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
Scale
- 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