Pumpkin Gingerbread Blondies

A while ago I ate a `gingerbread white chocolate blondie`and it was delicious. Better than gingerbread cookies - it was sweet and rich and comforting. But also very sweet and very buttery. I liked the idea of a somewhat different holiday treat though, and decided to try to recreate a healthier, vegan version of the treat. I cam up with a pumpkin version, where the pumpkin provides the moisture and texture, but not too much flavor - that`s what the ginger and molasses are for. I can`t call it a brownie, because there is surprisingly no chocolate, but I can call it tasty. 

Pumpkin Gingerbread Blondies
1 cup whole wheat flour
1/2 cup raisins
2 Tablespoons ground flaxseed
2 Tablespoons sugar or brown sugar or coconut sugar, optional
2 teaspoons ground ginger
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch salt, optional
1 cup pumpkin purée
1/3 cup blackstrap molasses
2 Tablespoons oil (optional) can also sub applesauce
up to 2 Tablespoons water or non-dairy milk, optional, use only if mixture is very dry
1 teaspoon vanilla extract

Preheat oven to 325◦F. Line an 8x8 inch square pan with parchment paper.
In a medium bowl, combine first ten dry ingredients.
In a separate small bowl, combine remaining wet ingredients.
Add the wet to the dry and mix well.
Spread batter in prepared pan evenly and bake for 15 minutes until set. Cool before cutting and serving.

Optional ingredients will add extra flavor and richness, but can be omitted for a healthier version. I also made a quick frosting for these, colored green by avocado, which I will share the recipe for soon.