• Skip to primary navigation
  • Skip to header navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Shop
  • About
  • Contact
  • My Cookbook
my new book!
Display Search Bar

The Paleo Running Momma

Run Fast, Eat Clean, Live Messy!

  • Browse Recipes
  • By Course
    • Appetizers & Snacks
    • Breakfast & Brunch
    • Dips, Dressings and Sauces
    • Lunch & Dinner
    • Sweet Treats
    • Veggies & Sides
  • By Dessert
    • Breads & Muffins
    • Brownies & Bars
    • Cakes & Cupcakes
    • Chocolate
    • Cookies
    • Crisps, Cobblers, & Crumbles
    • Fruit
    • No-Bake
    • Pies & Tarts
  • By Special Diets
    • Egg Free
    • No Added Sugar
    • Nut Free
    • Vegan
    • Whole30
  • By Ingredient
  • By Holiday/Season
    • Birthday
    • Christmas/Winter
    • Easter/Spring
    • Summer/BBQ
    • Thanksgiving/Fall
  • View the Full Recipe Index

10.02.19

Pumpkin Spice Latte Paleo Blondies

Sharing is caring!

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! 

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.

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! 

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.

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! 

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.

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! 

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

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!  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! 

Pumpkin Spice Latte Paleo Blondies

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!
Author: Michele Rosen
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 2 hrs
Course: Baking/Dessert
Cuisine: Gluten-free, Paleo
Keyword: blondies, espresso, paleo blondies, pumpkin, pumpkin spice
Servings: 16 bars
Print this Recipe
Did you make this recipe?
Leave a review
4.31 from 13 votes

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:

  1. 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.
  2. In a mixing bowl, combine the almond flour, baking soda, pumpkin pie spice, cinnamon, espresso powder, and salt.
  3. 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.
  4. 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.
  5. 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:

  1. 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.
  2. 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

Calories: 233kcal
Carbohydrates: 12g
Protein: 3g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 25mg
Sodium: 99mg
Potassium: 56mg
Fiber: 2g
Sugar: 8g
Vitamin A: 1206IU
Vitamin C: 1mg
Calcium: 32mg
Iron: 1mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Shop Products and Ingredients:

Want More Paleo Pumpkin Treats?  Try One of These!

Pumpkin Chocolate Chip Cookies

Fudgy Pumpkin Chocolate Chip Blondies 

Paleo Pumpkin Coffee Cake 

Pumpkin Streusel Muffins 

Paleo Pumpkin Cupcakes with Maple “Cream Cheese” Frosting 

Pumpkin Cinnamon Rolls 

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!

You Might Also Like...

  • Paleo Pumpkin Spice Latte
  • Paleo Pumpkin Scones with Pumpkin Spice Drizzle
  • Pumpkin Spice Latte Muffins {GF, DF, Paleo}
Previous Post
Next Post

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. Lisa says

    October 2, 2019 at 12:12 pm

    Wow! These look utterly fabulous! These are getting made TODAY.

    Reply
  2. Addison says

    October 2, 2019 at 1:30 pm

    These are the epitome of the perfect fall dessert! So many warm flavors!

    Reply
  3. Janice says

    October 3, 2019 at 4:59 pm

    Can coconut flour be substituted for almond flour?

    Reply
  4. trish mcmillen says

    October 6, 2019 at 6:18 pm

    5 stars
    I just made them! I subbed maple syrup for maple sugar. Very easy and very good!

    Reply
  5. Mackenzie says

    October 11, 2019 at 12:24 pm

    5 stars
    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!

    Reply
  6. Leah Saks says

    December 30, 2020 at 9:21 pm

    what can i use instead of espresso powder?

    Reply

Leave a Comment Cancel reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

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!

Read More

Free Recipes

Subscribe to email updates for new recipes delivered to your inbox!

Footer

Weeknight Ideas

M
Get the Recipe
One-Skillet Teriyaki Meatballs {Paleo, Whole30}
These easy one-skillet teriyaki meatballs are perfect for weeknights.
T
Get the Recipe
Instant Pot BBQ Chicken {Paleo, Whole30}
Packed with flavor and perfect over a sweet potato or greens!
W
Get the Recipe
Glazed Sheet Pan Chicken with Butternut Squash and Apples {Paleo, Whole30}
The perfect no-fuss, one-pan paleo and Whole30 dinner.
TH
Get the Recipe
Crispy “Breaded” Paleo Chicken Cutlets {Whole30}
Quick, simple, and perfect to make ahead of time!
F
Get the Recipe
Loaded Taco Sweet Potato Sliders {Paleo, Whole30}
Packed with flavor and perfect over a sweet potato or greens!

New Recipes

Delivered to your inbox!

