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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5 from 3 votes

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Chocolate Chip Pumpkin Blondies

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.

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 16 bars

Author Bakerita | Rachel Conners

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 oz. dark chocolate chunks

Instructions

1. Preheat oven to 350°F. Line an 8x8” square baking pan with parchment paper and spray with nonstick spray. Set aside.

2. 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.

3. Spread evenly in prepared pan and bake for about 20 minutes, or until lightly browned.
4. Cool completely, and then cut into 16 squares. Store in an airtight container.