Name: Pumpkin Spice Latte Paleo Blondies
Prep time: 20 min
Cook time: 20 min
Yield: 16 bars
Ingredients: 1 1/2 cups blanched almond flour; 1/2 tsp baking soda; 1 Tbsp pumpkin pie spice; 1 tsp cinnamon; 2 Tbsp espresso powder; 1/4 tsp fine sea salt; 1/2 cup ghee (softened); 3/4 cup pure maple sugar; 1/2 cup pumpkin puree; 1 large egg; 1 tsp pure vanilla extract; 2/3 cup palm oil shortening (OR grass fed butter); 6 Tbsp raw honey (or pure maple syrup); 2 Tbsp tapioca flour; 1 tsp pure vanilla extract; 2 tsp espresso powder; 1 tsp pumpkin pie spice; 1/8 tsp fine sea salt

These Paleo Pumpkin Spice Latte Blondies are a fun spin on your favorite hot fall beverage! Soft fudgy pumpkin blondies flavored with lots of pumpkin pie spices and espresso are topped with a creamy frosting for the ultimate fall themed paleo blondies!

Whether you’re a die hard fan of the favorite fall latte or not, let me let you in on a secret – you’re going to LOVE these grain free and paleo blondies.

Between the warm spices and hints of coffee in the bars, to the sweet creamy frosting, these pumpkin spice latte blondies are delicious, period.

And yes, I have a thing for baking all things “PSL” flavored. First it was cookies, then muffins, and now blondies. Maybe next year we’ll make a full on show-stopping triple layer cake! The possibilities are endless.

What You Need to Make Pumpkin Spice Latte Paleo Blondies:

Blondie Batter:

Blanched Almond Flour

Pumpkin Pie Spice and Cinnamon

Baking Soda

Espresso Powder

Fine Sea Salt

Ghee, coconut oil, or grass fed butter

Maple Sugar, or coconut sugar

Pumpkin Puree

Pure Vanilla Extract

Frosting:

Palm oil shortening, or grass fed butter

Raw honey, or pure maple syrup

Tapioca flour

Vanilla extract

Espresso powder

Pumpkin Pie Spice

Do I Have to Use Palm Shortening For the Frosting?

I like using palm oil shortening for frosting because it’s dairy-free, cream colored (so makes a beautiful frosting!), has a neutral flavor and creates a light and creamy texture for frosting.

The only sub I recommend using for the palm shortening is grass fed butter. Coconut oil will be too greasy, and ghee will give you a yellow frosting, and the texture can really vary between brands.

I love using this non-hydrogenated organic palm oil shortening from Amazon – it lasts a long time and never lets me down! In addition to frosting, it’s great to use in dairy-free, grain free pie crusts.

Baking and Storage Tips for these Pumpkin Spice Latte Paleo Blondies

The blondie batter will be on the thick side, so it’s best to use a rubber spatula to smooth the top of the batter nice and evenly before baking. After baking, it’s best to cool the un-cut blondies in the pan on a wire rack until they reach room temperature.

Tip: I like to use the refrigerator to speed up the cooling time. After they’ve cooled for about an hour, stick them in the fridge until chilled, and then frost. After frosting, chill them again for about 20 minutes and they’ll be really easy to cut into neat squares.

Storage Tip: These blondies are best stored covered in the refrigerator. You can eat them straight from the fridge, or have them sit at room temp for about 30 minutes do they soften, if you prefer. They’ll last in the fridge for about 4-5 days.

You can also freeze them, unfrosted, for about 2 weeks, and then thaw completely in the refrigerator before frosting.

Can I Sub Anything for the Espresso Powder?

Espresso powder has a fine texture, making it perfect to mix into batters and even frostings! However, if you can’t get espresso powder, you can still give your blondies some coffee flavor with instant coffee crystals. However, I don’t recommend mixing instant coffee into the frosting since it won’t be smooth.

I hope you’re ready for a seriously FUN, delicious fall treat! Grab your pumpkin puree, preheat your oven and get excited because it’s time to bake these pumpkin spice latte paleo blondies – let’s go!