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These Easy Paleo Pumpkin Blondies use minimal ingredients and make the perfect fall treat! Grain free, gluten free, dairy free, and refined sugar free.
Are you a fan of pumpkin and chocolate together? I know some people either love it or hate it, but I personally am a huge fan! These blondie bars have the perfect combination of pumpkin pie spice, chewiness, and chocolate without being too sweet. They are also so easy to make and use ingredients you probably have sitting in your pantry! They take about 35 minutes to make from start to finish.
What Ingredients You Need to Make These Easy Paleo Pumpkin Blondies
Almond flour – I get a huge bag of Kirkland brand fine almond flour from Costco! It’s certified gluten free.
Cashew butter – I like to get this at Trader Joe’s! You can also sub almond butter. Just make sure its smooth and creamy. Costco has a great one!
Coconut oil – I like to use refined coconut oil for baking.
Egg
Baking Soda
Vanilla Extract
Chocolate chips or chunks. I used Eating Evolved brand to keep it paleo, but Enjoy Life is another great, allergen-friendly brand! Hu Kitchen is also great!
I haven’t tested these with any sweetener other than coconut sugar. You could try monk fruit, but it may change the texture a bit! Feel free to comment below if you try it out!
How To Make Gluten Free Dairy Free Pumpkin Blondies
Preheat your oven to 350. Spray an 8×8 pan with cooking oil. Combine the egg, coconut oil, cashew butter, pumpkin puree, and vanilla in a large bowl and mix well using a fork or a whisk.
In a separate bowl, combine the almond flour, coconut flour, baking soda, pumpkin pie spice, and salt.
Stir the dry ingredients into the wet ingredients. Add the chocolate chips and stir to combine.
Add the mixture to the greased baking pan and use a spatula to spread it out evenly. Sprinkle more chocolate chips on top.
Bake for 22-23 minutes. Let them cool COMPLETELY (trust me) before cutting! They will be tough to cut and might crumble if you don’t wait. Patience is a virtue, friends!
You can slice into 16 smaller blondies, or 9 large ones. Enjoy!!
Looking for some other delicious Paleo desserts? Check these out!
If you try these blondies and love them, the best way to say thank you is to leave a 5-star rating and review below. Don’t forget to share what you’re making and tag me on Instagram! Happy baking!
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Easy Paleo Pumpkin Blondies
Ingredients
- 1 egg
- ¼ cup refined coconut oil, melted and cooled
- ½ cup coconut sugar
- ½ cup cashew butter, can sub smooth almond butter
- ⅓ cup pumpkin puree
- 1 tsp vanilla extract
- 1 cup fine almond flour
- ¼ cup coconut flour
- 1 tsp baking soda
- 2 tsp pumpkin pie spice
- ¼ tsp sea salt
- ¾ cup dark chocolate chips, Use Eating Evolved brand for paleo, or Enjoy Life for allergen-friendly! Plus more for topping
Instructions
- Preheat oven to 350. Spray an 8x8 pan with cooking oil.
- Combine the egg, coconut oil, cashew butter, coconut sugar, pumpkin puree, and vanilla in a large bowl and mix well using a fork or whisk.
- In a separate bowl, combine the almond flour, coconut flour, baking soda, pumpkin pie spice, and salt.
- Stir the dry ingredients into the wet ingredients.
- Add the chocolate chips and stir to combine. Add the mixture to the baking pan and use a spatula to spread it out evenly. Sprinkle more chocolate chips on top.
- Bake for 23 minutes. Let them cool COMPLETELY before cutting! Slice into 16 smaller blondies, or 9 larger ones. Enjoy!
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
I’m cooking for a crowd and wondering if the recipe can be doubled and baked in a 9X13 pan? Thanks!
Super easy recipe to make. Delicious. I have made it several times for tailgating and a party. Every time I have made it, several have requested the recipe. When others ask for it, you know it is a good one!
One of her best recipes! I’ve made this twice now, and they are so delicious. Worth the wait for them to cool before devouring!
These taste amazing, but aren’t they supposed to be solid, like a cookie? These cut/melt like an undercooked brownie. Considering putting them back into the oven, but now that they’ve cooled completely I’m afraid I’ll wreck them. Any thoughts?
I was planning on cutting them up and traveling with them, but they will completely smush if I do that.
Sorry just now seeing this – Its hard to say. Hoping they sliced into bars ok after cooling!
Absolutely loved these! They barely made it to the next day. Texture and flavor was perfect! Definitely going to be a Fall Favorite for years to come!
Seriously so good! It was very easy to make, my 3 year old enjoyed helping!
So good! I used a flavored cashew butter that I have on hand and they are delicious. Make these!!
Such a simple recipe!!! I’m no baker and these were so easy and so tasty. Texture turned out perfectly and the taste is perfect. Not too sweet – which is how I like my sweets haha.
Thank you Grace! So happy you enjoyed them!
My kids and I loved this recipe! We’ve been stuck home virtual learning and this was a perfect treat after school. Easy, quick, and we had all the ingredients on hand already. This was our first fall recipe to try and it was so tasty! The hardest part was just waiting for it to cool because it smelled so good! They’ve already asked if we can make them again next week. 🙂
Thank you Anna! So glad you and the kiddos enjoyed these!
This recipe will leave your house smelling amazing! I had a can of pumpkin purée that I didn’t know how to use, and as soon as I saw this recipe I knew I had to try it. So easy to make and it came out delicious!
I’ve been looking forward to this recipe and it didn’t disappoint! Very easy to make and delicious. Just the right amount of pumpkin taste too.