These Healthy Pumpkin Blondies with dark chocolate and pecans are perfect for pumpkin spice season. This one-bowl recipe is quick and easy to make, and it’s secretly healthy (you can even have them for breakfast #winning).
Pumpkin Spice Season has officially arrived, and I couldn’t be more excited! There’s just something magical about the cozy, comforting flavors of fall that make you want to snuggle up with a warm drink and a sweet treat. These Dark Chocolate Pecan Pumpkin Blondies are the perfect way to welcome the season with open arms. They’re rich, fudgy, and packed with all the fall vibes you crave.
These blondies aren’t just for dessert—they’re practically made for breakfast too! Packed with wholesome ingredients like oats, pumpkin, and Greek yogurt, they give you the energy boost you need to start your day. So yes, you can totally enjoy one of these with your morning coffee and feel like you’re winning at life.
What I love most about these pumpkin blondies (besides how delicious they are) is that they’re super versatile. Whether you’re gluten-free, dairy-free, vegan, or just looking for a healthier sweet treat, these blondies have got you covered.
Got 30 minutes to spare? That’s all you need to whip up these blondies! Seriously, it doesn’t get easier than a one-bowl recipe with ingredients you probably already have in your pantry. Less time in the kitchen, more time enjoying the pumpkin spice goodness (and bonus—less washing up!).
If you’re looking for an easy and healthy sweet treat to meal prep for the week, you need to try these pumpkin blondies—I promise you will love them!
Why You’ll Love These Pumpkin Blondies:
- They’re quick and easy to make.
- They’re made in just one bowl!
- They’re gluten-free, refined sugar-free, and egg-free, and can also be made dairy-free, nut-free, and vegan.
- They’re made with healthy ingredients that make them suitable for breakfast.
- They’re great for meal prep for the week.
- A perfect dessert, snack, or even breakfast.
- They’re good for your soul and your body!
Why These Pumpkin Blondies Are Healthy
These pumpkin blondies may taste indulgent, but they’re packed with wholesome ingredients that make them a nutritious treat you can feel good about eating.
- Oat Flour: Oats are a great source of dietary fiber, which supports healthy digestion and helps keep you feeling full for longer. They also provide plant-based protein and are known for their heart-healthy properties.
- Pumpkin Purée: Pumpkin is rich in vitamins and minerals, particularly vitamin A, which promotes eye health. It’s also high in antioxidants, such as beta-carotene, which helps support a strong immune system.
- Greek Yogurt: Greek yogurt adds creaminess while offering a boost of protein and probiotics, which support gut health. It’s a great alternative to oil or butter, making the blondies lower in fat without sacrificing texture.
- Coconut Sugar: Unlike refined sugar, coconut sugar has a lower glycemic index, meaning it won’t spike your blood sugar as quickly. It also contains trace amounts of minerals like iron and zinc, which are absent in regular sugar.
- Dark Chocolate: Dark chocolate is a great antioxidant, which helps combat inflammation and improve heart health. It’s also been shown to improve brain function and mood.
- Pecan Nuts: Pecans are full of healthy fats, fiber, and protein. They’re also a good source of magnesium, which supports bone health, and zinc, which boosts immune function.
By using these nutrient-dense ingredients and omitting butter, oil, and refined sugar, these pumpkin blondies are not only delicious but offer health benefits that make them a great option for breakfast, a snack, or dessert!
Ingredients Needed:
These are the ingredients you’ll need to make these Pumpkin Blondies. You can find the exact measurements in the recipe card at the bottom of this page.
- Oat Flour: You’ll need blended oats or oat flour—this forms the base of the blondies. Oats are high in fiber and protein, making these cookies extra satisfying while providing an energy boost, perfect for a workout!
- Pumpkin Purée: You can buy pumpkin purée online or at health food stores, or you can make your own pumpkin purée from scratch.
- Greek Yogurt: This not only makes these blondies fudgy and moist without having to use oil or butter, but also offers a generous dose of protein and probiotics. You can use a dairy-free yogurt like soy or coconut for dairy-free or vegan pumpkin blondies.
- Coconut Sugar: Coconut sugar, a natural sweetener, is a healthier alternative to refined sugar. You could alternatively use brown sugar.
