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fudgy gluten free pumpkin chocolate chip blondies #glutenfree #glutenfreerecipes www.healthygffamily.com
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4.95 from 17 votes

Fudgy Pumpkin Chocolate Chip Blondies

Gluten-Free, Grain-Free and Dairy-Free (optional), these bars are fudgy, chocolate-y, have just the right amount of pumpkin and are melt in your mouth yummy! Bonus: they takes only 10 minutes to prep!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert, Cookies, Snacks, Fall
Cuisine: Gluten-Free, Dairy-Free Optional, Grain-Free
Servings: 16 square
Author: Healthy Gluten-free Family


  • 1/3 cup butter or butter alternative softened (we used Earth Balance soy-Free sticks)
  • ¾ cup light brown sugar packed
  • 2/3 cup pure canned pumpkin
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • a pinch of nutmeg
  • 1 cup semi-sweet chocolate chips or dairy-free chocolate chips plus extra for topping if desired


  • Preheat oven to 350°F.
  • Prepare an 8-inch-square baking pan: cover parchment paper, allowing it to slightly overhang opposite ends.
  • Mix butter and sugar in a mixing bowl with an electric mixer until well combined and creamy.
  • Add in eggs, pumpkin and vanilla, mix well.
  • Whisk almond flour, baking powder, cinnamon, salt and nutmeg in a small bowl.
  • Add the flour mixture into the wet ingredients until just combined.
  • Stir in chocolate chips.
  • Spread the batter evenly into the prepared pan. Top with a few extra chips for decoration if desired.
  • Bake 30-35 minutes or until a toothpick inserted into the center comes out clean (or with just chocolate on it!). Tip: if the top is done and you want to cook it a few extra minutes, cover with foil.
  • Let cool in the pan for 45 minutes. Lift the entire parchment paper out and transfer to a cutting board. Cut into 16 squares.
  • I like to store in the refrigerator.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!