These Pumpkin Blondies are so dense, and sweet! A healthier treat with no butter or oil, and only 105 calories! Paleo and vegan too!
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Sweet and spicy and everything nice(y?) is the name of the game with these fall-festive little blondies.
I mean, I do love my gluten free dairy free brownies as much as you guys seem to, but I have to say that blondies will always have my heart!
Whether we are talking healthy gingerbread blondies, cookie stuffed pumpkin blondies or their little less “extra” cousin, these (not cookie stuffed) pumpkin blondies…
I love them all equally.
Is Pumpkin Good For You?
The short answer to this would be a resounding YES! I absolutely LOVE working with pumpkin in the kitchen, whether I am baking up some pumpkin protein bars or making a delicious and comforting pot of creamy pumpkin pasta sauce. I feel good about using pumpkin because not only is it high in vitamins, minerals AND antioxidants, but pumpkin also is low calorie and is known to boost your immune system! It also is rich in fiber, which aids in keeping your digestive system healthy. Now you have a whole list of reasons to bake up a decadent pan of pumpkin blondie bars!
Why you will LOVE This Recipe
Like I said, pumpkin is a good-for-you ingredient that you’ll feel good about incorporating into more of your meals, snacks and desserts. It’s also INCREDIBLY versatile and can be used for both sweet and savory dishes. If you love brownies, you will love these pumpkin spice blondies as they put a fun spin on traditional blondies by incorporating some sweet and spicy notes! It is the perfect treat to bring along to your next get together with family and friends.
Healthy Recipe Swaps
If you’re new around here, you need to know that I LOVE a good healthy swap! Here are some changes I made so that this pumpkin blondies recipe is both delicious AND healthy:
Sweetener: Instead of using white sugar, I used a combination of maple syrup and coconut sugar to sweeten these blondies!
Flour: To make this recipe lower carb and gluten free, I used coconut flour instead of the typical white all purpose flour.
Nut Butter: This blondie recipe is protein packed thanks to some chopped nuts and creamy, sugar free almond butter!
Ingredients Needed
Now that your stomach is grumbling and you’re all on board to make a batch of pumpkin blondies, it’s time to round up everything you will need to get started! Here’s the grocery list for this recipe:
- Creamy Almond Butter
- Pure Maple Syrup
- Pure Canned Pumpkin
- Coconut Sugar
- Vanilla Extract
- Apple Cider Vinegar
- Coconut Flour
- Baking Soda
- Baking Powder
- Salt
- Cinnamon
- Pumpkin Pie Spice
- Almonds
How to make Pumpkin Blondies
Prepare
Line your pan with parchment paper and spray the sides with oil. Preheat your oven and let it heat up while you work.
Melt
Melt the nut butter and maple syrup in a large bowl in the microwave and stir until smooth.
Beat
Add the pumpkin to the bowl and use an electric mixer to beat until smooth. Add in the coconut sugar, vanilla and apple cider vinegar and continue beating until everything is well incorporated.
Stir
Add in all the dry ingredients remaining up to the nuts and stir to combine.
Bake
Pour the batter into your prepared pan and sprinkle the top with the nuts. Let it sit for a while so that the coconut flour can absorb some of the moisture. Bake until a toothpick inserted comes out clean.
Enjoy
Let the bars cool COMPLETELY in the pan, then slice and serve. DEVOUR!
Top Tips for Making Blondies
- Don’t overmix: Once the dry ingredients have been added, stir the batter unti it is just combined! This will allow the texture to be chewy and perfect.
- Let it sit: Once the batter is in the pan, it’s important to let it sit for a bit before baking it, as coconut flour takes some time to soak in moisture as compared to other types of flour.
- Cool Completely: These bars can be a bit crumbly, so let them cool completely in the pan before slicing and serving.
For step-by-step instruction of this recipe, watch my video tutorial below:
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Ingredients
- 3/4 Cup Creamy almond butter
- 3 Tbsp Pure maple syrup
- 2/3 Cup Pure canned pumpkin
- 1/2 Cup Coconut sugar firmly packed
- 1/2 Tbsp Vanilla extract
- 1/2 Tbsp Apple cider vinegar
- 1/4 Cup + 2 Tbsp Coconut flour sifted (31g) *
- 1/2 tsp Baking soda
- 1/4 tsp Baking powder
- 1/4 tsp Salt
- 1/2 tsp Cinnamon
- 1/2 Tbsp Pumpkin pie spice
- 3 Tbsp Almonds finely chopped
Instructions
- Preheat your oven to 325 degrees and line the bottom of an 8×8 inch square baking pan with parchment paper and spray the sides generously with coconut oil spray. **
- In a large, microwave-safe bowl,*** melt the almond butter with the maple syrup in the microwave until the almond butter is creamy, about 1 minute.
