Let’s be honest, finding a truly satisfying, chewy, grain-free treat, especially when pumpkin season hits, can feel like a wild goose chase. So many paleo baked goods end up dry or crumbly, right? Well, stop searching! After what felt like years of testing almond flour ratios and maple syrup amounts, I finally perfected these Paleo Pumpkin Blondies, and they are the real deal. They are unbelievably easy to whip up in one bowl, taste exactly like cozy autumn, and they actually stay wonderfully chewy. This recipe is my go-to whenever I need a quick, delicious, guilt-free dessert that everyone—even non-paleo folks—will devour.
Why You Will Love These Paleo Pumpkin Blondies
I promise you, these blondies nail pretty much every craving you have this time of year. They are ridiculously simple to make, which I love when I’m busy!) They check all the boxes:
- They are completely grain-free and paleo-friendly!
- You only dirty one bowl—seriously!
- They bake up perfectly chewy, never cakey.
- That warm blend of cinnamon and nutmeg is pure fall happiness.
Essential Ingredients for Perfect Paleo Pumpkin Blondies
When we talk about making these blondies great, it all comes down to the ingredients. Since we aren’t using any wheat flour, the almond flour has to be high quality, and make sure it’s finely ground! You’ll also need wet ingredients that blend beautifully.
My biggest tip here is the pumpkin puree. Don’t grab pie filling by accident! You need 100% pure pumpkin puree—the stuff that tastes like actual pumpkin. That’s what gives us that deep color and moisture. If you’re interested in my classic pumpkin bread, which uses similar spices, check out my recipe right here: simple pumpkin bread.
Here is the star cast for this amazing batch:
- 1 cup pumpkin puree (the real stuff!)
- 1/2 cup coconut oil, melted—don’t try to use hard chunks, melted is key!
- 1/2 cup maple syrup (real maple syrup, please, for that warm sweetness)
- 2 large eggs, room temperature is best
- 1 teaspoon vanilla extract
- 2 cups almond flour (finely ground makes a difference!)
- 1 teaspoon baking soda
- That classic fall spice trio: cinnamon, nutmeg, and ginger
- 1/4 teaspoon salt to bring it all together
- And optional, but highly recommended, 1/2 cup dark chocolate chips. Trust me on the chocolate!
Baker’s Tips for Success with Paleo Pumpkin Blondies
Okay, we have the ingredients, but technique matters so much when you’re working with almond flour. My number one rule for these Paleo Pumpkin Blondies is: DO NOT OVERMIX. Once you add those dry ingredients, just fold the batter until you no longer see streaks of flour. If you go crazy mixing, they turn out dense and kind of tough. That ruins the whole chewy experience we’re after!
Also, patience during the cooling phase is non-negotiable. Yes, they smell amazing coming out of the oven at 350 degrees, but resist eating them warm! They are super fragile right out of the oven. For the absolute fudgiest, best texture, you really need to let them cool completely — or better yet, pop them in the fridge for an hour afterward. It makes cutting them into perfect squares so much easier. If you want more general baking wisdom, I wrote down some of my favorites here: baking tips to make you a better baker.
Ingredient Substitutions for Paleo Pumpkin Blondies
I get asked all the time if you can swap out the almond flour, and honestly, it’s tricky because almond flour is the backbone here. If you absolutely must avoid nuts, you might try a specialized seed flour blend, but the results will definitely change, so proceed with caution! You may need to adjust the liquid a bit.
For the fat, if coconut oil isn’t your favorite, my notes say you can absolutely use sunflower seed butter instead—it gives them a slightly different, nuttier depth of flavor which I actually enjoy sometimes!
And for the sweetener? Maple syrup is perfect for the paleo requirements, but if you need to reduce sugar slightly, you could try a sugar-free equivalent, though the texture will likely be less moist.
Step-by-Step Instructions for Amazing Paleo Pumpkin Blondies
This is a super straightforward recipe, which is why I love it for busy weeknights! We start by getting our oven hot—you want it at 350 degrees Fahrenheit right away. You also need to line that 8×8 inch baking pan with parchment paper. I always leave a little overhang on two sides; trust me, it makes lifting the whole thing out later way easier when they’re done!
Now for the mixing! We tackle the wet stuff first. Grab a big bowl and whisk together your pumpkin puree, that melted coconut oil, the maple syrup, eggs, and vanilla. Whisk it really well until it looks smooth and perfectly blended. That’s the base for our flavor!
Preparing the Batter for Paleo Pumpkin Blondies
In a totally separate bowl, you need to combine all your dry ingredients: the almond flour, baking soda, salt, and all those gorgeous spices—cinnamon, nutmeg, and ginger. Mix those up so the leavening agent gets evenly distributed throughout the flour.
Here comes the important bit! Add the dry bowl to your wet bowl slowly. Mix it just until everything comes together. I mean it: stop mixing the second you can’t see dry flour anymore! If you start beating it around with the mixer, you’ll develop too much structure in the almond flour, and that’s how you get cakey instead of chewy. Then, gently fold in your chocolate chips if you’re using them!
Baking and Cooling Your Paleo Pumpkin Blondies
Pour that thick batter into your prepared pan and spread it around so it’s even. Pop it into your preheated oven for about 25 to 30 minutes. We are looking for that toothpick test to come out *mostly* clean—a few moist crumbs clinging to it are perfect, proving they aren’t baked dry!
This next step is crucial for that fudgy texture I’m obsessed with. Do not try to cut these right away! They are too soft. Let them cool completely right there in the pan. If you want them extra dense and fudgy, cover the pan and just pop the whole thing into the fridge for at least an hour before slicing into squares. That chilling time really locks in the chewiness!
