Vegan and Gluten-Free Pumpkin Maple Blondies Recipe

Introduction

These Vegan and Gluten-Free Pumpkin Maple Blondies are a cozy autumn treat that combines the warm flavors of pumpkin and maple syrup in a soft, flavorful blondie. Perfect for those avoiding animal products and gluten, this recipe is simple, delicious, and sure to satisfy your fall dessert cravings.

Ingredients

• 1 cup (240g) pumpkin puree, canned or homemade
• 1/2 cup (120ml) pure maple syrup
• 1/3 cup (80ml) coconut oil, melted
• 1 teaspoon vanilla extract
• 1 3/4 cups (210g) gluten-free all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy lifting later.
2. Step 2: In a large bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until smooth.
3. Step 3: In a separate bowl, sift and combine the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir well to mix evenly.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. The batter should be thick but spreadable—avoid overmixing.
5. Step 5: Spread the batter evenly in the prepared pan and bake for 25-30 minutes, checking at 25 minutes with a toothpick. It should come out mostly clean with a few moist crumbs.
6. Step 6: Cool the blondies in the pan on a wire rack for at least 15 minutes, then lift out using the parchment paper overhang. Slice into squares and enjoy.

Tips & Variations

• Add 1/2 cup of chopped walnuts or pecans for extra crunch.
• Mix in 1/3 cup vegan dark chocolate chips for a chocolate twist.
• Sprinkle 1/4 cup shredded coconut on top before baking for a tropical flair.
• Drizzle a maple glaze made from 2 tablespoons maple syrup and 1/2 cup powdered sugar after baking for extra sweetness.
• Swap half the coconut oil with unsweetened applesauce to reduce fat while keeping moisture.
• Use a trusted gluten-free flour blend to avoid gritty texture.

Storage

Store your pumpkin maple blondies in an airtight container at room temperature for up to 3 days. For longer freshness, keep them refrigerated for 5 to 7 days—though they may firm up a bit. To freeze, place in a freezer bag for up to 2 months and thaw overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Absolutely! These blondies hold up well when stored in an airtight container and can be made a day or two in advance.

Can I use fresh pumpkin instead of canned?

Yes, roasted pumpkin puree works well. Just be sure to strain any excess moisture to prevent a soggy batter.

Vegan and Gluten-Free Pumpkin Maple Blondies Recipe

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★★★★★

4.8 from 492 reviews

These Vegan and Gluten-Free Pumpkin Maple Blondies are a cozy, delicious treat perfect for fall. Made with pumpkin puree and sweetened with pure maple syrup, they offer a moist, flavorful bite with pumpkin spice warmth and a tender crumb—all while being completely vegan and gluten-free.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 45 minutes
• Yield: 12–16 blondies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan, Gluten Free

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (240g) pumpkin puree, canned or homemade
• 1/2 cup (120ml) pure maple syrup
• 1/3 cup (80ml) coconut oil, melted
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 3/4 cups (210g) gluten-free all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy lifting later.
2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until smooth.
3. Combine Dry Ingredients: In a separate bowl, sift together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir to combine evenly.
4. Bring It All Together: Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. The batter should be thick but spreadable – avoid overmixing to maintain a tender texture.
5. Bake to Perfection: Spread the batter evenly into the prepared pan and smooth the top with a spatula. Bake for 25 to 30 minutes, checking at 25 minutes by inserting a toothpick which should come out with a few moist crumbs but no wet batter.
6. Cool and Cut: Allow the blondies to cool in the pan on a wire rack for at least 15 minutes. Use the parchment overhang to lift them out and slice into 12-16 squares. Serve and enjoy!

Notes

• Use a trusted gluten-free flour blend to avoid grittiness.
• Line the pan with parchment paper to prevent sticking and aid with easy removal.
• Do not overmix the batter to avoid tough blondies.
• Check the blondies at 25 minutes to prevent overbaking and drying out.
• Store in an airtight container at room temperature for up to 3 days, refrigerated for 5-7 days, or freeze for up to 2 months.
• For variations, add nuts, vegan chocolate chips, shredded coconut, or a maple glaze.

Keywords: vegan pumpkin blondies, gluten-free blondies, pumpkin dessert, maple blondies, vegan dessert, gluten-free dessert, healthy blondies, fall desserts