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Double Chocolate Pumpkin Brownies

Double Chocolate Pumpkin Blondies

Sometimes you really just need a blondie brownie you know? This recipe has you covered with fall twist!

Course Dessert, Snack
Keyword gluten free, pumpkin, vegan
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12 servings
Author Kelly


  • 1/2 cup Peanut Butter
  • 1/2 cup Pumpkin Puree
  • 1/4 cup Coconut Sugar
  • 2 tbsp Coconut Oil melted and cooled
  • 2 tbsp Ground Flaxseed
  • 1 tsp Vanilla Extract
  • 1 cup Almond Flour
  • 1 1/2 tsp Pumpkin Pie Spice
  • 1 tsp Baking Soda
  • 1/2 cup Dairy-Free Chocolate Chips + more for topping
  • 2 tbsp Unsweetened Cocoa Powder


  1. Preheat your oven to 350 degrees F. Grease an 8x8 baking dish with cooking spray and set aside. 

  2. In a large bowl, mix together the peanut butter, coconut oil, vanilla, flax, sugar and pumpkin puree. Stir in the rest of the ingredients except for the chocolate chips and cocoa powder.

  3. Once the dry ingredients are mixed into the wet, fold in the chocolate chips. 

  4. Take half the dough out and set it aside. (I put it in my baking dish.) Stir in the cocoa powder into the remaining dough until well combined. Add the removed dough back into the bowl with the chocolate dough. Using your hand, lightly fold both the pumpkin dough and the chocolate dough into each other. *You should only fold it 2 or 3 times.

  5. Press the dough into the 8x8 baking dish before baking it in your preheated oven for 25-27 minutes.

  6. Let it cool completely before cutting it into 12-16 bars!