Chocolate Chip Pumpkin Blondies (Gluten Free, Paleo + Vegan)
These Chocolate Chip Pumpkin Blondies have a super chewy, fudgy texture with the warmth of pumpkin spices and gooey, melted chocolate chunks. You’re going to love these gluten-free, paleo and vegan pumpkin blondies.
I’ve been going pumpkin crazy…especially now that it’s officially autumn. Where in the world did the summer go? The adults were NOT kidding when they told child me that time speeds up as you get older.
Anyways – pumpkin, are you a fan?! Because my kitchen is stocked with cans of organic pumpkin puree and I’ve got a number of pumpkin recipes coming for ya in the next few weeks, and many more ideas in my head, ready to be brought to delicious fruition.
So far this year, we’ve already got these Pumpkin Pie Crumb Bars (omg so ridiculously good) and this No Bake Pumpkin Cheesecake (soooo creamy, and that caramel sauce 😍). And the next recipe, the Chocolate Chip Pumpkin Blondies you’ve been laying your eyes on, fits in wonderfully with the deliciousness we’ve got so far. In fact, these three recipes are SO GOOD I could probably just share these and you’d all be happily pumpkin-ed. But, you know I won’t just stop at these 😉
Before we get ahead of ourselves, we must discuss these pumpkin blondies. They’re gluten free, paleo, and vegan – the pumpkin serves as a perfect egg replacement here, adding moisture and chew to the blondies. These are a treat you could serve to anyone and they wouldn’t guess they’re “healthy”.
The batter has almond butter in it, and that helps make these pumpkin blondies have an incredible texture. The almond butter (or any other smooth nut butter of your choice) adds an incredible amount of chewiness and richness.
The dough also uses both almond and coconut flours – the coconut flour is pretty necessary, because it helps keep the pumpkin from making the blondies too soft and moist. We don’t want them to be squishy or falling apart!
Of course, we’ve got to have some spices in there too. In addition to the usual vanilla extract, we also add cinnamon and nutmeg to the dough. If you’ve got some on hand, you can use pumpkin spice in place of the cinnamon and nutmeg for a little extra somethin’.
As usual, I recommend using hand chopped, high quality chocolate instead of chocolate chips. Chocolate chips usually have waxes added to help them keep their shape. Those waxes severely inhibit chocolate gooeyness, which is what I’m always after. If you must use chocolate chips, try to use high quality ones that melt better.
I hope you will give these a try – they’re one of my newest fall favorites! It’s seriously hard to beat the chew on these. I’d be embarrassed to tell you how quickly they disappeared from my apartment 🙈 enjoy!
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Chocolate Chip Pumpkin Blondies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Cuisine: American
Description
These Chocolate Chip Pumpkin Blondies have a super chewy, fudgy texture with the warmth of pumpkin spices and gooey, melted chocolate chunks. You’re going to love these gluten-free, paleo and vegan pumpkin blondies.
Ingredients
- ½ cup (128g) creamy almond butter, or other smooth nut butter of choice
- ¼ cup (50g) coconut oil, melted, use refined for no coconut flavor
- ⅔ cup (126g) coconut sugar
- ⅓ cup (81g) pumpkin puree
- 1 tablespoon vanilla extract
- ¾ cup (72g) almond flour
- 3 tablespoons (24g) coconut flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon kosher salt
- 4 ozunces dark chocolate chunks
Instructions
- Preheat oven to 350°F. Line an 8×8” square baking pan with parchment paper and spray with nonstick spray. Set aside.
- In a bowl, whisk together the almond butter, coconut oil, coconut sugar, pumpkin, and vanilla extract until smooth and combined. Stir in the almond flour, coconut flour, baking soda, cinnamon, nutmeg and salt. Fold in the chocolate chunks.
- Spread evenly in prepared pan and bake for about 20 minutes, or until lightly browned.
- Cool completely, and then cut into 16 squares. Store in an airtight container.
Such gorgeous blondies, Rachel!! I have NEVER tried pumpkin in my blondies and I don’t even know why because these look SO insanely chewy and amazing! I want the whole batch!
Thanks so much for the love, Sarah!
I’m making this right now and I see 3tb coconut flour in the ingredients list but not in the directions, I’m sure you just mix it in when you mix in the almond flour but just wanted to make sure it wasn’t listed by mistake. Thanks! :)
Hi Emily, not a mistake and you’re right, you mix it with the almond flour! I’ll fix the recipe now, thanks for pointing out my error.
Perfect! I made them last night and they were totally fantastic! I’m happy I made them for someone or else I would’ve eaten wayyy to many! Thanks for an awesome recipe!
★★★★★
Yay I’m so thrilled you loved them, Emily! Thanks so much for your feedback :)
Hi Rachel,
Another amazing recipe which I can’t wait to try! Would you be able to include the measurements in grams please? It’s a lot easier for me in the UK than cups. I hope this doesn’t cause too much work.
Thank you so much.
★★★★★
Hi Melissa, I added gram measurements for this recipe! Enjoy :)
Would it be bad to use just one type of flour? If so, which one would you recommend?
★★★★★
You could use an extra half cup of almond flour in place of the coconut flour if you only want to use one.
Hi! If I want to double this for a 9×13 pan how long do you recommend cooking?
It should be similar in timing since the thickness of the bars doesn’t change – if anything, it will just be a few extra minutes!
These look delicious! Do you think it would work to use tahini in place of the nut butter?
Seems so delicious!
Halloween is around the corner and would live to bake some for my friends! Georgia has chocolate intolerance -poor girl- and cannot have any. Could I skip for her sake the chocolate chunks? If so, what would be a subsitution?
Many thanks, Rachel, in advance!
And happy Halloween to all!
Hi Maria, you could definitely skip the chocolate and use something like walnuts or pecans instead! Enjoy :)
The taste is awesome, but mine ended up more gooey than I anticipated. The top was nice and golden when I took it out of the oven. Maybe I should increase the coconut flour?
Hi Julie, it’s possible you used a wetter pumpkin puree than me, or you oven temp may be running low – did you do a toothpick test to make sure they were cooked through before pulling from the oven? You should try that to make sure they’re fully cooked before pulling from the oven.
Is it possible to sub the almond flour with oat flour?
I haven’t tried it, but that should be okay!