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–+ servings
A stack of gluten-free pumpkin spice blondies.
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4 from 5 votes

Gluten-Free Pumpkin Spice Blondies

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.
Prep Time15 minutes
Cook Time25 minutes
Course: Sweets
Diet: Gluten Free
Keyword: Pumpkin Spice Blondies
Method: Bake
Servings: 9
Author: Lexi's Clean Kitchen

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.
  • 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.
  • Fold in the pecans and 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!

Nutrition

Serving: 1blondie | Calories: 337kcal | Carbohydrates: 45g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 24mg | Sodium: 138mg | Fiber: 1g | Sugar: 19g