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.
Jennifer Tillett says
These look delicious! Do you think I could make them now and freeze them for a bake sale later this month?
Jessica DeMay says
Hi Jennifer- Yes, that will work great. Enjoy!
Andrea says
Can you sub coconut sugar for stevia or swerve?
Jessica DeMay says
Hi Andrea- you can use swerve. I hope you love them!
Fenny Dwiastuty says
Hi Jessica! Thanks for your irresistible recipe
Can you inform me,
if Cups convertible into Gram,
how many Gram is needed for each Flour, Sugar, Butter, Oil, Pumpkin
because many size of cups, for example: cup of 240 gram, cup of 120gr, etc
Because I live in Indonesia, we don't familiar use Cup size for baking & that's why I confuse with size of 'CUPS' in your recipe
Thanks for sharing
Jessica DeMay says
Hi Fenny- I actually don't have time for that. But Google can help you. Hope you try them!
Victoria says
These look wonderful! I can’t wait to make them tonight! If I substitute butter for coconut oil will I be using 1/4 butter?
Thank you!
Jessica DeMay says
Thanks, Victoria! Yes, the same amount. I hope you love them!
Evelyn says
Hi Jessica! Thank you so much for so generously sharing your recipes. I was wondering if it’s ok to use fresh (cooked) pumpkin instead of canned. I live in Greece and it’s so hard to find canned pumpkin. Thanks!
Jessica DeMay says
You're welcome, Evelyn! Yes, that will work, but you may need to cook it a little since it's usually pretty watery when it's fresh. I just put it in a skillet and cook over medium heat, stirring regularly, until thick. Probably around 10 minutes. Hope that helps!
Lisa says
Do you think you could double the recipe and use a 9x13 pan?
Jessica DeMay says
Hi Lisa- Yes, that should work. Enjoy!
Kara says
Can you use a substitute for the coconut sugar? If so, what would you use?
Jessica DeMay says
Hi Kara- maple sugar (not syrup) would work. Hope you try them!
Misty says
I made these a couple of weeks ago and they were pretty good! Next time I will make sure that I slightly underbake them (mine weren't as fudgy as I'd have liked) and add a bit more pumpkin pie spice. I may also try using less coconut flour and sub cassava. Thanks for the recipe!
Jessica DeMay says
You're welcome, Misty! Thanks for trying them!
Steph says
I am going to try this recipe but I’m confused by this comment. The recipe doesn’t call for coconut flour. Did you sub coconut flour for the almond flour or did you think it has too much coconut sugar?
Jessica DeMay says
You're right, Steph. I didn't even catch that. Using coconut flour would definitely make them less fudgy. I hope you try them. I think you'll love them!
Carmen says
These look so good! Have you tried using any flour besides almond?
Jessica DeMay says
Thanks, Carmen! No, I have not.
Chelsea @ Healthy Fabulous Life says
Soo many chocolate chips!! These look so gooey and amazing!
Jessica DeMay says
Thank you, Chelsea! They are so gooey!