Pumpkin Chocolate Chip Blondies

  • Author: Lisa Kitahara
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 9 servings 1x


These Pumpkin Chip Chocolate Blondies are thick, chewy and studded with gooey chocolate chips- the perfect easy treat for the fall! Plus they’re healthy and made with just 10 ingredients in under 30 minutes. Vegan, gluten free, refined sugar free and oil free.




  1. Preheat oven to 350F (180C)
  2. Into a large bowl combine the coconut sugar and molasses together. Whisk together until it turns into a similar consistency as brown sugar. 
  3. Add in the almond butter, pumpkin puree, vanilla extract and pumpkin pie spice. Whisk until smooth and combined. 
  4. Add in the salt, oat flour, baking soda and tapioca starch and mix until combined with the wet ingredients. Fold in half of the chocolate.
  5. Transfer mixture into a lined 8×8 inch baking tin. Flatten the tops with a spatula, your fingers or a flat potato masher (use parchment paper between the masher and dough so it doesn’t stick). 
  6. Top with remaining chocolate chips and then bake in the oven for 18-20 minutes. Rotate the baking tray at 10 minute. 
  7. Allow to cool for at least 10 minutes. Using a sharp knife cut into desired pieces. Eat immediately or store in a airtight container at room temperature for up to 3 days, in the fridge for up to 5 days or in the freezer for up to 1 month. 


Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).

  • Category: Dessert
  • Method: Baking
  • Cuisine: North American


  • Serving Size: 1
  • Calories: 280
  • Sugar: 19.6g
  • Sodium: 209mg
  • Fat: 12.2g
  • Saturated Fat: 3.8g
  • Unsaturated Fat: 7.4g
  • Trans Fat: 0
  • Carbohydrates: 37.8g
  • Fiber: 4g
  • Protein: 6.36g
  • Cholesterol: 0