These chewy, fudgy, soft Pumpkin Blondies are packed with fall spices and chocolate chunks. Indulge in a healthier blondie alternative that is Paleo, & Gluten-free.

At the present time, I might be more of a blondie girl than a brownie girl. Specifically, I am a Pumpkin Blondies girl.

Lately, I’ve been loving this pumpkin and chocolate chip combination. They’re sweet, indulgent, and perfect to enjoy this fall season with a cup of warm coffee.

Additionally, they are much healthier and can easily be made keto.

If you like this recipe, you’ll also probably love my Chocolate Chip Cookie Blondie Bars.

What is the difference between a brownie and a blondie?

In brief, the biggest difference between brownies and blondies is the melted chocolate. In this case, brownies have melted chocolate and or cocoa powder mixed into the batter giving it that decadent flavor.

On the other hand, blondies omit this step and often result in a butterscotch flavor.

However, there are a couple of other differences between the 2 desserts that differentiate them.

For example, in traditional recipes, butter is melted and browned before its added to the dry ingredients – which gives it that nutty, deeper flavor. In addition, brown sugar is used as the main sweetener.

Whereas brownies typically have regular granulated sugar and regular butter.

Not to mention, I believe that white chocolate chips taste superior in blondies rather than brownies.

If you’d like to learn more about the differences between these 2 desserts check out this interesting article.

How can I make my Pumpkin Blondies Keto?

Evidently, it’s easy to make this recipe paleo or keto friendly.  

For example, you can replace coconut sugar with monk fruit sweetener. Specifically, my favorite is Lakanto.

Particularly, they have white and brown sugar replacements, which would both work great for this recipe.

Ingredients for Pumpkin Blondies

As opposed to traditional blondies, this recipe focuses on balanced, wholesome ingredients.

Here, we use coconut sugar instead of granulated sugar and almond/coconut flour instead of regular.

Hence, you’ve got a nutritious version to enjoy and share with family and friends!

Wet ingredients for Pumpkin Blondies

Pumpkin puree

Almond butter, smooth

Butter or vegan butter or coconut oil, softened

Egg and egg yolk

Vanilla extract

Dry ingredients for Pumpkin Blondies

Almond flour, packed

Coconut flour

Coconut sugar

Pumpkin pie spice

Salt

Chocolate chips

Baking soda, optional

How to make Pumpkin Blondies

First, in a bowl, whisk together the almond flour, coconut flour, coconut sugar, pumpkin pie spice, salt, and baking soda (if using any).

Second, add the pumpkin puree, almond butter, butter or vegan alternative, egg, egg yolk, and vanilla extract. Then, fold and gently combine all the ingredients.

Third, fold in 3/4 of the chocolate chips and pour into an 8×8 baking dish.

Fourth, add the rest of the chocolate chips on top and a sprinkle of sea salt, if desired.

Then, bake at 350 F for 22 to 25 min or until a toothpick insert in the middle comes out clean.

Baking tips for the best pumpkin blondies

In practice, I have learned a few tricks to make the best, most delicious blondies:

  • Measurements: if you measure your flour make sure it’s packed. Specifically, I use finely grounded almond flour.
  • Scale: In particular, this is my preferred method – it helps you get the exact amount of ingredients you need.
  • Pumpkin puree: importantly, make sure you’re using pumpkin puree and not pumpkin pie puree. Moreover, you can make your own.
  • Chocolate chip to sugar ratio: in this case, if you use milk chocolate chips you can use less coconut sugar (less than a cup). However, if you use dark chocolate chips, then you can use closer to a cup of coconut sugar. Thus, customize the blondies to your preferences.
  • Oven temperature: surprisingly, you can’t always trust your oven. In particular, most ovens don’t reach the target temperature until 10 minutes after it “beeps.” Hence, I recommend using an oven thermometer to make sure the pumpkin blondies are perfectly cooked.
  • Don’t skimp on the egg yolk: In this case, the egg yolk gives this blondie recipe a chewy and fudgier texture – trust me!

Why are my Blondies so gooey?

Did your blondies turn out too greasy? Does it look like the butter oozed out?

In general, there are usually 2 reasons.

On one hand, it could be that the batter was not mixed enough. In this case, the butter would not have been evenly distributed across the dry ingredients.

For a similar reason, under-mixing means not enough aeration, which creates denser blondies.

On the other hand, it could be down to underbaking. For this reason, it’s imperative to use a thermometer to check the actual temperature of your oven.

Additionally, you need to let your blondies cool – they end up baking doing some additional baking when you remove them from the oven due to the warm baking dish.

Why are my blondies like cake?

Contrarily, are your blondies to dry and cake like?

In this case, you probably overbaked your blondie. Again, remember that they do some extra baking even when you remove them out of the oven.

Additionally, you can insert a toothpick in the blondies before removing them from the oven. If it comes out with no crumbs you are good to take them out. I like to check on them around the 18-20 min mark.

Furthermore, your flour-to-fat ratio might be off – in this case, it’s probably a result of too much flour. Making sure you’re measuring your flour accurately can prevent airy blondies.

How to serve pumpkin blondies

Above all these pumpkin blondies taste best fresh and warm. Specifically, nothing tastes better than the melty chocolate bites with your afternoon coffee.

However, you can also warm it up in the microwave and add a scoop of your favorite ice cream on the side.

Delish!

How to store pumpkin blondies

Generally, you can cover these pumpkin blondies on the counter for 2 days.

Otherwise, you can store them in an airtight container in the fridge for up to a week.

Additionally, YES you can freeze them! In particular, I recommend freezing individual pieces for up to 3 months so that you can warm one up in a moment’s convenience.

Any other blondie recipe you’d like to see? Leave a comment below!

I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

This image is showing a the ooey gooey pumpkin blondies with melty chocolate on top

Get the recipe:Pumpkin Blondies {with Almond Flour}

These chewy, fudgy, soft Pumpkin Blondies and packed with fall spices and chocolate chunks. Indulge in a healthier blondie alternative. Paleo, Gluten-free, Grain-free.
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Ingredients

Wet ingredients

  • 2/3 cup pumpkin puree
  • 1/2 cup almond butter, smooth
  • 1/4 cup butter, softened, vegan butter or coconut oil
  • 1 egg, 1 egg yolk
  • 1 tsp Vanilla extract

Dry ingredients

  • 1 1/2 cup almond flour, packed, 180g
  • 2 tbsp coconut flour, 15 g
  • 3/4 – 1 cup coconut sugar
  • 1 tbsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 cup chocolate chips
  • 1/4 tsp baking soda, optional

Instructions 

  • 1. In a bowl, whisk together the almond flour, coconut flour, coconut sugar pumpkin pie spice, salt, and baking soda.
  • 2. Add the pumpkin puree, almond butter, butter or vegan alternative, egg, egg yolk, and vanilla extract. Fold and gently combine all the ingredients.
  • 3. Fold in ¾ of the chocolate chips and pour into an 8×8 baking dish.
  • 4. Add the rest of the chocolate chips on top and a sprinkle of sea salt if desired.
  • 5. Bake at 350 F for 22 to 25 min or until a toothpick insert in the middle comes out clean.
Serving: 1g, Calories: 343kcal, Carbohydrates: 31g, Protein: 8g, Fat: 27g, Saturated Fat: 8g, Polyunsaturated Fat: 17g, Cholesterol: 49mg, Sodium: 139mg, Fiber: 5g, Sugar: 21g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.