Vegan and Gluten-Free Pumpkin Maple Blondies

Why Make This Recipe

Are you ready to indulge in a little autumn sweetness? These Vegan and Gluten-Free Pumpkin Maple Blondies are like a hug in dessert form! 🍂 Packed with pumpkin goodness and drizzled with maple syrup, they hit that sweet spot without any gluten guilt. Plus, they’re super easy to whip up, leaving you more time for Netflix and chill. Who wouldn’t want a chewy, fudgy treat that makes you feel good inside and out?

How to Make Vegan and Gluten-Free Pumpkin Maple Blondies

Making these blondies is as easy as pumpkin pie… wait, no pie here! Just follow these straightforward steps and you’ll have a delicious treat in no time.

1. Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking pan.
2. Mix up in one bowl: pumpkin puree, almond butter, and maple syrup until it’s dreamy smooth.
3. Combine in another bowl: gluten-free flour, baking powder, baking soda, pumpkin spice, and salt — oh my pumpkin spice latte heart!
4. Gradually add the dry ingredients to the wet mixture, stirring until everything is well combined.
5. Fold in those dairy-free chocolate chips if you’re feeling fancy.
6. Pour the batter into your greased pan and spread it evenly like you’re icing a cake (but without the cake, lol).
7. Bake for 25-30 minutes or until a toothpick comes out clean. Just a little patience, my friend!
8. Let it cool, cut into bars, and enjoy your tasty creation.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup almond butter
• 1/2 cup maple syrup
• 1 cup gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• 1 tsp pumpkin spice
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips (optional)

How to Serve Vegan and Gluten-Free Pumpkin Maple Blondies

These blondies are perfect on their own, but if you’re feeling extra, consider serving them with a scoop of dairy-free ice cream or a drizzle of maple syrup. They also pair well with a hot cup of coffee or tea—because who doesn’t love a good combo, right? 🍵 You could even sprinkle them with shredded coconut or chopped nuts for some added texture. Yum!

How to Store Vegan and Gluten-Free Pumpkin Maple Blondies

If you somehow have leftovers (seriously, who are you?), store them in an airtight container at room temperature for about 3 days. If you want them to last longer, pop them in the fridge for up to a week. Pro tip: these blondies actually taste even better on day two! Just don’t blame me if you eat them all in one sitting. 😅

Tips to Make Vegan and Gluten-Free Pumpkin Maple Blondies

• Substitutions: If you don’t have almond butter, peanut butter works too—just make sure your buddy isn’t allergic!
• Add-ins: Wanna get crazy? Add some chopped walnuts or pecans for a little crunch.
• Sweetness Level: Adjust the maple syrup to your own sweet tooth. More syrup? More sweetness! 🚀

Variation

Feeling adventurous? Try swapping out the pumpkin for applesauce for a different fruity take. Or make it chocolaty with cocoa powder instead of some gluten-free flour—chocolate pumpkin blondies sound like a winner to me!

FAQs

Can I use regular flour instead of gluten-free flour?

Well, if you’re not gluten-sensitive, go ahead! Just remember, the texture could change a little.

What if I don’t have pumpkin spice?

No worries! A mix of cinnamon and nutmeg gives off similar vibes. Just don’t tell the pumpkin spice fans. 😉

How do I know when they’re done baking?

When a toothpick comes out clean or with just a few crumbs sticking to it, you’re good to go! If it’s batter, throw them back in for a couple more minutes. No one likes gooey blondies—unless that’s your thing, we don’t judge!

Now get ready to bake these blondies and spread a little joy. You got this! 🎉

Pumpkin Maple Blondies

Indulge in these Vegan and Gluten-Free Pumpkin Maple Blondies—chewy and fudgy treats drizzled with maple syrup perfect for autumn!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 9 bars

Course: Dessert, Snack

Cuisine: American, Gluten-Free, Vegan

Calories: 180

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup pumpkin puree
• 1/2 cup almond butter Peanut butter can be used as a substitute.
• 1/2 cup maple syrup Adjust to taste for sweetness.
• 1 cup gluten-free flour blend
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• 1 tsp pumpkin spice Can be substituted with cinnamon and nutmeg.
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips Optional add-in.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease an 8x8 inch baking pan.
2. Mix together pumpkin puree, almond butter, and maple syrup in one bowl until smooth.
3. In another bowl, combine gluten-free flour, baking powder, baking soda, pumpkin spice, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until combined.
5. Fold in the dairy-free chocolate chips, if using.
6. Pour the batter into the greased pan and spread evenly.

Baking

1. Bake for 25-30 minutes or until a toothpick comes out clean.
2. Let cool, cut into bars, and enjoy!

Notes

Serve with dairy-free ice cream or a drizzle of maple syrup. Pair with coffee or tea for a delightful treat. Store in an airtight container for up to 3 days at room temperature or in the fridge for longer storage.