These fudgy and chewy Healthy Pumpkin Blondies are made with healthy ingredients like pureed pumpkin, almond flour and ground flaxseed. This recipe is easy to make without oil or butter, and have a satisfying flavor of pumpkin and chocolate in every bite!
AKA healthy pumpkin bars
Blondies are exactly what they sound like: the blonde version of a chocolate brownie because no cocoa powder is added.
And two of the latest craze in healthy baking this fall are these healthy pumpkin bars and my Chocolate Pumpkin Bread - two delicious ways to get a pumpkin fix that are gluten-free, dairy-free, grain-free and Paleo-friendly.
Healthy or not, these pumpkin blondies are delicious! Pumpkin puree, pumpkin pie spice and loads of chocolate chips make these bars extra special. The taste is not overly sweet and the texture is dense, moist and fudgy like a chocolate brownie.
This easy recipe uses no oil or butter, and can be ready to eat in just 30 minutes after prep! Find out how and learn how to make these gluten-free pumpkin blondies here.
⭐️ Featured review
"I made these last night, followed the recipe exactly and thought they turned out amazing. The chocolate adds just enough sweet that I was looking for, they are super moist and delicious, thank you!!" -- Marie
Ingredients list
Here's a list of ingredients you'll need and some important notes about some of these ingredients. You may already have at them home or can easily find at your local supermarkets.
Almond flour: instead of using regular all-purpose flour, you'll be using almond flour which is naturally gluten-free, grain-free and Paleo. It's much healthier and simply made from grinding almonds into fine powder (here's how).
Pumpkin puree: the star ingredient for a lovely fall inspired pumpkin flavor. It also gives the blondies a nice moist, soft, chewy and fudgy texture.
Pumpkin pie spice: a spice blend made of ground cinnamon, nutmeg, ginger, cloves, and allspice that is must addition to any pumpkin dessert to elevate all the flavors.
Flaxseed meal: golden flaxseed meal is the secret ingredient that makes these blondies super fudgy without the need to use any oil or butter. And you can't taste it!
Coconut sugar: blondies are traditionally made with brown sugar, but to make this recipe healthier you'll be using unrefined coconut sugar. It tastes similar and has a similar color to brown sugar.
Chocolate chips (or chunks): you may want to add some chocolate chunks too! It makes anything taste better. In these bars, chocolate also adds more sweetness which is nice because on there own they are not super sweet.
👋 Important note:
The added chocolate overpowers the pumpkin flavor a bit, so if you prefer to give your blondies a more pronounced pumpkin flavor add less chocolate or omit it all together. Another option is to substitute it for chopped pecans or walnuts.
How to make
Making these pumpkin blondies is as easy and simple as mixing the everything in a bowl then baking. Here are the step-by-step instructions with photos so you can see how, but be sure to also watch the recipe video and print the recipe below.
Step 1: Mix the dry ingredients.
In a large bowl, begin by mixing together with a rubber spatula or spoon the almond flour, flaxseed meal, pumpkin spice, coconut sugar, salt and chocolate chips. Be sure to break up any large chunks of flour and sugar with your spoon.
Step 2: In a separate bowl whisk the wet ingredients.
In a separate bowl and using a whisk, whisk together the egg, pumpkin puree and vanilla extract until combined.
Step 3: Form batter stirring the wet and dry ingredients together.
Use your rubber spatula to gently mix the dry and wet ingredients together just until combined to form a batter. The batter is supposed to be thick and dense.
Step 4: Spread batter in the pan.
Spread the batter into an 8-inch pan lined with parchment paper. Use a flat spatula to help you spread it in the pan in an even level layer.
Step 5: Decorate and bake.
Decorate top with a handful of chocolate chips or chunks, then bake in a preheated oven to 350°F for 25 minutes, or until a toothpick inserted into the center comes out clean.
Finally, you'll want to set the pan on a wire rack to cool for 5 to 10 minutes before cutting and serving.
