Pumpkin Maple Blondies Vegan and Gluten-Free Recipe

Introduction

These Pumpkin Maple Blondies are a delightful vegan and gluten-free treat perfect for fall. Moist, fudgy, and packed with warm spices, they make an ideal snack or dessert. Plus, they’re simple to whip up, even for beginner bakers.

Ingredients

• 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup (120ml) pure maple syrup
• 1/3 cup (80ml) coconut oil, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups (180g) gluten-free all-purpose flour
• 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 to prevent sticking.
2. Step 2: In a large bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined.
3. Step 3: In a separate bowl, stir together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg to evenly distribute the spices.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the blondies tender.
5. Step 5: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 25-30 minutes or until a toothpick inserted comes out with a few moist crumbs.
6. Step 6: Allow the blondies to cool in the pan on a wire rack for at least 20 minutes before slicing into bars to ensure they set properly.

Tips & Variations

• For added texture, fold in 1/2 cup chopped walnuts or pecans.
• Add 1/2 cup vegan chocolate chips for a chocolatey twist.
• Increase nutmeg to 1/2 teaspoon and add a pinch of cloves for extra warmth.
• Mix in 1/4 cup shredded coconut for a tropical note.
• Drizzle a maple glaze made from 2 tablespoons maple syrup and 1/4 cup powdered sugar over cooled blondies.
• Top with 2 tablespoons pumpkin seeds before baking for a crunchy finish.
• Swirl in 1/3 cup melted vegan white chocolate for a decadent treat.

Storage

Store blondies in an airtight container at room temperature for up to 3 days to keep them soft. Refrigerate for 5-7 days if you want them chilled, though they may firm up slightly. For longer storage, freeze in a sealed bag for up to 2 months and thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can roast and puree fresh pumpkin yourself. Be sure to drain any excess liquid to avoid soggy blondies and use it as a direct substitute for canned pumpkin puree.

Can I make these without maple syrup?

Yes, you can substitute maple syrup with agave nectar or brown rice syrup, although the flavor may vary slightly from the original recipe.

Pumpkin Maple Blondies Vegan and Gluten-Free Recipe

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★★★★★

4.7 from 392 reviews

Deliciously fudgy Pumpkin Maple Blondies that are both vegan and gluten-free. Made with wholesome ingredients including pumpkin puree and pure maple syrup, these blondies offer a perfect balance of fall spices and natural sweetness. Easy to prepare and perfect for a cozy dessert or snack, they boast a moist texture and warm flavors ideal for pumpkin lovers and those seeking allergen-friendly treats.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 12–16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan,Gluten Free

Ingredients

Scale 1x2x3x

For the Blondie Batter

• 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup (120ml) pure maple syrup
• 1/3 cup (80ml) coconut oil, melted
• 1 teaspoon vanilla extract
• 1 1/2 cups (180g) gluten-free all-purpose flour
• 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) and line an 8×8-inch baking pan with parchment paper for easy removal of the blondies.
2. Mix the Wet Ingredients: In a large bowl, whisk together the pumpkin puree, pure maple syrup, melted coconut oil, and vanilla extract until smooth and well combined.
3. Combine the Dry Ingredients: In a separate bowl, mix the gluten-free all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg thoroughly to evenly distribute the leavening and spices.
4. Bring It All Together: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the blondies tender and fudgy.
5. Bake to Perfection: Pour the batter into the prepared baking pan, smoothing the surface with a spatula. Bake in the oven for 25-30 minutes, checking with a toothpick starting at 25 minutes. The toothpick 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 20 minutes before slicing into 12-16 bars to achieve perfect, chewy texture.

Notes

• Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
• Do not overmix the batter to maintain a tender, fudgy texture.
• Check for doneness early to prevent overbaking and drying out the blondies.
• Allow the blondies to cool completely before cutting to avoid crumbly bars.
• Store leftovers in airtight containers: 3 days at room temperature, up to a week refrigerated, or freeze for up to 2 months.
• Optional variations include adding nuts, vegan chocolate chips, shredded coconut, or a maple glaze.
• For healthier alternatives, reduce maple syrup, substitute part of the coconut oil with mashed banana, or swap gluten-free flour for almond flour.

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