These 100% whole wheat and dairy-free pumpkin blondies are chewy and bursting with fall flavors and can be made with or without white chocolate!
I’ve tried quite a few pumpkin blondie recipes but they were way too cakey for me. Then I came up with this recipe. Problem solved! I was really going for gooey and fudgy but I can live with chewy.
Pumpkin and white chocolate is one of my favorite combinations so I just couldn’t resist! If you don’t like white chocolate, you can simply leave it out or even add semi-sweet chocolate chips. And if you use white chocolate, remember to use the good stuff.
I made these once with white whole wheat flour and once with whole wheat flour. I preferred them with white whole wheat, but if you’ve just got whole wheat, go for it! I’m sure these would also be great with whole spelt flour.
The baking time on these is only 10 minutes. When you spread the batter into the pan, it’ll be quite thin. Hence the short baking time! If you overbake these pumpkin blondies, they will be cakey. So be really careful! They might appear underbaked when you take them out of the oven, but they’ll continue to cook.
I used an 8″ x 8″ pan and because the batter was so thin already, I wouldn’t recommend a 9″ x 9″. You could always double the recipe and put it in a 9″ x 13″ pan. Then your blondies would be just a little thicker than what you see in the pictures, and in my opinion, thicker blondies are always better. :)
Another nice thing about this recipe is that it uses so little pumpkin. I really don’t understand how these have such a great pumpkin taste when there’s just a fourth cup of pumpkin, but fine with me since my canned pumpkin supply is limited. And I’m not nearly patient enough to make homemade pumpkin puree!
You can leave these at room temperature but they’re even better refrigerated. For whatever reason, these nice and chewy pumpkin blondies seem to get even chewier when cold!
Chewy Pumpkin Blondies
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 16 blondies
Ingredients
- 6 tablespoons (84 grams) coconut oil1, melted
- 1/4 cup (55 grams) pumpkin puree
- 1/2 cup (57 grams) coconut sugar or refined sugar
- 1 tablespoon vanilla extract
- 1 egg
- 1 egg yolk
- 1 1/2 cups (187 grams) white whole wheat flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 3/4 cup (105 grams) white chocolate chips or semi-sweet chocolate chips (if dairy-free, use Enjoy Life chocolate chips), optional
Directions
- Preheat the oven to 350 degrees F (175 degrees C). Prepare an 8" x 8" baking pan (a 9" x 9" might be too big) with a piece of parchment paper for easy removal of blondies. You could also spray the pan with cooking spray.
- In a medium bowl, mix together the coconut oil, pumpkin, coconut sugar, vanilla, egg, egg yolk and let this mixture sit for 10 minutes (to help dissolve the coconut sugar).
- In another medium bowl, mix together the remaining ingredients (except for the white chocolate).
- Add the dry mix to the wet mix and stir just until the batter comes together! If you over mix them, they will likely be cakey.
- Fold in the white chocolate chips, if using, and pour the batter into the prepared pan.
- Bake the blondies for 10 minutes or until the middle appears set.
- Remove the blondies from the oven and serve immediately or let cool completely and cover.
- The blondies can be stored at room temperature, but for even chewier blondies, store in an airtight container in the refrigerator for up to 5 days.
Notes
- I only have access to refined coconut oil. If you use unrefined coconut oil, there might be a slight coconut taste to these.
As an Amazon Associate, I earn from qualifying purchases. For more info, see my disclosure.
Join over 12,400 readers and sweeten up
your inbox with new posts for free!
This subscription is free of charge and can be canceled at any time.
49 comments on “Chewy Pumpkin Blondies (100% whole grain, dairy-free)” — Add one!
These look great! Do you have any idea if an all purpose gluten free baking blend would work in place of the flour? I use one for sweets that contains white rice flour and tapioca starch as primary ingredients – same as I would make if I used a homemade GF flour blend. Thank you!
Thanks! I’m guessing these would come out more cake-like if you use a GF flour blend. It’s just a guess, though! That’s been my experience with GF flour blends and brownies / blondies. I’d love to hear how it goes if you try them out! :)
For the 9×13 dish and doubling the recipe, should the cooking time remain the same or add more time? I’m making these today and I’d like to know. Thanks!
You may have to bake them for a few extra minutes, but not much longer! Maybe 5 minutes more but since I haven’t made them in a 9×13, I’m not positive. I hope you’ll enjoy them!
I baked them for about 17 minutes (I intended to go 15 minutes and I forgot about them!) and they were a little dry around the edges but otherwise perfect.
Also these came out a little dense, but they were still great. I think the density was because I used regular old granulated sugar.
Do you have any other recipes using coconut oil? Thanks!
I’m happy they came out well! Thanks for coming back and letting me know. I have lots of other coconut oil recipes! You can find them all here. Thanks again for the feedback. :)
I was super excited to find this recipe! I didn’t have the whole wheat flour or the coconut oil or sugar so I definitely made a less healthy version… I used regular all-purpose, a little less than 6T of unsalted butter, and brown sugar. Definitely not the blondie texture I was hoping for, but still super delicious! Thanks!