👋 Important note:
These healthy blondies are dense and will not rise like regular blondies because they are made with a grain-free and gluten-free flour - even if you add baking soda or baking powder.
Baking tips
Here are a few baking tips to help you along while making these healthy blondies:
- Use blanched almond flour: be sure to use very finely ground almond flour that has the skin removed (aka blanched almond flour) so the ingredients have a surface to bind to. Best almond flour brands are Wellbees, Kirkland, Honeyville and Blue Diamond.
- Pumpkin puree: keep your blondies healthy by selecting a high quality puree from either a can or carton in which the only ingredient listed is pumpkin. I like this organic brand.
- Add more chocolate, sweetener and spice: There are plenty of ways to customize this recipe so it’s perfect for you and one way is by adding as much chocolate, coconut sugar and spice as you like. Taste your batter before baking, and adjust the amount added of each ingredient to your taste.
- Use parchment paper: line your baking dish with parchment paper instead of greasing it and leave enough paper hanging over the edges of the pan so that you can easily lift the blondies out after baked. It makes both removal and clean up a lot easier.
Storing & freezing
These pumpkin blondies are best stored in an airtight container in the fridge or freezer rather than at room temperature because of the pumpkin puree that may spoil fast.
They may store well at room temperature for up to 3 days, but in the fridge they'll last for up to a week and frozen up to 3 months.
FAQs
Absolutely, make your own puree and use it to make these blondies. You can peel your pumpkin and roast it in the oven until soften, or steam it on your stovetop. Then let it cool and puree the cooked pumpkin in your blender until smooth.
This recipe has not been tested without adding an egg so I can’t guarantee results. However, because these blondies have a fudgy texture anyway, and the pumpkin puree and flaxseed meal also act as a binder, I don't think omitting the egg is a problem.
More healthy pumpkin desserts
Pumpkin isn’t just for fall baking - these healthy pumpkin bars are perfect for your Halloween or Thanksgiving party table and also great for any time of year. It's a delicious dessert to make for your family!
So I hope you try this and one of the recipes above! Leave a comment below and let me know how it goes after you make them! I love hearing from you! Enjoy 😉
Want to know more about the healthy benefits of pumpkin? Here's a great article on pumpkin and pumpkin seeds by our Paleo guru, Mark Sisson.
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Recipe video
Watch the recipe video and the funny blooper at the end! Enjoy 🎃 😊
Recipe
Healthy Pumpkin Blondies
Ingredients
- 2 cups (228g) blanched almond flour
- ½ cup (48g) golden flaxseed meal
- 3 teaspoons pumpkin pie spice, or ground cinnamon
- ½ cup (70g) unrefined coconut sugar
- ½ teaspoon fine Himalayan salt
- 1 egg, room temperature
- 1 cup (230g) pumpkin puree
- 1 tablespoon vanilla extract
- ½ cup (98g) semi-sweet chocolate chunks, or add more chocolate up to 1 cup (196g)
Instructions
- In a large bowl, mix together with a rubber spatula or spoon the almond flour, flaxseed, pumpkin spice, coconut sugar, salt and chocolate chips. Be sure to break up any large chunks of flour and sugar with your spoon.
- In a separate bowl and using a whisk, whisk together the egg, pumpkin puree and vanilla extract until combined.
- Using a rubber spatula, gently mix dry and wet ingredients to form a batter being careful not to over mix. The batter is supposed to be dense and thick.
- Spoon the batter into the prepared pan in a level even layer. Use a flat spatula to help you spread it in the pan.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Set the pan on a wire rack to cool for 5 to 10 minutes before cutting and serving.
Notes
Nutrition per serving
Originally published on Oct 14, 2013, this post has been updated with new information, photos and recipe video. Some adjustments were made to the recipe: substitute 2 teaspoons of ground cinnamon with 3 teaspoons of pumpkin pie spice; an 8-inch baking pan is replacing a 9-inch loaf pan; increased the amount of chocolate added from ⅓ cup to ½ or 1 cup.
