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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.

Ingredients

Scale

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.

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

Find it online: https://dishedbydana.com/pumpkin-maple-blondies-vegan-and-gluten-free-recipe/