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Paleo Pumpkin Blondies (AIP)

October 20, 2016 by Joanna 22 Comments

Paleo Pumpkin Blondies (AIP) - thick, soft blondies are loaded with pumpkin, cinnamon, and spice and are drizzled with coconut butter! SO good! | fedandfulfilled.comThese blondies.  I just can’t even.

Seriously, these blondies might be one of my favorite desserts ever!  AND, they’re Paleo.  And AIP-friendly.  I rarely would choose a favorite dessert that didn’t contain chocolate, but my Paleo Pumpkin Blondies are just that good!  They’re thick, dense, full of pumpkin, cinnamon, ginger, and cloves, and drizzled generously with naturally sweet coconut butter.  They have all the flavor of pumpkin pie with a soft cake-like texture when warm and a firm, blondie-like texture when chilled.

This is the recipe that I plan on making and taking everywhere this Fall:  Halloween parties, autumn gatherings, holiday meals etc.  Plus, these can be made ahead and they keep wonderfully in the refrigerator or freezer.  As much as I love eating them fresh out of the oven, I actually preferred them cold out of the fridge!  You’ll have to eat them both ways to decide!

I could go on and on about my Paleo Pumpkin Blondies, but I’ll save my raves and just share the recipe so you can try them for yourself!  Bet you can’t eat just one!

Paleo Pumpkin Blondies (AIP) - soft, thick blondies are loaded with all the flavors of pumpkin pie and drizzled with coconut butter! SO GOOD! | fedandfulfilled.com
Since I’ve been eating strictly autoimmune paleo for the past few months, one ingredient I’ve come to love more than ever is pumpkin!  I’ve been making pumpkin bars as an AIP treat for myself for awhile, so I’ve been determined to come up with my own version.  While I love the texture of pumpkin pie, I was looking for something more along the lines of a blondie, since I’m unable to eat chocolate at this point.  (And if you can’t have brownies, then blondies are the next best thing!)

Paleo Pumpkin Blondies (AIP) - gluten-free, dairy-free, and egg-free blondies that are thick, dense, and delicious thanks to pumpkin, cinnamon, and coconut butter! | fedandfulfilled.comAfter a couple tries, I think I got it right with these Paleo Pumpkin Blondies!  I think I’ve made this recipe at least 3 times already since I developed it and I’m STILL not tired of eating these!  In fact, I froze a blondie to reward myself after I finished my 2-week GAPS protocol! 🙂

Paleo Pumpkin Blondies (AIP) - easy, delicious, thick blondies featuring Fall flavors from pumpkin, cinnamon, and ginger! | fedandfulfilled.comIn order to bake a delicious batch of Paleo Pumpkin Blondies, you’ll want to pick up some coconut butter, coconut oil, and of course, pumpkin.  I LOVE Artisana Organics Coconut Butter, found at a great price at Thrive Market.  Mix all these ingredients together in a bowl with some raw honey and set it aside.

Paleo Pumpkin Blondies (AIP) - moist, dense pumpkin bars that are full of flavor from cinnamon, ginger, cloves, and coconut butter! Your family will love them! | fedandfulfilled.comThen, mix the dry ingredients in a large bowl and add the wet pumpkin goodness to the dry ingredients.  Give it a good stir (it will be super-thick, but that’s okay) and add the apple cider vinegar so that it can react with the baking soda.

Paleo Pumpkin Blondies (AIP) - a grain-free and egg-free blondie alternative featuring pumpkin, cinnamon, and coconut butter! YUM!! | fedandfulfilled.comThis is where the gelatin egg comes in!  Thanks to the use of gelatin, my Paleo Pumpkin Blondies are not only grain-free, dairy-free, and nightshade-free, but they are totally egg-free, as well!  Egg-free baking is a challenge for me, but I’m slowly learning how to utilize gelatin eggs to my advantage!

I know, gelatin eggs sound bizarre and kind of gross!  But really, they won’t alter the flavor of your recipe and will actually help bind it together, like real eggs do.  If you use too many, you’ll end up with a gummy texture, but just one worked like a charm in these blondies!  I used the Great Lakes brand of grassfed gelatin and I was happy with the result.

To make the gelatin egg: add 4 tablespoons of water to a small saucepan and sprinkle 1 tablespoon of gelatin over the top to soak up the liquid.  I let it sit for a minute or two, then turned on the heat to my stove and “cooked” the gelatin on low heat while whisking it into the water.  Eventually, it will get really foamy.  That’s what you want!  Once it looks like this, turn off the heat and pour the gelatin into the blondie batter.

Paleo Pumpkin Blondies (AIP) - thick, rich, dense bars made out of pumpkin, coconut butter, cinnamon, and spice! | fedandfulfilled.comOnce the blondie mixture is stirred a final time, spread it into a prepared baking pan – I used parchment to get them out easily.  Bake the Paleo Pumpkin Blondies for 30-35 minutes (mine took about 34 minutes) and then let them cool off before cutting them into squares.

