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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Hi Michelle, how big is a serving? Can you specify how many oz or grams? Thanks!
These are amazing!!! I’ve already had 3 compliments on them form family. I will definitely be keeping this recipe and making it often!! The perfect sweetness, richness, and so soft!
Can you freeze these?
We made this and ate it the next day. It was very moist. We thought it tasted like a denser pumpkin choc chip muffin. Not sure if we would have liked it better if it was still warm…maybe we’ll pop it in the microwave next time we have a square.
I made these for our monthly family dinner with our adult children and they were a big hit. We will definitely be making them again.