Preheat oven to 350* F. Prepare an 8x8 inch square pan by greasing it and inserting a parchment sling for easy removal.
In a large bowl, combine cashew butter and brown sugar. Stir to combine with a rubber spatula.
¾ Cup Cashew Butter, ¾ Cup Light Brown Sugar
Add pumpkin puree, non-dairy milk and vanilla and stir to combine.
½ Cup Canned Pumpkin Puree, ¼ Cup Non-Dairy Milk, 1 teaspoon Vanilla
Add oat flour, pumpkin pie spice, baking powder and salt. Stir until combined.
1 ¾ Cups Homemade Oat Flour, 2 ½ teaspoon Pumpkin Pie Spice, 1 ½ teaspoon Baking Powder, ½ teaspoon Kosher Salt
Add 1 cup of chocolate chips and fold them un until evenly distributed.
1 ¼ Cup Chocolate Chips, divided
Scrape batter into the prepared 8x8 inch square pan. Spread evenly, then top with the remaining ¼ cup of chocolate chips.
Bake the blondies in a 350* oven for 28-30 minutes or until the edges are golden.