By Kalejunkie!
INGREDIENTS
- 1 1/4 cup almond flour
- 1 cup creamy peanut butter (the more liquidy, the better)
- 1/4 cup coconut oil, softened
- 2/3 cup canned pumpkin
- 3/4 cup coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons pumpkin pie spice
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
My three favorite things in life combined: pumpkin, peanut butter and chocolate. You guys are going to love these Chewy Peanut Butter Pumpkin Blondies, there are loaded with chocolate chips and they are so soft and chewy; essentially the perfect blondie!
If you aren’t familiar with blondies, blondies are basically brownies but without the cocoa powder. So think chewy chocolate chip cookie meets brownie, that’s the only way I can describe it.
The best part about this recipe, aside from it being a kick ass recipe, is that you can make it in one bowl. And if peanut butter isn’t your jam, go ahead and substitute for another nut butter, tahini, or sunflower seed butter. The world is your oyster!
So let’s jump right in to the recipe. Because you know what bugs me? Blog posts that are a million miles long before you actually get to the recipe. But not with me.
What You Need to Make Chewy Peanut Butter Pumpkin Blondies
This recipe is so simple and straight forward, you can’t mess it up. And it’s made with wholesome ingredients that you probably already have in your pantry! Here’s what you need:
Almond flour: This recipe has only been tested with almond flour because that’s what I had on hand and needed to use up!
Peanut Butter: In this recipe, I recommend using an all natural, liquidy peanut butter, because the consistency of these blondies will turn out perfect. My favorite creamy peanut butter is always Wild Friends, and you can find it at most grocery stores. But any one will do, so don’t worry if you can’t find it. If you want to make this recipe paleo friendly, substitute the peanut butter for almond butter!
Coconut oil: This coconut oil gives this recipe some nice softness and extra moisture. You want to make sure your coconut oil is nice and soft, room temperature. If it is too cold, melt it just a little.
Pumpkin puree: Make sure to purchase canned pumpkin and not pumpkin pie filling, they are two very different things! Pumpkin puree gives a nice pumpkin flavor, but it’s mostly responsible for the moisture of these muffins, because let’s face it, no one likes a dry muffin.
Coconut sugar: I love the consistency and texture from using coconut sugar, so I suggest using that if you can!
Egg: I love using an egg in this recipe because it makes the blondies super chewy. If you want to try substituting the egg for flax eggs, you can try, but I haven’t tested to confirm. If you go that route, make a flax egg by whisking together 1 tablespoon ground flax meal with 3 tablespoons water and setting it aside for about 5 minutes to thicken.
Vanilla extract: because you need vanilla.
Pumpkin pie spice: These days you can find pumpkin pie spice at almost any grocery store and even Trader Joe’s. But if you don’t have any, that’s ok, just use your friend google and search for ‘pumpkin pie’ spice and you’ll learn how to make it yourself :)!
Baking soda: I use just a tiny amount of baking soda in this recipe because you really don’t want these blondies to rise that much – remember, the goal is for them to come out with a brownie consistency, so using two much baking soda will cause them to have more of a cake-like texture.
Chocolate chips: You can never have too many chocolate chips, you measure with the heart! Use dairy free chocolate chips if dairy free is important to you, and for that, I recommend Enjoy Life Foods. Though there are many fabulous brands on the market today!
How to Store Chewy Peanut Butter Pumpkin Blondies
Ok, so let’s chat about proper storage for these babies!! You can leave them out on the countertop for a few days, but just like I recommend with all my recipes, to maintain their freshness longer, store them covered in a glass container in the refrigerator.
More PUMPKIN recipes you will love:
Paleo Pumpkin Streusel Muffins
Paleo Pumpkin Spice Cookie Scones
I hope you guys love this recipe! If you make it, be sure to leave a comment below and let me know what you think! And if you post to Instagram, I repost your remakes on my IG stories!
MAKES 16 BARS
INSTRUCTIONS
Preheat oven to 350.
Line an 8×8 or 9×9 baking dish with parchment paper (I always oil the inside of the baking dish well so the parchment paper sticks).
In a large bowl, whisk together the peanut butter, softened coconut oil, pumpkin, coconut sugar, egg, and vanilla.
Stir well until it’s completely mixed.
Next, add the pumpkin pie spice, salt, and almond flour and mix until fully combined.
Stir in about 3/4 cup of the chocolate chips, reserving the rest to sprinkle on top before baking.
Pour the batter into the baking dish, using a spatula to make sure its an even layer.
Sprinkle remaining 1/4 cup chocolate chips.
Bake 27-30 minutes.
Let cool completely before slicing into squares!
Enjoy!