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
- 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.
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
Frequently Asked Questions
Cakey blondies are a result of overmixing your batter. To avoid this happening, ensure you only mix the blondies until just combined.
Blondies are done when a skewer comes out mostly clean. They will continue to cook as they are cooling down.
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.
** 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
Serving: 1blondie | Calories: 139kcal | Carbohydrates: 6g | Protein: 5g | Fat: 11g | Potassium: 3mg | Fiber: 3g | Vitamin A: 100IU | Vitamin C: 2.5mg | Calcium: 30mg | Iron: 0.5mg | NET CARBS: 3g