Paleo Pumpkin Blondies (AIP) - these pumpkin bars are dense, soft, and amazing eaten warm or cold! Gluten-free, dairy-free, egg-free! | fedandfulfilled.comTo really push these blondies over the top, melt some more coconut butter to use for drizzling over the top and prepare to be blown away by how good these are!

Paleo Pumpkin Blondies (AIP) - a decadent, yet healthy take on a cross between pumpkin pie and a blondie! You can't eat just one! | fedandfulfilled.comI cut mine into 9 huge squares because it looked pretty for my photo shoot, but you could definitely cut them into 12 or even 16 mini blondies.  Either way, I can guarantee you that they won’t last long! 😉

Paleo Pumpkin Blondies (AIP) - a decadent, thick, chewy pumpkin blondie with all the flavors of Fall in one delicious dessert! | fedandfulfilled.comWith Halloween quickly approaching, my Paleo Pumpkin Blondies are an easy, allergy-friendly, decadent dessert that makes a much better alternative to reaching for the candy that you bought for the trick-or-treaters!  (And if you’re anything like me, once you bite into these, you won’t even miss eating chocolate!)

Paleo Pumpkin Blondies (AIP) - this the recipe you'll want to make for all your Fall parties! Full of pumpkin pie flavor and blondie texture! | fedandfulfilled.com

5.0 from 6 reviews
Paleo Pumpkin Blondies (AIP)
 
Print
Created by: Joanna Smith
Ingredients
  • ½ cup coconut oil, melted
  • ½ cup coconut butter, melted
  • 1-15 ounce can of pumpkin
  • ¼ cup + 2 tablespoons raw honey
  • ½ cup coconut flour
  • ¼ cup arrowroot starch
  • 2 teaspoons cinnamon
  • 1½ teaspoons baking soda
  • ¾ teaspoon ginger
  • ½ teaspoon cloves
  • pinch of sea salt
  • 1 teaspoon apple cider vinegar
  • 1 gelatin egg (1 tablespoon grassfed gelatin + 4 tablespoons water)
  • 1-2 tablespoons melted coconut butter for topping
Instructions
  1. Preheat oven to 350 degrees and line an 8x8'' baking pan with parchment or grease with coconut oil.
  2. In a medium bowl, mix together wet ingredients except apple cider vinegar. In a large bowl, mix together coconut flour, arrowroot starch, spices, baking soda, and salt. Stir the wet ingredients into the dry. Add the apple cider vinegar and stir to incorporate.
  3. In a small saucepan, add 4 tablespoons water and then sprinkle 1 tablespoon of gelatin over the top. Let it sit for a minute, then turn on low heat and whisk gelatin and water until very foamy. Turn off heat and immediately add to the blondie mixture.
  4. Spread blondie batter (it will be thick) into the prepared baking pan. Bake for 30-35 minutes.
  5. Drizzle melted coconut butter over cooled blondies.
Notes
~These blondies taste amazing warm, but I LOVE them cold, too! They keep wonderfully wrapped up in the fridge or freezer.
3.5.3208

**This post contains affiliate links to which I may receive a small commission if an item is purchased.  Please know that I only ever post about products I love and am passionate about!  For more info, read my full disclosure.**

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Filed Under: AIP, All Recipes, Dessert Tagged With: AIP, Blondies, cinnamon, cloves, coconut butter, coconut flour, coconut oil, dairy-free, dessert, egg-free, Fall, ginger, gluten-free, nightshade-free, nut-free, paleo, pumpkin, soy-free, treat

Previous Post: « Crockpot Beef Pumpkin Curry (AIP)
Next Post: Almond Butter “Boo” Bites (Paleo) »

Reader Interactions

Comments

  1. Janine says

    October 20, 2016 at 11:33 am

    Hi Joanna! The pumpkin blondies look delicious. Do you think it would work if I used an egg instead of the gelatin?

    Reply
    • Joanna says

      October 20, 2016 at 11:27 pm

      Hi Janine! Thank you! They’re my favorite! I think it should work with a real egg! I haven’t tried it myself, so let me know how it turns out!

      Reply
  2. Netty says

    October 20, 2016 at 1:35 pm

    Talk to me about the gelatin. My twins are allergic to eggs. I love to bake. They love to taste test. I have tried applesauce and yogurt. I find that those alter the taste too much somemes.

    Reply
    • Joanna says

      October 20, 2016 at 11:41 pm

      Hi Netty! I’m still relatively new to using gelatin, but it seems to be a good egg substitute in recipes where the egg is a binding agent, not a rising agent. I’ve found that the gelatin doesn’t change the flavor at all. You can’t always substitute gelatin “eggs” in place of real ones in all baking recipes, since they can alter the texture and make it gummy if you use too much. (I made the mistake of using 4 gelatin eggs in a cake that called for real eggs and it was awful!!) But, I’ve had success with them in bars like these, as well as muffins, and other AIP baking recipes that intentionally use gelatin instead of real eggs. I get the Great Lakes brand of gelatin, found on Amazon. (And a bonus is that it’s actually healthy- good source of amino acids!) Let me know if you have any other questions! 🙂

      Reply
  3. Cami says

    January 19, 2019 at 12:47 pm

    Hands down my favorite AIP dessert!! I make these often and I say that tonight is a “Blondie Night!” These are fantastic and I love them cold and they freeze well too! You gotta make them. So good!

