One-Bowl Pumpkin Pie Blondies are the perfect dessert recipe for fall. And the best part is? They are refined sugar-free and one-bowl. My Pumpkin Pie Blondies are made with fresh pumpkin puree, chocolate chips, coconut sugar, flour, and a few other key ingredients. This dessert is literally if a cake and cookie had a baby, they would make a blondie. The perfect Autumn dessert!
ONE-BOWL PUMPKIN PIE BLONDIES
‘Tis the season for pumpkin season! This season is the best season for so many reasons! See what I did there? If you follow me on Instagram then you know that I LOVE fall!
It’s literally the best time of the year. I’m an October baby and a Libra to a T and I adore fall! I also love pumpkin recipes. From sweet to savory, pumpkin is where it’s at.
One-bowl pumpkin pie blondies are the dessert for all of your fall activities.
From picking pumpkins at the pumpkin patch to going on leaves hunting trips, to spending some time in the great outdoors, these pumpkin pie blondies will be the dessert that gives you all the fall feels.
I’ve been spending the better part of September cleaning and renovating our 1920’s farmhouse and easy meals and desserts are where it’s at while in a renovation.
THIS DESSERT PAIRS WONDERFULLY WITH MY PUMPKIN COLD BREW RECIPE
All you need for these delicious pumpkin pie blondies is one bowl and a few ingredients. I always say that the fewer ingredients in a recipe, the better.
Instead of using refined sugar for this recipe, I opted for coconut sugar in lieu of white sugar so these are a healthier alternative to traditional blondies.
PUMPKIN PUREE IN EVERYTHING AND WHY PUMPKIN IS SO GOOD FOR YOU
I’m known to add pumpkin puree to everything in the fall months. I add pumpkin to my bulletproof coffee every morning, smoothies, baked goods, pasta, stews, soups, you name it.
I even add a scoop of pumpkin to my dog’s food. Pumpkin is so healthy for you and is loaded with essential vitamins like zine and potassium.
This wonderful fiber also helps move things along if you know what I mean. Pumpkin is a wonderful digestive aid and helps clear skin.
Check out this article on why eating pumpkin rules.
HOW DO WE MAKE THESE DELICIOUS PUMPKIN PIE BLONDIES
This recipe is basically if a cookie and cake had a baby and then added pumpkin. They are so good and super easy to make. The other bonus is? They don’t have any refined sugar. I made my version with coconut sugar and I have to say, I could not tell the difference between mine and regular sugar blondies.
If you wanna get really crazy with these, you can add caramel and turn these into caramel pumpkin blondies. If coconut sugar isn’t your jam, simply sub in brown sugar.
Oh, and did I mention you can make my Pumpkin Pie Blondies in one bowl? Yup, you read that right. One bowl! These one-bowl pumpkin pie blondies will store well in a glass, airtight container for up to a week.
I added extra chocolate into my pumpkin pie blondies, because seriously, what’s a blondie without chocolate? Need I say more?
This recipe is the perfect snack on Halloween after a night out trick-or-treating or a lovely dessert option for your Thanksgiving guests!
For the chocolate portion, I use dark chocolate chips which give these pumpkin pie blondies a rich, and delicious flavor.
I hope you guys enjoy this recipe!
I hope you enjoy everything that Autumn has to offer because it truly is the best time of the year!
PUMPKIN PIE BLONDIES (ONE-BOWL)
- 1 stick Kerry Gold Irish Butter
- 2 cups Coconut Sugar
- 2 large Eggs
- 1 tbsp Vanilla Extract
- 1 cup Pumpkin Puree
- 1 tbsp Pumpkin Spice
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 1 teaspoon Baking Powder
- 2 cups Flour
- 1 bag Chocolate Chips
- Preheat oven to 350-degrees.
- Add the melted butter, coconut sugar, and eggs to a bowl. Whisk until combined.
- Next add the pumpkin puree, pumpkin spice, cinnamon, nutmeg, vanilla extract, and gently whisk again until combined.
- Add the flour and baking powder to the same bowl and mix until combined.
- Gently fold in the chocolate chips and combine.
- Store the pumpkin pie blondies batter in the fridge for 5-minutes before baking. This will help the batter cook evenly.
- While the batter is firming up in the fridge, prep the baking pan. Line a 9-by-13 baking pan in parchment paper. Grease the parchment paper with butter. You can use clips to hold the parchment paper in place. Remove the clips before baking.
- Spread the batter evenly into the baking pan. You can top the batter with more additional chocolate chips before baking.
- Bake at 350-degrees for 45-minutes or until the blondies come out golden brown. Let the Pumpkin Pie Blondies cool on the baking rack in the pan for 10-minutes. Once cooled, lift up the parchment paper from the baking pan and let the blondies cool for an additional 5-minutes on the baking rack. Use a sharp knife to slice the blondies.
- The Pumpkin Pie Blondies will keep in a glass, airtight container in the fridge for up to a week.