Fall baking doesn’t get much better than these chewy, tender Pumpkin Maple Blondies. Bursting with the cozy flavors of pumpkin and maple, and naturally gluten-free, these blondies are perfect for satisfying your sweet tooth while keeping things wholesome. Whether you’re craving gf pumpkin blondies, experimenting with paleo pumpkin blondies, or looking for a vegan-friendly take on the classic blondies recipe, this dessert checks all the boxes.
These blondies are a seasonal favorite for fans of gluten free sweets and a great option for anyone who loves indulging in delicious dessert bar recipes inspired by USA food traditions. Let’s dive into how to make these decadent squares of fall perfection.
Table of Contents
What Makes These Pumpkin Maple Blondies Special?
What sets these pumpkin maple blondies apart is their combination of warm pumpkin spice and natural maple sweetness in a chewy, rich bar that just happens to be gluten-free. They’re perfect for anyone avoiding gluten but wanting the satisfaction of a classic bar dessert.
How This Vegan-Friendly Blondies Recipe Stands Out
This recipe is easy to adapt for vegan or paleo eaters. Swap the egg for a flax egg, choose dairy-free chocolate chips, and you’ll have pumpkin blondies vegan and friendly for everyone at your table.
Why Pumpkin and Maple Are a Perfect Pair in Gluten Free Sweets
Pumpkin brings moistness and natural sweetness to gluten-free baking, while maple adds depth and a nostalgic autumn flavor. Together, they create a dessert bar that’s truly irresistible.
Ingredients You’ll Need
Dry Ingredients:
1 ½ cups almond flour
½ cup coconut sugar
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon pumpkin pie spice
Wet Ingredients:
½ cup pumpkin puree
⅓ cup pure maple syrup
1 large egg (or flax egg for vegan)
1 teaspoon vanilla extract
Mix-Ins:
½ cup dairy-free or regular chocolate chips
¼ cup chopped pecans or walnuts (optional)
For more gluten-free baking ideas, you might also enjoy these Pumpkin Cottage Cheese Pancakes or Coconut Curry Pumpkin Soup for a savory touch.
Kitchen Equipment Needed
Mixing bowls
Measuring cups and spoons
Whisk
Rubber spatula
8×8-inch baking pan
Parchment paper
Wire cooling rack
For other fırında yemek tarifleri (baked food recipes) ideas, you might also love this Pumpkin Sheet Cake with Cream Cheese Frosting.
Step-by-Step Preparation: Pumpkin Maple Blondies
Step 1: Preheat and Prepare Pan
Preheat your oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together almond flour, coconut sugar, baking soda, salt, and pumpkin pie spice until evenly combined.
Step 3: Combine Wet Ingredients
In another bowl, whisk together pumpkin puree, maple syrup, egg (or flax egg), and vanilla extract until smooth.
Step 4: Combine and Fold
Add the wet ingredients into the dry ingredients. Stir with a rubber spatula until just combined and no dry spots remain.
Fold in the chocolate chips and nuts if using.
Step 5: Bake
Transfer the batter to the prepared baking pan and spread it evenly with a spatula.
Bake for 25–30 minutes, or until the edges are set and a toothpick inserted in the center comes out mostly clean.
Step 6: Cool and Cut
Let the blondies cool completely in the pan on a wire rack before lifting them out using the parchment overhang.
Cut into squares and enjoy!
Tips for the Best Texture in Gluten Free Sweets
✅ Don’t overmix — keep the batter just combined for a tender texture.
✅ Let blondies cool fully before cutting to prevent crumbling.
✅ Use room-temperature ingredients for even mixing.
Common Mistakes to Avoid
🚫 Overbaking — blondies continue to set as they cool.
🚫 Using pumpkin pie filling instead of pure pumpkin puree — the added sugar and spices can throw off the balance.
🚫 Skipping parchment paper — it makes removing the blondies much easier.
Serving Ideas and Presentation Tips
Serve these pumpkin maple blondies stacked on a rustic wood board with a dusting of powdered sugar for a cozy look.
Pair with a mug of hot apple cider or spiced tea.
Add a drizzle of melted dark chocolate and sprinkle of flaky salt for an elegant dessert bar presentation.
