These 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!
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!)
After 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! 🙂
In 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.
Then, 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.
This 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.
Once 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.
To 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!
I 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! 😉
With 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!)
- 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
- Preheat oven to 350 degrees and line an 8x8'' baking pan with parchment or grease with coconut oil.
- 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.
- 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.
- Spread blondie batter (it will be thick) into the prepared baking pan. Bake for 30-35 minutes.
- Drizzle melted coconut butter over cooled blondies.
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