Paleo Pumpkin Blondies

It’s that time of year…fall is creeping in and as the leaves start to change, all things pumpkin sound yummy! These paleo pumpkin blondies are just the right amount of savory paired with sweet to deliver a great fall flavored treat. 

Not only are these super tasty, they are equally easy to throw together and sure to please your whole family! It only takes about five minutes to mix up all the ingredients and then 22-25 minutes to bake in the oven. Similar to our paleo chocolate chip fudge brownies, you want them to come out of the oven a little squishy. They will firm up as they cool, yet stay soft and gooey on the inside. Yep…a little gooey on the inside is how you know you made these paleo pumpkin blondies just right. So get to it…go make a batch of these yummy fall flavored blondies and snuggle up on the couch with a warm beverage.

Paleo pumpkin blondies

And here they are drizzled with extra almond butter…oh so good.

Paleo pumpkin blondies with almond butter

If you try out this recipe, let us know what you think by leaving a comment below and adding a rating. Also, take a picture and tag it on Instagram #realsimplegood so we can check it out!


 

Paleo Pumpkin Blondies

5 from 1 vote
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Servings: 12 -16
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Ingredients

Instructions 

  • Preheat your oven to 350 degrees.
  • Grease an 8x8 baking dish with the fat of your choice (I used avocado oil, but coconut oil would be good too).
  • Add all of the ingredients, except the egg baking soda and apple cider vinegar, to a medium sized mixing bowl.
  • Mix with a spoon until creamy.
  • Whisk your egg in a separate bowl and then dump it into your mixing bowl and stir it into the mixture until it's evenly combined.
  • Add your baking soda and apple cider vinegar last...it will be like a science project. The apple cider vinegar will make your baking soda all fizzy. You MUST do this last because it is what will make your blondies rise a little extra!
  • Once the fizzing starts to slow down mix all the contents of your bowl up until everything is combined.
  • Fold in the chocolate chips if you use them.
  • Pour the mixture into your baking dish.
  • Bake in the oven for about 22-24 minutes. It will seem a little squishy when it is done. Just take it out and let it cool as it will harden as it cools.
  • Enjoy these paleo pumpkin blondies! They're especially fun in the fall, but tasty all year long!
  • Store them in the fridge in an airtight container for about a week.
Tried this recipe?Take a picture and tag @realsimplegood so we can see it!

 

8 thoughts on “Paleo Pumpkin Blondies

    • Wonderful! I love that you bake for your sister! I do the same. Mine can’t have coconut and gluten among other things, so I’m always interested in getting creative so we can all enjoy some treats! Hope you and your sister enjoy these as much we do! Thanks for visiting our site again and leaving your comment. Hopefully you’re shifting from the hot summer to fall in the UK now. 🙂

  • These blondies are the first pumpkin item I have baked all season and they were worth the wait. I didn’t have coconut sugar so I subbed honey and added in a bit of almond flour. They turned out fluffy and perfect. I’m looking forward to having one with coffee tomorrow. Breakfast, anyone? Don’t judge.

    • Haha! We may have had them for breakfast, too! It happens to the best of us! 😉 Glad you enjoyed the pumpkin blondies and cheers to a wonderful pumpkin season!

  • These look yummy! I’d like to make them for a Thanksgiving treat, and I can’t find the recipe for the sauce. Can you please help me?

    • It’s easy – the sauce that’s in the picture is just almond butter drizzled over the top. You could also try cashew butter or sunflower butter, those would be great too. Happy Thanksgiving!

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