It’s the most wonderful time of the year—and by that I mean pumpkin spice season! While I’m team pumpkin spice in just about everything, my favorite combination in the fall is pumpkin and chocolate.

And if you ask me, the best way to experience all the goodness of pumpkin and chocolate in the fall (or any season, really) is with this cookie and brownie mash-up of pumpkin chocolate chip blondies.

I am a stickler on texture, mostly because brownies and blondies are my favorite dessert. While it took me quite a few tries to get the texture right with almond and coconut flour, I am happy to say that all that experimenting was so worth it.

These pumpkin chocolate chip blondies are the perfect balance of chewy and cakey. Even with the addition of the canned pumpkin, they are moist and dense, which is what sets these blondies apart from the rest.

And because they’re loaded with chocolate chips, they are rich and wonderfully ooey-gooey. Pumpkin chocolate chip blondies can be eaten alone as scrumptious fall treat, or you can top it with ice cream and serve it on Thanksgiving!

As with all of my recipes, these blondies are easy to whip together and made with nourishing, whole ingredients. If you’ve got friends coming to holiday dinner with sensitivities, they are also gluten-free and grain-free, and paleo-friendly (although no one will taste the difference!).


Pumpkin Chocolate Chip Blondies

  • Author: Noelle Tarr, NTP, CPT
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


These pumpkin chocolate chip blondies are the perfect balance of chewy and cakey. Even with the addition of the canned pumpkin, these gluten-free and paleo-friendly blondies are moist and dense, which sets them apart from the rest. 


  • 1 cup blanched almond flour 
  • 1 ½ tablespoons coconut flour  
  • ½ teaspoon baking soda
  • 1 tablespoon pumpkin pie spice
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon salt
  • ⅔ cup coconut sugar
  • ½ cup smooth almond butter
  • ½ cup canned pure pumpkin puree
  • ¼ cup melted coconut oil
  • 2 large eggs
  •  cup dark chocolate chips


  1. Preheat the oven to 350°F. Line an 8×8 square baking pan with parchment paper.
  2. In a medium bowl, combine the almond flour, coconut flour, baking soda, pumpkin pie spice, cinnamon, salt, and coconut sugar.
  3. In a large bowl, combine the almond butter, canned pumpkin, and melted coconut oil. Then add in the eggs, whisking everything together until smooth.
  4. Slowly add the dry ingredients to the wet ingredients and mix until there are no lumps. Fold in the chocolate chips.
  5. Transfer the batter to the prepared baking pan and smooth out the batter using a spatula.
  6. Bake for 32-35 minutes until the edges are lightly golden brown and the center is cooked through.
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