Sign Me Up!
Who’s up for one-bowl paleo breadsticks this wee Who’s up for one-bowl paleo breadsticks this weekend? These easy Italian breadsticks are loaded with flavor, Italian herbs and garlic, and have the perfect chewy texture.
They’re great when you’re craving bread but want to keep things clean!  Gluten-free, grain free, dairy free and perfect for dipping 🍕link to the recipe is in my bio 😄https://www.paleorunningmomma.com/paleo-breadsticks-one-bowl-gluten-free-dairy-free/
#paleobaking #healthybaking #paleobread
Happy Valentine’s Day 💕🍫aka an excuse to h Happy Valentine’s Day 💕🍫aka an excuse to have chocolate all month long and not mad about it!I present you with the best paleo chocolate cake with chocolate “buttercream” frosting!  A reader favorite and the only blog recipe that also made it to my cookbook - Paleo Baking at Home.  Link to the recipe is in my bio so go make this ASAP (or save for a needed chocolate fix 🍫) P.S. if you haven’t preordered my book yet (releasing March 10!) the link is also in my bio or just search on amazon!
https://www.paleorunningmomma.com/paleo-chocolate-cake-chocolate-buttercream/
#paleobaking #paleobakingathome #chocolatecake #paleotreats
Counting down to Valentine’s Day with more choco Counting down to Valentine’s Day with more chocolate 🍫 and we’re making donuts today!  Double chocolate frosted paleo donuts that also happen to be nut free 💕and can be made in a muffin pan too 😄 gluten free, dairy free, kid approved and so fun! Link to the recipe is in my bio ❤️ https://www.paleorunningmomma.com/chocolate-donuts-gf-paleo/
#donuts #chocolate #paleotreats #chocolatedonuts #paleobaking #healthybaking
Brand new on the blog today - chocolate covered ch Brand new on the blog today - chocolate covered cherry fudge brownies 🍫💕 I made these egg free, vegan and paleo and DANG did they rock my world last week. Planning to make them again for Valentine’s Day because hello chocolate heaven magic!  Chocolate covered cherries were my favorite as a kid and the fudgy brownies speak for themselves. Link to the recipe is in my bio 😍https://www.paleorunningmomma.com/chocolate-covered-cherry-fudge-brownies-paleo-vegan/#paleobaking #chocolate #vegan #veganrecipes #vegandesserts
Totally guilty of chocolate AND cheesecake spammin Totally guilty of chocolate AND cheesecake spamming you this week 💕 for Valentine’s Day 💕 and today it’s a paleo + vegan espresso chocolate chip cheesecake!This creamy rich cheesecake has a chocolate cookie crust topped with a cashew based espresso chocolate chip cheesecake layer.  Dairy-free, gluten-free, egg free, refined sugar free. Link to the recipe is in my bio ☕️🍫 https://www.paleorunningmomma.com/espresso-chocolate-chip-cheesecake-paleo-vegan/
#vegandesserts #vegancheesecake #veganrecipes #veganbaking
Every time I make vegan cheesecake I’m amazed th Every time I make vegan cheesecake I’m amazed that it’s possible to make “cheesecake” so legit without any dairy!  Today’s chocolate raspberry mini cheesecakes are no exception - soooo good!These mini vegan cheesecakes have a chewy chocolate layer topped with a super creamy sweet raspberry cashew cheesecake layer.  Top them with a chocolate drizzle and you’re good to go for Valentine’s Day!  Gluten free, no bake, dairy free, egg free, vegan.  Link to the recipe is in my profile 💕🍫 https://www.paleorunningmomma.com/chocolate-raspberry-mini-vegan-cheesecakes-no-bake/#vegancheesecake #vegandesserts #paleovegan #paleotreats #chocolate
Happy Monday!! I have a new IG-only recipe for you Happy Monday!! I have a new IG-only recipe for you today that couldn’t be more perfect for a Monday morning (especially to kick off Valentine’s Day week 💕💕) a yummy Paleo Mocha Latte! ☕️🍫 #ADI added some @ancientnutrition collagen for more protein too. I used the plain version but you can go double-chocolate with their chocolate flavored collagen!I add their collagen protein to my coffee daily for the bonus skin and joint benefits plus extra protein 👍Here’s the recipe for the best paleo mocha latte!
Makes 2 servings
10 oz strong brewed coffee, hot (or espresso, if preferred)
1 cup almond milk, or nut pods creamer, heated in the microwave or a saucepan
2 Tbsp raw cacao powder
2 Tbsp maple sugar (or coconut sugar)
2 scoops Ancient Nutrition Multi Collagen Protein (use the chocolate flavor for double chocolate!)
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
Follow on Instagram
Back To Top
© 2021 The Paleo Running Momma
  • Contact
  • Privacy
  • Policies
Site Credits Designed by Melissa Rose Design. Developed by Once Coupled.
  • Facebook
  • Twitter
  • Pinterest