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!
Pumpkin Spice Latte Paleo Blondies
Pumpkin Spice Latte Paleo Blondies
Ingredients
Blondie Batter:
- 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
Frosting:
- 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
Instructions
For the Blondie Batter:
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Preheat your oven to 350° F and line an 8 x 8” square baking pan with parchment paper on the bottom and up the sides.
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In a mixing bowl, combine the almond flour, baking soda, pumpkin pie spice, cinnamon, espresso powder, and salt.
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In a separate mixing bowl, using an electric hand mixer or whisk, cream together the ghee and maple sugar until smooth, then whisk in the pumpkin puree, egg, and vanilla. Mix until very smooth, the batter will be thick.
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Stir or beat in the flour mixture until well combined. Using a rubber spatula, transfer the batter to the prepared pan, scraping the bowl and smoothing the batter evenly in the pan.
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Bake in the preheated oven for 20 minutes or until just set in the center. Remove from the oven and allow to cool in the pan on a wire rack for 3 hours or more, until completely cooled. After about an hour, you can chill in the refrigerator if you want to speed up the cooling.
For the Frosting:
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Before serving, make the frosting. In a large bowl, use an electric hand mixer to beat together the shortening or butter, honey or maple syrup, and tapioca until smooth and fluffy. Beat in the vanilla, espresso, pumpkin pie spice, and salt until well combined. Smooth the frosting over the completely cooled blondies, before cutting into squares.
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I recommend chilling the frosted bars for about 20 minutes before cutting to make it easier, but this is optional. Use a sharp knife to cut into 12-16 squares before serving. Dust a little extra cinnamon over the top if desired. Store leftovers covered in the refrigerator for up to 5 days. Enjoy!
Nutrition
Shop Products and Ingredients:
Want More Paleo Pumpkin Treats? Try One of These!
Pumpkin Chocolate Chip Cookies
Fudgy Pumpkin Chocolate Chip Blondies
Paleo Pumpkin Cupcakes with Maple “Cream Cheese” Frosting
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Wow! These look utterly fabulous! These are getting made TODAY.
These are the epitome of the perfect fall dessert! So many warm flavors!
Can coconut flour be substituted for almond flour?
I just made them! I subbed maple syrup for maple sugar. Very easy and very good!
These were INSANELY DELICIOUS! I made them on a Friday and they were all gone by Sunday, I wanted to eat it for all of my meals. Go make these! It impresses even those who don’t eat paleo and they won’t know they’re made with healthier ingredients. It fooled my friends!
what can i use instead of espresso powder?
My husband is really fond of eating pumpkin cakes like this and on his birthday, I am going to surprise him with these delicious cakes. I have read the recipe for it and now I have been practicing making this. Now I will doubled my internet speed because I have read https://www.androidguys.com/news/how-to-speed-up-home-internet-to-write-homework-faster/ article in which the I came to know an amazing trick to speed up internet.
Shame on you for using palm oil. Appearance is NOT a valid excuse for perpetuation of the destroying of ecosystems..
That’s an awful lot of sugar! I know it’s coconut sugar but sugar just the same and not really that good for you!
What can I sub for that amount?
Hi! I realized I don’t have butter. Will cream cheese work for the frosting? Thanks and n have a great day!! 🌸🌸
Delicious, we were out of espresso powder so we enjoyed them with a nice cup of coffee on the side instead.
Pour half of the chocolate glaze over the cookies after they have cooled. You can direct the glaze into a straight line by using a strip of parchment paper.