Welcome to the only pumpkin blondies you need this holiday season, my Chewy Peanut Butter Pumpkin Blondies! They are basically a perfect, brownie-like texture, and very chewy! And they happen to be gluten-free, grain-free, and vegan-friendly!
Every year, I flounder when it comes to developing new pumpkin recipes, and that’s because I’m a basic kind of gal. Give me a good pumpkin cookie, a pumpkin brownie, a pumpkin bread, and that’s all I need in life. But then I created these Pumpkin Peanut Butter Blondies, and I can officially say that my life is now complete. If you haven’t tried my other pumpkin recipes, I linked them for you too. And get ready, because your life is also about to be complete, too.
One of my favorite things about these blondies, is that you can make them in one bowl – which means less of a mess in the kitchen and quicker cleanup. And because there’s no fancy measuring or finicky ingredients involved, this is a great one to make with your kids!
If you are allergic to peanuts or otherwise avoid peanuts, you can still make this recipe with a perfect result. Just substitute for any other nut butter, sunflower seed butter, or even tahini. And by now, you all know that my love for tahini runs deep, case in point, my Life Changing Tahini Chocolate Chip Cookies.
So let’s jump right in to the recipe.
This recipe is so simple and straight forward, you can’t mess it up. And it’s made with wholesome ingredients that you probably already have in your pantry! Here’s what you need:
Almond flour: This recipe has only been tested with almond flour because that’s what I had on hand and needed to use up! If you make this recipe with other flours, be sure to leave a comment below, so that other readers can give it a go also!
Peanut Butter: In this recipe, I recommend using an all natural, liquidy peanut butter, because the consistency of these blondies will turn out perfect. My favorite creamy peanut butter is always Wild Friends, and you can find it at most grocery stores. But any natural peanut butter will do, so don’t worry if you can’t find it. If you want to make this recipe paleo friendly, all you have to do is substitute the peanut butter for almond butter or cashew butter!
Coconut oil: Coconut oil gives this recipe some nice softness and extra moisture. Plus, coconut oil has a number of health benefits, so if you can use it, I highly recommend it. You want to make sure your coconut oil is nice and soft, room temperature. If it is too cold, melt it just a little. If you don’t have coconut oil, my second choice would be avocado oil, because it’s also tasteless and a heart-healthy oil. I generally advise against using canola oil in any of my recipes, simply because it tends to be highly processed, but if that’s all you have, no worries – go for it!
Pumpkin puree: Make sure to purchase canned pumpkin and not pumpkin pie filling, they are two very different things! Pumpkin puree is simply pureed pumpkin and there is no added sugars! Pumpkin pie filling, is exactly that – pumpkin pie filling, loaded with excess sugar that you don’t need in this recipe.
Coconut sugar: I love the consistency and texture from using coconut sugar, so I suggest using that if you can! If you don’t have coconut sugar, you can use regular cane sugar, or even a sugar substitute like Purecane.
Egg: I love using an egg in this recipe because it makes the blondies super chewy. If you avoid eggs, you can absolutely make these vegan, by using a “flax egg” instead. If you go that route, make a flax egg by whisking together 1 tablespoon ground flax meal with 3 tablespoons water in a small bowl, and then setting it aside for about 5 minutes to thicken.
Vanilla extract: because you need vanilla. Why? Because vanilla enhances all of the other flavors in this recipe. Without it, your blondies will taste flat and bland!
Pumpkin pie spice: These days you can find pumpkin pie spice at almost any grocery store and even Trader Joe’s. You can even make your own, by combining cinnamon, ginger, nutmeg, allspice, and cloves. Here is my simple and easy recipe!
Baking soda: I use just a tiny amount of baking soda in this recipe because you really don’t want these blondies to rise all that much (just a little!). Remember, the goal is for the blondies to come out with a brownie-like consistency, not a cake-like consistency, and if you use more than 1/4 teaspoon, you might end up with pumpkin cake bars :).
Chocolate chips: You can never have too many chocolate chips, you measure with the heart! Use dairy free chocolate chips if dairy-free is important to you, and for that, I recommend Enjoy Life Foods. Though there are many fabulous brands on the market today, including Lily’s and Hu Kitchen!
How to Store Chewy Peanut Butter Pumpkin Blondies
Ok, so let’s chat about proper storage for these babies!! You can leave them out on the countertop for a few days, but since there are no preservatives in them, it is best to keep them in a glass container and store them in the refrigerator. They will last for up to one week in the refrigerator. I haven’t tried freezing these because every single time I make them, the entire batch is gone in under two days!
Looking For More Pumpkin?
Of course you are! T’is the season. The ones I’ve linked for you below are my absolute favorite pumpkin recipes, and the only ones you need this holiday season.
Looking for a pumpkin bread that’s quick and easy, that you will make over and over all season? Try my Easy Paleo Pumpkin Bread.
Pumpkin muffins anyone? Look no further, you need my Paleo Pumpkin Streusel Muffins. And if you can’t decide whether you are in the mood for a pumpkin cookie or a pumpkin scones, give my Paleo Pumpkin Spice Cookie Scones a try! They are a fan favorite and so delicious!
Anyway, I hope you guys love this recipe! If you make it, be sure to leave a comment below and let me know what you think! And if you post to Instagram, be sure to tag me so I repost your remakes on my IG stories!
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!