Vegan & Gluten-Free Pumpkin Maple Blondies

One-bowl, 35-minute bars: cozy pumpkin spice, maple sweetness, and chewy blondie edges, vegan, gluten-free, dairy-free.

All the fall flavor of pumpkin pie in a fudgy blondie that happens to be vegan and gluten-free.

Why You’ll Love It

• Fudgy, not cakey: Almond + oat flour + a touch of starch = classic blondie chew for Gf Pumpkin Blondies lovers.
• Vegan & dairy-free by design: No eggs, no butter—still rich and plush for Pumpkin Blondies Vegan and Gluten Free Sweets.
• Maple-forward: Real maple syrup makes these true Pumpkin Maple Blondies.
• Chocolate-chip option: Fold in DF chips to nod Vegan Gluten Free Pumpkin Chocolate Chip Cookies—but in bar form.
• Meal-prep friendly: Stir, bake, cool, slice—perfect Dessert Bar for lunch boxes and parties.

Want more pumpkin? Try Vegan Pumpkin Pie, Pumpkin Tiramisu, or Soft Pumpkin Cookies after this bake.

Ingredients — notes only

Flour combo: Fine almond flour for tenderness + certified GF oat flour for structure; small tapioca starch boost = blondie chew.
Pumpkin & maple: Canned pumpkin puree + pure maple syrup (no refined cane sugar needed; a little coconut sugar deepens flavor).
Fat: Melted coconut oil or light olive oil.
Leavening & spice: Baking powder + soda; pumpkin pie spice (cinnamon-forward).
Mix-ins: Dairy-free chocolate chips or chopped pecans/walnuts; flaky salt finish.

Step-by-Step

1. Prep: Heat oven to 350°F (175°C). Line an 8-inch (20 cm) square pan with parchment, overhang on 2 sides.
2. Whisk wet (1 min): ¾ cup pumpkin puree, ½ cup pure maple syrup, ¼ cup coconut sugar, ⅓ cup melted coconut oil, 2 tsp vanilla, ½ tsp fine sea salt.
3. Add dry (1–2 min): 1½ cups almond flour, 1 cup GF oat flour, 2 Tbsp tapioca starch, 1 tsp baking powder, ¼ tsp baking soda, 2 tsp pumpkin pie spice. Stir just until smooth.
4. Fold-ins (30 sec): ½ cup DF chocolate chips or ½ cup chopped nuts (optional).
5. Bake (22–26 min): Spread thick batter; smooth top. Bake until edges are set, center is just matte and a tester comes out with moist crumbs.
6. Cool & slice: Cool in pan 1 hour. Lift, sprinkle flaky salt, slice 16 squares.

Pro Tips

• Fudgy cue: Pull early—overbaking = cakey.
• Chip insurance: Toss chips with 1 tsp oat flour so they don’t sink.
• Shiny top: Whisk wet mixture vigorously 20–30 sec to dissolve sugars before adding dry.
• Nut-free: Skip almond flour → use sunflower-seed flour; add 1 extra Tbsp tapioca for structure.

Variations

• Paleo Pumpkin Blondies: Use 2 cups almond flour + 3 Tbsp tapioca, omit oat flour; sweeten with ½ cup coconut sugar + ¼ cup maple; use paleo chocolate or nuts.
• Chocolate-chip dessert bars: Add ¾ cup DF chips; drizzle with melted chocolate.
• Cookie scoops (cookie version): Stir in 2–3 Tbsp extra oat flour; scoop 1½ Tbsp mounds; bake 10–12 min at 350°F.

How to Serve

• Warm squares with DF vanilla ice cream.
• Party platter with berries and toasted pecans—USA food bake-sale classic.
• Coffee break: dust with cinnamon-maple sugar.

Make Ahead & Storage

• Room temp: Airtight up to 3 days.
• Fridge: 5–6 days (chewier).
• Freeze: Up to 2 months; thaw overnight or 20–30 sec in microwave.

FAQs

Can I skip coconut oil? Yes—use light olive or avocado oil.
No oat flour on hand? Grind certified GF oats in a blender until fine.
Why crumbly? Overbaked or too little oil—add 1–2 Tbsp milk (almond) next batch.
Can I halve it? Yes—use a 9×5-in loaf pan; start checking at 18–20 min.

Simple Nutrition (estimate, per 1 of 16)*

~190 kcal • 3g protein • 12g fat • 18g carbs • 2g fiber • sodium ~115mg
*Estimates only; use your preferred calculator for precision.