Vegan and Gluten-Free Pumpkin Maple Blondies

Rich and Indulgent Treat in Every Bite

Ever dreamed of a dessert that captures the warmth of fall and the sweetness of your favorite autumn flavors? Say hello to these Vegan and Gluten-Free Pumpkin Maple Blondies! They’re not just your average sweet treat; they’re a quick, one-bowl wonder that come together faster than you can say “pumpkin spice latte.” Seriously, your kitchen will smell like a cozy cafe!

Why Make This Recipe

These blondies will have you swooning for a few reasons. First off, easy cleanup means you can whip these up with minimal effort and spend more time devouring them. Secondly, they’re family-friendly and perfect for all ages—a hit with the kiddos and adults alike! 🤗 And let’s not forget how they fit right into your healthy dessert cravings without sacrificing taste. Who doesn’t appreciate a guilt-free indulgence?

Ingredients

You don’t need fancy stuff — just these basics!

• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 1/2 cup coconut flour
• 1/2 cup almond flour
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup vegan chocolate chips (optional)

Directions

Let’s get baking with these simple steps:

1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
2. In a large bowl, combine the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. Mix until smooth.
3. In another bowl, whisk together the coconut flour, almond flour, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture. Mix until well combined.
5. If you like a little chocolatey goodness, fold in the vegan chocolate chips.
6. Pour the batter into the prepared baking pan and spread it evenly.
7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
8. Let it cool in the pan before cutting into bars. Serve and enjoy!

How to Make Vegan and Gluten-Free Pumpkin Maple Blondies (Overview)

Whipping up these blondies is a breeze! Start by preheating your oven and mixing up your wet ingredients. Just get those pumpkin, maple syrup, coconut oil, and vanilla into a bowl until they play nice together. Then, whisk your dry ingredients separately and mix them all in. Don’t forget the optional chocolate chips if you’re feeling a bit indulgent! Pour it into the pan, bake, and you’re all set! Pro tip: Don’t skip the cooling step; patience is a virtue here!

How to Serve Vegan and Gluten-Free Pumpkin Maple Blondies

Serve these beauties warm, right out of the oven for that melt-in-your-mouth goodness. They pair beautifully with a dollop of coconut whipped cream on top or a sprinkle of toasted pecans for extra crunch. Picture this: warm, golden blondies topped with creamy goodness, all filled with the sweet aroma of pumpkin. Heaven, right? 💖

How to Store Vegan and Gluten-Free Pumpkin Maple Blondies

Keep your blondies fresh for about a week in the fridge. Just pop them in an airtight container! Want to save some for later? Freeze them! They’ll last up to three months in the freezer—just reheat gently in the microwave when you’re ready for a bite. Who doesn’t love a make-ahead dessert?

Tips to Make Vegan and Gluten-Free Pumpkin Maple Blondies

1. If you want a denser texture, try adding a bit more almond flour; it can really make a difference!
2. Feel free to swap out the pumpkin puree for sweet potato puree if you’re feeling adventurous.
3. While coconut oil is great, you can also use vegan butter if that’s what you’ve got on hand. It’ll still taste divine!
4. Experiment with add-ins like nuts or dried fruit for a little twist.
5. Make sure your baking powder is fresh—nobody wants a flat blondie!

Variation

Looking to jazz things up? Try adding some pumpkin spice for an extra kick or incorporate peanut butter for a nutty flavor. You could also swap out the maple syrup for agave nectar if you’re needing a different sweetener. Easy peasy!

FAQs

1. Can I substitute the coconut flour?
Absolutely! You can use a different gluten-free flour blend, but keep an eye on the texture as coconut flour absorbs more moisture.

2. How can I make these blondies ahead of time?
Prepare and bake them a day or two in advance, then store them in an airtight container. Just reheat before serving!

3. What should I do if my blondies come out too dry?
If you end up with dry blondies, you can add a touch of almond milk to the batter next time for a moister result.

📌 Pin this recipe for your next cozy dinner night!

Pumpkin Maple Blondies

Indulge in these rich and moist vegan and gluten-free pumpkin maple blondies, perfect for fall and easy to make in just one bowl!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 12 bars

Course: Dessert, Snack

Cuisine: Gluten-Free, Vegan

Calories: 160

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 1 teaspoon vanilla extract

Dry Ingredients

• 1/2 cup coconut flour
• 1/2 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt

Optional Add-ins

• 1/2 cup vegan chocolate chips Optional for extra chocolaty flavor

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and line a baking pan with parchment paper.
2. In a large bowl, combine the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. Mix until smooth.
3. In another bowl, whisk together the coconut flour, almond flour, baking powder, cinnamon, and salt.
4. Gradually add the dry ingredients to the wet mixture. Mix until well combined.
5. If desired, fold in the vegan chocolate chips.

Baking

1. Pour the batter into the prepared baking pan and spread it evenly.
2. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
3. Let it cool in the pan before cutting into bars.

Notes

Serve warm with whipped coconut cream or toasted pecans. Store in an airtight container in the fridge for up to a week or freeze for up to three months.