These Paleo Pumpkin Chocolate Chip Blondies are super chewy, fudgy, and so easy to make! Gluten free, dairy free, and naturally sweetened.
Let me introduce you to your new favorite pumpkin treat. These blondies that are so irresistible! I decided I needed to do one more pumpkin recipe before Thanksgiving and I couldn't get these out of my head. They turned out better than I imagined and I couldn't quit eating them.
Pumpkin and chocolate are such a great match and these bars are a great example. Each bite is packed with pumpkin spice and chocolate chips- so delicious!
In case you're not familiar, blondies are a lot like brownies, just without the cocoa. So they have that same texture that everyone loves. Dense, soft, melt-in-your-mouth. One thing I never use in my brownies or blondies is baking soda and that's because I don't want them to rise and be cakey. The fudgier the better!
A note about the coconut oil- it should be room temperature, but softened. Think the consistency of softened butter. I just like to give it a good stir before I measure it to get any chunks out. You can actually use softened grass-fed butter if you tolerate it.
These bars are so easy to make. All the ingredients are mixed in one bowl, by hand and they're in the oven in about 10 minutes. No mixer needed! They're perfect for whipping up for a last minute gathering or for no reason at all. 🙂
One bite and I know you'll be hooked. A healthier, but just as tasty and satisfying as a regular treat.
I hope you try these and enjoy them! Warm them up to make the chocolate gooey and even better!
More pumpkin recipes to enjoy: Paleo Pumpkin Coffee Cake, Paleo Whole30 Pumpkin Protein Bars (RXBar Copy-Cat), Paleo Pumpkin Banana Muffins, Paleo Pumpkin Pie Bars, and Paleo Pumpkin Muffins.
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Paleo Pumpkin Chocolate Chip Blondies
Ingredients
- ⅔ cup almond butter, unsweetened and unsalted
- ⅔ cup coconut sugar
- ¼ cup coconut oil room temperature but stirred to soften
- ⅔ cup canned pumpkin not pie mix
- 1 large egg
- 2 teaspoons vanilla
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 ¼ cup almond flour
- ¾ cup chocolate chips divided
Instructions
- Preheat oven to 350° and line a 9x9 square pan with parchment paper.
- In a large bowl, combine the almond butter, coconut sugar, and coconut oil. Stir well until it's completely mixed. Add in the pumpkin, egg, and vanilla and stir again.
- Add in the pumpkin pie spice, salt, and almond flour and mix until fully combined.
- Stir in ½ cup chocolate chips and scoop mixture into prepared pan. Top with remaining ¼ cup chocolate chips.
- Bake for 30 minutes. Edges should be light brown. Let cool before cutting for clean slices.
Tiffany Aucoin says
These turned out awesome! New favorite!
Jessica DeMay says
Thanks, Tiffany!
Jeremy T says
As a man who loves me some baked goods, this rocked! I subbed unsalted, unsweetened natural peanut butter since that what’s I had on hand. Also did Bob’s 1:1 gluten free flour but used slightly less so it didn’t come out dry, I baked it for about 25mins as my girlfriend and I like our baked goods a little undercooked - success!
Jessica DeMay says
Thanks so much, Jeremy! I'm so glad you and your girlfriend enjoyed them 🙂
Patti says
I made this recipe with monk fruit 1/3 cup instead of coconut sugar. I also used grape seed oil in place of coconut oil. I have allergies. Used egg substitute also. The recipe turned out great!
Jessica DeMay says
Thanks for making them, Patti!
Amanda says
Can I replace the almond flour with coconut flour or tiger nut flour? I can't have almond flour.
Jessica DeMay says
Hi Amanda- definitely not coconut as that is a much different flour. A gluten free mix would work or cashew flour if you can have that.
Amanda says
Not fudgy-gooey enough. Maybe add another egg? A bit more pumpkin and oil/butter to soften and bring more moisture?
Jessica DeMay says
Hi Amanda- an egg would actually make them more cakey. You could reduce the dry ingredients a little.