These fudgy pumpkin blondies are a dream! They’re chewy, sweet, packed with chocolate and warm spices. Family approved, perfect for fall baking or any time of year. These addicting pumpkin blondies are paleo, dairy-free, and gluten-free.
Pumpkin is obviously the “it” thing to bake with every fall, or really as soon as the clock/calendar strikes September 1! Even if it’s still 95 degrees where you live.
As for pumpkin desserts, since I already had recipes for pumpkin brownies and pumpkin chocolate chip cookies, I knew what I needed to do ASAP to get the pumpkin party started!
Fudgy, ooey gooey pumpkin blondies, packed with chocolate chips and lots of pumpkin spice and cinnamon. Now, you can rest assured you’re going to get exactly what you need this fall! Or, really, as soon as these babies come out of the oven!
I actually made these in early August, in preparation for a kitchen renovation this fall.
Baking with pumpkin in July/August does feel a little wrong in some ways, doesn’t it? But let me tell you – these blondies are right on, no matter what the season is.
I wound up making them on a Thursday and bringing the leftovers to my parents’ house for a BBQ that weekend, along with my triple chocolate vegan brownies.
The crowd (well, really just my near and dearest family members) went wild over these blondies.
In fact, someone (I think it was my sister) dared to say she liked them better than the brownies – which are basically my favorite dessert, ever.
Moral of the story – these pumpkin blondies are GOOD, and, even if you somehow landed on this page in the middle of summer, rest assured that these blondies are approved for any time of year 🙂
One note on the chocolate before we start baking. I often use Enjoy Life dark chocolate chips in my recipes which are free of dairy and soy, but do contain cane sugar (making them technically un-paleo.)
If you’re fine with that, then I highly recommend using them because they’re perfect for baking and melt really well too.
If you’d prefer a paleo chocolate, you can either use chopped paleo dark chocolate, or you can actually make your own chocolate to use in this recipe, or any recipe involving chocolate chips/chunks.
Just go to my truffle recipe and make only the chocolate part. You can chill the chocolate mixture and chop it into chunks to use as the chips! You can also drizzle it over the blondies (in melted form) as pictured.
You’re in for a major treat with these fudgy paleo pumpkin blondies! Grab and apron, preheat your oven and let’s make dessert 🙂
Fudgy Pumpkin Blondies with Chocolate Chips {Paleo, GF, DF}
Fudgy Pumpkin Blondies with Chocolate Chips {Paleo, GF, DF}
These fudgy pumpkin blondies are a dream! They're chewy, sweet, packed with chocolate and warm spices. Family approved, perfect for fall baking or any time of year. These addicting pumpkin blondies are paleo, dairy-free, and gluten-free.
Ingredients
- 1 large egg
- 1/3 cup smooth almond butter unsweetened
- 2/3 cup organic pumpkin puree
- 1/3 cup organic coconut sugar
- 1/4 cup pure maple syrup
- 2 tsp pure vanilla extract
- 1 3/4 cups blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp fine grain sea salt
- 1 tsp ground cinnamon
- 2 tsp pumpkin pie spice
- 3/4 cup dark chocolate morsels Enjoy Life Brand, or preferred paleo dark chocolate*
- More melted chocolate to drizzle on top *
Instructions
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Preheat your oven to 350 degrees and line an 8 x 8 metal square pan with parchment paper.
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In a large bowl, whisk together the egg, almond butter, pumpkin puree, coconut sugar, maple syrup, and vanilla. In a separate bowl, combine the almond flour, sea salt, cinnamon, pumpkin pie spice, and baking soda.
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Once the dry mixture is well combined, slowly mix it into the wet ingredients until fully absorbed and a thick sticky batter forms. Lastly, stir in the dark chocolate chips, leaving some to sprinkle on top.
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Transfer to the prepared square pan and use a rubber spatula to evenly spread. The mixture will be sticky but do your best to get every last drop in there!
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Bake in the preheated oven for 22-25 minutes or until set in the center.
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Allow to cool completely in the pan on a cooling rack for at least 2 hours before cutting and serving. Drizzle melted chocolate chips over the top if desired. Enjoy! Store leftovers in the refrigerator, covered, up to 4 days.
Recipe Notes
*You can make your own paleo chocolate, if desired, using the chocolate shell recipe for these truffles.
Nutrition
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Want More Paleo Pumpkin Desserts? Try One of These!
Paleo Pumpkin Chocolate Chip Cookies
Triple Chocolate Pumpkin Brownies {Nut Free}
Pumpkin Bread with Chocolate Chips {Nut Free}
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Seriously so delicious. I added oat flour instead of almond and it turned out perfect!
These are delicious. They have the texture of cake, not blondies. Used half almond meal and half chestnut flour. I didn’t have maple syrup so used the same amount of coconut sugar and added 1T water.
I’ve made this literally dozens of time and we all love it!
Do you think it’s possible to make a cake inspired by this recipe? My son wants this for his bday.
Ps ALL your recipes rock. Whenever I find a recipe by you I know it will be excellent!
So good! Love all these recipes and can’t wait to try more. I used a brown banana and a tbsp of butter instead of almond butter (didn’t have any). Turned out nice if you don’t mind it not being fully paleo. Thank you for all the wonderful recipes Michele!