Name: Paleo Pumpkin Swirl Blondies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 cup Creamy Nut Butter (I used cashew butter); 2 Eggs; 1/2 cup Granulated Monk Fruit Sweetener; 3 tbsp. Coconut Flour; 2 tsp. Baking Powder; 1 tsp. Pure Vanilla Extract; 1/2 tsp. Cinnamon; 1/4 tsp. Sea Salt; 1/2 bar Paleo 100% Dark Chocolate, chopped; 1/4 cup Organic Pumpkin Puree; 3 tbsp Creamy Nut Butter (I used cashew butter)

As far as I’m concerned, pumpkin season lasts until Thanksgiving. In honor of November, I simply had to re-make (and finally post!) my favorite paleo pumpkin swirl blondies to have on hand for the last half of the Fall season…

Pumpkin Swirl Blondies

Blondies are incredible by themselves. No notes. No need for extra flavor additions or funky untraditional twists. Despite these opinions of mine, these paleo pumpkin swirl blondies are truly worth taking a few extra steps for.

How could you go wrong with adding a sweet, buttery pumpkin swirl though? Especially in these chillier Fall months, I find myself looking for excuses to add pumpkin into everything. Pumpkin swirl blondies seemed like an obvious must-make dessert for the season.

The other thing I adore about this paleo pumpkin swirl blondie recipe is the versatility. I love using dark or no-sugar-added white chocolate to the batter to switch it up.

Blondies vs. Brownies?

Although many people say that blondies are simply a pale, vanilla version of a brownie, I would have to strongly disagree. By definition, blondies are a type of dessert bar with the texture of a dense, chewy cookie and flavored with either vanilla or butterscotch.

Brownies, however, not only require the addition of chocolate but also inherently have a fudgey almost gooey texture and a shiny, crackly top. Even though I think both are great, I love the versatility that blondies offer. The rich chocolate flavor carried by brownies almost overpowers anything else you pair them with.

Despite this not necessarily being a bad thing (I am in fact a self-proclaimed chocoholic), I love making blondies instead when I want to incorporate fun, seasonal flavors into my desserts!

Healthier Paleo Blondies

Paleo recipes can be difficult, I won’t sugarcoat that. But when it comes to dense, decadent desserts like blondies, brownies, and cookies paleo versions of traditional recipes can sometimes be even better!

Using higher fat grain-free alternative flour options seems to trap in moisture longer while simultaneously adding in so much extra flavor. Even if I ever went back to using wheat-based flour again, I’m not sure I would want to for blondies. The almond flour & creamy nut butter makes these healthier paleo blondies rich, decadent, and so buttery. Monk fruit is my favorite paleo friendly sweetener to bake with. Not only is it sweeter than table sugar (translation: you can use less!), but it acts almost identically to traditional granulated sugar in recipes!

When I was diagnosed with ulcerative colitis in 2020, I was determined to re-create all of my old favorite desserts with healthier paleo ingredients. Although it definitely took some initial trail & error, I was genuinely shocked by how well a few simple swaps were able to almost replicate the original treats I grew up with.

What You’ll Need:

How to Make Paleo Pumpkin Swirl Blondies

Step 1: Preheat the oven to 350F. Prepare an 8 x 8″ pan by lining it with parchment paper or lightly spraying with non-stick cooking spray. Set aside.

Step 2: Combine all of the ingredients together except the pumpkin puree and 3 tbsp. of reserved nut butter. Pulse on High for about a minute, until a smooth cohesive batter has formed. Transfer the blondie batter into a large mixing bowl.

Step 3: In a separate small mixing bowl, combine the reserved creamy nut butter with the pumpkin puree and stir well. Add the pumpkin mixture to the blondie batter and fold in lightly- about 3-5 times- being sure to avoid over mixing.

Step 4: Carefully transfer the blondie batter to the prepared baking pan. Sprinkle the chopped dark chocolate chunks over the surface of the blondie batter along with additional sea salt to taste.

Step 5: Bake for 23-25 minutes, until the edges of the blondies are slightly golden-brown. Let cool at least 15 minutes before slicing and enjoy!

More of My Favorite Paleo Pumpkin Recipes: