If you’ve been craving a cozy fall treat that’s as wholesome as it is indulgent, these Pumpkin Maple Blondies are it. Soft, chewy, and bursting with autumn spices, this blondies recipe brings together the warm comfort of pumpkin with the sweet richness of maple syrup. They’re not just delicious—they’re also vegan, gluten free, and perfect for anyone looking for gluten free sweets that taste every bit as decadent as the traditional versions.
Whether you’re into GF pumpkin blondies, paleo pumpkin blondies, or want to try a twist on vegan gluten free pumpkin chocolate chip cookies by turning them into bars, this recipe is your go-to.
🍂 Why You’ll Love These Pumpkin Blondies (Vegan-Friendly)
- Diet-Friendly: 100% vegan and gluten-free—no compromises.
- Fall-Inspired Flavor: Pumpkin, maple, cinnamon, and nutmeg in every bite.
- Versatile Dessert Bar: Serve at holiday dinners, potlucks, or cozy nights in.
- Easy to Make: No fancy steps—just mix, bake, and enjoy.
- USA Food Comfort: Perfectly spiced, soft, and chewy like a true American fall classic.
🕒 Time Needed
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Servings: About 12 dessert bars
📝 Ingredients for GF Pumpkin Blondies
- 2¼ cups gluten-free flour
- 2 teaspoons baking powder (ensure gluten-free)
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Pinch of salt
- ½ cup vegan butter
- ¼ cup sunflower oil
- 1 cup brown sugar
- 1 cup canned pumpkin
- ¼ cup maple syrup
- 6 tablespoons aquafaba (liquid from canned chickpeas)
👩🍳 How to Make Pumpkin Maple Blondies
1️⃣ Preheat the Oven
Heat oven to 350°F (175°C). Grease or line a baking pan with parchment paper.
2️⃣ Mix the Dry Ingredients
In a large bowl, whisk together gluten-free flour, baking powder, cinnamon, nutmeg, and salt.
3️⃣ Cream the Wet Ingredients
In another bowl, beat vegan butter, sunflower oil, brown sugar, pumpkin puree, and maple syrup until smooth.
4️⃣ Add the Aquafaba
Mix in the aquafaba until fully incorporated—this helps create that soft, chewy blondie texture.
5️⃣ Combine Wet & Dry
Slowly fold the wet mixture into the dry ingredients. Stir until just combined—don’t overmix.
(Optional: Fold in ½ cup vegan chocolate chips to turn them into vegan gluten free pumpkin chocolate chip blondies.)
6️⃣ Bake
Spread batter evenly in the pan. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
7️⃣ Cool & Serve
Cool completely before slicing into squares or rectangles for the perfect dessert bar presentation.
💡 Storage Tips
- Room Temperature: Store in an airtight container for 3 days.
- Fridge: Keeps fresh for 1 week.
- Freezer: Wrap individually and store for up to 3 months—thaw before serving.
📌 Variations & Tips
- Paleo Pumpkin Blondies: Swap the gluten-free flour for almond flour and use coconut sugar instead of brown sugar.
- Nutty Crunch: Add ½ cup chopped pecans or walnuts.
- Extra Spices: Boost flavor with a pinch of ground cloves or ginger.
- Serve Like a Pro: Top with vegan vanilla ice cream and drizzle with extra maple syrup.
❓ FAQ
1. Can I use fresh pumpkin instead of canned?
Yes—just roast, mash, and drain before using to avoid excess moisture.
2. Can I make these oil-free?
Replace sunflower oil with extra pumpkin puree for a denser blondie.
3. Can I make them more like cookies?
Yes—spread the batter thinner or shape into scoops to create a vegan gluten free pumpkin chocolate chip cookie style.
Final Thoughts
These Pumpkin Blondies (Vegan & Gluten-Free) are a seasonal USA food favorite that delivers cozy comfort with every bite. Whether you serve them as a dessert bar for gatherings, gift them to friends, or keep the pan all to yourself, this blondies recipe is the ultimate in fall baking joy.
From GF pumpkin blondies to paleo pumpkin blondies, this treat checks all the boxes for flavor, texture, and festive vibes.
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Pumpkin Maple Blondies (Vegan & Gluten-Free)
- Total Time: 50 minutes
- Yield: 12 bars 1x
- Diet: Vegan
Description
Soft, chewy, and bursting with autumn spices, these Pumpkin Maple Blondies combine the warm comfort of pumpkin with the sweet richness of maple syrup. 100% vegan, gluten-free, and perfect for fall gatherings.
Ingredients
- 2¼ cups gluten-free flour
- 2 teaspoons baking powder (ensure gluten-free)
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Pinch of salt
- ½ cup vegan butter
- ¼ cup sunflower oil
- 1 cup brown sugar
- 1 cup canned pumpkin
- ¼ cup maple syrup
- 6 tablespoons aquafaba (liquid from canned chickpeas)
Instructions
- Preheat oven to 350°F (175°C). Grease or line a baking pan with parchment paper.
- In a large bowl, whisk together gluten-free flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat vegan butter, sunflower oil, brown sugar, pumpkin puree, and maple syrup until smooth.
- Mix in the aquafaba until fully incorporated.
- Slowly fold the wet mixture into the dry ingredients until just combined.
- Optional: Fold in ½ cup vegan chocolate chips for extra flavor.
- Spread batter evenly in the pan and bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely before slicing into squares or rectangles.
Notes
Store at room temperature for 3 days, in the fridge for 1 week, or freeze for up to 3 months. For paleo variation, swap flour for almond flour and use coconut sugar.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: pumpkin blondies, maple blondies, vegan blondies, gluten free dessert, fall baking