Pumpkin Blondies with Chocolate Chips

Blondies with chocolate chips on a plate.

Pumpkin Blondies with Chocolate Chips

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.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Cook Time 25

Total Time 35

Servings bars

Calories 299kcal

Author Tessa

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.

Notes

To store: Keep the chewy pumpkin blondies in a an airtight container at room temperature for 2-3 days. Keep in the refrigerator for up to one week.

Adapted from my Grain-Free Honey Blondies.

Nutrition