Pumpkin and chocolate are such a great match and these bars are a great example. Each bite is packed with pumpkin spice and chocolate chips- so delicious!
In case you’re not familiar, blondies are a lot like brownies, just without the cocoa. So they have that same texture that everyone loves. Dense, soft, melt-in-your-mouth. One thing I never use in my brownies or blondies is baking soda and that’s because I don’t want them to rise and be cakey. The fudgier the better!
I hope you try these and enjoy them! Warm them up to make the chocolate gooey and even better!
Paleo Pumpkin Chocolate Chip Blondies
Ingredients
- 2/3 cup almond butter, unsweetened and unsalted
- 2/3 cup coconut sugar
- 1/4 cup coconut oil room temperature but stirred to soften
- 2/3 cup canned pumpkin not pie mix
- 1 large egg
- 2 teaspoons vanilla
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 1/4 cup almond flour
- 3/4 cup chocolate chips divided
- Preheat oven to 350° and line a 9x9 square pan with parchment paper.
- In a large bowl, combine the almond butter, coconut sugar, and coconut oil. Stir well until it's completely mixed. Add in the pumpkin, egg, and vanilla and stir again.
- Add in the pumpkin pie spice, salt, and almond flour and mix until fully combined.
- Stir in 1/2 cup chocolate chips and scoop mixture into prepared pan. Top with remaining 1/4 cup chocolate chips.
- Bake for 30 minutes. Edges should be light brown. Let cool before cutting for clean slices.
Recipe Adapted : PALEO PUMPKIN CHOCOLATE CHIP BLONDIES @ jaysbakingmecrazy
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