Pumpkin Chocolate Chip Blondies

My baby seester was home this past weekend and she confessed something to me.

Let’s just say that I was in utter shock when she said, straight-faced, point-blank “I’m just not feeling the pumpkin craze right now.”

This came from a girl who begged me for pumpkin pie last Thanksgiving and ate the entire thing herself.

For breakfast, lunch, and dinner.

I told her she needed to jump back on the pumpkin train asap.

Because if she doesn’t…we are totally unrelated.

Maybe I can convince her with these.


Pumpkin Chocolate Chip Blondies.


I mean, c’mon…I even put chocolate chips up in there.


You’d be crazy not to want to eat these.


Plus, they are vegan, paleo, nut-free, and gluten-free.


Moral of the story:


my seester is nuts and


you should go make these…now.




Pumpkin Chocolate Chip Blondies
Recipe type: Dessert, Bars, Blondies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
A soft, buttery pumpkin blondie stuffed w/ mini chocolate chips. Vegan, gluten-free, paleo, nut-free!
  • 1 large, very ripe banana, mashed
  • ¼ c. pure canned pumpkin
  • ½ c. slightly melted coconut butter (you could also use your favorite nut/seed butter)
  • ⅓ c. pure maple syrup
  • 2 t. pure vanilla extract
  • ¼ c. coconut flour
  • ¼ t. baking powder
  • ¼ t. baking soda
  • ¼ t. fine sea salt
  • ½ c. vegan mini chocolate chips (I used Enjoy Life brand)
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. baking dish with cooking spray.
  2. In a large mixing bowl, combine the banana, pumpkin, coconut butter, maple syrup, and vanilla until smooth.
  3. Stir in the coconut flour, baking powder, baking soda, and salt.
  4. Fold in the chocolate chips.
  5. Spread the batter evenly into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the bars comes out clean.
  6. Let cool slightly.
  7. Cut into 9 squares and serve.


Speak Your Mind


Rate this recipe: