This post may contain affiliate links. Please read my disclosure policy.
With all the seasonally appropriate flavors of fall, this dense and cakey Gluten-Free Pumpkin Blondies recipe should be on your must-bake list!
Simple to make, these pumpkin spice blondies are gluten-free, dairy-free, and Paleo for the perfect fall treat!
The BEST Pumpkin Blondies Recipe
I’ll never stop loving all things pumpkin spice! As soon as the air starts to chill, or really when October officially hits, I just can’t wait to get baking with it. It makes the house smell amazing, and of course, it’s such a versatile warm blend of spices. And it’s just perfect in these autumn-inspired blondies!
These gluten-free pumpkin spice blondies are dense, studded with white chocolate and pecans, and, of course, the best fall flavor: pumpkin. Not only are they so delicious and soft in the middle, but they’re so simple to make. Even my kids love to help!
All you need is a bowl, a whisk, and a spatula to get these going. So what are you waiting for? Let’s get baking!
Ingredients Needed and Substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Coconut Oil: This adds rich flavor and helps keep the blondies moist. You can use equal parts room-temperature melted butter or neutral oil instead if preferred
- Pumpkin Puree: I love to use homemade pumpkin puree, but store-bought also works. Just make sure it’s pure pumpkin, not pumpkin pie filling!
- Coconut Sugar: This sweetens the blondies just like granulated sugar but contains trace minerals and has a lower glycemic index, making it a slightly healthier option. This can likely be swapped with maple sugar or even brown sugar, but we don’t recommend swapping it with honey or maple syrup.
- Egg: Adds structure, helping the blondies hold their shape. We haven’t tested this recipe with egg substitutes and can’t guarantee your results if you do.
- Almond Flour and Tapioca Flour: I love to use this combination to create soft, almost crumbly bars that brown nicely in the oven.
- Pumpkin Pie Spice: The star of the show! Use homemade pumpkin pie spice or a store-bought blend.
- Baking Powder: Make sure it’s fresh, or your blondies won’t rise!
- Salt: Just a punch helps enhance the rest of the ingredients.
- Mix-Ins: Technically optional but highly recommended, chopped pecans and white chocolate chips add lots of texture and flavor, making this dessert out-of-this-world. For a dairy-free option, feel free to use your favorite dairy-free white chocolate chips.
How to Make Gluten-Free Pumpkin Spice Blondies
- Prepare: Preheat your oven to 350ºF, and grease an 8-inch baking dish with cooking spray before lining it with a parchment paper sling.
- Whisk the wet ingredients: Add the coconut oil, pumpkin puree, egg, and vanilla to a large bowl, and whisk until smooth.
- Add the dry ingredients: Add the remaining dry ingredients to the bowl, and whisk just until a smooth, thick batter forms. Then, fold in the pecans and white chocolate chips.
- Transfer: Pour the batter into the prepared pan, and use a spatula to spread it out evenly. Sprinkle more nuts and chocolate chips on top, if desired.
- Bake: Transfer the dish to the oven, and bake until a toothpick inserted into the center comes out clean or with just a few crumbs.
- Serve: Allow the blondies to cool, slice them into squares, and enjoy!
For the Best Results:
- Let the parchment paper sling hang over the edges of the pan. If you allow enough parchment paper to flap over the edges, you can easily lift both ends to remove the blondies from the pan!
- Mix well. This batter is quite thick! So, don’t get concerned that something went wrong. Make sure to mix it together well so all of the flour is fully hydrated.
- Cool completely. We know it’s hard to wait, but it’s worth it! If you slice into your blondies while they’re still warm, they’re likely to crumble and fall apart.
FAQs
The primary difference is that brownies are made with cocoa powder, and blondies are not. In addition, most blondie recipes call for brown sugar and brown butter, which creates a softer, chewier texture while adding subtle nutty, caramel, and butterscotch-like flavors.
Yes, most blondies are dense and chewy with a cake-like consistency that’s soft in the center and crisp around the edges.
Like most blondies, this recipe is even better on day 2 or 3! Once cool, transfer leftovers to an airtight container, and store them at room temperature for up to 3 days or in the fridge for up to 1 week.
Yes! You can freeze pumpkin spice blondies for up to 6 months. To do so, line them in a freezer-safe container, and place a sheet of parchment paper between each layer to prevent them from clumping together. Enjoy them cold straight from the freezer, or thaw them at room temperature for about 20 minutes when you’re ready to eat!
More Delicious Pumpkin Recipes
- Pumpkin Spice Chocolate Greek Yogurt Bark
- Chocolate Chunk Pumpkin Scones
- Gluten Free Pumpkin Cake
- Vegan Pumpkin Cheesecake
- Gluten Free Pumpkin Bread
- Pumpkin Baked Oatmeal
Gluten-Free Pumpkin Spice Blondies
Ingredients
- 1/3 cup coconut oil melted and cooled
- 1/2 cup pumpkin puree
- ½ cup coconut sugar
- 1 egg
- 2 teaspoons vanilla extract
- 2 cups 192g almond flour
- 1-1/4 cup 150 grams tapioca flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- ⅓ cup white chocolate chips
Instructions
- Preheat the oven to 350ºF and prepare an 8″ baking dish by greasing it and lining it with a parchment paper sling.
- Add coconut oil, pumpkin puree, sugar, egg and vanilla extract to a large bowl and whisk to combine.1/3 cup coconut oil, 1/2 cup pumpkin puree, ½ cup coconut sugar, 1 egg, 2 teaspoons vanilla extract
- Add in the almond flour, tapioca flour, pumpkin pie spice, baking powder, salt and mix together until it is combined. It will be a very thick batter.2 cups 192g almond flour, 1-1/4 cup 150 grams tapioca flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, 1/4 teaspoon salt
- Fold in the pecans and white chocolate chips.1/2 cup chopped pecans, ⅓ cup white chocolate chips
- Transfer the thick batter to the prepared pan. Using a spatula press the batter down evenly into the pan and smooth over the top. Top with more white chocolate and pecans, if desired.
- Bake for 23-25 minutes or until a toothpick inserted comes out with moist (not wet) crumbs.
- Let cool.
- Cut into 9 squares, and enjoy!
Notes
- Like most blondies, this recipe is even better on day 2 or 3! Once cool, transfer leftovers to an airtight container, and store them at room temperature for up to 3 days or in the fridge for up to 1 week.
- You can freeze pumpkin spice blondies for up to 6 months. To do so, line them in a freezer-safe container, and place a sheet of parchment paper between each layer to prevent them from clumping together. Enjoy them cold straight from the freezer, or thaw them at room temperature for about 20 minutes when you’re ready to eat!
These were super easy to make but lacked flavor. Needed to have more of a sweetness or something. Maybe sub chocolate chips instead?
These were yummy, but the pumpkin flavor didn’t come through as strong. Still a yummy dessert & great texture!
These weren’t our favorite. I loved the ease/single bowl recipe, but we all wanted more flavor in the final product.
Ah I’m bummed to hear! Did you add any add-ins? Like white chocolate chips, etc.?
Absolutely fantastic and super easy to make. Whipped these up while carrying my newborn since she can’t be without me right now. So I’m happy to report these are very easy to make and my family absolutely loved them for dessert tonight. Loved that everything is made in one bowl so cleanup is also simple.
It’s true…this recipe proves it…Gluten Free, Dairy Free and DELICIOUS can all exist together. I substituted dairy free mini dark chocolate chips in place of the white chocolate and it was still amazing! My family gobbled all these up in just one day. Im pretty certain these will make a regular appearance in our house this Fall.