degrees Celsius and line a small baking tray with baking paper. Roughly chop the macadamias and place on the tray. Lightly toast the macadamias in the pre-heated oven for about 6 minutes, checking half way. Set aside once done and reduce the oven temperature to 160 degrees Celsius.


Line a 30 x 20cm baking/lamington tray with baking paper, allowing some of the paper to hang over the sides.


Once the pumpkin has cooled puree using a stick blender or food processor until smooth, then set aside.


In a large bowl whisk together the flour and all of the spices.


In another bowl whisk together the butter and sugars until smooth, then whisk in the egg and vanilla extract. Mix until the egg has been completely incorporated. Add the pureed pumpkin and whisk again to combine.


Add the flour and spice mixture to the batter and gently whisk to combine, ensuring there are no lumps.


Keep a few white chocolate chips and macadamias for the top of the blondie, and mix the remaining into the batter.


Pour the blondie batter into the prepared tray and scatter over the last of the white chocolate chips and macadamias.


Bake for 30 minutes, or until the blondie is golden and a skewer inserted in the middle comes out clean. Allow to cool on a wire rack, then using the overhanging paper remove from the tin and cut into squares.