Pumpkin Blondies

These pumpkin blondies are the perfect mix of chewy, cakey, and gooey all in one! Loaded with chocolate chips, they are a fabulous fall dessert that just happens to be made without grains!

pumpkin blondies recipe

It’s no secret that I love myself some pumpkin dessert recipes.

The entire holiday season (that’s a good 3 months in my books…), nearly every single dessert that comes out of my kitchen will have some pumpkin theme to it. Whether that be cookies, cakes, or even some cookie dough, I’ll find a way to sneak some pumpkiny goodness in there!

When it comes to desserts though, blondies will always take precedence over brownies. Yes, I know that sounds sacrilicious but there is something special about a gooey and chocolate-laden blondie. I’ve made vegan blondies and I’ve made keto blondies. With the holiday season in full swing, it’s time to give them a pumpkin twist.

This pumpkin blondie recipe is just a little bit special. Unlike other blondies, they don’t need any white flour or grains in them, but you’d never be able to tell. The texture is chewy and gooey in the middle, while thick and cakey on the edges. They are sweet and full of pumpkin flavor, with plenty of chocolate chips throughout.

While I am known for being the one to bring the pumpkin pie or pumpkin cheesecake to holiday parties, this year I’ll be switching things up with these blondies instead- Here’s to making them a NEW holiday dessert staple!

How to make pumpkin blondies

The Ingredients

  • Pumpkin– Canned pumpkin (not pumpkin pie filling) or homemade pumpkin puree.
  • Peanut butter– Smooth and creamy peanut butter with no added sugar or salt.
  • Sugar of choice– I used a brown sugar substitute, but traditional brown sugar or coconut sugar will work.
  • Egg– Room temperature egg.
  • Coconut oil– Refined coconut oil measured in its melted state. You can also use softened butter.
  • Vanilla extract– Gives these blondies a subtle vanilla flavor.
  • Almond flour– You must use blanched almond flour, not almond meal, as it yields a lighter crumb.
  • Coconut flour– Balances out the almond flour and gives a slightly softer and cakier middle.
  • Baking soda– Leavening agent to give the blondies some rise and tenderness.
  • Pumpkin pie spice– A must for any good pumpkin dessert!
  • Salt– Balances out the sweet ingredients.
  • Chocolate chips– Optional but highly recommended. To keep these blondies low carb, I used sugar free chocolate chips.

The Instructions

In a stand mixer or a large mixing bowl, cream together the peanut butter, pumpkin, sugar of choice, coconut oil. egg, and vanilla extract. Gently add the dry ingredients until combined. Fold through the chocolate chips.

Now, transfer the batter into a greased 8 x 8-inch pan. Bake the blondies for 30-35 minutes, or until a skewer comes out mostly clean. Let the blondies cool in the pan before slicing and serving.

pumpkin spice blondies

Tips to make the best recipe

  • Ensure your batter is smooth and well-mixed, otherwise, you will find that some parts will be gritty. A good way to avoid that is to use a stand mixer or hand mixer.
  • Do not over-bake the blondies, as they will continue to cook as they are cooling. 
  • If you notice the tops of the blondies browning too quickly, you can cover them in tin foil until they are done.
  • I’ve only tried this recipe using the ingredients listed, along with the substitutions. I cannot vouch for any other changes that I haven’t personally tried myself. 

Storing and freezing tips

  • To store: If you plan to eat these blondies within 2 days, they can be stored at room temperature. Ensure the blondies are in a sealed container or covered completely. If you’d like them to keep longer, store them in the refrigerator for up to 2 weeks.
  • To freeze: Wrap the blondies in parchment paper and place them in a ziplock bag or shallow container. Store them in the freezer for up to 6 months.
pumpkin blondies

More pumpkin dessert recipes to try

Frequently Asked Questions

Why is my blondie cakey?

Cakey blondies are a result of overmixing your batter. To avoid this happening, ensure you only mix the blondies until just combined.

How do you know when blondies are done?

Blondies are done when a skewer comes out mostly clean. They will continue to cook as they are cooling down.

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pumpkin blondies

Pumpkin Blondies

These pumpkin blondies are cakey, chewy, and gooey in the middle, and made in just one bowl! Loaded with chocolate chips, they have NO grains or flour in them!
5 from 34 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 12 blondies
Calories: 139kcal
Author: Arman

Ingredients

Instructions

  • Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
  • In the bowl of a stand mixer or large mixing bowl, cream together your pumpkin, peanut butter, egg, coconut sugar, coconut oil, and vanilla extract. Gently add the dry ingredients until just combined. Fold through the chocolate chips.
  • Transfer your batter into the lined pan and spread out in an even layer. Top with extra chocolate chips and a dash of pumpkin pie spice. Bake your blondies for 30-35 minutes, or until a skewer comes out clean from the center.
  • Remove the blondies from the oven and allow them to cool in the pan completely, before slicing into bars.

Notes

* Any smooth nut or seed butter works.
** Brown sugar or a brown sugar substitute can be used.
TO STORE: If you plan to eat these blondies within 2 days, they can be stored at room temperature. Ensure the blondies are in a sealed container or covered completely. If you’d like them to keep longer, store them in the refrigerator for up to 2 weeks.
TO FREEZE: Wrap the blondies in parchment paper and place them in a ziplock bag or shallow container. Store them in the freezer for up to 6 months

Nutrition

Serving: 1blondie | Calories: 139kcal | Carbohydrates: 6g | Protein: 5g | Fat: 11g | Potassium: 3mg | Fiber: 3g | Vitamin A: 100IU | Vitamin C: 2.5mg | Calcium: 30mg | Iron: 0.5mg | NET CARBS: 3g
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    Comments

    8 thoughts on “Pumpkin Blondies

    1. I love that you‘ve got the nutrition facts! However it says “one bar” – how many slices are you cutting these into to get “one bar”? That’s all relative depending on how big you cut them!

    2. 5 stars
      The flavor on these are delicious. Not to sweet, moist and dense. My top layer turned green for some reason but doesn’t diminish the greatness.

    3. 5 stars
      Omg! So good. Taste like those store bought pumpkin chocolate chip cookies. So glad to have this recipe and it was pretty easy too! Thanks!

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