Vegan and Gluten-Free Pumpkin Maple Blondies Recipe
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.
- 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
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 some overhang on the sides for easy removal of the blondies after baking.
- 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.
- 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.
- 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.
- 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.
- 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
