These paleo chocolate chip pumpkin blondies are a gluten free and dairy free fall treat with no refined sugar. A healthier vision of traditional pumpkin baked goods, these blondies are exactly the ticket for a delicious spiced pumpkin and chocolate dessert!
Yep. It happened. You can’t get through the fall season without making pumpkin baked goods. You just can’t.
Plus I’ve been stress eating my LIFE away lately. Ugh, so much mindlessness and munching. This goes to show you guys, even healthy living/eating/food/fitness bloggers are human and fall off the wagon. It happens to the best of us.
And oddly enough, it’s always after lunch. Like, I’m full, satisfied, all that jazz, but once the kids go down for a nap it’s like the stress of the morning and what I need to do in the afternoon rears its ugly head and everything in the kitchen is like “BINGE ON ME NOOOOOW!”
Stress eating is totally a new thing for me. I should get all downward dog and meditate, but instead I’m face first in a bag of plantain chips, or chocolate chips, or banana chips, or just CHIPS. Lots of new changes in our life – crazy days, decisions, stress. I fully intend to start getting a hold of the stress eating and get back to mindful nutrition, but in the meantime, I’m just going to indulge in these paleo chocolate chip pumpkin blondies, mmmmmk?
I mean, at least I’m making baked goods that are naturally sweetened, gluten free, dairy free, and a bajillion times better than traditional baked goods, right? #silverlining
In all seriousness, sometimes we go through seasons of life when things aren’t perfect. Or perfectly planned out. Or perfectly healthy. And that’s ok.
Fall is always a challenging time to stay squeaky clean when it comes to putting SHTUFF in our mouths. Baked goods man, baked goods are so…good. So if I need to give myself a little grace and enjoy these paleo chocolate chip pumpkin blondies, then so be it. THEY ARE DELICIOUS. And crazy easy.
Paleo Chocolate Chip Pumpkin Blondies
I loved how simple it was to combine a few simple ingredients, pour into a pan, intoxicate the house with the fragrant smell of spiced pumpkin, then dive face first into a perfectly cut, perfectly pumpkin’d, sprinkled-in-chocolate blondie bar. They are so quintessentially fall.
I used this 9×13 pan from Nordic Ware and lemme tell ya, I love this thing. It’s perfect for bars or brownies and comes with a nifty top that pops right on, making it easy to bring these bars to any party. You can get the pan HERE. Or pour the mixture into an 8×8 baking pan for slightly thicker bars.
And check out these fall baked goods that are much healthier than traditional sugar-laced sweets this time of year! Paleo Apple Bread with Caramel Maple Glaze, Mini Paleo Pumpkin Pies, Paleo Toasted Coconut Coffee Bread.
- 1 cup almond flour
- ½ cup coconut flour
- 1½ teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup pumpkin puree
- 1 tablespoon coconut oil
- ¼ cup + 2 tablespoons pure maple syrup
- 4 eggs
- ½ cup dairy free chocolate chips or cacao nibs
- Preheat oven to 375 degrees
- In a medium mixing bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt
- In a seperate bowl, combine the pumpkin puree, melted coconut oil, maple syrup, and eggs
- Add the wet ingredients into the bowl of dry ingredients and mix well. Fold in the chocolate chips
- Pour the mixture into a greased 9x13 baking pan (see notes in post) or 8x8 brownie pan for thicker bars
- Cook for 30 minutes, until center is set. Let cool and cut into bars
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