Vegan and Gluten-Free Pumpkin Maple Blondies Recipe
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.
- 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
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
- 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.
- Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until smooth.
- 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.
- 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.
- 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.
- 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
