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!

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.

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.

More pumpkin dessert recipes to try

• Muffins
• Cheesecake
• Pie
• Cookies
• Fudge

Frequently Asked Questions

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