Pumpkin Spice Chocolate Chip Blondies




  1. Preheat oven to 350 degrees F.
  2. Grease a 9 x 9 inch baking pan with coconut oil or non-stick spray.
  3. In a large bowl combine flour, baking soda, baking powder, sea salt and pumpkin spice.
  4. Add in coconut palm sugar.
  5. In a separate bowl combine coconut oil, almond milk, pumpkin puree and vanilla extract.
  6. Add wet ingredients to dry and stir until well-combined.
  7. Stir in chocolate chips. Batter will be thick.
  8. Add batter to baking pan and spread out using a spatula, making sure top is even.
  9. Bake for 20-25 mins.
  10. Let cool for at least 20 minutes before cutting into 12 blondies and removing from pan to cool completely.
  11. Will keep in an airtight container on counter for up to 5 days.


*I used the gluten-free flour blend from my Healthy Breakfast eCookbook. **I used Enjoy Life brand chocolate chips.