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stack of three paleo pumpkin blondies

Paleo Pumpkin Blondies (Gluten Free)

  • Author: Katie
  • Prep Time: 5 minutes
  • Cook Time: 28 minutes
  • Total Time: 33 minutes
  • Yield: 8" x 8" pan 1x


These paleo pumpkin blondies are made with cassava flour and sweetened with coconut sugar.  They're fluffy, moist and full of pumpkin flavor!




  1. Preheat your oven to 350 degrees F. Line an 8" x 8" baking pan (or 7" x 11") with parchment paper and set aside.
  2. In a medium-sized mixing bowl, combine cassava flour, tapioca flour, coconut sugar, pumpkin spice, baking powder and salt.
  3. Mix in the pumpkin, eggs, melted shortening, and vanilla. And lastly, fold the chocolate chunks in to the batter.
  4. Pour the batter into your lined baking dish. Use a spatula to smooth the batter so that it's in an even, lever layer.
  5. 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.
  6. Remove the blondies from the oven and cool the to room temperature in the baking dish.
  7. Cut to desired size and serve!


*May substitute with butter or coconut oil

Keywords: paleo pumpkin blondies, pumpkin blondies recipe, recipe for pumpkin blondies, gluten free pumpkin blondies, healthy pumpkin blondies, grain free pumpkin blondies, paleo pumpkin dessert