Paleo Pumpkin Blondies are seriously the ultimate fall treat. I actually got the inspiration from my original food blog. Yes, you read that right, this is not my first one. I had one about 10 years ago that I had so much fun with, but I had 2 kids and got busy with life and it sat for years. This blog is my resurrected more modernized version of my old one. I plan to pick out the absolute best recipes from my old site and re-purpose them with a modern twist.
Cue: Paleo Pumpkin Blondies
The original recipe was just Paleo Blondies and it was created specifically for my husband when he came home from a deployment. His favorite dessert of all time is blondies and I wanted to make a healthy version for him. They were a hit and perhaps I will share the original recipe as well but for now it’s fall so I wanted to make a unique twist on the classic. I took out the coconut and added in pumpkin instead. These bars have a mild pumpkin flavor that gives it that fall feel without feeling like you are eating pumpkin pie.
If you want yours to be more spiced, just add in an extra 1/4 tsp of pumpkin pie spice. I just wanted a hint of the flavor. My family loved these and my husband proclaimed that they are better than the original!
They are more of a soft blondie, not the chewy kind you may have had in the past. They are decadent, soft and rich. The entire batch of blondies only has 3 tablespoons of organic agave syrup. That’s it for sugar besides the chocolate chips you add. Seriously the perfect dessert.
For an even bigger treat, serve some vanilla cashew milk ice cream on top. Absolutely divine!
Paleo Pumpkin Blondie
- 1 1/2 cups fine almond flour
- 5 tbs butter, melted
- 3 tbs agave syrup
- 1/2 tsp baking soda
- 1 large egg
- 1/2 cup organic pumpkin puree unsweetened
- 1/2 tbs vanilla bean paste
- 1/4 tsp pumpkin pie spice more if you like it strong
- 1/2 cup walnuts, chopped
- 1/2 cup dark chocolate chips more for sprinkling on top
- Mix all wet ingredients in a bowl. Add the dry ingredients one at a time and mix well.
- Stir in chocolate chips and walnuts, leaving some aside for topping.
- Spread in a parchment or non stick foil lined 8×8 pan. Sprinkle with remaining walnuts and chocolate chips.
- Bake in a preheated 350 degree oven for 20 minutes or until toothpick inserted comes out clean. Let cool a bit in the pan before slicing into squares.