Pumpkin Brownies


  • 1 cup Almond Butter
  • 1/2 cup Pumpkin Puree
  • 1/4 cup Pure Maple Syrup
  • 1/4 cup Coconut Sugar
  • 1 tsp Pumpkin Pie Spice
  • 1 tsp Pure Vanilla Extract
  • 1 pinch Salt
  • 1 whole Egg
  • 1/2 tsp Baking Soda
  • 1 tsp Apple Cider Vinegar
  • 1/2 cup Semisweet Chocolate Chips (Enjoy Life)
  1. Preheat your oven to 350 degrees.
  2. Grease an 8×8 baking dish with the fat of your choice
  3. Add all of the ingredients, except the egg, baking soda and apple cider vinegar, to a medium sized mixing bowl.
  4. Mix with a spoon until creamy.
  5. Whisk your egg in a separate bowl and then dump it into your mixing bowl and stir it into the mixture until it’s evenly combined.
  6. Add your baking soda and apple cider vinegar last…it will be like a science project. The apple cider vinegar will make your baking soda all fizzy. You MUST do this last because it is what will make your blondies rise a little extra!
  7. Once the fizzing starts to slow down mix all the contents of your bowl up until everything is combined.
  8. Fold in the chocolate chips.
  9. Pour the mixture into your baking dish.
  10. Bake in the oven for about 22-24 minutes. It will seem a little squishy when it is done. Just take it out and let it cool as it will harden as it cools.
  11. Enjoy these paleo pumpkin blondies! They’re especially fun in the fall, but tasty all year long!


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