Pumpkin Maple Blondies Recipe
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.
- 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
Find it online: https://messykitchenmagic.com/pumpkin-maple-blondies-recipe/
