Fudgy Pumpkin Chocolate Chip Blondies

Gluten-Free, Grain-Free and Dairy-Free (optional), these bars will melt in your mouth

Chewy, Fudgy and YUMMY!

Is there any more classic combo than Pumpkin and Chocolate? The combo is indulgent tasting and has all the Fall vibes. We’ve been trying lots of pumpkin chocolate chip cookies this Fall but these bars are far and away, a new Fall favorite!

They taste like a soft baked cookie, only better.  They are chewy, a little gooey when warm, fudgy, and melt in your mouth yummy!  And they have just the right amount of pumpkin & chocolate-y goodness.

Plus, made with almond flour, pumpkin, cinnamon and lots of chocolate chip, they are gluten-free, grain-free and dairy-free optional, making them perfect for so many dietary needs or preferences.

AND, they are super quick and easy to make! Perfect cozy treat!

Scroll down for recipe.

Fudgy Pumpkin Chocolate Chip Blondies

Recipe

5.0 from 1 reviews
Fudgy Pumpkin Chocolate Chip Blondies
 
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The only Pumpkin Chocolate Chip recipe you need this Fall! Like a soft baked cookie, only better. Chewy, a little gooey when warm, fudgy and melt in your mouth yummy! And super quick and easy to make!
Author:
Recipe type: Dessert, Cookies, Snacks, Fall
Cuisine: Gluten-free, Grain-Free, Dairy-Free optional
Serves: 16 square
Ingredients
  • ⅓ cup butter or butter alternative, softened (we used Earth Balance soy-Free sticks)
  • ¾ cup light brown sugar, packed
  • ⅔ cup pure canned pumpkin
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1¼ cups almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • a pinch of nutmeg
  • 1 cup semi-sweet chocolate chips or dairy-free chocolate chips
Instructions
  1. Preheat oven to 350°F.
  2. Prepare an 8-inch-square baking pan: cover parchment paper, allowing it to slightly overhang opposite ends.
  3. Mix butter and sugar in a mixing bowl with an electric mixer until well combined and creamy.
  4. Add in eggs, pumpkin and vanilla, mix well.
  5. Whisk almond flour, baking powder, cinnamon, salt and nutmeg in a small bowl.
  6. Add the flour mixture into the wet ingredients until just combined.
  7. Stir in chocolate chips.
  8. Spread the batter evenly into the prepared pan. Top with a few extra chips for decoration if desired.
  9. Bake 30 minutes, until a toothpick inserted into the center comes out clean (or with just chocolate on it!). Tip: if the top is done and you want to cook it a few extra minutes, cover with foil.
  10. Let cool in the pan for 45 minutes. Lift the entire parchment paper out and transfer to a cutting board. Cut into 16 squares.

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Fudgy Pumpkin Chocolate Chip Blondies
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2 thoughts on “Fudgy Pumpkin Chocolate Chip Blondies

  1. These are delicious! So quick and easy to make! I subbed in 2 flax ‘eggs’ to make them vegan and they turned out so fudgy! With the substitute, I cooked them for 38 minutes.

    1. Yay! So glad you love them too Gabriella! And thanks SO much for sharing you cooking adaptation– I’m so glad to hear they worked well with flax eggs and appreciate knowing the extra time you cooked them!

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