- Add the pumpkin into the mixture and beat with an electric hand mixer until well combined, scraping the sides down as necessary.
- Beat the coconut sugar, vanilla and apple cider vinegar into the almond butter mixture until well combined.
- Add the sifted coconut flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice into the mixture and stir until smooth and well combined. Make sure you scrape all the flour off the sides of the bowl into the mixture.
- Pour the batter into the prepared pan and smooth out evenly. Sprinkle with the chopped nuts. Let the batter stand for 5 minutes before baking, to allow the coconut flour to begin absorbing the moisture.
- Bake until a toothpick inserted into the center comes out clean and the edges are crisp, about 50-55 minutes. Let cool COMPLETELY before cutting into bars and DEVOURING. ****
Tips & Notes:
*These bars are very moist and dense and you need to get them out of the pan carefully. If you want them to be super easy, you can leave an overhang of parchment paper, so you can lift them out of the pan to cut once they are cooled.
*** Don’t like microwaves? You can melt them together on the stove too!
**** Since these brownies and dense, you need to cook them low and slow. Resist the urge to check them before the time is up, or they will deflate. Also, make sure they are TOTALLY cooled before cutting. If you want them to be a little firmer, then let them completely cool in the refrigerator.
Store blondies in an air-tight container in the refrigerator.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
Weight Watchers Points Per Serving: Points+: 3. Old Points: 2
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 
Want more healthy pumpkin recipes?
Gluten Free Pumpkin Cheesecake Bars
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Cassie Tran says
I love all of these recipes, including your blondies! The pancakes are a great Thanksgiving breakfast 😀
Taylor Kiser says
Totally! Love starting my day with a big stack of healthy cakes! Thanks lady!
Beverley Cheng says
oooo almond butter! tricky lady you are. I could seriously bathe in that stuff.
And i am both relieved and sad for no pumpkin recipes, because i seriously need a bit of a breather…. But also yum. so much yum
Taylor Kiser says
YESYESYES me too, I swear it would be like the BEST bath EVER!
I also totally understand. I’m still sort of on the fence about how I feel about my OWN doing too -Ha! Thank you so much!
Lauren Gaskill | Making Life Sweet says
Healthy blondies with pumpkin? I’ll take three!
Taylor Kiser says
Sending you blondie thoughts now! 😉 Thanks Lauren!
Gina @ Running to the Kitchen says
The gooeyness factor in these blondies is KILLING me! I need the whole pan in my face, stat.g
Taylor Kiser says
I like how you think lady – thank you!
[email protected] says
Confession: I am not a big baker. Confession #2: I just emailed these to one of my housemates saying “We” need to make these in hopes they do most the making ????
Taylor Kiser says
Hahahaha I LOVE this. I think you have a great way of thinking 😉 I hope you love them Hayley!
[email protected] says
I officially live with the best people. She made them for me and they are delicious!!!
Taylor Kiser says
Woo hoo! You DO live with the best, and I am so happy you love them! Thank you for telling me!
Sarah Jane @ The Fit Cookie says
I made these yesterday and they are great! I used SunButter and didn’t end up having to bake them long (I only baked it for 30 minutes), and they turned out great!
Taylor Kiser says
Woo hoo! I’ve never tried Sunbutter, but I must! Thanks for letting me know!
candace says
What type of almond butter do you use?
Taylor Kiser says
I love Maranatha Almond Butter! Here’s a link if you need it: http://www.amazon.com/gp/product/B00XI0XNXK?ie=UTF8&camp=1789&creativeASIN=B00XI0XNXK&linkCode=xm2&tag=foofaifit05-20
Megan says
Looks awesome! Could I sub maple syrup for the coconut sugar? If so, equal amount?
Taylor Kiser says
Hi Megan!
Unfortunately, the recipe was developed with coconut sugar and not with Maple syrup, so I really can’t tell you. However, I really DO NOT think this would work, as Maple syrup is liquid and coconut is not, they are two totally different things. You could use brown sugar though! Hope that helps! Thanks!
Sarah says
A dessert after my own heart – these look absolutely fantastic! Thanks for sharing 🙂
Taylor Kiser says
Thank you for the sweet words Sarah!
Megan says
Thanks for posting. I need more recipes that use coconut flour. It’s the flour I’m the least familiar with.
Taylor Kiser says
It’s my FAVORITE flour! I hope you love these Megan, please let me know if you try them! 🙂 Thanks!