If you love showing off your bakes, these are perfect for Instagram or usa food-inspired dessert bar spreads.
Recipe Tips and Variations
Make-Ahead Tips and Storage Suggestions
You can bake and store these blondies up to 3 days in advance. Keep them in an airtight container at room temperature or refrigerate for up to 5 days.
Blondies can also be frozen for up to 2 months — wrap tightly in plastic and foil.
Flavor Variations for Paleo Pumpkin Blondies and Vegan Versions
✅ For paleo pumpkin blondies, replace chocolate chips with cacao nibs and use maple sugar instead of coconut sugar.
✅ For pumpkin blondies vegan, use a flax egg (1 tablespoon ground flax + 3 tablespoons water, mixed and rested for 5 minutes) and dairy-free chips.
✅ Add a handful of dried cranberries for a festive twist.
How to Store and Freeze Leftovers
Store cooled blondies in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days.
For longer storage, freeze individual squares and thaw at room temperature before serving.
Why These Blondies Belong on Your Dessert Table
These pumpkin maple blondies are a perfect combination of fall flavor and chewy, moist texture. They’re easy to make, naturally gluten-free, and adaptable for vegan and paleo diets — making them a universal favorite on any dessert bar or party table.
Whether you’re baking for family, friends, or yourself, these gluten free sweets are sure to impress.
Frequently Asked Questions
Can I use regular flour instead of almond flour?
Yes, though the blondies won’t be gluten-free and may have a slightly different texture.
Can I make these nut-free?
Yes — simply skip the nuts and use a nut-free flour blend.
Can I double the recipe?
Absolutely — bake in a 9×13-inch pan and extend baking time by about 5–10 minutes.
Are these sweet enough for kids?
Definitely — they’re lightly sweetened and kid-friendly.
Bake and Share These Pumpkin Maple Blondies Today!
These Pumpkin Maple Blondies are everything you want in a fall dessert — chewy, flavorful, and perfectly spiced. Whether you’re baking for a crowd or a quiet evening treat, they deliver all the cozy charm of autumn in every bite.
If you loved this recipe, please share it with friends and subscribe to our blog for more blondies recipe, seasonal usa food inspiration, and gluten free sweets everyone will love. Happy baking!
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Irresistible Pumpkin Maple Blondies : The Ultimate Gluten-Free Dessert Bar
- Total Time: 45 minutes
- Yield: 16 blondies
- Diet: Vegetarian
Description
These Irresistible Pumpkin Maple Blondies are chewy, cozy, and perfect for fall. With warm spices, pure maple syrup, and tender pumpkin, they’re an easy gluten-free sweet that’s also adaptable for vegan or paleo diets. A festive dessert bar favorite!
Ingredients
Dry ingredients: 1 ½ cups gluten-free all-purpose flour (or regular) 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt 1 teaspoon cinnamon ½ teaspoon ground ginger ¼ teaspoon nutmeg Wet ingredients: ½ cup unsalted butter (or coconut oil), melted ½ cup pure maple syrup ½ cup light brown sugar (or coconut sugar) 1 cup pumpkin puree 1 large egg (or flax egg) 1 teaspoon vanilla extract Optional add-ins: ½ cup chopped pecans or walnuts ½ cup dairy-free chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment and grease lightly. 2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. 3. In a large bowl, whisk melted butter, maple syrup, and brown sugar. Add pumpkin puree, egg, and vanilla; whisk until smooth. 4. Fold dry ingredients into wet just until combined. Gently stir in nuts or chocolate chips if using. 5. Spread batter in prepared pan and smooth top. Bake 25–30 minutes until a toothpick comes out with just a few crumbs. 6. Cool completely before slicing into squares. Serve and enjoy!
Notes
• Use pure pumpkin puree, not pumpkin pie filling. • For vegan: use coconut oil and a flax egg. • For paleo: use almond flour, coconut sugar, and coconut oil. • Chill before slicing for clean edges.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 190
- Sugar: 12g
- Sodium: 140mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: gluten free pumpkin blondies, pumpkin maple blondies, vegan pumpkin blondies, paleo pumpkin blondies, fall dessert bar recipe
