Annie
18
15 minutes
20 minutes
Dessert
These healthy pumpkin blondies are soft, chewy, rich, and packed with warm fall flavor. Made with almond butter, almond flour, pumpkin puree, coconut sugar, cinnamon, nutmeg, and dark chocolate chips, these gluten-free pumpkin blondies are an easy, naturally sweetened dessert that's perfect for fall.
These pumpkin chocolate chip blondies are also a great option for anyone looking for a gluten-free dessert, healthier pumpkin dessert, or simple fall baking recipe. They're rich and satisfying without relying on traditional wheat flour, making them a delicious treat for an afternoon snack, cozy night at home, or postpartum snack when you want something nourishing and chocolatey.
2 cups Almond butter
1 cup melted Coconut Oil
2 2/3 cups Coconut Sugar
1 1/3 cups Pumpkin Puree
2 Tbsp Vanilla
3 cups Almond flour/meal
¾ cup Coconut Flour
4 tsp baking soda
4 tsp cinnamon
1 tsp nutmeg
1 tsp salt
chocolate chips, reserved for sprinkling on top if desired
Preheat oven to 350°F and prepare a large 18 × 12-inch pan with parchment paper or lightly grease.
In a large bowl, combine the almond butter, melted coconut oil, coconut sugar, pumpkin purée, and vanilla. Mix until smooth and well combined.
Add the almond flour, coconut flour, baking soda, cinnamon, nutmeg, and salt. Fold together with a spatula until just combined.
Gently fold in the chocolate chips, reserving a few for sprinkling on top if desired.
Bake for about 20 minutes, or until the edges are lightly browned and the blondies begin to pull away from the sides of the pan.
Allow them to cool before cutting with a clean, sharp knife.
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