PALEO PUMPKIN BLONDIES
(GLUTEN FREE, DAIRY FREE, PALEO, SUGAR FREE)
Pumpkin and chocolate just belong together. Growing up, my mom would make the best pumpkin chocolate chip cookies in the fall and I’ve been hooked on the flavor ever since! I love that pumpkin isn’t overly sweet; I leave that job to the chocolate chips. These blondies combine some of my all time favorite flavors and I know they’ll be a big hit at your house too. Let’s get baking!
Prep Time: 10 minutes
Cook Time: 18-22 minutes
Total Time: 28-32 minutes
Servings: 16 small squares or 9 large squares
1 egg, room temperature
1/4 cup honey
2 TBL pure maple syrup
1 cup almond butter
2 TBL pumpkin purée
1 tsp baking soda
1 tsp baking powder
3/4 cup dark chocolate chips
1 tsp cinnamon
1/4 tsp pumpkin pie spice
Dash sea salt
Preheat oven to 350 and line an 8×8 pan with parchment paper.
Combine all ingredients in a large mixing bowl.
Fold in chocolate chips. Pour batter into parchment lined pan.
Sprinkle sea salt on top if desired. Cook for 18-22 minutes or until a toothpick inserted comes out clean.
Let cool an hour before cutting into bars. Store in fridge or freezer.