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Pumpkin Maple Blondies

Indulge in these Vegan and Gluten-Free Pumpkin Maple Blondies—chewy and fudgy treats drizzled with maple syrup perfect for autumn!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.