Paleo Salted Caramel Pumpkin Blondies
Thank you to Sprouts for partnering with me and sponsoring this post! All opinions are my own.
These paleo salted caramel pumpkin blondies are the ultimate fall treat when you’re craving something decadent! They’re gluten-free, vegan, and paleo.
Paleo Salted Caramel Pumpkin Blondies
Now the fall is finally here, it’s time for fall baking and pumpkin! Pumpkin cookies, lattes, cheesecake, and blondies… bring it on. One of my favorite ways to take pumpkin to the next level is to pair it with salted caramel. It’s amazing on pumpkin drinks, as well as baked goods!
These paleo pumpkin blondies are rich and cakey, and topped with made with a homemade salted caramel that you can easily make with just a few ingredients! This recipe is paleo, gluten-free, dairy-free, and vegan.
The Ingredients for the Paleo Salted Caramel Pumpkin Blondies
All of the ingredients for this recipe can be found at Sprouts! I love shopping at Sprouts as a one-stop-shop for everything from fresh produce to pantry staples. They have exactly what I need for all of my fall baking whims!
- Coconut cream & coconut sugar. These are the main ingredients for making an easy caramel at home! You can either use the cream that hardens on top of a full fat can of coconut milk when left in the fridge overnight, or you can buy a full can of coconut cream at Sprouts.
- Almond flour & Coconut flour. These are the grain-free flours used for the brownies. I haven’t tried any other flour blends in the specific recipe.
- Ground flax. This is used as an egg substitute to keep this recipe egg-free. I haven’t tried making it with a whole egg.
- Coconut oil and Almond Butter. Almond butter makes these blondies super-rich and creamy, and it helps the texture since this is an egg-free recipe. I love using the brand Barney butter in baking which you can also find at Sprouts!
- Maple Syrup
- Canned pumpkin. The pumpkin flavor pairs perfectly with the caramel!
How to Make Paleo Salted Caramel Pumpkin Blondies
- Make the flax egg: Using a large bowl, combine the ground flaxseed and water. Allow to sit for 5 minutes to form the flax egg.
- Add the wet ingredients & then the dry. Stir well to form a batter.
- Bake & serve: Pour the batter into baking dish, using a rubber spatula to evenly smooth out the batter. Transfer to the preheated oven and bake for 30 minutes or until the blondies are lightly browned on top, and baked through Allow to cool before slicing into 9 even slices.
- Make the caramel & serve: Once the blondies are ready to serve, combine the coconut cream, coconut sugar, and salt in a saucepan set over medium heat and stir to combine. Bring the mixture to a low boil, and reduce to a low simmer, stirring often for 10 minutes or until reduced and caramel is formed. Serve over the blondies
Can you make this recipe ahead of time? How do you store it?
Though these blondies are best fresh, you can make it ahead of time and store it in the fridge. However, since caramel is sticky, I would recommend storing the blondies and caramel separately. All you would need to do is reheat the caramel when you’re ready to serve the blondies!
Can you make this recipe with a real egg instead of a flax egg?
Though I haven’t tried myself, you likely can make it with a real egg instead!
Paleo Salted Caramel Pumpkin Blondies
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Diet: Gluten Free
Description
These paleo salted caramel pumpkin blondies are the ultimate fall treat when you’re craving something decadent! They’re gluten-free, vegan, and paleo.
Ingredients
For the blondies
- 1 tbsp ground flaxseed
- 3 tbsp water
- 1/4 cup almond butter (I use the Barney Butter, Bare Smooth variety)
- 1/4 cup pumpkin puree
- 3 tbsp maple syrup
- 2 tbsp coconut oil, melted
- 2 cups almond flour
- 1/4 cup coconut flour
- 2 tbsp coconut sugar
- 1 tsp cinnamon
- 1/4 tsp baking soda
For the salted caramel
- 1/2 cup coconut cream
- 1/4 cup coconut sugar
- 1/3–1/2 tsp salt
Instructions
For the blondies
- Preheat the oven to 350 F and line a 7×5.5″ baking dish (see notes for alternatives) with lightly greased parchment paper.
- Using a large bowl, combine the ground flaxseed and water. Allow to sit for 5 minutes to form the flax egg.
- Add the almond butter, pumpkin puree, maple syrup, and coconut oil to the bowl and mix well to combine.
- Add the almond flour, coconut flour, coconut sugar, cinnamon, and baking soda to the bowl and stir to combine, making sure the batter is smooth and well incorporated.
- Pour the batter into baking dish, using a rubber spatula to evenly smooth out the batter. Transfer to the preheated oven and bake for 30 minutes or until the blondies are lightly browned on top, and baked through
- Allow to cool before slicing into 9 even slices.
For the salted caramel
- Once the blondies are ready to serve, combine the coconut cream, coconut sugar, and salt in a saucepan set over medium heat and stir to combine. Bring the mixture to a low boil, and reduce to a low simmer, stirring often for 10 minutes or until reduced and caramel is formed.
- If serving immediately, drizzle the caramel over the blondies and top with salt additional salt to taste. If serving later, store the caramel and blondies separately and reheat the caramel over the stop top when ready to serve.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
For the baking dish, you can also try to use a standard loaf pan (8×4″). If using an 8×8″ pan, the blondies will be thinner. Adjust bake time if needed for the pan size.
- Prep Time: 5
- Cook Time: 45
- Category: Dessert
- Method: Baked
Nutrition
- Serving Size: 1 serving
- Calories: 311
- Fat: 12.1g
- Carbohydrates: 21.3g
- Fiber: 3.4g
- Protein: 6.1g
Keywords: salted caramel, pumpkin blondies
AIP
Low Carb
Paleo
Whole30
I wonder if you can sub with a gelatin egg and tiger but flour to make it AIP compliant?
Hi
What brand of coconut cream do you use?
What size pan? The directions doesn’t say.
Sorry, that was a typo! Added the pan size with alternatives in the notes!
Any chance these could be made using maple syrup instead of coconut sugar?
It may work, I just haven’t tried! It may just have different ratios…
Do you think a gelatin egg would work as well?
It likely would, yes! I haven’t tried but let me know if you do 🙂 I would just make sure it’s the last thing you add, rather than the first.
Thank you for the recipe. I’m assuming in the directions the size pan to use is an 8×8? In step one the directions say “(size)”, rather than the dimensions. Thanks again for a yummy looking recipe, I plan to make it for a party Friday.
Which ground flaxseed would you recommend?
★★★★★
You can either buy them pre-ground or use a food processor 🙂
First of all thank you for all the delicious recipes! You’re saving my tastebuds. Can you suggest an almond flower substitute to make this AIP? I’m dying to try it?
I loved these!
★★★★★
What is the best way to store these?
Also, can I freeze the bloodies and/or the caramel?
Though these blondies are best fresh, you can make it ahead of time and store it in the fridge. However, since caramel is sticky, I would recommend storing the blondies and caramel separately. All you would need to do is reheat the caramel when you’re ready to serve the blondies!
Is it possible I made these wrong? They sound delightful and I swear I made them exactly as the recipe says, but they were so dry. Even in the recipe it says “pour” into the pan but there was no pouring. It was definitely closer to cookie dough texture than brownie batter. I was expecting “rich and creamy” but they came out dry and crumbly. Thoughts on what I could have done wrong?
Coconut flour can vary quite a bit in absorption. I would try adding the coconut flour a bit at a time until you get the consistency you are looking for. It might need less coconut flour than the recipe if you are using a different coconut flour. I test all mine with Anthony’s.