These paleo pumpkin snickerdoodle blondies are packed with protein and oh so delicious! They're light and fluffy and combine the yummy flavors of both pumpkin blondies and snickerdoodles. I highly recommend making these protein goodies for the week ahead!
Ingredients
Here are the ingredients you'll need:
- pumpkin puree
- vanilla protein powder
- coconut oil
- vanilla
- egg
- almond flour
- coconut sugar
- pumpkin pie spice
- baking soda
- baking powder
- cinnamon
See recipe card for quantities.
Storage
Store these in the fridge for up to 4 days before moving to the freezer.
Paleo Protein Pumpkin Snickerdoodle Blondies
These pumpkin snickerdoodle blondies are paleo, gluten-free, dairy-free, and packed with protein!
Ingredients
- ¼ cup pumpkin puree
- ⅓ cup vanilla protein powder
- ¼ cup coconut oil melted
- splash of vanilla extract
- 1 egg
- 1 ⅓ cup almond flour
- ⅓ cup +1 tablespoon coconut sugar
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- pinch of salt
For the cinnamon sugar topping:
- ½ teaspoon cinnamon
- 1 tablespoon coconut sugar
Instructions
- Preheat oven to 350°F and line an 8x8 pan with parchment paper. Mix together the wet ingredients until smooth. Add in the sugar and dry ingredients until well combined.
- Spread into the pan evenly. Mix together the topping ingredients and sprinkle evenly across the pan. Bake for 19-20 min. Let cool before slicing and enjoying!
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