I’m sharing my Pumpkin Blondies Recipe, completely grain-free and studded with half-melted chocolate chips, so keep reading to see what makes them different.

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I wasn’t aiming for perfection when I started testing this Pumpkin Blondies Recipe, I just wanted something fast that tasted like fall. What surprised me was how the pumpkin puree keeps each bar dense and chewy while pockets of semisweet chocolate chips melt into little pools.

It’s not one of those overly sweet, fake pumpkin things, its more honest and kinda addicting. Also there’s a Healthy Pumpkin angle here if you’re picky about grain free desserts, but it still feels indulgent.

I flubbed the first tray, learned a tiny trick, and now I can’t stop making them.

Ingredients

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Blanched almond flour: adds protein and healthy fats, gives moist texture, less carbs than wheat.
Pumpkin puree: lots of fiber and vitamin A, adds moisture and classic pumpkin flavor.
Coconut sugar and maple syrup: concentrated sugars, give caramel sweetness and chewy texture.
Butter or coconut oil: fat that keeps blondies tender, adds richness and carries flavor.
Egg plus egg yolk: binders with protein, help set and give a custardy crumb.
Semisweet chocolate chips: melty, sweet pockets that add sugar, fat and slight bitter contrast.
Flaky sea salt optional: sprinkle to balance sweetness and highlight chocolate and pumpkin flavors.

Ingredient Quantities

1 1/2 cups blanched almond flour, lightly packed (about 150 g)

1 tsp baking powder

1/2 tsp fine sea salt

1 tsp pumpkin pie spice (or 3/4 tsp cinnamon + 1/4 tsp nutmeg)

3/4 cup pumpkin puree, not pie filling

1/2 cup coconut sugar or light brown sugar, packed

1/4 cup pure maple syrup

1/3 cup unsalted butter, melted and slightly cooled, or coconut oil

1 large egg plus 1 large egg yolk

1 tsp vanilla extract

3/4 cup semisweet chocolate chips, plus extra to sprinkle

Flaky sea salt for sprinkling, optional

How to Make this

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1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper leaving an overhang and lightly grease the paper so the bars lift out easy.

2. In a medium bowl whisk together 1 1/2 cups blanched almond flour (about 150 g), 1 tsp baking powder, 1/2 tsp fine sea salt, and 1 tsp pumpkin pie spice (or 3/4 tsp cinnamon + 1/4 tsp nutmeg). Set aside.

3. In a separate bowl mix 3/4 cup pumpkin puree, 1/2 cup coconut sugar or light brown sugar (packed), 1/4 cup pure maple syrup, 1/3 cup melted unsalted butter or coconut oil (slightly cooled), 1 large egg plus 1 large egg yolk, and 1 tsp vanilla extract until smooth and homogenous. Use room temp eggs so the butter doesnt seize.

4. Pour the wet ingredients into the dry and stir with a spatula until just combined, scraping the bowl so no dry pockets remain. Dont overmix or the texture will get gummy.

5. Fold in 3/4 cup semisweet chocolate chips, but reserve a handful to sprinkle on top so they look melty and pretty.

6. Transfer batter to the prepared pan, spread evenly and press the reserved chocolate chips onto the surface; sprinkle a little flaky sea salt if using.

7. Bake for about 22 to 28 minutes, rotating pan halfway if your oven is uneven. The edges should be set and lightly golden, the center still slightly soft and a toothpick will come out with moist crumbs, not wet batter.

8. Let the blondies cool completely in the pan on a wire rack, at least 30 to 45 minutes so they firm up. If you want cleaner slices chill in the fridge for 15 to 30 minutes before cutting.

9. Use the parchment overhang to lift the slab out, slice into bars, and store in an airtight container at room temp for up to 2 days or in the fridge up to 5 days. Rewarm briefly if you like them softer and gooey.

Equipment Needed

1. Oven set to 350°F (175°C)
2. 8×8 inch baking pan, lined with parchment paper and lightly greased
3. Parchment paper (extra piece is handy)
4. Two medium mixing bowls, one for dry stuff and one for wet
5. Measuring cups and spoons, plus a kitchen scale for accuracy (150 g almond flour)
6. Whisk for the dry mix and to help blend the wet ingredients
7. Silicone spatula for folding, scraping and spreading the batter
8. Rubber or wooden spoon to stir in the chocolate chips
9. Wire cooling rack and a toothpick to check doneness
10. Sharp knife or bench scraper for cleaner slices

FAQ

Can I make these vegan? Yes, but theyll be a bit different. Replace the egg plus yolk with 2 flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit 5 minutes) or about 6 tbsp aquafaba, and use dairy free chocolate chips. Texture may be slightly more cake like, so add 1 to 2 tbsp extra melted coconut oil if you want them richer.

Can I swap the almond flour for another flour? Not one for one. Almond flour gives the tender, moist crumb. Coconut flour soaks up liquid and needs way less plus extra eggs. Oat flour or all purpose flour can work but will change texture and may need small recipe tweaks, like less pumpkin or an extra egg if they seem too wet.

How do I know when theyre done? Insert a toothpick in the center. It should come out with moist crumbs but not wet batter. The edges will look set and slightly darker, the center can still be soft. Let them cool completely in the pan so they finish setting.

Why are mine dense or soggy? Usually underbaked, too much pumpkin, or too much packed almond flour. Measure almond flour by spooning into the cup or better yet weigh it. Bake a few extra minutes if needed, and dont skip the full cool down before cutting.

