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.
* 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