Serving Suggestions for Your Paleo Pumpkin Blondies
These Paleo Pumpkin Blondies are practically perfect straight out of the fridge, but if you want to dress them up a tiny bit, I have a couple of easy ideas that keep us strictly paleo. Honestly, sometimes I just grab one with my morning coffee—they are that good for breakfast!
If you are serving them after dinner, try topping each square with a small dollop of whipped coconut cream instead of traditional whipped cream. It’s easy to whip up yourself! I also love dusting them lightly with a little extra cinnamon right before serving. That just really enhances that warm spice aroma. They don’t really need anything else.
Keep it simple; these blondies truly shine on their own.
Storage and Make-Ahead Tips for Paleo Pumpkin Blondies
The best part about these Paleo Pumpkin Blondies is that they actually seem to get better overnight, which is rare for grain-free desserts! You can totally make these ahead of time, which is a life-saver on busy weekends.
Keep them stored in an airtight container right at room temperature for about three days. Make sure they are completely cool before you seal the container, or you risk moisture condensation.
If you want them to last longer, definitely move that container to the fridge. They’ll last well over a week chilled! Want to plan ahead even further? They freeze beautifully.
Just slice them into squares first, stack them between pieces of parchment paper so they don’t stick together, and pop them into a freezer-safe bag. They are great straight from the freezer for a quick treat, or you can defrost them on the counter for an hour.
Frequently Asked Questions About Paleo Pumpkin Blondies
Since everyone has a few questions when they try a new grain-free recipe, I thought I’d round up the things I’m asked most often about these Paleo Pumpkin Blondies. Don’t feel bad if you have the same thoughts—almond flour baking is a little different than traditional baking!
Are these truly grain-free and compliant with Paleo diets?
Yes, they absolutely are! We skipped the wheat flour entirely, using only almond flour, which keeps them perfectly grain-free. Since we are using pure pumpkin, maple syrup, and coconut oil, nothing here throws you off the standard paleo track. They are also naturally gluten-free, which is just an added bonus!
Why are my blondies crumbly and falling apart?
This usually comes down to two things: overbaking or cutting them too soon. If you bake them until the toothpick is totally dry, they’ll be dry and crumbly. You want a few moist crumbs clinging to the toothpick! Also, if you try to slice them while they are hot, they will just fall apart. Letting them cool completely, or chilling them, really helps the fats set up and binds everything together.
Can I make these vegan, or substitute the eggs?
That’s a tough one because the eggs play a structural role here, linking the moisture from the pumpkin to the flour. If you wanted to try making them vegan, I would experiment by replacing the two large eggs with flax eggs (two tablespoons of ground flaxseed mixed with six tablespoons of water, letting it gel for five minutes before using). Just know that results might vary slightly!
I don’t have nutmeg or ginger, can I skip those spices?
You can, but I really advise against missing that spice trio! Cinnamon is the star, sure, but nutmeg and ginger add that subtle warmth that makes them taste like fall rather than just pumpkin bread. If you don’t have one of the others, you can use a bit more cinnamon, but try to keep at least a tiny pinch of the third one in there. For more advanced spice knowledge or how to manage blending flavors generally, take a peek at these baking tips.
Estimated Nutritional Snapshot of These Paleo Pumpkin Blondies
When you’re eating something this delicious, of course, you want to know what’s inside! These numbers are always just an estimate, you know, because the size of your eggs or the specific brand of almond flour can throw things off a little bit. But generally speaking, for one square of these amazing grain-free treats, you’re looking at about 180 calories.
It’s a pretty good balance, too! We’ve got about 13 grams of fat, 15 grams of carbs, and a solid 4 grams of protein to keep you satisfied. Plus, they only clock in around 12 grams of sugar, which is pretty good considering we’re using delicious maple syrup!
Share Your Paleo Pumpkin Blondies Experience
I had so much fun sharing my secrets for making these chewy, moist Paleo Pumpkin Blondies with you today! Now, it’s your turn to get baking. I really, really want to hear how they turned out for you!
Please let me know how they performed in your kitchen. Did you add extra chocolate chips? Did you try blending in pecans? Leave me a rating below using the star system—it helps other bakers know this recipe is a winner. And if you post a picture on social media, tag me! I absolutely love seeing your creations.
Don’t be shy about sharing your successful variations or any little tweaks you made to this grain-free recipe so we can all learn from each other!
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Paleo Pumpkin Blondies
- Total Time: 40 min
- Yield: 16 squares 1x
- Diet: Gluten Free
Description
Simple recipe for chewy, grain-free pumpkin blondies.
Ingredients
- 1 cup pumpkin puree
- 1/2 cup coconut oil, melted
- 1/2 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (optional)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line an 8×8 inch baking pan with parchment paper.
- In a large bowl, whisk together the pumpkin puree, melted coconut oil, maple syrup, eggs, and vanilla extract until smooth.
- In a separate bowl, mix the almond flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips, if using.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out mostly clean.
- Let the blondies cool completely in the pan before cutting into squares.
Notes
- For fudgier blondies, chill them in the refrigerator for at least one hour before slicing.
- You can substitute sunflower seed butter for coconut oil for a different flavor profile.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 12
- Sodium: 85
- Fat: 13
- Saturated Fat: 6
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 4
- Cholesterol: 30
Keywords: Paleo, Pumpkin Blondies, Grain-Free, Almond Flour, Maple Syrup, Gluten Free Dessert