Vegan & Paleo Pumpkin Spice Blondies
These Vegan and Paleo Pumpkin Blondies are a festive fall treat made from real pumpkin, nut butter, alternative flours and lots of pumpkin spice! The perfect mood-lifting afternoon snack for grey fall and winter days!
I don’t know what I like best about these yummy paleo pumpkin blondies – the fact that you only need one bowl to make them or that they’re packed with nutritious ingredients, or that they’re simply super delicious.
Yay for all three!
And these delicious pumpkin bars also have the best texture – a bit chewy on the outside and the edges, and super moist on the inside. So good!
These Vegan and Paleo Pumpkin Blondies are the perfect treat for the cozy fall season! They will make your kitchen smell amazing and are an instant mood booster.
Forget the dull weather and crisp temperatures, these delicious and healthy pumpkin blondies are here for you! Enjoy!
And while you’re here, I’ve got a little something for you! To help you lay the foundations of your healthy eating (and soon feel amazing!) I put together a clean eating shopping list that you can take with you next time you’re making a trip to the store. Save it to your phone or email it to yourself so you always have it handy!
Download your clean eating shopping list here:
If you tried these Vegan & Paleo Pumpkin Blondies, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!
Vegan & Paleo Pumpkin Spice Blondies
These Vegan and Paleo Pumpkin Blondies are a festive fall treat made from real pumpkin, nut butter, alternative flours and lots of pumpkin spice! The perfect mood-lifting afternoon snack for grey fall and winter days!
Ingredients
- 1/2 cup coconut sugar or brown sugar
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1/4 cup + 2 tablespoons arrowroot or tapioca starch
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3 teaspoons pumpkin spice
- 2 teaspoons cinnamon
- 1 teaspoon sea salt
- 1/4 cup maple syrup
- 3/4 cup almond butter
- 1 cup canned pumpkin
- 1 teaspoon apple cider vinegar
- Coconut oil to grease
Instructions
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Preheat oven to 350F/175C degrees.
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In a large mixing bowl, whisk together first nine ingredients (all dry ingredients). Then, add maple syrup, almond butter, canned pumpkin, and apple cider vinegar. Stir very well until all ingredients are combined thoroughly.
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Grease a 9x9 (22x22 cm) baking dish. Por in the batter and use a spatula to smooth out in one even layer.
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Bake for 24-26 minutes or until browned and gently set to the touch (it will be soft, it sets as it cools). Set aside to cool for 20-25 minutes before serving.
And while you’re here, I’ve got a little something for you! To help you lay the foundations of your healthy eating (and soon feel amazing!) I put together a clean eating shopping list that you can take with you next time you’re making a trip to the store. Save it to your phone or email it to yourself so you always have it handy!
Download your clean eating shopping list here:
Can peanut butter be substituted for almond butter?
Yes, absolutely 🙂
HI can you tell me if the maple syrup could be replaced by honey ?
Hi Shelly! I haven’t tested this substitution but I think it would work, yes. Report back if you try it 🙂
These look fab! I have a jar of pumpkin seed butter in the fridge and I am sure that would go exceptionally well with the fresh pumpkin and warming spices! Cannot wait to try!
Found this recipe on a Huffington Post site when looking for a great, fall gluten-free dessert to bake for a friend. I am baker, but not a gluten-free baker, so the ingredients were new to me, but the recipe looked so good that I thought I’d give it a try. EXCELLENT results – easy, very yummy – moist and flavorful and with a nice texture. The bars had a nice “chew.” I’ll be making these for my non gluten-free friends, too! Great fall treat!
I’m so happy to read this Linnet 🙂 I love when my healthier and/or gluten free recipes are a hit with everyone!
How long can these be stored for?
Up to a week in an airtight container