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These quick and easy healthy pumpkin blondies are soft with a cake-like texture and filled with melty chunks of dark chocolate. They’re also grain-free, paleo-friendly, and can be prepared in one bowl in less than 15 minutes.

Top view of Healthy Pumpkin Blondies cut into 16 squares

Today, I’m sharing a delicious new recipe that I created while trying to use up some leftover pumpkin. These healthy pumpkin blondies are gluten-free, grain-free, and Paleo-friendly, made with just 8 simple ingredients. They’re quick and easy to make; all you need is one bowl! Minimal effort AND minimal clean-up. They have a soft cake-like texture that’s absolutely delightful and satisfying, perfect for indulging in a wholesome way. Whether you’re all about that paleo life or just craving a healthier treat, these pumpkin blondies will be your new fall favorite. So, grab your apron, and let’s get baking – your taste buds are in for a real treat!

Healthy Pumpkin Blondie mixture in the parchment paper lined pan before baking

Ingredients in Healthy Pumpkin Blondies

  • Cashew Butter: A creamy base that adds richness and healthy fats. Other types of nut/seed butter like almond butter, peanut butter, and sunflower seed butter also work, but the color and flavor would slightly change.
  • Pumpkin Puree: Brings in the classic pumpkin flavor and adds moisture without the fat. You can either use 1-ingredient canned pumpkin (like this) or roasted and mashed butternut squash or pumpkin.
  • Pure Maple Syrup: My favorite natural, unrefined sweetener to use. If you don’t have maple syrup, you can opt for raw honey instead.
  • Egg: Helps to bind the ingredients and adds structure. While I haven’t tried a vegan version of this recipe, flax egg (1 tablespoon of ground flax seeds mixed with 3 tablespoons of water) should work as an egg replacement.
  • Baking Soda: A leavening agent that helps the blondies rise.
  • Pumpkin Spice: A warm blend of cinnamon, allspice, and nutmeg for that quintessential fall flavor.
  • Vanilla Extract: Adds depth and enhances the overall flavor profile.
  • Sea Salt: A pinch to enhance the sweetness.
  • Dark Chocolate: I like to use a combination of dairy-free semi-sweet chocolate chips and small chunks of high-quality 70% dark chocolate.

Healthy Pumpkin Blondie mixture in the parchment paper lined pan after baking in the oven

How to Make Healthy Pumpkin Blondies

These healthy pumpkin blondies couldn’t be any easier to make! All you need to whip them up is one bowl and 8 simple wholesome ingredients in a few simple steps:

  1. Preheat the oven to 350° F. Line an 8×8″ baking pan with parchment paper.
  2. In a large mixing bowl, combine all the ingredients, except the dark chocolate chips. Stir until just combined, being careful not to overmix.
  3. Gently fold in the dark chocolate chips and/or chunks.
  4. Pour the batter into the prepared baking pan, spreading it out evenly. Top with more chocolate chunks, if desired.
  5. Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The blondies should be golden brown on top and around the edges.
  6. Once done, remove the pan from the oven and allow the blondies to cool in the pan for about 10 minutes. Lift them out of the pan using the edges of the parchment paper and transfer them to a wire rack to cool completely. Garnish with a pinch of flaky sea salt, if desired.
  7. Cut into 16 squares and enjoy!

Side view of Healthy Pumpkin Blondies cut into 16 squares

How to Store Healthy Pumpkin Blondies

You can store these healthy pumpkin blondies in an airtight container at room temperature for up to 5 days. If you wish to keep them longer, store them in the fridge for up to 10 days or in the freezer for up to 3 months.

Here’s how you can freeze them:

  1. Cool Completely: Ensure the blondies are completely cooled to room temperature before freezing. This prevents condensation inside the packaging, which can lead to freezer burn or sogginess when thawed.
  2. Cut into Portions: If you haven’t already done so, cut the blondies into your desired portion sizes. This makes it easier to thaw only what you need at a time.
  3. Wrap Individually: Wrap the blondies or place a layer of parchment paper between them to prevent them from sticking together.
  4. Use a Freezer-Safe Container: Place the wrapped blondies in a freezer-safe container or a resealable freezer bag.
  5. Label and Freeze: Label the container or bag with the date and contents. Healthy pumpkin blondies can be frozen for up to 3 months.

Thaw the blondies at room temperature for a few hours or overnight in the refrigerator. Remember, the texture of the blondies might change slightly after freezing and thawing, but they should still be delicious!

More Delicious Pumpkin Recipes

Close up of a slice of Healthy Pumpkin Blondies with the rest of the blondies in the background

If you try and enjoy these healthy pumpkin blondies, please leave a comment and rate the recipe. Don’t forget to tag your photo @nutriholist #nutriholist on Instagram or share a picture on our Facebook page. We love seeing your creations!

Top view of Healthy Pumpkin Blondies cut into 16 squares
Print Recipe

Pumpkin Blondies: Grain Free, Paleo

These quick and easy Healthy Pumpkin Blondies are grain-free, paleo-friendly, and made with just 8 simple ingredients in one bowl.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert, Snack
Cuisine: Dairy-free, Gluten-free, Grain-free, Paleo, Refined Sugar-free
Servings: 16 squares
Author: Mitra @Nutriholist

Ingredients

  • 1 cup cashew butter {See Notes}
  • 3/4 cup pumpkin puree {See Notes}
  • 1/4 cup pure maple syrup or raw honey
  • 1 large egg {See Notes}
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin spice (or 1/2 tsp cinnamon, 1/4 tsp allspice, 1/4 tsp nutmeg)
  • 1 teaspoon vanilla extract
  • Pinch of sea salt
  • 1/2 cup dark chocolate chips and/or chunks

Instructions

  • Preheat oven to 350° F. Line an 8×8" baking pan with parchment paper.
  • In a large mixing bowl, combine all the ingredients, except the dark chocolate chips. Stir until just combined, being careful not to overmix.
  • Gently fold in the dark chocolate chips and/or chunks.
  • Pour the batter into the prepared baking pan, spreading it out evenly. Top with more chocolate chunks, if desired.
  • Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The blondies should be golden brown on top and around the edges.
  • Once done, remove the pan from the oven and allow the blondies to cool in the pan for about 10 minutes. Lift them out of the pan using the edges of the parchment paper and transfer them to a wire rack to cool completely. Garnish with a pinch of flaky sea salt, if desired.
  • Cut into 16 squares and enjoy! Store leftovers in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days.

Notes

  • Other types of nut/seed butter like almond butter, peanut butter, and sunflower seed butter also work well, but the color and flavor would slightly change.
  • You can either use 1-ingredient canned pumpkin (like this) or mashed roasted butternut squash/pumpkin.
  • I haven’t tried a vegan version of this recipe yet. However, a flax egg should technically work as an egg replacement here. To make a flax egg, mix 1 tablespoon of ground flax seeds with 3 tablespoons of water in a small bowl and set aside for 10-15 minutes to thicken. Use in the recipe instead of 1 egg.