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    You are here: Home / Recipes / Vegan & Paleo Pumpkin Spice Blondies

    Vegan & Paleo Pumpkin Spice Blondies

    Published on Oct 18, 2017 Β· Last updated on Aug 24, 2021 Β·

    2.3K shares
    Jump to Recipe
    Vegan and Paleo Pumpkin Spice Blondies that are to die for! So easy to make - only one bowl. Recipe on NotEnoughCinnamon.com #cleaneating #glutenfree #dairyfree #refinedsugarfree #grainfree

    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!Β Β 

    A stack of four Paleo Pumpkin Blondies on a piece of parchment paper

    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 pumpkinΒ bars also have the best texture - a bit chewy on the outside and the edges, and super moist on the inside. So good!

    a hand holding a Vegan Paleo Pumpkin Blondie with one bite missing

    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!

    side view of a stack of moist and fudgey Vegan Paleo Pumpkin Spice Blondies

    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!

    a stack of four Vegan and Paleo Pumpkin Spice Blondies
    4.8 from 5 votes
    Print

    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!  

    Course Dessert
    Cuisine American
    Keyword bondies, pumpkin, vegan
    Prep Time 15 minutes
    Cook Time 25 minutes
    Cooling time 25 minutes
    Total Time 40 minutes
    Servings 9 bars
    Calories 250 kcal
    Author Marie

    Ingredients

    • ½ cup coconut sugar or brown sugar
    • ¼ cup coconut flour
    • ¼ cup almond flour
    • ¼ cup + 2 tablespoons arrowroot or tapioca starch
    • ½ teaspoon baking soda
    • ¼ teaspoon baking powder
    • 3 teaspoons pumpkin spice
    • 2 teaspoons cinnamon
    • 1 teaspoon sea salt
    • ¼ cup maple syrup
    • ¾ cup almond butter
    • 1 cup canned pumpkin
    • 1 teaspoon apple cider vinegar
    • Coconut oil to grease

    Instructions

    1. Preheat oven to 350F/175C degrees.
    2. 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.
    3. Grease a 9x9 (22x22 cm) baking dish. Por in the batter and use a spatula to smooth out in one even layer. 

    4. 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.

    Nutrition Facts
    Vegan & Paleo Pumpkin Spice Blondies
    Amount Per Serving (1 g)
    Calories 250 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 1g6%
    Sodium 347mg15%
    Potassium 247mg7%
    Carbohydrates 28g9%
    Fiber 4g17%
    Sugar 13g14%
    Protein 5g10%
    Vitamin A 4235IU85%
    Vitamin C 1.3mg2%
    Calcium 112mg11%
    Iron 1.5mg8%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    Reader Interactions

    Comments

    1. Karen

      October 19, 2017 at 12:44 am

      Can peanut butter be substituted for almond butter?

      • Marie

        October 21, 2017 at 12:43 pm

        Yes, absolutely πŸ™‚

    2. Shelly

      May 02, 2018 at 1:21 pm

      HI can you tell me if the maple syrup could be replaced by honey ?

      • Marie

        May 03, 2018 at 5:21 pm

        Hi Shelly! I haven't tested this substitution but I think it would work, yes. Report back if you try it πŸ™‚

    3. 40A.

      October 19, 2018 at 4:49 pm

      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!

    4. Linnet Tse

      October 25, 2018 at 2:33 pm

      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!

      • Marie

        November 27, 2018 at 2:46 pm

        I'm so happy to read this Linnet πŸ™‚ I love when my healthier and/or gluten free recipes are a hit with everyone!

    5. Alanna Aguirre

      November 24, 2018 at 10:16 pm

      How long can these be stored for?

      • Marie

        November 27, 2018 at 2:47 pm

        Up to a week in an airtight container

    6. Jo

      October 24, 2019 at 12:49 pm

      I made these this weekend and they are amazing! I did sub Monk Fruit instead of using Coconut Sugar to lower the carbs, and it worked out great.

      • Marie

        May 06, 2020 at 7:51 pm

        Oh that is great! I will definitely try the Monk Fruit next time I make these! Thanks for the tip! Cheers

    7. Alexa

      July 15, 2020 at 4:45 pm

      Hi Marie,
      what if I have peanut butter allergy?

      • Marie

        July 15, 2020 at 7:57 pm

        There's no peanut in this recipe so you're good to go πŸ™‚

    8. Meg

      October 31, 2020 at 1:39 am

      These are amazing. I used Bobs 1 to 1 gluten free baking flour instead of the coconut flour, almond flour, and arrowroot and they turned out great. I also used peanut butter instead of almond butter because that’s what I had. My toddler devoured her piece and I went back for a second. Such a delicious texture.

      • Marie

        November 25, 2020 at 10:05 pm

        It's really good to know it works with these substitutions, thanks for sharing Meg. I'm sure it will be helpful for other people. So happy you and your toddler loved them!

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