Saturday, April 14, 2012

Pumpkin Dough Bites

When a friend from out of town was visiting, a group of us were getting together for a night out.  Not wanting to show up empty handed, I decided it was the perfect time for another experiment in baking with Greek yogurt!

I decided that I'd do a variation on my classic blondies, replacing calorie-, fat-, and sugar-dense white chocolate with Chobani's Plain 0% Greek yogurt as the flavor base.  Instead of a fattening artificial bar, we'll get a high dose of protein in this sweet snack! 

This recipe is also updated in that instead of butter or a butter-substitute, I used coconut oil and applesauce.  I was a bit nervous, but this worked very well.

Next, I'll work on weaning out the sugar altogether.  The butter-subbing and swapping in honey for half the sugar was enough experimentation for this round; next time I'll try losing all the sugar (although only 1/3 cup ain't so bad!).  I might also try swapping out the whole-wheat flour for a gluten-free and/or paleo-friendly "flour" !  Always trying to make smarter choices...

Overall though, these are definitely a healthy improvement over the pumpkin version of the blondies.  Plus, they taste GREAT!  If you really want a dessert rather than just a snack, go ahead and toss in some dark chocolate chips.  Couldn't hurt :)

Using the Greek yogurt was such a great addition; it really smoothed out the batter and yielded a unique denseness, which contributed to my naming them "bites".  After a few disappointing attempts at inventing recipes with Chobani (baking really is a science, and I'm no scientist!), I'm glad this one was a tasty success.

Pumpkin Dough Bites
Makes 8 brownie-size pieces or 16 square-inch"bites" 


  • 6 oz Greek yogurt (here, I used Chobani Plain, 0%) 
  • 3 Tbsp coconut oil 
  • 2 Tbsp applesauce
  • 2 "eggs" - I used 2 Tbsp flaxseed + 6 Tbsp water. Combine and let sit for a few minutes before using. 
  • 1/3 cup sugar
  • 1/3 cup honey
  • 1 tsp vanilla extract
  • 1 1/3 cup whole wheat flour
  • 1/2 tsp salt
  • 1 cup (about 1/2 can) pumpkin. 


  1. Preheat the oven to 325 degrees Fahrenheit.  Prepare a pan (I usually use 8x8, but when that was not available, I used the loaf pan pictured above) with nonstick oil (I rubbed with coconut oil).
  2. Mix together the oil, applesauce, pumpkin, and yogurt. 
  3. In a large bowl, combine honey, sugar, vanilla, "eggs" (flaxseed+water), and beat together.  
  4. Pour and stir the flavor mixture (step 2) into the large bowl and mix. 
  5. In a separate bowl, combine flour, baking powder, and salt.  Pour the dry mix into the large bowl and stir until all the ingredients are combined and a smooth batter has formed. 
  6. Spread into the pan and bake for 45 minutes. Let cool before cutting and serving. 


  1. Wow that texture looks seriously perfect. My pumpkin things never look this nice because I dump like a cup of cinnamon in.. :)

  2. Ooooo looks so pretty! I'm not always a pumpkin fan, but this looks quite good. :)

  3. These look great! I'm a huge pumpkin nut - and an even bigger Greek yogurt lover! I definitely want to make this :)

  4. Totally pinned these...and I will be making them. They look delicious!


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