I feel like blondies don’t get enough recognition. I might even argue that they are often superior to their more popular cousin, the brownie.
Since it’s Pumpkin season, I figured I would give the blondie a minute in the spotlight with these Chocolate Chunk Pumpkin Blondies.
This recipe is soo good y’all and seriously fool proof. Not a baker? Not a problem. These are made in one bowl and super easy to throw together. They took me about a half hour from start to finish.
I love that they give you all the warm spices of fall, but also incorporate my most favorite thing in the world…dark chocolate!
These blondies are naturally gluten-free, paleo and vegan, and use a combo of almond flour and coconut flour.
I highly recommend making a batch of these. Store them in the fridge for best results, and they can last up to 5 days (if they make it that long).
Chocolate Chunk Pumpkin Blondies
- Mixing bowl
- Mixing Spoon
- Parchment paper
- 8×8 baking dish
- 1/2 Cup Creamy Almond Butter
- 1/4 Cup Melted Coconut Oil
- 1/2 Cup Coconut Sugar
- 1/2 Cup Pumpkin Puree
- 1 Tbls Vanilla Extract
- 1 Cup Almond Flour
- 3 Tbls Coconut Flour
- 1 Tbls Flax Meal Optional, but helps hold them together better
- 1 tsp Baking soda
- 1 tsp Pumpkin Spice
- 1 tsp Cinnamon
- 1/2 tsp Sea salt
- 1/2 Cup Chopped Dark Chocolate Can sub Dark Chocolate Chips
- Preheat your oven to 350 degrees.
- Line your 8×8 dish with parchment paper, or grease thoroughly
- In a bowl mix together all of your wet ingredients until smooth. Add in your dry ingredients (minus your dark chocolate)and stir until smooth.
- Fold in your dark chocolate. Pour you batter into your parchment lined dish.
- Bake for 20 mins. Let cool completely before you slice. Store in the fridge for up to 5 days! (They taste even better after refrigerated as the consistency is allowed to set, but they still remain fudgy on the inside).
- It’s important you use a high quality Coconut Flour, like this one!
- Make sure you let you blondies cool completely before you slice them. They will remain super fudgy on the inside, and taste even better after being refrigerated and allowed to “set”.