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! 

Four pumpkin blondies stacked on top of each other one with a bite out of it.

You guys, it’s pumpkin season and I’m just as excited as you are. And today, all I want is to sink my teeth into these decadent blondies. They’re filled with pumpkin spice flavor, melted chocolate chunks, and are ultra thick and chewy! The best kind of dessert in my opinion. 

They’re made with hearty oats, unrefined sugar, and are dairy-free as well as gluten-free friendly. Enjoy as a healthier dessert or decadent breakfast bar. Yum! 

Ingredients – What You’ll Need

These bars are made with wholesome ingredients and most of them should already be in your pantry. Even if you don’t use specific flours or sugars, you can swap them for others that you may have on hand. The ingredients you’ll need for these pumpkin blondies are:

How to Make Healthy Pumpkin Blondies – Step by Step

  1. Preheat oven to 350F. Then, mix dry ingredients together – oat flour, baking soda, pumpkin pie spice, and salt. 
  2. Then add wet ingredients into dry ingredients and gently stir together (do not over-mix batter). Gently fold in chocolate chips. 
  3. Line a 8×8 pan with parchment paper. 
  4. Pour batter into pan lined with parchment paper and smooth out. Sprinkle remaining chocolate chips over top and bake for 22 minutes – test with toothpick to make sure batter doesn’t stick to toothpick. Let cool for 10 minutes then lift edges of parchment paper from pan and slice into 9 bar or 12 smaller bars. 

pumpkin blondies on brown parchment paper.

Extra Helpful Tips 

  • 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. 
  • 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. 

More Fall Baking Desserts to Try

A close up of a pumpkin blondie.

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.

Four pumpkin blondies stacked on top of each other one with a bite out of it.

Healthy Pumpkin Blondies

4 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. Whisk dry ingredients together – oat flour, baking soda, pumpkin pie spice, and salt. Be sure to whisk out any clumps from the flour.

  2. 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.

  3. Line a 8×8 pan with parchment paper. 

  4. Pour batter into pan lined with parchment paper and smooth out. Sprinkle remaining 1/4 cup chocolate chips over top and bake for 22 minutes – test with toothpick to make sure batter doesn’t stick to toothpick. 

  5. Let cool for 10 minutes then lift edges of parchment paper from pan and slice into 9 bar or 12 smaller bars. Enjoy!

Notes

Tips

  • To avoid a common mistake in pumpkin recipes, make sure you are using pumpkin puree not pumpkin pie filling. 
  • Oat flour – you can either make it or purchase it. Making it is luckily very simple. Add old-fashioned 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. 
  • For chocolate you can either use mini chocolate chips, regular chocolate chips, or chocolate chunks. I used a mixture of all three. 
  • 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.
Nutrition Facts
Healthy Pumpkin Blondies
Amount Per Serving
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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Recipe Rating




12 Comments

  • Avatar for Les Les says:

    The nutrition facts don’t have servings, or service size. Can you clarify?

  • Avatar for Megan Megan says:

    When should I add the coconut sugar? The recipe doesn’t say

  • Avatar for Sarah Sarah says:

    Hey! I want to make this vegan! Can I sub the egg for a flax egg and the butter for coconut oil? Thanks!

    • I’ve personally not tested this with flax egg, but you can certainly try it with a one to one ratio. I used vegan butter in this recipe and recommend that as the fat! Coconut oil should have similar results though. 🙂

  • 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 Zoe Zoe says:

    3 stars
    These were good, but they didn’t have that dense chewy blondie texture! They felt more like a pumpkin sheet cake. Maybe it’s because I had to sub the coconut sugar with unrefined cane sugar? Perhaps I should have used brown sugar as my substitute. Oh, well. Still taste good!

    • Hi Zoey, the texture of the blondies does come down to the sugar. Coconut sugar is just like brown sugar – they both bring moist texture to baked goods. Whereas white sugar can’t accomplish that alone. So sorry to hear your blondie texture wasn’t ideal! Would recommend brown sugar if you don’t have coconut. 🙂