1
Using a hand mixer or whisk, whip together pumpkin, avocado oil, syrup, almond milk, and vanilla.
2
Fold in flours, salt, spices, and baking powder to form a smooth batter.
3
Fold in nuts and chocolate, if using.
4
Spread batter evenly in prepared baking pan.
5
Bake until a toothpick comes out mostly clean (these are meant to be moist), between 25–35 minutes. Do not over bake; you want these moist and chewy, not dry.
Allow blondies to cool for a full 30 minutes before slicing into squares so the flavors can develop and the chocolate can set as the blondies cool. Store in a sealed container.