These Pumpkin Blondies with Pecans and Chocolate Chips are fudgy, rich, and full of spice. Using whole wheat flour and maple syrup as the sole sweetener, they’re a great option for your new go-to fall pumpkin-spiced treat!
Oh, how I have been holding onto this recipe. I promise it was worth it to wait – since it’s gone through a few different variations with flours and attempts to not use eggs and then back – and I’m sharing it today in time for pumpkin week!
Just to tame your expectations about pumpkin week, that’s a pumpkin recipe both today and Wednesday (my Pumpkin Pecan Almond Butter) – which is a lot for me and this orange veggie.
This recipe is coming to you in the afternoon today instead of the morning because time got away from me yesterday studying for my second grad school exam.
But the good news is that I have completed my first grad school course in Health Policy and Management! Since it was only a half-semester course, I took the final today and skipped home (seriously, I’m that giddy) to share this goodness with you all.
Now here’s the place where I remind you how awesome this recipe is, right? But honestly – these Pumpkin Blondies with Pecans and Chocolate Chips were beyond delicious. ← Yes, I need a new batch over here. Just the right amount of gooeyness out of the oven like any good blondie, with a fudge-like consistency as they cool. Plenty of pumpkin pie spice and maple syrup instead of other sweeteners means they’re full of fall warming flavor.
- ¾ cup pumpkin puree
- ½ cup coconut oil, melted
- ½ cup maple syrup (see notes)
- 2 large eggs (see notes)
- 2 teaspoons vanilla extract
- 1.5 tablespoons pumpkin pie spice
- 1 cup white whole wheat flour
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup roughly chopped raw pecans
- ⅓ cup roughly chopped semisweet chocolate chips
- Preheat the oven to 350 degrees. Prepare an 8x8 pan by lining it with parchment paper.
- In a large bowl, combine pumpkin puree and melted coconut oil. Add in room temperature maple syrup, eggs, vanilla extract and pumpkin pie spice and stir until combined. Be sure all of your ingredients are room temperature in order to avoid the coconut oil becoming hard chunks as you mix.
- Add your flour, baking powder, salt, and roughly chopped pecans and chocolate chips to the mixture. The chopping will ensure you have more mix-ins in every bite! Stir until just combined.
- Spread the mixture evenly into your pan, and sprinkle additional pecans and chocolate tips on top if desired.
- Bake for 35 minutes, and then remove the pan and allow it to cool for 10 minutes before slicing the blondies into 16 squares.
Might I recommend enjoying these… warmed up for 10 seconds in the microwave, with your coffee for a snack? A la mode with ice cream for dessert? Straight out of the fridge, cold, so that they’re extra fudge-like?
Marisa
Nora (A Clean Bake) says
Oh wow. I love a soft, gooey, slightly underbaked bar cookie. These look perfect!
Marisa says
Yes! You got it, Nora. I aim to please 😀
Lauren | Just a Pinch says
Whoo hoo! Congrats on finishing your first course and final. I would be skipping, too 🙂 Hope you treated yourself to something tasty!
Marisa says
Thanks, Lauren! It felt so good to get out of there and start feeling like I’m making moves towards a degree 🙂
rachel @ Athletic Avocado says
Im pretty sure that these would be perfect for breakfast with a huge cup of coffee, and dessert….and snack! They look amazing! 🙂
Marisa says
Pretty much anytime! Thanks Rachel!
Kathy says
Could I use white or almond flour instead of whole wheat flour?
Marisa says
Hi Kathy, I have not tested this recipe with alternative flours like almond flour, but white flour should be a great substitute!
Kathy says
Thank you!
Abbott says
The pictures and description are so delicious I wanted to eat the blog! Thanks UpRoot!
Marisa says
Thanks Abbott!! Don’t eat the blog- just make the blondies! 😀
Hayley@HealthyRegardsHayley says
??????
Laura says
Can you use butter or vegetable oil instead of coconut oil and if so would you use the same amount?
Marisa says
Hi Laura! I have only tested them using melted coconut oil, but a 1:1 substitution of melted butter or vegetable oil should technically produce a similar result – I just can’t vouch for the texture/flavor changes. Let me know if you try it!
Jessica @ Nutritioulicious says
wow, these look delish! Need to try them asap!
Marisa says
Thanks Jessica! Please let me know if you try them!
Cassie @ Almost Getting it Together says
Ahhh these look so good… and congrats on finishing your first grad school course, that’s so huge!! xo
Marisa says
Thanks Cassie!!
Natalie @ A Fit Philosophy says
Oh goooooosh I have got to try these!
Marisa says
Yes you do, Natalie!! 😀
Jess @hellotofit says
Your photos for this look LOVELY!! I’d eat three of those right now! Hehe.
Marisa says
Thanks Jess!
Rachel Mansfield says
HOLY HATS! These sound so delicious. I have all the ingredients soo looks like these are meant to be in my belly soon 🙂
xx
Marisa says
Would love to hear if you make them, Rachel!
Emily Weir says
These look so freaking good! I’m putting these on my must-make list for the coming weeks!
Marisa says
Thanks Emily! Hope you get to try them!
Kim says
Did you use virgin coconut oil or refined? I’m wondering if the virgin would give too much coconut flavor & offset the pumpkin, or would it add to & compliment the flavors? These look amazing! I’m making them this week, but was trying to decide which coconut oil to use.
Thanks so much for a great recipe!
Marisa says
Hi Kim! I don’t keep both on hand so typically I’m always using unrefined coconut oil in my recipes. I don’t find it to affect the flavor in these blondies. That said, you can absolutely substitute refined if you prefer to avoid the coconut flavor and are sensitive to it! Let me know how they turn out for you.