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9.26.18

Fudgy Pumpkin Blondies with Chocolate Chips {Paleo, GF, DF}

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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.

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.

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.

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 🙂

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.

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}

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.
These fudgy Chocolate chip 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.  A great healthy dessert that's kid friendly and easy to make. These addicting pumpkin blondies are paleo, dairy-free, and gluten-free. #paleo #cleaneating #glutenfree #pumpkin

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.

Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dessert
Cuisine: dairy-free, Gluten-free, Paleo
Servings: 16 blondies
Print this Recipe
Did you make this recipe?
Leave a review
4.46 from 62 votes

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

  1. Preheat your oven to 350 degrees and line an 8 x 8 metal square pan with parchment paper.
  2. 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.
  3. 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.
  4. 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!
  5. Bake in the preheated oven for 22-25 minutes or until set in the center.
  6. 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

Calories: 182kcal
Carbohydrates: 16g
Protein: 5g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 13mg
Sodium: 98mg
Potassium: 130mg
Fiber: 3g
Sugar: 9g
Vitamin A: 1608IU
Vitamin C: 1mg
Calcium: 83mg
Iron: 1mg

Did you make this recipe?

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Want More Paleo Pumpkin Desserts?  Try One of These!

Paleo Pumpkin Chocolate Chip Cookies

Pumpkin Streusel Muffins

Triple Chocolate Pumpkin Brownies {Nut Free}

Classic Pumpkin Pie

Simple Paleo Pumpkin Bread

Pumpkin Bread with Chocolate Chips {Nut Free}

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting The Paleo Running Momma!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. patient engagement solutions  says

    September 26, 2018 at 8:40 am

    Nice post about the Fudgy pumpkin blondies with chocolate chips, this one is nice and delicious, thanks for sharing…

    Reply
  2. Natalie says

    September 26, 2018 at 10:06 am

    5 stars
    These blondies look perfect! I love the dense gooey texture ♥

    Reply
  3. LA says

    September 26, 2018 at 10:15 am

    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!

    Reply
    • Michele says

      September 30, 2018 at 10:06 am

      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.

      Reply
  4. RunnerGirl says

    September 26, 2018 at 6:54 pm

    Just took these out of the oven – they smell amazing! Made them for my cycle class tomorrow morning ?

    Reply
    • Michele says

      September 30, 2018 at 10:02 am

      Hope you enjoyed them!

      Reply
      • RunnerGirl says

        November 28, 2018 at 6:48 pm

        They were awesome – making them again today!!

        Reply
  5. Brittany Audra @ Audra's Appetite says

    September 27, 2018 at 7:58 pm

    You had me at fudgy! So excited about that texture 🙂

    Reply
    • Michele says

      September 30, 2018 at 9:59 am

      I’m sure you’ll love it!

      Reply
  6. Marsha says

    September 28, 2018 at 5:58 am

    5 stars
    These blondies looks absolutely heavenly!

    Reply
  7. Jenna says

    September 30, 2018 at 5:36 pm

    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!

    Reply
  8. Jaime says

    October 1, 2018 at 6:57 pm

    5 stars
    I used peanut butter and they turned out wonderful! Husband approved, too. Thanks!

    Reply
  9. Danielle says

    October 3, 2018 at 12:34 am

    5 stars
    These were scrumptious! I didn’t change a single ingredient. The hardest thing was waiting for it to cool before serving. 🙂 Thank you!

    Reply
  10. Maria says

    October 4, 2018 at 7:53 pm

    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?

    Reply
  11. Elizabeth Pucci says

    October 5, 2018 at 1:25 pm

    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!!

    Reply
  12. mary karvounis says

    October 9, 2018 at 9:38 am

    5 stars
    These bars were amazing. I think they’d even still be great without the chocolate chips. They were gooey and autumny and delicious 🙂

    Reply
  13. Heidi Krause says

    October 11, 2018 at 11:43 pm

    I had to cook mine a little longer. I cooked them maybe 10 minutes or s longer. They are perfect!

    Reply
  14. Susan says

    October 26, 2018 at 10:07 pm

    5 stars
    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

    Reply
  15. T C says

    November 4, 2018 at 7:48 pm

    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.

    Reply
  16. SB says

    November 8, 2018 at 9:49 am

    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!

    Reply
    • Michele says

      November 12, 2018 at 5:58 pm

      I think you probably can – I’d try a tsp!

      Reply
  17. Bri says

    November 11, 2018 at 9:28 pm

    Sooo yummy

    Reply
  18. Denise says

    November 13, 2018 at 2:51 pm

    YUM! Even my non-paleo daughter said they are better than pumpkin chocolate chip cookies, and those have always been her very favorite!

    Reply
  19. Caitlin says

    November 23, 2018 at 1:22 pm

    5 stars
    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!