- Dark Chocolate: Many people don’t know this, but dark chocolate is actually healthy—it’s a great antioxidant and anti-inflammatory ingredient. You can use milk chocolate if you prefer. To keep these pumpkin blondies refined sugar-free, make sure to use a chocolate that is refined sugar-free like this one.
- Pecan Nuts: Adds a delicious crunch and lends perfectly to the autumnal feel of these blondies.
- Spices: You can use a Pumpkin Pie Spice mix, but I just use a combination of cinnamon, nutmeg, and allspice to complement those fall flavors!
Ingredient Substitutions
- Oat Flour: Don’t have oat flour? No worries. Swap it with whole wheat or all-purpose flour.
- Pumpkin Purée: You can use mashed sweet potato or butternut squash. They bring a creaminess and natural sweetness, enhancing fall flavors.
- Greek Yogurt: For dairy-free, try coconut or soy yogurt.
- Coconut Sugar: You can use brown or white sugar.
- Pecan Nuts: Substitute pecans with walnuts, almonds, or hazelnuts. They provide crunch and a unique flavor, allowing you to customize to your taste.
Equipment Needed
- Digital Food Scale: For accurate measurements and perfect results.
- 2lb Loaf Pan: Roughly 20cm x 10cm
- Parchment Paper: To line your baking tin.
- Mixing Bowl: To combine the blondie batter.
- Whisk: For obvious reasons.
How to Make Healthy Pumpkin Blondies
Here is a detailed summary of how to make this recipe. I’ve also included some photos, and you can find the recipe video in the recipe card. At the bottom of this page is a summarized version that can be printed.
Step One:
Preheat your oven to 180°C (350°F / 160°C fan) and line a loaf tin with parchment paper, leaving some overhang for easy removal.
Step Two:
In a mixing bowl, combine the oat flour, baking soda, salt, and the trio of warm spices—cinnamon, nutmeg, and allspice. Whisk together until evenly distributed.
Step Three:
Add the pumpkin purée, Greek yogurt, coconut sugar, and vanilla to the dry mixture. Using a spatula or wooden spoon, gently fold the wet and dry ingredients until just combined. Be mindful not to overmix; a few lumps are okay.
Step Four:
Roughly chop the dark chocolate into chunks if needed and coarsely chop the pecan nuts. Gently fold these into the batter, ensuring even distribution.
Step Five:
Transfer the batter into the prepared loaf tin, using a spatula to smooth the top. For an extra touch of chocolatey goodness, you can scatter a few extra chocolate chunks on the surface.
Step Six:
Place the tin into the preheated oven and bake for about 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs clinging to it. The blondies should be golden and fragrant.
Step Seven:
Once baked to perfection, carefully remove the tin from the oven and let the blondies cool in the tin for about 10 minutes. Then, using the parchment paper overhang, gently lift the blondies out and place them on a wire rack to cool completely.
Step Eight:
Once cooled, slice the blondies into 8 equally-sized squares. Serve and enjoy the delightful flavors of the season.
Tips and Notes
Customize the Add-Ins: Feel free to get creative with the mix-ins! You can swap the dark chocolate and pecans for your favorite ingredients, like white chocolate, dried cranberries, walnuts, or even pumpkin seeds.
Check for Doneness: The blondies are ready when a toothpick inserted into the center comes out with a few moist crumbs. You don’t want it to come out completely clean, as that can mean the blondies are overbaked and might end up dry.
Adjust Sweetness: If you prefer a sweeter blondie, you can add an extra tablespoon of coconut sugar or a dash of maple syrup to the batter. On the other hand, if you like them less sweet, reduce the sugar slightly.
Make Your Own Oat Flour: If you don’t have oat flour on hand, you can easily make your own by blending rolled oats in a food processor or blender until they form a fine, powdery consistency.
Pumpkin Purée Consistency: Make sure your pumpkin purée is thick and not too watery, as excess moisture can affect the texture of the blondies. If it seems watery, drain it slightly before adding it to the batter.
Storage Instructions:
Refrigeration: Leave the cake to cool completely before placing it in an airtight container. Keep in the fridge for up to 5 days. You can enjoy it cold or heat it in the microwave if you like.
Freezing: For longer-term storage, consider freezing the cake. Wrap individual slices tightly in plastic wrap or aluminum foil, then place them in a resealable freezer-safe bag. The cake can be stored in the freezer for up to 2-3 months.
