Pumpkin Maple Blondies (Print Version)
Chewy, cozy blondies featuring pumpkin, maple syrup and fall spices - easily adaptable for gluten-free, vegan or paleo diets.
# Ingredients:
→ Dry ingredients
01 -
1 ½ cups gluten-free all-purpose flour (or regular)
02 -
1 teaspoon baking powder
03 -
½ teaspoon baking soda
04 -
½ teaspoon salt
05 -
1 teaspoon cinnamon
06 -
½ teaspoon ground ginger
07 -
¼ teaspoon nutmeg
→ Wet ingredients
08 -
½ cup unsalted butter (or coconut oil), melted
09 -
½ cup pure maple syrup
10 -
½ cup light brown sugar (or coconut sugar)
11 -
1 cup pumpkin puree
12 -
1 large egg (or flax egg)
13 -
1 teaspoon vanilla extract
→ Optional add-ins
14 -
½ cup chopped pecans or walnuts
15 -
½ cup dairy-free chocolate chips
# Steps:
01 -
Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment and grease lightly.
02 -
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
03 -
In a large bowl, whisk melted butter, maple syrup, and brown sugar. Add pumpkin puree, egg, and vanilla; whisk until smooth.
04 -
Fold dry ingredients into wet just until combined. Gently stir in nuts or chocolate chips if using.
05 -
Spread batter in prepared pan and smooth top. Bake 25–30 minutes until a toothpick comes out with just a few crumbs.
06 -
Cool completely before slicing into squares. Serve and enjoy!
# Notes:
01 -
Use pure pumpkin puree, not pumpkin pie filling.
02 -
For vegan: use coconut oil and a flax egg.
03 -
For paleo: use almond flour, coconut sugar, and coconut oil.
04 -
Chill before slicing for clean edges.