Vegan and Gluten-Free Pumpkin Maple Blondies Recipe

Introduction

These Vegan and Gluten-Free Pumpkin Maple Blondies are a cozy treat perfect for fall or any time you crave a rich, sweet snack. Made with pumpkin puree and pure maple syrup, they offer a warm, spiced flavor without any dairy or gluten. They’re easy to whip up and sure to please everyone at your table.

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 an overhang on the sides for easy removal.
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 together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir to combine evenly.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, stirring just until combined. The batter should be thick but spreadable—avoid overmixing.
5. Step 5: Spread the batter evenly into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
6. Step 6: Let the blondies cool in the pan on a wire rack for at least 15 minutes. Use the parchment overhang to lift them out, then cut into squares and serve.

Tips & Variations

• Use canned pumpkin puree for consistent texture and flavor.
• Try adding 1/2 cup chopped walnuts or dairy-free chocolate chips for extra texture.
• Make sure to sift the dry ingredients to keep the blondies light and fluffy.
• For a nuttier twist, substitute the coconut oil with melted vegan butter.

Storage

Store blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Reheat gently in the microwave to soften, or enjoy them chilled for a fudgier texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but fresh pumpkin should be cooked and pureed until smooth before using. Canned pumpkin tends to provide more consistent moisture and texture.

Are these blondies really gluten-free?

Absolutely. Using a gluten-free all-purpose flour blend ensures these blondies are safe for those avoiding gluten. Just be sure your flour blend contains xanthan gum or an equivalent binder for best results.

Vegan and Gluten-Free Pumpkin Maple Blondies Recipe

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★★★★★

4.6 from 113 reviews

These Vegan and Gluten-Free Pumpkin Maple Blondies are a moist, flavorful treat perfect for fall. Made with pumpkin puree, pure maple syrup, and warm spices, they’re naturally sweetened and free from gluten and animal products. With a soft, cakey texture and cozy autumn flavors, they make an ideal dessert or snack for anyone craving a wholesome indulgence.

• Author: Grace
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 40 minutes
• Yield: 16 blondies (cut into 2x2 inch squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: 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 some overhang on the sides for easy removal of the blondies after baking.
2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract until smooth and well combined. A fork or whisk works well to blend these ingredients thoroughly.
3. Combine Dry Ingredients: In a separate bowl, sift together the gluten-free all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir the mixture to ensure everything is evenly incorporated.
4. Bring It All Together: Slowly add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to prevent tough blondies; the batter should be thick and spreadable.
5. Bake to Perfection: Spread the batter evenly in the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes, checking from 25 minutes onward. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
6. Cool and Cut: Allow the blondies to cool in the pan on a wire rack for at least 15 minutes. Use the parchment paper overhang to lift them out of the pan, then cut into squares once slightly cooled to prevent crumbling.

Notes

• For consistent results, use canned pumpkin puree rather than homemade.
• Use high-quality, pure maple syrup for the best flavor.
• Unrefined coconut oil adds a subtle coconut note but can be substituted with refined if preferred.
• Ensure the gluten-free all-purpose flour blend contains xanthan gum or a similar binder for proper texture.
• Do not overmix the batter to keep the blondies tender and soft.
• Allow blondies to cool fully before cutting to avoid crumbling.

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