Paleo Pumpkin Blondies (Gluten Free)

These paleo pumpkin blondies are delicious, moist and fluffy and packed with pumpkin flavor. They are made with cassava flour, pumpkin puree and sweetened with coconut sugar. A great gluten free pumpkin blondie recipe for the fall!

I'm typically a brownie rather than blondie person, but these paleo pumpkin blondies are something else!

They are made with cassava flour and have a fluffy, moist texture. Plus, they're loaded with dark chocolate chunks. We all know chocolate takes everything to the next level!

Paleo Pumpkin Blondies

Here's what you need to know about this recipe for pumpkin blondies:

• paleo friendly - made with real, whole food ingredients
• gluten free and grain free - pumpkin blondies made with cassava flour
• nut free
• dairy free - made without butter
• light, moist and fluffy

My kids aren't even huge fans of pumpkin, but they loved these healthy pumpkin blondies!

Ingredients

Here's a list of what you need to make these gluten free pumpkin blondies:

• cassava flour
• tapioca flour
• coconut sugar
• baking powder
• pumpkin spice
• salt
• pumpkin puree
• non-hydrogenated shortening (or butter)
• eggs
• vanilla extract
• dark chocolate chunks (or chips)

To make these pumpkin blondies dairy free, I used non-hydrogenated shortening. A good replacement would be butter. Coconut oil should work too.

The combination of cassava flour and tapioca flour makes these blondies soft and moist, but not gummy. Arrowroot starch would be an appropriate paleo substitute for the tapioca flour.

How to Make Paleo Pumpkin Blondies

This healthy pumpkin blondies recipe is made in one bowl, baked in an 8" x 8" pan and ready within the hour. Here's what you need to do:

First, preheat your oven to 350 degrees F. Line an 8" x 8" baking pan (or 7" x 11") with parchment paper and set aside.

In a medium-sized mixing bowl, combine cassava flour, tapioca flour, coconut sugar, pumpkin spice, baking powder and salt.

Mix in the pumpkin, eggs, melted shortening, and vanilla. And lastly, fold the chocolate chunks in to the batter.

Pour the batter into your lined baking dish. Use a spatula to smooth the batter so that it's in an even, lever layer.

Then, place the blondies in the oven and bake at 350 degrees for 28-30 minutes.

You'll want the blondies to be slightly under-baked in the middle, as they continue to set while cooling in the pan.

After removing the blondies from the oven, cool them to room temperature in the baking dish.

And finally, cut the blondies to desired size and serve!

Storage

These paleo pumpkin blondies are best kept in an air-tight container or baggie. Keep them at room temperature for just a couple days, or in the fridge up to one week.

More Paleo Pumpkin Desserts

Looking for more easy paleo desserts that use pumpkin? Here are some reader favorites:

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