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Irresistible Chocolate Chip Pumpkin Blondies

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These Chocolate Chip Pumpkin Blondies are absolutely irresistible! Made with all gluten-free and dairy-free ingredients, theses are such a healthier blondie option and great for fall or really any time of the year.

  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 mins

Yield: 9 blondies 1x

Ingredients

Scale

Instructions

  1. Step 1: Preheat Your Oven and Prepare the Pan: Start by preheating your oven to 350°F (175°C). While the oven is heating up, grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking.
  2. Step 2: Mix Wet Ingredients. In a large mixing bowl, combine the pumpkin puree, eggs, coconut sugar, and vanilla extract. Whisk the ingredients together until smooth and well combined. The mixture should be thick and creamy.
  3. Step 3: Add Dry Ingredients. Next, add the almond flour, flaxseed meal and baking powder to the wet ingredients. Stir everything together until a smooth batter forms. Make sure there are no lumps of almond flour in the batter.
  4. Step 4: Fold in the Chocolate Chips. Once the batter is smooth, gently fold in the dark chocolate chips. Be sure to save a few chocolate chips to sprinkle on top before baking for that extra touch of decadence.
  5. Step 5: Pour Batter into the Pan. Pour the batter into the prepared baking pan, spreading it out evenly with a spatula. Sprinkle the reserved chocolate chips on top, along with a light sprinkle of sea salt for that perfect sweet-salty balance.
  6. Step 6: Bake. Place the pan in the preheated oven and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The blondies should be golden brown around the edges and set in the center.
  7. Step 7: Cool and Serve. Once the pumpkin blondies are done baking, remove them from the oven and allow them to cool in the pan for about 10 minutes. After that, transfer them to a wire rack to cool completely before slicing into squares.

Notes

*Store in airtight container for 3 days, fridge for 1 week or freezer for 2-3 months

  • Author: Rachel

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