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Paleo Pumpkin Chocolate Chunk Blondies are a healthier alternative to all your pumpkin desserts! These paleo blondies are thick and chewy and filled with pumpkin and extra large chocolate chunks.
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4.34 from 3 votes

Paleo Pumpkin Chocolate Chunk Blondies

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 9
Author: Molly Thompson


  • egg
  • 1/4  cup coconut oil  softened (not melted)
  • 2/3  cup  creamy almond butter
  • 2/3 cup pure pumpkin
  • 2/3  cup  coconut sugar
  • teaspoons  pure vanilla extract
  • cup  blanched almond flour
  • 1/4  cup  coconut flour
  • 3/4  teaspoon  baking soda
  • 2 teaspoons pumpkin pie spice
  • 1/4  teaspoon sea salt
  • cup  chopped dark chocolate or chocolate chunks


  • Preheat oven to 350°F and line an 8x8" baking pan with parchment paper.
 Set aside.
  • 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.