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
Scale
- 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