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Gluten-Free Pumpkin Spice Blondies

A stack of gluten-free pumpkin spice blondies.

4.3 from 4 reviews

With all the seasonally appropriate flavors of fall, these dense and cakey Gluten-Free Pumpkin Spice Blondies should be on your must-make baking list. They’re simple to make, dairy-free and the perfect autumn treat.

Ingredients

Scale
  • 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
  • 11/4 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

  1. Preheat the oven to 350ºF and prepare an 8″ baking dish by greasing it and lining it with a parchment paper sling.
  2. Add coconut oil, pumpkin puree, sugar, egg and vanilla extract to a large bowl and whisk to combine.
  3. 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.
  4. Fold in the pecans and white chocolate chips.
  5. 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.
  6. Bake for 23-25 minutes or until a toothpick inserted comes out with moist (not wet) crumbs.
  7. Let cool.
  8. Cut into 9 squares, and enjoy!

Nutrition

Keywords: Pumpkin Spice Blondies

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