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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