Thawing: When you’re ready to enjoy your stored cake slices, simply remove them from the refrigerator or freezer. If frozen, let them thaw in the refrigerator or at room temperature. You can even give them a quick warm-up in the microwave if desired.
FAQ
Can I make these pumpkin blondies ahead of time?
Absolutely! These blondies are great for meal prep and can be made in advance. Store them in an airtight container in the fridge for up to 5 days, or freeze them for longer-term storage. They taste even better the next day as the flavors develop.
Can I use canned pumpkin purée?
Yes! Canned pumpkin purée works perfectly in this recipe. Just make sure you’re using 100% pure pumpkin purée and not pumpkin pie filling, which contains added sugars and spices.
Can I substitute the pumpkin purée with something else?
Yes, you can swap the pumpkin purée with mashed sweet potato or butternut squash. Both will maintain the creamy texture and autumnal flavor while offering a slight variation in taste.
How do I know when the blondies are done baking?
The blondies are ready when a toothpick inserted into the center comes out with a few moist crumbs. If it comes out completely clean, they may be overbaked, so keep a close eye on them toward the end of the baking time.
Can I use regular flour instead of oat flour?
Yes, you can substitute oat flour with all-purpose flour or whole wheat flour. The texture might vary slightly, but it will still result in delicious blondies.
more easy and healthy dessert recipes
- Sweet Potato Brownies with Buckwheat Flour
- Easy and Healthy No-Bake Carrot Cake Bars Recipe
- Easy and Healthy Plum and Honey Breakfast Cake
Hey! If you make this recipe, I would love it if you could leave me some feedback and a rating ⭐⭐⭐⭐⭐ in the comment section at the bottom of the page! Also let me know on Facebook, Instagram or Pinterest! I can’t wait to hear your thoughts and see your photos!
Fudgy Pumpkin Blondies
Equipment
- 2lb Loaf Tin or a small baking tin roughly 20cm x 10cm
Ingredients
- 120 g Oat Flour 1 cup
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1.5 tsp Pumpkin Pie Spice Mix or 1 tsp cinnamon; 1/4 tsp Ground Nutmeg; 1/4 tsp All-Spice
- 225 g Pumpkin Puree 1 cup
- 125 g Greek Yoghurt 1/2 cup
- 85 g Coconut Sugar 3/4 cup
- 1 tsp Vanilla Extract
- 60 g Dark Chocolate 1/3 cup
- 40 g Pecan Nuts 1/3 cup
Instructions
- Preheat your oven to 350°F (180°C / 160°C fan) and line a loaf tin with parchment paper, leaving some overhang for easy removal.
- In a mixing bowl, whisk together oat flour, baking soda, salt, cinnamon, nutmeg, and all-spice until well combined.
- Add pumpkin puree, Greek yoghurt, coconut sugar, and vanilla to the dry mixture. Gently fold until just combined; do not overmix.
- Coarsely chop dark chocolate into chunks and pecan nuts. Fold them into the batter.
- Transfer the batter into the prepared loaf tin, smoothing the top with a spatula. Optionally, scatter extra chocolate chunks on the surface.
- Place the tin in the preheated oven and bake for about 20 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs.
- Once baked, let the blondies cool in the tin for about 10 minutes. Use the parchment overhang to lift them out and place on a wire rack to cool completely.
- Once cooled, slice into 8 squares and savour the flavours of the season.
Video
Notes
- Whilst I do provide the US cup measurements for the recipe, I always recommend using a kitchen weighing scale and using the weighted measurements instead. This will result in a more accurate process and your blondies will come out perfectly.
- Enhance flavours with a pinch of ginger or cloves.
- Reserve some pecans and chocolate for a topping.
- Serve warm with Greek yoghurt or honey.
- Store airtight at room temp or refrigerate.
- Freeze individually wrapped squares for later enjoyment.
- Read the blog post before making these Pumpkin Blondies for extra tips, ingredient substitutions and storage instructions.
- These nutritional values are provided as a guide only and may be different depending on your ingredients and measurements.
Nutrition
I hope you love these Pumpkin Blondies as much as I do!
these turned out great, husband ate half the pan 🙂 i used half applesauce and half pumpkin
Ahhh yay! I’m so glad you enjoyed them, and I hope you ate the other half of the pan??