Chocolate Chip Pumpkin Blondies are an easy fall treat made with almond flour, coconut flour, and almond butter, and packed with pumpkin spice. Gluten-free, vegan, and refined sugar–free.
When pumpkin season arrives, even blondie bars deserve some seasonal flair.
These pumpkin chocolate chip blondies are gluten-free, egg-free, and dairy-free thanks to almond and coconut flours, almond butter, and coconut oil.
They come together quickly and make a cozy addition to your fall baking rotation. I hope they become a favorite for you and your family.
Why you’ll love this recipe
- Fudgy, chewy texture
- Simple, wholesome ingredients
- Quick and easy dessert
Ingredients and substitutions
Notes on key ingredients. See the full ingredient list and directions in the recipe card below.
Pumpkin puree — Use 100% pumpkin purée, not pumpkin pie filling. You can also roast and puree your own pumpkin for the best flavor.
Almond butter — Choose an all‑natural almond butter without added sugar or oils. It helps bind the batter and creates a chewy texture.
Organic cane sugar — A less refined, vegan-friendly sweetener that combines well with coconut sugar.
Coconut sugar — Adds depth like brown sugar without using refined brown sugar.
Coconut oil — Keeps the recipe dairy-free and contributes to chewiness. Use refined coconut oil if you want to avoid a coconut aroma.
Almond flour — Gives the blondies a tender crumb and extra protein. Avoid coarse almond meal to prevent a denser texture.
Coconut flour — Adds natural sweetness and helps absorb moisture. Use packed coconut flour as directed.
Pumpkin pie spice — A warming blend of cinnamon, nutmeg, ginger, allspice, and cloves that defines the fall flavor.
Chocolate chips — Use dairy-free chips if needed. Dark, semi-sweet, or chocolate chunks work well; white chocolate is tasty too if you don’t need dairy-free.
Step-by-step instructions
Before you start: Preheat oven to 350°F. Prepare an 8×8-inch baking pan by spraying it lightly and lining it with parchment paper.
Step 1: In a large bowl combine the pumpkin and almond butter. Beat with an electric mixer on medium until smooth. Add the cane sugar and coconut sugar and beat on medium-high for about a minute.
Step 2: Add vanilla, melted coconut oil, almond flour, coconut flour, baking soda, baking powder, salt, and pumpkin pie spice. Beat on medium until the batter is fully combined.
Step 3: Fold in the chocolate chips, then spread the batter into the prepared pan. Smooth the top with a rubber spatula or a piece of parchment paper.
Step 4: Bake 24–28 minutes, or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack before cutting into 16 squares.
Tips
- Use parchment to help spread the batter and smooth the top for an even bake.
- Press a few extra chocolate chips into the top before baking for a prettier presentation.
- Let the blondies cool fully so they set and slice cleanly.
Storage
Store the blondies in an airtight container at room temperature for 2–3 days, or refrigerate for up to one week.
FAQ
Brownies are made with cocoa powder or melted chocolate, giving them a rich chocolate flavor and dark color. Blondies omit cocoa and have a lighter, buttery flavor instead.
Yes — a well-made blondie often has a chewy, slightly gooey center. Bake just until set for the best texture.
Blondies were once called “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
-
Gluten-Free Pumpkin Cookies (Vegan)
📖 Recipe
Pumpkin Blondies with Chocolate Chips
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°F. Line an 8×8-inch baking pan with parchment paper.
- In a large bowl, add pumpkin and almond butter. Beat on medium until smooth. Add cane sugar and coconut sugar and beat on medium-high about 1 minute.
- Add remaining ingredients except chocolate chips and beat on medium until combined.
- Fold in chocolate chips and transfer batter to the prepared pan. Smooth the top with parchment or a spatula.
- Bake 24–28 minutes or until a toothpick comes out clean. Cool completely on a wire rack before cutting into 16 squares.
Notes
Nutrition
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