Pumpkin Blondies {with Almond Flour}

Made with almond flour, these chewy, fudgy, soft Pumpkin Blondies are packed with fall spices and chocolate chunks. As the leaves start to change, and the air gets all crisp, this is definitely the top flavor I crave, along with a mug of pumpkin spice latte.

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.

This recipe is all about highlighting the rich pumpkin flavor without the traditional wheat flour.

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.

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: you can make your own homemade or canned ones. Ensure you get the single-ingredient “pumpkin puree” not “pumpkin pie puree”.

Almond butter, smooth and unsweetened.

Butter or vegan butter or coconut oil, softened

Egg and egg yolk

Vanilla extract

Dry ingredients for Pumpkin Blondies

Almond flour is the main “flour” for this blondie recipe. Use super-fine ones for the best result.

Coconut flour absorbs more moisture compared to almond flour or traditional wheat flour. So it is used to balance the texture of the pumpkin puree in this recipe.

Coconut sugar is the only sweetener used in this recipe in addition to the natural sweetness from pumpkin.

Pumpkin pie spice

Salt

Chocolate chips I like using bigger-sized chocolate chips. You can also chop up your favorite chocolate bars.

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!

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