Paleo pumpkin blondies are a fabulous fall dessert that can easily be enjoyed year round! This canned pumpkin puree recipe is SCD, gluten free, grain free, dairy free, and refined sugar free.
These pumpkin blondies are soft, gooey, full of pumpkin spice flavor, AND fresh pumpkin puree!
This dessert is one of my favorites when I’m crunched for time but craving something sweet and thanks to the availability of canned pumpkin puree, it’s a dessert my family indulges in all year long!
A Life of Happenstance is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
what is a blondie?
A blondie is pretty much a brownie but without the chocolate!
ingredients for pumpkin blondies
- almond butter
- pumpkin puree
- baking soda
- ground ginger
- sea salt
- vanilla extract
If using jarred almond butter, make sure to stir well to incorporate the oil that tends to sit on top of the jar.
You can use fresh pureed pumpkin OR canned pumpkin puree for this recipe. Just check the ingredients on the can, the only ingredient should be pureed pumpkin. Personally, I always use the Farmers Market Organic Pumpkin Puree brand (not only is it organic, but the cans are BPA free).
how to make pumpkin blondies
Grease and line an 8×8 baking dish with parchment paper (photo 1).
Whisk together the almond butter, egg, pureed pumpkin, and honey in a large bowl (photos 2 thru 5).
Add vanilla extract, salt, baking soda, cinnamon, nutmeg, ground ginger, and cloves to the bowl (photos 6 & 7).
Whisk until all ingredients until well combined, then pour into the prepared baking dish (photo 8). The batter will be very thick and sticky.
Use a spatula to spread the batter evenly in the baking dish (photo 9).
Bake for 25 to 30 minutes or until a toothpick inserted into the center of the blondies comes out clean. If you prefer gooey blondies, bake for 20 to 25 minutes.
Wait for the pumpkin blondies to cool before cutting into squares and serving.
Want some extra indulgence?
You’ll love these other autumn desserts!
- Pumpkin Pudding Recipe
- Spice Cake with Pumpkin Buttercream
- Pumpkin Whoopie Pies
- Cranberry Apple Crumble
If you’ve made this recipe, be sure to leave a comment and star rating below!
Recipe inspired by Paula Deen’s Pumpkin Bars Recipe.
- 1 cup almond butter stirred well to incorporate any oil sitting on top
- 1 large egg
- 1/4 cup canned pureed pumpkin NOT pumpkin pie filling
- 1/2 cup honey
- 1 tsp vanilla extract
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 1/2 tsp baking soda
- oil for greasing pan I use coconut oil
- Preheat oven to 350F. Grease and line an 8×8 baking dish with parchment paper. Set aside.
- In a large bowl whisk together the almond butter, egg, pureed pumpkin, and honey until well combined.
- Add vanilla extract, cinnamon, nutmeg, ginger, cloves, salt, and baking soda to the bowl and whisk again. The batter will be very thick and sticky.
- Pour the batter into the prepared pan and use a spatula to evenly spread the mixture in the pan.
- Bake on the middle rack of the oven for 25 to 30 minutes. If you prefer the blondies to be gooey, reduce the cook time slightly to 20 minutes.
- Allow the blondies to cool before cutting into squares and serving. These can be stored in an airtight container in the refrigerator for 3 to 5 days or frozen for up to 3 months.
- Any nut butter can be used in place of the almond butter but the flavor of the blondies will be altered.
- Fresh or canned pureed pumpkin can be used.
- Top the blondies with dairy free vanilla cashew ice cream and drizzle with Paleo caramel sauce for the ultimate autumn dessert!