Flourless pumpkin marshmallow peanut butter chocolate chip blondies

A fun way to enjoy pumpkin this fall as flourless pumpkin peanut butter chocolate chip blondies with a marshmallow and chocolate pumpkin topping. A soft gooey fabulous fall recipe that your whole family will love. This pumpkin blondie recipe is gluten-free, grain-free, dairy-free, and egg-free.


  • 10 oz plantains, peeled (about 286 grams)
  • 1/2 cup pumpkin (4 oz)
  • 3 tablespoons maple syrup (2 1/4 oz)
  • 3/4 cup peanut butter
  • 1 tablespoon coconut oil
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 cup chocolate chips

1 recipe of marshmallows

Chocolate topping

  • 6 tablespoons cocoa
  • 4 tablespoons pumpkin
  • 2 tablespoons peanut butter
  • a few drops of stevia, to taste


To make blondies

  1. Pre heat oven to 350 degrees.
  2. Blend the plantain, pumpkin, peanut butter and maple syrup in blender until smooth.
  3. Then blend in the coconut oil, baking powder, baking soda and pumpkin pie spice.
  4. Hand stir in the chocolate chips.
  5. Pour into a greased 9 in square baking dish.
  6. Bake in about 30 minutes.
  7. While blondies cool make marshmallows
  8. Spread marshmallow onto cooled blondies.
  9. Set aside for an hour or two to let the marshmallow set.
  10. Make chocolate topping.
  11. Mix everything into a bowl.
  12. Add in warm water 1 tablespoon at a time until smooth and slightly runny.
  13. Carefully spread chocolate sauce over marshmallow.
  14. Slice and enjoy.
  15. Freeze extra slices.