Can I cut back on the sugar or use a sugar free sweetener? You can reduce the coconut sugar to about 1/3 cup, but theyll be less tender and less brown. Erythritol baking blends can work but expect different browning and a slightly different taste. If you use less liquid sweetener like maple, reduce pumpkin a tiny bit to keep batter from getting too loose.

How should I store or freeze them? Keep airtight at room temp up to 3 days, in the fridge up to 7 days. Freeze in a single layer on a tray then transfer to a bag or container for up to 3 months. Thaw overnight in the fridge or at room temp and warm briefly before serving if you like them softer.

Pumpkin Blondies {No Flour} Recipe Substitutions and Variations

Blanched almond flour (1 1/2 cups / 150 g): Swap with sunflower seed flour, 1:1 by weight. It behaves very similarly, but may get a slightly green tint with leaveners unless you lightly toast the seeds first. If you prefer grains, use oat flour instead, but use a little less (start with 1 1/4 cups) because oats absorb more liquid.
1/2 cup coconut sugar or light brown sugar: Use packed light brown sugar or granulated cane sugar 1:1 for the same sweetness. For a lower sugar option try a 1:1 monk fruit/erythritol baking blend, expect a firmer, less moist texture.
1/3 cup unsalted butter (or coconut oil): Swap with neutral oil like avocado or light olive oil, same volume. To cut fat and keep chewiness, replace half the fat with unsweetened applesauce (so about 2 tbsp applesauce + 2 tbsp oil).
3/4 cup semisweet chocolate chips: Use chopped dark chocolate (about 70%) the same volume or weight, or carob chips if avoiding caffeine. You can also fold in chopped nuts for texture instead of chips, same amount.

Pro Tips

1) Measure the almond flour right, spoon it into the cup and level it off. If you pack it too much the bars turn out dense and gummy, so go light and trust the scale if you have one.

2) Temper the eggs if your butter is hot. Let the melted butter cool a bit, then add a tablespoon into the beaten egg to warm it up before mixing everything together. If you dump very warm butter on cold eggs you’ll get weird clumps.

3) Toast the almond flour for extra flavor and less moisture. Spread it thin on a sheet, bake at about 325 F for 5 to 8 minutes till it smells nutty, cool it completely, then use it. It makes the bars taste more caramelized and helps the texture.

4) For neat slices chill briefly and use a hot knife. Let the bars cool, pop them in the fridge 15 to 30 minutes, then run a sharp knife under hot water, wipe it off and slice. Keeps the edges clean and the chocolate from smearing.

Pumpkin Blondies {No Flour} Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’m sharing my Pumpkin Blondies Recipe, completely grain-free and studded with half-melted chocolate chips, so keep reading to see what makes them different.

Servings

servings

Calories

232

kcal

Equipment: 1. Oven set to 350°F (175°C)
2. 8×8 inch baking pan, lined with parchment paper and lightly greased
3. Parchment paper (extra piece is handy)
4. Two medium mixing bowls, one for dry stuff and one for wet
5. Measuring cups and spoons, plus a kitchen scale for accuracy (150 g almond flour)
6. Whisk for the dry mix and to help blend the wet ingredients
7. Silicone spatula for folding, scraping and spreading the batter
8. Rubber or wooden spoon to stir in the chocolate chips
9. Wire cooling rack and a toothpick to check doneness
10. Sharp knife or bench scraper for cleaner slices

Ingredients

1 1/2 cups blanched almond flour, lightly packed (about 150 g)
1 tsp baking powder
1/2 tsp fine sea salt
1 tsp pumpkin pie spice (or 3/4 tsp cinnamon + 1/4 tsp nutmeg)
3/4 cup pumpkin puree, not pie filling
1/2 cup coconut sugar or light brown sugar, packed
1/4 cup pure maple syrup
1/3 cup unsalted butter, melted and slightly cooled, or coconut oil
1 large egg plus 1 large egg yolk
1 tsp vanilla extract
3/4 cup semisweet chocolate chips, plus extra to sprinkle
Flaky sea salt for sprinkling, optional

Directions

Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper leaving an overhang and lightly grease the paper so the bars lift out easy.
In a medium bowl whisk together 1 1/2 cups blanched almond flour (about 150 g), 1 tsp baking powder, 1/2 tsp fine sea salt, and 1 tsp pumpkin pie spice (or 3/4 tsp cinnamon + 1/4 tsp nutmeg). Set aside.
In a separate bowl mix 3/4 cup pumpkin puree, 1/2 cup coconut sugar or light brown sugar (packed), 1/4 cup pure maple syrup, 1/3 cup melted unsalted butter or coconut oil (slightly cooled), 1 large egg plus 1 large egg yolk, and 1 tsp vanilla extract until smooth and homogenous. Use room temp eggs so the butter doesnt seize.
Pour the wet ingredients into the dry and stir with a spatula until just combined, scraping the bowl so no dry pockets remain. Dont overmix or the texture will get gummy.
Fold in 3/4 cup semisweet chocolate chips, but reserve a handful to sprinkle on top so they look melty and pretty.
Transfer batter to the prepared pan, spread evenly and press the reserved chocolate chips onto the surface; sprinkle a little flaky sea salt if using.
Bake for about 22 to 28 minutes, rotating pan halfway if your oven is uneven. The edges should be set and lightly golden, the center still slightly soft and a toothpick will come out with moist crumbs, not wet batter.
Let the blondies cool completely in the pan on a wire rack, at least 30 to 45 minutes so they firm up. If you want cleaner slices chill in the fridge for 15 to 30 minutes before cutting.
Use the parchment overhang to lift the slab out, slice into bars, and store in an airtight container at room temp for up to 2 days or in the fridge up to 5 days. Rewarm briefly if you like them softer and gooey.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.