    Reply
    • Joanna says

      January 19, 2019 at 1:20 pm

      Thank you so much! They’re my favorite, too! Great to know that they freeze well! Thanks for sharing!

      Reply
  4. VA says

    March 16, 2019 at 8:07 pm

    These sound great! One question… Can I substitute anything for the coconut Butter that is added to the brownies themselves?

    Reply
    • Joanna says

      March 16, 2019 at 11:01 pm

      Unfortunately, I haven’t found a great substitute for coconut butter that’s AIP. But if you can tolerate nuts, almond or cashew butter might work, though I haven’t tested it. Thanks for asking!

      Reply
  5. Skylar says

    November 27, 2019 at 4:53 pm

    Can I use tapioca flour instead of arrowroot starch?

    Reply
    • Joanna says

      November 27, 2019 at 5:12 pm

      Hi Skylar,
      Yes, I think that substitution should work! I haven’t tried it myself but usually the two are pretty interchangeable. Happy baking!

      Reply
  6. Jessica says

    June 21, 2020 at 1:54 pm

    Delicious! I know it’s not fall, but I was trying to find an AIP dessert recipe without cassava flour to make for Father’s Day. Turned out great! Thank you!!!

    Reply
    • Joanna says

      June 21, 2020 at 1:59 pm

      Thanks so much, Jessica! Happy to hear these were a hit! And there’s definitely no rule that they’re limited to the Fall season, so I’m glad you tried them! I think pumpkin desserts should be a year-round thing anyway! 😉

      Reply
  7. Lauren says

    August 26, 2020 at 9:46 pm

    Hello Joanna. These look amazing! I plan to make these soon. Do you think I could substitute maple syrup for the honey?

    Reply
    • Joanna says

      August 26, 2020 at 9:53 pm

      Hi Lauren! Thank you! Yes, maple syrup should be a good substitute for the honey. You might want to add a touch more maple syrup to make sure it’s sweet enough, since I find honey to be naturally sweeter, but you can always taste the batter and see what you think! Enjoy!

      Reply
  8. Caroline Pierce says

    October 23, 2020 at 10:40 pm

    I just made these last night and they are delicious! I will definitely be making these again!
    I made it as written, just adding a bit more cinnamon (I adore cinnamon) and added a bit of mace too.

    Reply
    • Joanna says

      October 24, 2020 at 12:53 pm

      That’s awesome, Caroline! I’m so happy that you enjoyed them! 🙂

      Reply
  9. Elaine says

    December 21, 2020 at 1:53 pm

    I made these last night with two changes: maple syrup instead of honey (same amount), a smallish real egg instead of gelatin egg. We loved the flavor, but they were more gooey than we’d like. I baked for 40 minutes, but they were still pretty wet in the middle. Could be the real egg? I’m thinking to add more coconut flour next time, or some ground flaxseed.

    I’m going to find a fix or just eat them gooey. Thanks, Joanna, for the great recipe! My wife ADORES your carrot cake donuts. They’re vegetables, right, so we can eat them all the time!

    Reply
    • Joanna says

      December 21, 2020 at 5:02 pm

      Hi Elaine,
      You’re welcome! Glad you still enjoyed the blondies, even if they didn’t turn out as you hoped. It may have either been the egg or it could have been the coconut flour. I find that different brands bake very differently, which is frustrating! But you’re right, just add extra coconut flour next time and they should result in a better texture. They’re also wonderful refrigerated for a more firm texture.
      Thanks for the compliments on my carrot cake donuts, too! I like the way you think- they’re in the vegetable family, so eat up! 😉

      Reply
  10. Elaine says

    January 8, 2021 at 7:28 pm

    I made it again with an added 1/4 cup ground flaxseed. Less gummy. Flavor still great.

    I had a lot of problems with the coconut butter. How do you melt it? The first time I melted it in the toaster oven at 175 degrees, but it took forever. The second time I melted it on the stove top on low, but it burned rather quickly, then I had to start over. Plus whenever I melt a lot of it, I always end up with not enough, then have to melt more. I find it painful on the hand (and slow) to scrape out hard coconut butter shavings before melting. Any suggestions?

    Thanks!
    Elaine

    Reply
    • Joanna says

      January 8, 2021 at 11:22 pm

      I just melt the coconut butter (in its glass container without the lid on) in the microwave for 20-30 seconds, give it a stir and it works great for me! Whatever you don’t use stays in the jar and hardens back up. If you don’t use a microwave, it’s a lot more time consuming and difficult to melt, unfortunately!

      Reply
      • Elaine says

        January 9, 2021 at 10:59 am

        Thanks for the tip! Besides posting great recipes, you’ve been very helpful. Happy new year!

        Reply
        • Joanna says

          January 9, 2021 at 12:24 pm

          You’re so welcome, Elaine! Happy I can be of help! Happy New Year to you, too! 🙂

          Reply

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