These healthy pumpkin blondies are a fall twist on your classic blondie. Filled with pumpkin and some spice, they really give you that ooey gooey, cozy feel. Plus, they are paleo, vegan and free of refined sugar! I like to add chocolate chunks or chips to the batter, but that's up to you. This recipe is delicious with or without additions!
Servings: 6 large blondies
1/2 cup almond flour
1/2 tsp baking soda
1/2 tsp pumpkin spice
1/4 cup pumpkin
1/4 cup nut butter
1/4 cup coconut sugar
1 flax egg (or whole egg)
1/4 cup dairy free chocolate chips (optional)
Preheat oven to 350F.
Make your flax egg by combining 3 tbsp water and 1 tbsp ground flax. Allow to gel for a good 15 minutes before using it in the recipe.
In a separate bowl combine the pumpkin, nut butter, and coconut sugar. Stir until smooth.
Add in almond flour, baking soda, and pumpkin spice. Stir until combined.
Fold in flax egg until everything is evenly mixed.
If using, fold in chocolate chips or chunks.
Scoop batter out into a loaf pan lined with parchment paper.
Bake for 20-22 minutes or until toothpick comes out clean.
Allow to cool 10-15 minutes before slicing.