Healthy Pumpkin Blondies

These thick and chewy pumpkin blondies are not only healthy but absolutely delicious! Made with hearty oat flour, unrefined coconut sugar, and pureed pumpkin. The perfect fall baking recipe that is gluten-free and dairy-free friendly! 

A stack of pumpkin blondies arranged in front of a dark gray background.

Fall baking season is here! And If you love everything pumpkin spice, you will love these thick and chewy pumpkin bars. They’re a blend of a cookie and a brownie together but have all the flavors of pumpkin instead of chocolate.

What makes these bars healthier than most is by using oat flour (ground up oats) instead of regular flour and coconut sugar instead of refined sugar. They’re perfectly sweet, studded with chocolate chips, and are filled with decadent flavor!

Ingredients – What You Need

Below you’ll find the full list of ingredients you’ll need to make this recipe!

Ingredients for pumpkin blondies arranged on a wooden board.

Oat flour: instead of regular flour, this recipe calls for oat flour which is ground up oats. You can use gluten-free if needed!
Pureed pumpkin: for taste and texture! Be sure to use puree and not pumpkin pie filling.
Coconut sugar: an unrefined sugar that works just like brown sugar.
Pumpkin pie spice: for pumpkin-y flavor!
Egg: be sure to use a room temperature egg so it doesn’t cool down the melted butter.
Vegan butter/regular butter: this recipe has been tested with both vegan and regular butter. Either work great!
Vanilla extract: to enhance the flavors.
Chocolate chips: I recommend using dark chocolate or semi-sweet chips.
Baking soda

How to Make Pumpkin Blondies – Step by Step

  • (1) Preheat oven to 350F. Then, whisk dry ingredients together – oat flour, baking soda, pumpkin pie spice, and salt. 
  • (2-3) Then add wet ingredients into dry ingredients and gently stir together (do not over-mix batter). Gently fold in 1/4 cup chocolate chips.

(4) Line an 8×8 pan with parchment paper. Pour batter into the pan and smooth out. Sprinkle remaining chocolate chips over top and bake for 22 minutes – test with a toothpick.

Let cool for 10 minutes, then lift edges of parchment paper from pan and slice into 9 or 12 bars.

Pumpkin blondies baked in a pan lined with parchment paper.

Tips for Success

  • Use pumpkin puree: be sure to avoid a common mistake in pumpkin recipes and use real pumpkin puree! Not pumpkin pie filling. 😉
  • Using oat flour: you can either make it or purchase it. To make your own, add old-fashion rolled oats to a high-powered blender or food processor, then chop/blend until consistency is very fine like flour. Use gluten-free oats if needed. 
  • Other flours to use: if you don’t want to use oat flour, you can swap it for a 1 to 1 gluten-free baking flour blend or all-purpose flour.
  • The chocolate: you can either use mini chocolate chips, regular chocolate chips, or chocolate chunks. I used a mixture of all three. Semi-sweet is great or use dark chocolate to keep things dairy-free!
  • How to store pumpkin bars: to keep bars fresh, store in a glass/plastic sealed container at room temperature or in refrigerator for 3 to 7 days. 

Frequently Asked Questions

Can I use a flax egg and make it vegan? Yes! This recipe can be made with either a regular egg or a flax egg (3 Tablespoons of water + 1 Tablespoon flax meal).

What other sweeteners can I use? This recipe only works with coconut sugar or brown sugar. White sugar will not give the moisture needed to make them chewy or hold together. This recipe has also not been tested with honey or maple syrup so I can’t guarantee results.

Slices of pumpkin blondie bars arranged on parchment paper with chocolate chips arranged around them.

More Pumpkin Recipes to Try

Healthy Pumpkin Spice Pancakes
Flourless Vegan Pumpkin Cookies
Healthy Pumpkin Bread

If you tried this Healthy Pumpkin Blondies recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.

Slices of pumpkin blondie bars arranged on parchment paper with chocolate chips arranged around them.

Healthy Pumpkin Blondies

5 from 2 votes

These thick and chewy pumpkin blondies are not only healthy but absolutely delicious! Made with hearty oat flour, unrefined coconut sugar, and pureed pumpkin. The perfect fall baking recipe that is gluten-free and dairy-free friendly! 

Servings 9
Prep Time: 5 mins
Cook Time: 22 mins
Total Time: 27 mins

Course: Breakfast, Dessert
Cuisine: American
Tags: healthy pumpkin bars, healthy pumpkin blondies, pumpkin blondies
Freezer Friendly: Yes
Calories: 213 kcal
Author: Bethany Kramer

Ingredients

Instructions

  1. Preheat oven to 350F.

  2. Mix dry ingredients: in a large mixing bowl, use a whisk to mix flour, baking soda, pumpkin pie spice, and salt. Be sure to whisk out any clumps from the flour.

  3. Add wet ingredients: Then add wet ingredients (melted butter, coconut sugar, pumpkin puree, egg, and vanilla) into dry ingredients and gently stir together – be careful to not over-mix batter. Fold in 1/4 cup chocolate chips.

  4. Line pan: in an 8×8 pan, line the pan with parchment paper.

  5. Add batter: Pour batter into the pan and smooth out. Sprinkle the remaining 1/4 cup chocolate chips over top and bake for 22 minutes – test with a toothpick to ensure it's fully baked.

  6. Let cool: Remove bars and let cool for 10 minutes before lifting edges of parchment paper from pan. Use a knife to slice bars into 9 or 12 small bars. Then enjoy!

Notes

  • Use pumpkin puree: be sure to avoid a common mistake in pumpkin recipes and use real pumpkin puree! Not pumpkin pie filling. 😉
  • Using oat flour: you can either make it or purchase it. To make your own, add old-fashion rolled oats to a high-powered blender or food processor, then chop/blend until consistency is very fine like flour. Use gluten-free oats if needed. 
Nutrition Facts
Healthy Pumpkin Blondies
Amount Per Serving (1 bar)
Calories 213 Calories from Fat 133
% Daily Value*
Fat 14.8g23%
Cholesterol 47.8mg16%
Sodium 118.1mg5%
Carbohydrates 17.4g6%
Sugar 6.2g7%
Protein 3.8g8%
Vitamin A 850IU17%
Vitamin C 1.7mg2%
* Percent Daily Values are based on a 2000 calorie diet.
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Bethany Kramer

Bethany Kramer is a home cook, recipe developer, and dog mom. She found a deep love for food and nutrition after learning to cook from her mom at eight years old. Since then she’s been developing and sharing recipes from her own kitchen that are bold in flavor and nourishing to the body!

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9 Comments

  • Avatar for Leslie Leslie says:

    5 stars
    Thanks for a great pumpkin bar. I made these according to the recipe and they cam out perfectly. I then I made them using a flax egg and avocado oil (instead of an egg and butter) and I added a handful or two of raisins and chopped walnuts. The recipe is delicious both ways!

  • Avatar for Jessica Jessica says:

    5 stars
    Delish! I subbed gluten-free flour for the oat flour and reduced the butter/sugar. Came out great- everyone loved them! This is a much healthier recipe than most others out there. Thanks for sharing!