Paleo Pumpkin Chocolate Chunk Blondies are a healthier twist on classic pumpkin desserts. These blondies are thick, chewy, and studded with generous chocolate chunks for a seasonal treat that still feels indulgent.
Autumn is here, and these blondies are the perfect follow-up to the gluten-free pumpkin muffins I shared recently. They travel well, freeze nicely, and make a great snack on road trips or a cozy addition to a holiday dessert spread.
I baked these for a family beach week with my fiancé Zach and our relatives. After a hectic season, a full week of rest, good food, and time with family was exactly what I needed. We spent our days on the beach, watching movies, and eating fresh seafood — and these blondies were a hit in the car on the drive down.
We celebrated Zach’s birthday on vacation with a classic Dairy Queen ice cream cake and burgers, and we’ll have a special dinner for him when we return home. I suspect these blondies will make a return appearance for another low-guilt celebration once we reset our diets post-vacation.
He enjoyed them so much he ate some before we even arrived — a good sign that they’ll be requested again.
These blondies combine two fan-favorite recipes: one inspired by my popular paleo pumpkin bars and another by my paleo chocolate cookie bars. The result is a pumpkin-forward blondie loaded with chocolate chunks that melt into pockets of gooey sweetness.
Paleo Pumpkin Chocolate Chunk Blondies
Appearance: Thick squares with melty chocolate chunks visible on top and throughout.
Taste: A cozy blend of pumpkin and warm pumpkin pie spices balanced by rich dark chocolate.
Texture: Dense and chewy, just like a classic blondie, with a satisfying bite.
Ease: One-bowl prep makes this an easy recipe for weeknight baking or a weekend project.
I plan to bake these several times this season. They’re straightforward, delicious, and feel lighter than a traditional pumpkin bar while still delivering plenty of flavor. If you try them, please leave a comment and share your thoughts.
Happy fall, y’all!
Paleo Pumpkin Chocolate Chunk Blondies
Ingredients
- 1 egg
- 1/4 cup coconut oil softened (not melted)
- 2/3 cup creamy almond butter
- 2/3 cup pure pumpkin
- 2/3 cup coconut sugar
- 2 teaspoons pure vanilla extract
- 1 cup blanched almond flour
- 1/4 cup coconut flour
- 3/4 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon sea salt
- 1 cup chopped dark chocolate or chocolate chunks
Instructions
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Preheat the oven to 350°F and line an 8×8″ baking pan with parchment paper. Set aside.
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In a large bowl using an electric hand mixer or stand mixer fitted with the paddle attachment, cream together the egg, coconut oil, almond butter, pumpkin, coconut sugar, and vanilla until smooth, about 2 minutes.
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Add the almond flour, coconut flour, baking soda, pumpkin pie spice, and salt. Beat on medium-low speed for 1–2 minutes until combined.
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Stir in the chopped chocolate, reserving a few chunks to press on top. Spread the batter evenly in the prepared pan and press the reserved chunks gently into the surface.
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Bake 30–35 minutes, until the edges are lightly browned and the center is set. If the top browns too quickly, tent with foil to prevent over-browning.
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Allow to cool completely in the pan before cutting. Store in an airtight container for up to one week, or freeze for up to three months.
Some items used to make this recipe include organic pumpkin, large semi-sweet chocolate chunks, and super-fine almond flour. These ingredients help create the ideal texture and flavor for the blondies.
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