I’m happy they came out well! And good to know that they work using more traditional ingredients. :) Thanks a bunch for the feedback!
Hey Erin, do you think I could use sunflower or canola oil instead of cocnut(it’s hard to get where I live)? And what purpose does the eggyolkserve in the recipe? I’m trying to avoid eggyolks…
Hi, Angie! I haven’t tried it but I’m pretty sure sunflower or canola oil would work fine. And the egg yolk is for chewiness. If you replace it with egg white, it’ll make these less chewy and more cakey. Hope you’ll like them! :)
These look fantastic! I’ll have to try them soon. :)
I hope you’ll enjoy them, Tiffany! Let me know how they come out. :)
I used shortening instead of coconut oil and baked for about 14 minutes. They turned out great and were a Thanksgiving hit!
So sorry for the slow reply! I’ve had a bit of a comment issue. I’m happy that the blondies came out well for you! Thanks so much for the feedback. :)
Awesome! So happy that shortening worked for you and that they were enjoyed at Thanksgiving! And sorry for the slow reply. I’ve had a bit of a comment issue!
I LOVE THIS RECIPE!! everyone that I have made these for is obsessed with them! I have almost eaten the whole pan (more than once) I have used a mix spelt flour & brown rice flour and they have turned out fantastic, thanks for the recipe!!
Oh, wow. Whole spelt and brown rice flour! Sounds like an interesting and yummy mix! So happy that they worked out well for you. And people are obsessed with them?! That’s music to my ears! Thanks so much for the feedback! :)
Erin these looks amazing!
Thanks, Winnie! :)
Just found your site from Rachel Cooks and am loving it! The blondies look amazing!
Thanks, Laura! So happy that you came on over for a visit. :)
With whole wheat these are practically a health food!! No? Well, I tried. And I WANT THEM!!!!!
Well, duh. Of course they are! ;)
I see that the recipe is rather difficult but still I think that it is worth trying. Once I`ve cooked similar dessert but based on vanilla extract. Pumpkin looks nice so I think that I want to try to cook the same.
Why do you think it looks difficult?! I swear, it’s simple. Give it a try! ;)
I am making these as I type but I checked them after 10 minutes and they are not even close to being done. In fact, when I first looked at the recipe and saw 10 minutes to bake, I thought, ‘wow, that can’t possibly be enough time.’ So are you sure 10 minutes is long enough?
I’ve made these three times and each time they were just right after 10 minutes (I used a regular pan, not a dark or glass one). How long did you need? I hope they came out! :)
I did double the recipe and baked them about 23 minutes. Too cakey. I’ll have to try them again. Good flavor though and blondies are my absolute fav dessert.
Definitely give it another try and check on them at 13 or 15 minutes (if doubling!) I know it sounds crazy but they really only need a short while to bake. They won’t look done but the middle will be set. As soon as it’s not gooey, take ’em out! Good luck. :)
Where do you find canned pumpkin in Germany? I’ve been dying to make so many pumpkin goodies but can’t find it anywhere I look, and didn’t think to bring any with me on my last trip back to the States.
Sorry for the slow reply! I got mine at Kaiser’s. They had some last year (Libby’s! From the the US!) and it was $2.50 / can. They still had some a few weeks ago. I hope you can find it! They didn’t sell well at all last year so I’m not hopeful that they’ll have it again this year. It was in a really strange section, and hidden, too, so make sure to ask for it.
I wish there was a Kaiser’s where I live (Kiel, SH)! Do you know of any online shops that might sell it?
There’s Americanfood4u and Amazon. Both are expensive. :( I think it’d be worth it to just make it yourself. Make a ton at once and then freeze what you don’t use right away. I linked to homemade pumpkin puree in the post but any recipe will do. Good luck! :)
It is VERY hard (practically impossible) to come by a chewy pumpkin blondie that does not taste like a piece of cake! Don’t get me wrong, I love pumpkin cake. But I like chewy blondies even more. These look amazing Erin!
Exactly! Thanks for understanding. ;) And hey, you’ve totally got the chewy pumpkin thing down, too. Woohoo! :)
LOVE chewy blondies and the pumpkin-white chocolate combo is one of my favourites – these look wonderful, Erin!
Thanks, Anna! And YES! Pumpkin white chocolate. SO good! :)
Look at these gorgeous little things! I would give anything for a stack of these blondies and a big glass of milk. What a great autumn treat!
Thank you, Georgia! I’d give anything to have a few of these right now. ;)
Love that you created a pumpkin bar that is chewy! Definitely have to make these!
I hope you’ll like them! :)
I always hate that pumpkin creates such a cakey consistency. These look perfect, though! You nailed it. :D
Yay, thanks! I’m quite pleased. ;)
Oooh I love how chewy and dense these look! My kind of blondie!
Thank you! And yeah – dense is the best when it comes to blondies! :D
Pumpkin and white chocolate are always a hit with me….these looks so delicious!
Thanks, Kelli! :)
Oh I would love to sink my teeth into one of these blondies!
I made these weeks ago and now I need to cry a little that I don’t have any more. Otherwise we could share. :'(