Who is ready for some super delicious chocolate chip paleo pumpkin blondies?! These one bowl, easy to make paleo pumpkin treats are chewy, gooey and absolutely yummy. A perfect gluten free, dairy free and refined sugar free pumpkin treat!
Just wanted to let you know these blondies are sponsored by my friends over at Vital Proteins!
I challenge you to think of a better fall ingredient combination that pumpkin and dark chocolate. Seriously, that duo is one of my favorite flavor combos ever.
Ever since I made my first blondie, I knew I was onto something. Using cashew flour to create blondies is a total game changer.
They bring a warm and buttery texture and flavor that almonds simply cannot offer.
What I’m saying is: once you go cashew, you will never go back. They are more flavorful than almonds, so I prefer them to almonds in almost every single one of my baked goods recipes.
Not to mention, they are one of the most unique and versatile ingredients ever. Have you tried my cashew cheesecakes yet?!
There are many, and you really have got to get your hands and mouths on some.
But before you do, these paleo pumpkin blondies are a must. Speaking of getting your hands on things, have you jumped on the collagen peptides train yet?!
I’ve become so into adding collagen to all of my baked goods lately. It doesn’t effect the taste at all, and it provides the recipe with an extra protein and nutrient dense boost!
More like this:
After adding it to these paleo pumpkin blondies, I’m sure that each square is loaded up with all of the protein.
Since the blondies are nut based, they already have a high protein content. After adding some collagen peptides, you can practically eat one of these bad boys for breakfast with no worries…
am I right?!
Do you see the lovely texture on these paleo blondies? Freaking phenomenal.
They are just the right amount of chewy, dense, fluffy and … heavenly? Yes, let’s go with that.
I wish I could pass blondies out on Halloween instead of packaged candy. Seriously, they are a much better option.
I think we are going to be dressing up little Sophie as a grandmother this year for Halloween. I just ordered some faux pearls, eyeglasses & knits for her to rock.
She is going to look freaking fabulous, and I cannot wait to snap some photos.
Well, what are you waiting for?
It’s time to have paleo pumpkin blondies in your life. If you aren’t super into combining chocolate and pumpkin, feel free to leave the dark chocolate chips out.
I know the blondies would be terrific without the chocolate, too. Believe me, I’ve tried them! 😉
This post is sponsored by the lovely folks at Vital Proteins. Thank you for allowing me to continue creating such incredible content by supporting relationships with incredible brands and companies that The Movement Menu enjoys working with! Opinions will always remain 100% my own!
Paleo Pumpkin Chocolate Chip Blondies
- 1/2 cup cashew butter or almond butter
- 1/4 cup coconut oil
- 3/4 cup coconut sugar
- 1/3 cup canned pumpkin
- 1 large egg
- 1 tablespoon pure vanilla extract
- 1 cup raw cashews processed into a flour *see notes*
- 1 1/2 tablespoons coconut flour
- 2 scoops collagen peptides
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon sea salt
- 1/2 cup dark chocolate chips
- Preheat the oven to 350°F (177°C). Lightly coat an 8x8” square baking pan with extra oil and line with parchment paper.
- In a food processor or high-speed blender, mix together the cashew butter, coconut oil, coconut sugar, canned pumpkin, egg and vanilla extract until smooth.
- Stir in the cashew flour, coconut flour, collagen, baking soda, salt and spices. Fold in the dark chocolate chips.
- Spread evenly in the prepared baking pan. You can use an offset spatula to make this process easier. Bake at 350°F (177°C) for 18-22 minutes, or until lightly browned.
- Let cool in the pan completely for at least 30 minutes before lifting the blondies out of the pan and cutting into 12 or 16 squares.
To make cashew flour, pulse the raw cashews in a food processor or high-speed blender, a few seconds at a time, until they resemble a coarse flour. You don’t want any visible chunks of cashews. This should take about 1 minute. Be sure not to turn the cashew flour into cashew butter. Watch the texture closely.
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.