Chocolate Chip Pumpkin Blondies are an easy treat made with healthy almond flour, coconut flour, and almond butter, and bursting with pumpkin spice! Gluten-free, vegan, refined sugar-free.
When it's pumpkin season, even blondie bars should get a little bit of the seasonal love.
These pumpkin chocolate chip blondies are gluten-free, egg-free, and dairy-free with the help of almond and coconut flours, almond butter, and coconut oil.
The best part is that is comes together so quickly! I hope it becomes a favorite fall recipe for you and your family.
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Why you'll love this recipe
- Fudgy texture
- Simple ingredients
- Easy dessert
Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Pumpkin puree - Make sure you use 100% pure pumpkin purée and not pumpkin pie filling! You can even roast your own pumpkin.
From pumpkin pies to pumpkin chocolate chip bread, 100% purée is best for a perfect fall treat.
Almond butter - All-natural is best for this recipe as its simple ingredients don't have any added sugar or oils.
This will help bind our batter and create a chewy texture.
Organic cane sugar - This vegan-friendly less refined sugar helps sweeten in combination with coconut sugar.
Coconut sugar - Instead of brown sugar or light brown sugar, this unrefined sweetener adds depth of flavor.
Coconut oil - Instead of regular butter or vegan butter, coconut oil keeps things dairy-free and creates a chewy blondie.
Use refined coconut oil to avoid an additional "hint of coconut."
Almond flour - Gives our gluten-free blondies a perfect crumb and provides a good source of protein.
Avoid using almond meal as it will give the muffin more of a gummy texture.
Coconut flour - A good source of plant-based protein. A 2-tablespoon serving of contains about 2 grams of protein.
Coconut flour also adds a nice natural sweetness like in these chewy pumpkin cookies.
Pumpkin pie spice - The warm spices that scream fall! Ground cinnamon, nutmeg, ginger, allspice, and cloves bring together that fall-inspired flavor.
Pick up a jar of pumpkin pie spice blend or combine spices and make your own pumpkin spice.
Chocolate chips - Choose dairy-free chocolate chips if needed. Dark chocolate chips, semi-sweet, or even chocolate chunks!
White chocolate chips would be delicious too.
Step-by-step instructions
Before you start: Preheat oven to 350 degrees Fahrenheit. Spray with cooking spray an 8x8 baking pan and line with parchment paper.
Step 1: In a large bowl, add wet ingredients pumpkin and almond butter. With an electric mixer, beat on medium speed until fully incorporated.
Add dry ingredients cane sugar and coconut sugar and beat again on medium-high speed for about a minute.
Step 2: Add vanilla extract and remaining ingredients except chocolate chips and beat on medium speed until mixture is completely combined.
Step 3: Fold in chocolate chips and transfer batter to prepared pan. Smooth top with a rubber spatula.
Step 4: Bake for 24-28 minutes, or until a toothpick comes out clean. Allow to cool completely on a wire rack before cutting into 16 squares.
Tips
- Use a piece of parchment paper to spread the blondie batter into the pan. This also helps in smoothing the top.
- Press extra chocolate chip into the top of the uncooked blondies for a pretty presentation.
- Allow these spiced blondies to cool completely before slicing.
Storage
Store the blondies in a an airtight container at room temperature for 2-3 days. Keep in the refrigerator for up to one week.
FAQ
The main difference is the use of chocolate. Brownies are made with cocoa powder or melted chocolate, giving them a rich chocolate flavor and a dark brown color.
Blondies do not use cocoa powder or melted chocolate.
Yes! Some may prefer blondies to not be so gooey, but I think a good blondie like this pumpkin blondies recipe should be chewy and gooey in the middle.
Blondies use to be called blonde brownies. The name eventually was shortened to blondies.
Want more fall baking inspiration? From apple hand pies to pumpkin muffins, to applesauce cake, I've got you covered. Plus, the links below!
More pumpkin desserts
📖 Recipe
Pumpkin Blondies with Chocolate Chips
Ingredients
- ⅔ cup (166g) canned pumpkin
- ¾ cup (240g) unsalted almond butter
- ½ cup (120g) organic cane sugar
- ¼ cup (40g) coconut sugar
- 2 teaspoons pure vanilla extract
- 4 tablespoons coconut oil melted
- 1 cup + 3T (126g) almond flour
- ¼ cup (33g) packed coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup dairy-free chocolate chips
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line an 8x8 baking pan with parchment paper.
- In a large bowl, add pumpkin and almond butter. With an electric mixer, beat on medium speed until fully incorporated. Add cane sugar and coconut sugar and beat again on medium-high speed for about a minute.
- Add remaining ingredients except chocolate chips and beat on medium speed until mixture is completely combined.
- Fold in chocolate chips and transfer batter to prepared pan. Smooth top with a a piece of parchment paper or rubber spatula.
- Bake for 24-28 minutes, or until a toothpick comes out clean. Allow to cool completely on a wire rack before cutting into 16 squares.
Nat
Instead of pumpkin puree could you use peanut butter?
Tessa
Hi! Yes, I think you could although it will alter the texture some, but probably just as gooey. :) You may want to start with a little less than called for because the pumpkin puree does add moisture.
Kim
These are delicious!
Sara @ Cake Over Steak
I'm all for this "healthyish" recipe!!! They look so delicious. Thanks for participating! xoxo
Tessa
Thanks for hosting!! <3 <3 <3
Natalie Rapps
Hi Tessa,
Can I make these using Arrowroot flour instead of coconut flour?
Tessa
Hi Natalie! That is a good question! Since coconut flour is so absorbent, it probably wouldn't be a 1:1 sub but that would be a good place to start. You may need to add additional arrowroot.
Sabrina Stavenjord
Ahhh I'm loving all the pumpkin recipes this fall! I just did a series called 7 days of pumpkin spice. I never thought pumpkin and chocolate would pair so well together but.. omg does it ever. This looks so delicious and love that its gluten-free! I can't wait to try the recipe :)
x Sabrina
http://mymiaou.com
Tessa
Thanks, Sabrina! Seriously, such a good combo, right?! I hope you get a chance to give it a try. <3
Caroline
Yes, yes, yes! I love pumpkin and chocolate together! Not sure I've mentioned it before…but I absolutely love your gluten free recipes. I cannot wait to make this one too!
Tessa
I'm glad you agree. One of those must-have combos! Thank you so much, Caroline - that is SO nice to hear! <3 <3 <3
Annie Harrier
These look awesome! I looked at your grain free honey blondies - those had an egg in the recipe. Wondering why this recipe doesn’t? Just curious ?
Annie
Tessa
Thanks, Annie! I wanted to have an egg-less blondie, so I replaced the egg with almond butter. It works as the binder here and adds a lovely gooey-ness! :)
Rachel @Clean Eating for the Non-Hippie
Pumpkin + chocolate all in one place -- what more could I ask for!!
Tessa
Right? We are on the same wavelength. :)
Kelsey @ Appeasing a Food Geek
Loving all the pumpkin goodies! And these babes are on another level. That chocolate ratio looks perfect ;) xoxo
Tessa
Yay for pumpkin! Gotta have the chocolate too. ;) Thank you, friend!
Sarah | Well and Full
These look positively delectable!! Cheers, Tessa!
Tessa
Thanks, Sarah! They are a treat! <3
Mary Ann | The Beach House Kitchen
I think we both had pumpkin chocolate chip on the brain today Tessa! These look absolutely delicious! What a great fall snack!
Tessa
Haha, we sure did! :) Thanks, Mary Ann!