Name: Pumpkin Maple Blondies Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup (240g) canned pumpkin puree; ½ cup (120ml) pure maple syrup; ¼ cup (60ml) melted coconut oil or other neutral oil; 1 tsp vanilla extract; ¾ cup (150g) coconut sugar or brown sugar; 1 ¼ cups (140g) almond flour; ½ cup (60g) oat flour (certified gluten-free if needed); 1 tsp ground cinnamon; ½ tsp ground ginger; ¼ tsp nutmeg; ¼ tsp ground cloves (optional); ½ tsp baking soda; ¼ tsp salt; ½ cup (85g) dairy-free chocolate chips or chopped dark chocolate

Introduction

These Pumpkin Maple Blondies are soft, chewy, and packed with warm fall spices. Naturally sweetened with pure maple syrup and made gluten-free with almond and oat flours, they make a comforting, allergy-friendly dessert perfect for any autumn occasion.

The image shows two square pieces of golden brown blondies stacked on top of each other on a white plate. The top piece has a slightly crisp, shiny crust with a soft and dense interior that looks moist and chewy. The edges of the blondies are slightly crumbly with small crumbs scattered on the plate. The background is a soft focus with more blondie pieces and a white marbled texture. The overall look is warm and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (240g) canned pumpkin puree
½ cup (120ml) pure maple syrup
¼ cup (60ml) melted coconut oil or other neutral oil
1 tsp vanilla extract
¾ cup (150g) coconut sugar or brown sugar
1 ¼ cups (140g) almond flour
½ cup (60g) oat flour (certified gluten-free if needed)
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp nutmeg
¼ tsp ground cloves (optional)
½ tsp baking soda
¼ tsp salt
½ cup (85g) dairy-free chocolate chips or chopped dark chocolate (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang to easily lift the blondies out after baking.
Step 2: In a large bowl, whisk together the pumpkin puree, maple syrup, melted coconut oil, vanilla extract, and coconut sugar until smooth and well combined.
Step 3: Add the almond flour, oat flour, cinnamon, ginger, nutmeg, cloves (if using), baking soda, and salt. Stir gently until just combined; the batter will be thick and moist.
Step 4: Fold in the chocolate chips or chopped nuts if desired.
Step 5: Spread the batter evenly into the prepared pan and smooth the top with a spatula.
Step 6: Bake for 25 to 30 minutes, until the edges are golden and the top looks set. A toothpick inserted should come out with a few moist crumbs.
Step 7: Let the blondies cool completely in the pan before lifting them out using the parchment paper and slicing into squares.

Tips & Variations

Use butter instead of coconut oil for a non-vegan option, or try flax eggs for egg-free baking.
Swap almond flour with cashew or sunflower seed flour to make the recipe nut-free.
Press a few chocolate chips on top before baking for a pretty finish.
Adjust the spices to your liking—more cinnamon for warmth, more ginger for extra spice.
To make paleo-friendly blondies, substitute oat flour with ¼ cup coconut flour and ensure paleo-approved chocolate chips.
Try swirling in almond butter or mixing in dried cranberries or chopped dates for extra flavor.
Make cookies instead: scoop the batter onto a baking sheet and bake for 10–12 minutes.

Storage

Store blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to maintain freshness. For longer storage, wrap each blondie individually in parchment or foil and freeze in a freezer-safe container for up to 2 months. To enjoy, defrost at room temperature or warm slightly in the microwave.

How to Serve

Two thick square brown dessert bars stacked on top of each other on a white plate, each with a crumbly textured outer crust and a dense, moist inner layer. The top bar is slightly angled, showing the soft, rich inside, while the crust shines with a golden-brown color. The background is blurry with warm tones, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these sugar-free?

Yes, you can substitute natural sweeteners like monk fruit or stevia-based maple syrup, though this may slightly change the texture.

Can I double the recipe?

Absolutely. Use a 9×13-inch pan and increase the baking time by 5 to 10 minutes, checking doneness with a toothpick.

Pumpkin Maple Blondies Recipe

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★★★★★

4.5 from 117 reviews

These Pumpkin Maple Blondies are soft, chewy, and full of warm fall spices. Sweetened with pure maple syrup and made gluten-free with almond and oat flours, they are a naturally sweet, allergy-friendly dessert perfect for autumn gatherings. Easily adaptable for vegan and paleo diets, these blondies offer a comforting and indulgent treat that combines pumpkin flavor with cozy spices and optional dairy-free chocolate chips.

Author: Maya
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 9 blondies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Wet Ingredients

1 cup (240g) canned pumpkin puree
½ cup (120ml) pure maple syrup
¼ cup (60ml) melted coconut oil or other neutral oil
1 tsp vanilla extract
¾ cup (150g) coconut sugar or brown sugar

Dry Ingredients

1 ¼ cups (140g) almond flour
½ cup (60g) oat flour (certified gluten-free if needed)
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp nutmeg
¼ tsp ground cloves (optional)
½ tsp baking soda
¼ tsp salt

Optional

½ cup (85g) dairy-free chocolate chips or chopped dark chocolate

Instructions

Preheat oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the blondies out after baking.
Mix wet ingredients: In a large mixing bowl, whisk together the canned pumpkin puree, pure maple syrup, melted coconut oil, vanilla extract, and coconut sugar until the mixture is smooth and well combined.
Combine dry ingredients: Add the almond flour, oat flour, ground cinnamon, ground ginger, nutmeg, ground cloves (if using), baking soda, and salt to the wet ingredients. Stir gently until just combined. The batter will be thick and moist, so avoid overmixing to keep the blondies tender.
Fold in add-ins: If desired, fold in the dairy-free chocolate chips or chopped dark chocolate gently to distribute evenly throughout the batter.
Bake: Scoop the batter into the prepared baking pan and smooth the top evenly with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until the edges are golden and the top looks set. A toothpick inserted in the center should come out with a few moist crumbs.
Cool and slice: Allow the blondies to cool completely in the pan on a cooling rack to ensure clean slicing and proper texture. Once cooled, use the parchment overhang to lift the blondies out of the pan and cut into 9 even squares.

Notes

Use pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
Allow blondies to cool fully before slicing to prevent crumbling and achieve clean edges.
Customize by adding nuts, swirling in nut butter, or drizzling with a maple glaze for extra flavor.
For a paleo version, substitute oat flour with additional almond flour or nut butter, ensuring paleo-friendly chocolate if using.
Press extra chocolate chips lightly on top before baking for an attractive finish.

Keywords: Pumpkin Maple Blondies, gluten-free sweets, dessert bar, paleo pumpkin blondies, vegan pumpkin blondies, pumpkin desserts, fall recipes, dairy-free dessert, maple desserts