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.