Preheat oven to 350°F and line an 8x8" baking pan with parchment paper.
In a large bowl using an electric hand mixer or stand mixer fitted with the paddle attachment, cream together the egg, coconut oil, almond butter, pumpkin, coconut sugar, and vanilla until well combined, about 2 minutes.
Add the almond flour, coconut flour, baking soda, pumpkin pie spice, and salt and beat on medium-low speed for another 1-2 minutes until combined.
Stir in the chopped chocolate/chocolate chunks, reserving a few for the top of the blondies. Spread evenly in the prepared baking pan and add a few extra chocolate chunks on top, pressing gently into the dough.
Bake 30-35 in the preheated oven until lightly browned and center sets and a toothpick inserted in the center comes out clean.. If tops and edges are getting to brown cover with foil to avoid over-browning.
Allow to cool completely in the pan before cutting. Store in an air tight container for up to 1 week or in the freezer for up to 3 months.