• Prep Time: 10 mins
  • Cooking Time: 55 mins
  • Serves: 16

Cookie Stuffed Pumpkin Blondies

  • Recipe Submitted by on

 Ingredients List

  • 3/4 Cup Natural almond butter
  • 3 Tbsp Maple syrup
  • 2/3 Cup Canned pumpkin puree
  • 1/4 Cup Coconut sugar
  • 1/2 Tbsp Vanilla extract
  • 1/2 Tbsp Apple cider vinegar
  • 5 Tbsp Coconut flour, sifted (31g)
  • 1/2 Tbsp Pumpkin pie spice
  • 1/2 tsp Baking soda
  • 1/2 tsp Ground cinnamon
  • 1/4 tsp Baking powder
  • 1/4 tsp Salt
  • 1/4 Cup Dairy-free Dark chocolate chips
  • 8 Udi's Gluten Free Soft Baked Maple Pecan Chocolate Chip Cookies


Preheat your oven to 325 degrees and line an 8x8 inch pan with parchment paper, leaving a little bit to hang over the sides of the pan.

In a microwave-safe bowl, melt the almond butter and maple syrup together until the almond butter is smooth and creamy, about 1 minute.

Add in the pumpkin, coconut sugar, vanilla and apple cider vinegar. Using an electric hand mixer, beat until smooth.

Add in the remaining ingredients, up to the chocolate chips, into the bowl and stir until well combined. Finally, stir in the chocolate chips.

Spread just under 1/2 of the batter evenly in the bottom of the prepared pan. Then, press the cookies into the batter - 2 rows of 3 and one row of 2 cookies that are each broken in half - to fit the pan.

Spread the remaining batter over the cookies, covering them entirely. It might seem like the batter won't cover the cookies but just work with it and it will!

Bake until the edges are deep golden brown and begin to pull away from the sides, and a toothpick inserted in the center comes out clean, about 50-55 minutes.

Let cool COMPLETELY on the counter.


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