Gluten-Free Pumpkin Spice Blondies

4 from 5 votes

With all the seasonally appropriate flavors of fall, this dense and cakey Gluten-Free Pumpkin Blondies recipe should be on your must-bake list!

Prep Time15

Cook Time25

Total Time40

Course: Sweets

Cuisine: American

Diet: Gluten Free

Keyword: pumpkin blondies, Pumpkin Spice Blondies

Method: Bake

Servings: servings

Author: Lexi's Clean Kitchen

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!

Storage:

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!