Looking for the best fall flavors? These moist and chewy pumpkin blondies are packed with rich dark chocolate. They are delicious, easy to make, and best of all, gluten-free.

My favorite season is here! Apple picking, football season, and fall!

But, my favorite thing about this season are pumpkins. I must admit that I use fall as an excuse to incorporate pumpkin into everything.

So, when I wanted some delicious blondies, I knew it was time to experiment with blondies and pumpkin.

And the results didn’t disappoint.

These aren’t your average blondies.

They are incredibly moist, chewy, and packed with the perfect amount of pumpkin spice.

The creamy pumpkin puree and smooth peanut butter create a dense, fudgy texture, while the rich, dark chocolate chunks melt in your mouth to create the ultimate decadent experience.

It’s perfect for sharing with your family, if you want to treat your friends in your next get-together, or if you want to treat yourself with a hot cup of coffee on a chilly afternoon.

Also, my boyfriend just gobbled these up!

Ingredients and Substitutes

WET INGREDIENTS

Eggs (2 large) – You can replace the eggs with flaxseed eggs (2 tablespoons of flaxseed meal mixed with 6 tablespoons of water) or with apple sauce (1/4 cup per egg).

Smooth peanut butter (1/3 cup) – If you don’t have peanut butter, you can also use almond butter, cashew butter, or sunflower seed butter for a nut-free alternative.

Pumpkin puree (1 cup) – I recommend using pumpkin puree (to get all those fall flavors), but you can also use sweet potato puree or mashed butternut squash.

Pure maple syrup (1/4 cup) – Swap with honey or agave syrup.

Pure vanilla extract (1 tsp) – You can also use almond extract.

DRY INGREDIENTS

Oat flour (1 1/2 cups) – Replace with all-purpose flour or almond flour (keep in mind that the texture might vary).

Brown sugar (1/4 cup) – Coconut sugar or white granulated sugar are great alternatives.

Baking soda (1/2 tsp)

Sea salt (1/4 tsp)

Pumpkin pie spice (1 tbsp) – Try making your homemade version by mixing cinnamon, nutmeg, cloves, and ginger.

Dark chocolate, roughly chopped (3/4 cup) – Substitute with chocolate chips, white chocolate chunks, or dried fruit.

How to Make ​​Pumpkin Blondies

Step 1. Preheat your oven to 350°F and prepare a square pan by lining it with parchment paper and greasing the sides.

Grab a large bowl and add the eggs, peanut butter, pumpkin puree, maple syrup, and vanilla extract.

Step 2. Whisk until all the ingredients are combined.

Step 3. In another bowl, add the oat flour, brown sugar, baking soda, salt, and pumpkin pie spice.

Step 4. Give the dry ingredients a good stir.

Step 5. Slowly start adding the dry ingredients to the wet ones.

Step 6. Keep mixing until it forms a thick batter.

Step 7. Add the chocolate chunks (just make sure you leave some to sprinkle on the top).

Step 8. Fold in the chocolate.

Step 9. Pour the batter into the baking pan. Grab a spatula and level it out. Sprinkle the rest of the chocolate chunks on top.

Step 10. Place the pan in the oven and bake for 23-26 minutes, or until the center is cooked through. When it’s ready, take it out of the oven and let it cool down inside the pan.

Start cutting it into squares.

Step 11. When it’s all cut, serve them, and enjoy.

How I Would Modify This Recipe

• Add Nuts: If you want to add more crunch to the recipe, fold in ½ cup of chopped pecans, walnuts, or almonds.
• Spice it Up: If you love warm spices, try adding a pinch of ground cloves or cardamom.
• Add a Swirl: Before placing it in the oven, drop a few spoonfuls of cream cheese frosting or extra peanut butter on top of the batter. Then, use a knife to create a beautiful swirl pattern.

My Storage Tips

If you have any leftovers, place them in an airtight container and keep them there at room temperature for up to 3 days. If you want to keep them for longer, place them in the fridge for up to 7 days.

More Healthy Desserts

• Greek Yogurt Blondie Brownies
• Protein Pumpkin Scones with Cottage Cheese
• Flourless Cottage Cheese Brownies