These Pumpkin Maple Blondies are the perfect autumn treat — soft, rich, and warmly spiced with cinnamon and nutmeg. Made with wholesome pumpkin puree and sweetened naturally with maple syrup, they’re not only delicious but also vegan and gluten-free.
Whether you’re baking for a fall gathering, a cozy weekend at home, or simply to satisfy your seasonal cravings, these blondies deliver on flavor without compromising on dietary needs.
Why You’ll Love This Recipe
Vegan & Gluten-Free: Perfect for a variety of diets without sacrificing taste.
Full of Fall Flavor: Pumpkin, cinnamon, nutmeg, and maple syrup make these irresistibly cozy.
Easy to Make: Simple ingredients, straightforward steps, and ready in under an hour.
Soft & Chewy: Perfect blondie texture with a tender bite.
Crowd-Pleaser: Even non-vegan and gluten-eaters will love them.
Time Needed
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 50 minutes
Servings: About 12 blondies
Ingredients
- 2¼ cups gluten-free flour
- 2 tsp baking powder (gluten-free)
- 1 tsp cinnamon
- ½ tsp nutmeg
- Pinch of salt
- ½ cup vegan butter
- ¼ cup sunflower oil
- 1 cup brown sugar
- 1 cup canned pumpkin puree
- ¼ cup maple syrup
- 6 tbsp aquafaba (liquid from canned chickpeas)
How to Make It
1️⃣ Prep the Oven
Preheat oven to 350°F. Grease an 8×8 or similar baking pan.
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 a separate bowl, cream together vegan butter, sunflower oil, brown sugar, pumpkin puree, and maple syrup until smooth.
4️⃣ Add Aquafaba
Slowly mix in the aquafaba, blending until combined.
5️⃣ Combine Mixtures
Gradually fold the wet ingredients into the dry mixture, stirring just until smooth.
6️⃣ Bake
Spread batter evenly into prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7️⃣ Cool & Slice
Allow blondies to cool completely before cutting into squares.
Tips & Variations
- Extra Warm Spice: Add a pinch of ginger or cloves for a deeper fall flavor.
- Mix-Ins: Fold in dairy-free chocolate chips or chopped pecans before baking.
- Sweeter Top: Sprinkle with cinnamon sugar before baking for a light crunch.
Storage
Room Temp: Store in an airtight container for up to 3 days.
Fridge: Keeps well for up to 5 days.
Freezer: Wrap individually and freeze for up to 2 months. Thaw at room temperature.
Final Thoughts
These Pumpkin Maple Blondies are proof that vegan and gluten-free baking can be just as indulgent and satisfying as the traditional kind. Soft, chewy, and bursting with fall flavor, they’re destined to be your new go-to autumn dessert.
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Pumpkin Maple Blondies (Vegan & Gluten-Free)
- Total Time: 50 minutes
- Yield: About 12 blondies 1x
- Diet: Vegan
Description
These Pumpkin Maple Blondies are the perfect autumn treat — soft, rich, and warmly spiced with cinnamon and nutmeg. Made with wholesome pumpkin puree and sweetened naturally with maple syrup, they’re not only delicious but also vegan and gluten-free.
Ingredients
- 2¼ cups gluten-free flour
- 2 tsp baking powder (gluten-free)
- 1 tsp cinnamon
- ½ tsp nutmeg
- Pinch of salt
- ½ cup vegan butter
- ¼ cup sunflower oil
- 1 cup brown sugar
- 1 cup canned pumpkin puree
- ¼ cup maple syrup
- 6 tbsp aquafaba (liquid from canned chickpeas)
Instructions
- Preheat oven to 350°F. Grease an 8×8 or similar baking pan.
- In a large bowl, whisk together gluten-free flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, cream together vegan butter, sunflower oil, brown sugar, pumpkin puree, and maple syrup until smooth.
- Slowly mix in the aquafaba, blending until combined.
- Gradually fold the wet ingredients into the dry mixture, stirring just until smooth.
- Spread batter evenly into prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow blondies to cool completely before cutting into squares.
Notes
Extra warm spice: add a pinch of ginger or cloves. Mix-ins: fold in dairy-free chocolate chips or chopped pecans. Sweeter top: sprinkle with cinnamon sugar before baking. Storage: room temp up to 3 days, fridge up to 5 days, freeze up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 260
- Sugar: 18g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: pumpkin maple blondies, vegan, gluten-free, fall dessert, chewy blondies