    Reply
  20. Paula says

    February 27, 2019 at 11:34 am

    5 stars
    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.

    Reply
  21. Paige says

    March 14, 2019 at 3:12 pm

    5 stars
    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 🙂

    Reply
  22. Christa says

    September 3, 2019 at 10:23 pm

    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!

    Reply
    • Michele says

      September 4, 2019 at 1:25 pm

      I’m not familiar with monk fruit measurements so not sure of the exact amount, but I’m sure you can swap it in.

      Reply
  23. Marci says

    September 4, 2019 at 7:19 am

    I have a friend who would absolutely love these but she’s egg free. Any chance you know a substitute for the egg?

    Reply
    • Michele says

      September 4, 2019 at 1:24 pm

      I believe a flax egg would work well here!

      Reply
  24. Victoria says

    September 15, 2019 at 11:20 pm

    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?

    Reply
  25. Raven says

    September 21, 2019 at 9:54 am

    Would these work using a flax egg?

    Reply
    • Julia says

      October 13, 2020 at 1:42 pm

      I used a flax egg and they were great

      Reply
  26. Danielle says

    September 26, 2019 at 11:32 am

    Can i use a banana to replace the egg?

    Reply
  27. Jo says

    October 22, 2019 at 2:57 pm

    These look yummy! I’m on a pumpkin kick lately and going to have to try these out this weekend.

    Reply
  28. Amanda says

    November 5, 2019 at 7:29 pm

    I have no idea what I did but they were super crumbly and needed a lot of liquid to wash them down. Ugh I’m debating whether I should try another batch. They looked amazing in your picture though! ??

    Reply
  29. Jordan Mitchusson says

    November 20, 2019 at 11:31 am

    I made these over the weekend for a Friendsgiving and they were amazing!!! I did use peanut butter this time since we had people who are not paleo and wanted to make sure it was sweet enough but will definitely do it again with the almond butter because it was plenty sweet! Thanks for the yummy recipe!

    Reply
  30. sam says

    November 24, 2019 at 12:32 pm

    Can i omit the coconut sugar? or is it necessary for the blondies?

    Reply
  31. vera says

    June 7, 2020 at 5:36 pm

    Can I substitute almond flour for coconut flour?

    Reply
    • Sam says

      November 4, 2020 at 8:23 pm

      I’m curious if the coconut flour worked out for you? I’d love to make these but I only have coconut flour.

      Reply
  32. Julia says

    October 13, 2020 at 1:42 pm

    HOT DAMN these are DELICIOUS! Stupid easy to make. I halved the sugar and maple syrup and they are still fantastic. Sprinkled chopped bakers chocolate over the top when they came out of the oven and it melted into a chocolatey layer that crisped up in the fridge. These are 10/10 will make again!

    Reply
    • Julia says

      October 13, 2020 at 1:43 pm

      Also, I used a flax egg and they were still delicious

      Reply
  33. Devika says

    October 18, 2020 at 6:42 pm

    5 stars
    Insanely delicious! Super soft and gooey, would definitely recommend! The only change I made was using a flax egg instead of a normal one SOO GOOOD!!!!

    Reply
  34. M says

    November 7, 2020 at 2:37 pm

    5 stars
    These were delicious and easy to make, easy clean up too! I ran out of pumpkin and used sweet potato. Both the pumpkin version and sweet potato version were yummy!

    Reply
  35. Kara says

    December 7, 2020 at 9:14 pm

    Why did mine turn out green? used sunflower butter, my nephew has an allergy, and I used regular sugar.

    Reply
    • Jordana says

      December 22, 2020 at 10:29 am

      Sunflower butter tends to turn green when baked! It should still taste the same though. Any nut or seed butter should work here so if your nephew can tolerate an alternative you could try experimenting with others.

      Reply
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Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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1 1/2 tsp pure vanilla extract optional
Extra cacao powder or shaved dark chocolate for garnishAdd the prepared coffee or espresso, the milk or creamer, cacao powder, maple sugar, collagen, and vanilla to a blender and blend until all is dissolved, then continue to blend until frothy.  Divide between 2 cups and garnish with extra cacao powder or shaved chocolate if desired.  Enjoy!
New today!! These double chocolate muffins are inf New today!! These double chocolate muffins are infused with lots of orange flavor, drizzled with an orange glaze and of course loaded with tons of rich dark chocolate!
Made with almond flour, they have a texture like traditional wheat flour muffins but are totally grain free, dairy-free, and paleo friendly.  Great for snacks, breakfast and brunch!  Link to the recipe is in my profile 😄https://www.paleorunningmomma.com/double-chocolate-orange-muffins-paleo/
#paleobaking #chocolate #paleotreats
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