Pumpkin Chocolate Chip Blondies

recipes sweets Sep 28, 2021

After adequately mourning the end of summer, I’m officially ready for all of the fall goodness! With the weather still so toasty down in Austin, fall doesn’t really hit the same as it does many other places. But that’s all the more reason to find ways to really make it feel like autumn!

This past weekend I got very excited about whipping up new seasonal recipes, so be on the lookout for several new and tasty additions to the blog soon.

To kick things off, I’m bringing you a simple and incredibly tasty fall-inspired treat – these Pumpkin Chocolate Chip Blondies.

I’ve had many requests for healthy ways to put pumpkin to use this season, and boy do I have you covered. Check out these recipes while you’re getting in the spirit as well:

Plus, my Recipe Round Up: Cozy Fall Eats & Drinks is the best place to get all of the seasonal eats already on the blog!

Back to the blondies: pumpkin is obviously the star of the show. And while it tastes amazing, it’s also incredibly nutritious. Pumpkin is rich in vitamin A and antioxidants that can help support your immune system, protect eye health, promote healthy skin and more.

In addition to the pumpkin, you’ll only need a few pantry staples for a dessert that satisfies and you can feel good about. This includes almond flour, cashew butter, maple syrup, an egg, pumpkin purée, etc. Pumpkin pie spice is also the perfect addition for a punch of fall flavor to add to baked goods, coffee and more.

One of my all-time favorite combinations is pumpkin and chocolate, so don’t forget the chips! Lily’s stevia-sweetened baking chips are my go-to for a low sugar option with all of the flavor you want.

When you bake these babies up, you’re left with a cake-y, drool-worthy blondie that the whole family will love. I hope you enjoy these seasonal treats as much as I do!

Be sure to give me. shout when you do  .


 YIELDS 9 Servings

  •  ½ cup pumpkin purée (canned pumpkin)
  •  ½ cup nut butter (I've used cashew butter or tahini)
  •  1 cup almond flour
  •  1 egg
  •  ¼ cup maple syrup
  •  2 tsp pumpkin pie spice
  •  ½ tsp baking soda
  •  1 tsp vanilla
  •  ¼ tsp salt
  •  ½ cup chocolate chips, plus more to sprinkle on top (I used Lily's Stevia-Sweetened Baking Chips)
1. Preheat oven to 350 degrees. Line an 8x8 baking pan with parchment paper, and set aside.
2. To a medium-sized bowl, add pumpkin purée, cashew butter, maple syrup, egg and vanilla extract. Whisk together until combined.
3. Add in almond flour, baking soda, pumpkin pie spice and salt. Mix together completely.
4. Pour in chocolate chips, and stir to incorporate.
5. Pour batter into lined baking sheet. Use your spatula to spread into an even layer.
6. Sprinkle with additional chocolate chips.
7. Bake for 30 minutes, or until a skewer comes out clean.
8. Allow to cool before cutting into 9 squares. Enjoy!

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