Chocolate Chip Pumpkin Blondies are an easy fall treat made with almond flour, coconut flour, and almond butter, and bursting with pumpkin spice. These bars are gluten-free, vegan, and refined sugar–free when you follow the ingredient suggestions below.
When pumpkin season arrives, even blondies deserve a seasonal twist. These pumpkin chocolate chip blondies are made without eggs or dairy by using almond and coconut flours, almond butter, and coconut oil. They come together quickly and make a cozy dessert for fall gatherings or an easy weeknight treat.
Why you’ll love this recipe
- Fudgy, chewy texture
- Simple, real-food ingredients
- Quick and easy dessert
Ingredients and substitutions
Below are notes about key ingredients. The full ingredient list and instructions appear in the recipe card later in this post.
Pumpkin purée – Use 100% pure pumpkin purée, not pumpkin pie filling. You can also roast and puree your own pumpkin for the freshest flavor.
Almond butter – Choose an all-natural almond butter without added sugars or oils. It helps bind the batter and creates a chewy texture.
Organic cane sugar and coconut sugar – A combination of organic cane sugar and coconut sugar provides sweetness and a deeper, caramel-like flavor compared to refined white sugar.
Coconut oil – Melted refined coconut oil keeps the recipe dairy-free and contributes to a fudgy blondie. Use refined oil if you prefer to avoid a noticeable coconut flavor.
Almond flour – Finely ground almond flour gives these blondies a tender crumb and adds protein. Avoid coarse almond meal, which can make the texture gummy.
Coconut flour – A small amount of coconut flour helps absorb moisture and adds subtle sweetness. It’s very absorbent, so measure carefully.
Pumpkin pie spice – A warm blend of cinnamon, nutmeg, ginger, and other spices gives these bars their classic fall flavor. Use a store-bought blend or make your own.
Chocolate chips – Use dairy-free chips if you need the bars to be vegan. Dark, semi-sweet, milk, or white chocolate chips all work well depending on your preference.
Step-by-step instructions
Before you start: Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper for easy removal.
Step 1: In a large bowl, combine the pumpkin purée and almond butter. Beat with an electric mixer on medium until smooth. Add the organic cane sugar and coconut sugar and beat on medium-high for about one minute to dissolve the sugars and incorporate air.
Step 2: Add vanilla extract, melted coconut oil, almond flour, coconut flour, baking soda, baking powder, salt, and pumpkin pie spice. Beat on medium until the batter is evenly mixed and no dry pockets remain.
Step 3: Fold in the chocolate chips, then spread the batter into the prepared pan and smooth the top with a spatula or a piece of parchment paper.
Step 4: Bake 24 to 28 minutes, or until a toothpick inserted near the center comes out mostly clean. Allow the blondies to cool completely on a wire rack before cutting into 16 squares for the best texture.
Tips
- Use parchment paper to help spread and smooth the batter evenly in the pan.
- Press a few extra chocolate chips onto the top of the bars before baking for a prettier presentation.
- Let the blondies cool fully before slicing so they hold together and slice cleanly.
Storage
Store blondies in an airtight container at room temperature for 2–3 days. For longer storage, keep them refrigerated for up to one week. You can also freeze individual squares wrapped tightly for longer storage.
FAQ
Brownies are made with cocoa powder or melted chocolate, giving them a rich chocolate flavor and dark color. Blondies omit cocoa and rely on butter or nut butter and brown-style sugars for a vanilla-toffee flavor and golden color.
Yes. Many people prefer blondies to be chewy and slightly gooey in the center. Bake until set at the edges and just-firm in the middle to preserve a fudgy texture.
Blondies were once commonly referred to as “blonde brownies” before the name shortened to blondies.
More pumpkin desserts
Gluten-Free Pumpkin Snickerdoodles (Soft and Chewy)-
Gluten-Free Pumpkin Scones (Vegan)
-
Healthy Pumpkin Spice Granola
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Gluten-Free Pumpkin Cookies (Vegan)
📖 Recipe
Pumpkin Blondies with Chocolate Chips
Ingredients
- 2/3 cup (166 g) canned pumpkin purée
- 3/4 cup (240 g) unsalted almond butter
- 1/2 cup (120 g) organic cane sugar
- 1/4 cup (40 g) coconut sugar
- 2 teaspoons pure vanilla extract
- 4 tablespoons coconut oil, melted
- 1 cup + 3 tablespoons (126 g) almond flour
- 1/4 cup (33 g) packed coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup dairy-free chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper and grease lightly.
- In a large bowl, add pumpkin purée and almond butter. Beat on medium until combined. Add cane sugar and coconut sugar and beat for about one minute on medium-high.
- Add vanilla, melted coconut oil, almond flour, coconut flour, baking soda, baking powder, salt, and pumpkin pie spice. Beat on medium until smooth and well combined.
- Fold in chocolate chips. Spread batter evenly in the prepared pan and smooth the top.
- Bake 24–28 minutes, until a toothpick inserted near the center comes out mostly clean. Cool completely on a wire rack before slicing into 16 squares.
Notes
To store: Keep blondies in an airtight container at room temperature for 2–3 days or refrigerate for up to one week. You can freeze individual squares for longer storage.
Recipe adapted from a grain-free blondie base for a pumpkin twist.