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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Nice post about the Fudgy pumpkin blondies with chocolate chips, this one is nice and delicious, thanks for sharing…
These blondies look perfect! I love the dense gooey texture ♥
What would you suggest for substitutions for the almond flour and almond butter as we have an almond allergy in our household. No other tree nuts just almonds, weird I know!
I think you could sub in hazelnut flour with these without an issue. And cashew butter or really any nut butter would work in place of the almond butter.
Just took these out of the oven – they smell amazing! Made them for my cycle class tomorrow morning 😊
Hope you enjoyed them!
They were awesome – making them again today!!
You had me at fudgy! So excited about that texture 🙂
I’m sure you’ll love it!
These blondies looks absolutely heavenly!
These sound amazing! Would they still work with regular flour? Obviously that makes them not gluten free (but I am not worried about that part). Thanks!
I used peanut butter and they turned out wonderful! Husband approved, too. Thanks!
These were scrumptious! I didn’t change a single ingredient. The hardest thing was waiting for it to cool before serving. 🙂 Thank you!
These were amazing. It was hard for me to tell if they were done or not and I think they’re under baked. But, guess what??! It doesn’t matter!! I will definitely be making these a billion times this fall. My kids ate them for breakfast and I didn’t even blink an eye because these are filled with such great ingredients. Bravo!!
Question: I want my sister to bake them but she can’t do eggs. Any substitutions? Flax egg?
Yum! Just made these for the second time. SO easy to make, which I appreciate. Sometimes paleo recipes just have too much going on. Thank you!!
These bars were amazing. I think they’d even still be great without the chocolate chips. They were gooey and autumny and delicious 🙂
I had to cook mine a little longer. I cooked them maybe 10 minutes or s longer. They are perfect!
These are delicious! I’ve made them twice and they are gobbled up. I made them with pumpkin purée I roasted resulting in even moister blondies. I also mixed Swerve in with the coconut sugar and maple syrup to cut the sugar a bit. T
If they have to cool for 2 hours, shouldn’t the total time of the recipe reflect that? I started making these thinking it would be a quick treat, then discovered that detail in step 6.
Is it possible to substitute baking powder for the baking soda in this recipe? I wanted to use sunflower butter instead of the almond butter, but I know the combination of sunflower and baking soda can make things turn green. Please let me know!
I think you probably can – I’d try a tsp!
Sooo yummy
YUM! Even my non-paleo daughter said they are better than pumpkin chocolate chip cookies, and those have always been her very favorite!
Made these for Thanksgiving yesterday and they are AMAZING! I didn’t change a thing – agree with a previous poster who said the hardest thing was waiting for them to cool! The entire pan is already gone. Will be making again soon. Thank you for a great recipe!
These are outrageously delicious! My daughter and I were eating them hot out of the pan. I sent them home with her and she and her husband ate most of the pan that night. She said they were equally delicious cold. I did have to cook about 12 minutes longer than the 25 minutes. I find that to be true of almost all paleo baking recipes ive used except cookies.
These are SO AMAZING. My husband and I decided to try Paleo for a while after our whole30 and this recipe was the perfect thing to keep us going! I wonder – has anyone tried making these in cupcake tin? They did get a little messy when trying to cut up but we were definitely a little impatient with the cooling time 🙂
Hi! So excited to try these! I’m not a fan of coconut sugar, could I do an equal replacement with monk fruit sweetener? Thanks!
I’m not familiar with monk fruit measurements so not sure of the exact amount, but I’m sure you can swap it in.
I have a friend who would absolutely love these but she’s egg free. Any chance you know a substitute for the egg?
I believe a flax egg would work well here!
These tasty more cake-y and less like a chewy blondie/brownie. I followed the recipe exactly, but perhaps there’s too much baking soda?
Would these work using a flax egg?