Pumpkin blondies
Are you team blondies or brownies? I’ve always loved brownies growing up, but truly fell in love with blondies over the last few years, especially because they taste like a mash up of a cookie and brownie.
After sharing a few blondie variations on my blog, like these birthday cake blondies, or tahini s’mores blondies, I knew it was time for a pumpkin version.
These pumpkin blondies are so fudgy, and pack in all of that delicious fall flavor. They’re made with simple ingredients, and are the most delicious afternoon pick-me-up.
What you’ll need to make gluten-free pumpkin blondies
- Pumpkin puree- be sure to grab a can of pure pumpkin puree and not pumpkin pie filling
- Almond flour- the almond flour adds the perfect light texture. I love using a fine almond flour for best results
- Oat flour- I haven’t tested any other flour substitutes for this recipe, so I suggest sticking to the recipe as listed!
- Eggs
- Oil- I used a refined coconut oil in this recipe, which has a neutral taste
- Coconut sugar- light brown sugar would be a good substitute
- White chocolate chips- you can use a dairy-free version if needed, or swap your favorite nuts!
- Flavorings, like pumpkin pie spice & vanilla extract
I bake them in a medium sized baking dish, which is around 10.5″ by 7.5″, which results in a thicker square.
These blondies are gluten free, and can be made dairy free if needed by using dairy-free white chocolate.
I personally love the combination of pumpkin and white chocolate, but you can swap regular chocolate chips or even nuts in this recipe to change things up.
These easy pumpkin blondies are going to be a staple all season! They’re simple to make, insanely delicious, and are the perfect fall baked good to have around.
You guys are going to love them!
Other pumpkin recipes you’ll love:
Gluten-free Pumpkin Pancakes
White Chocolate Chip Walnut Pumpkin Cookies
Gluten-free Pumpkin Bread with a Maple Cream Cheese Glaze
Gluten-free Pumpkin Cake Donuts
Gluten-free Pumpkin Blondies
Ingredients
- 1 1/2 cups almond flour
- 1 cup oat flour
- 1 cup pumpkin puree
- 3/4 cup coconut sugar or light brown sugar
- 1/3 cup coconut oil, use refined oil for a neutral taste
- 1 egg
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup white chocolate chips, plus more to top
Directions
- Preheat the oven to 350 F
- In a large bowl, whisk together the egg, pumpkin puree, coconut oil, sugar, pumpkin pie spice, and vanilla extract until smooth.
- Add in the almond flour, oat flour, salt and baking powder and stir together with a rubber spatula until fully incorporated.
- Fold in the white chocolate chips and stir well.
- Line a medium sized baking dish, about 10″ by 7″ with parchment paper and flatten the mixture into the pan. Sprinkle some extra white chocolate chips over the top of the batter.
- Bake for 30 minutes, until the edges begin to brown and the top is firm to touch.
- Let cool for at least 20 minutes. Remove the bars from the pan and slice into 15 squares.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
I own a meal prep business and make these often. My customers RAVE about them. And I agree that they are the BEST! Could eat the whole pan in one sitting. Please make more blondie recipes!!!
I’m so happy to hear that!!
Hi! Is there any way to sub a different gf flour instead of the oat flour? I can’t have oats
I haven’t tested myself, but I believe all-purpose flour would work, or a 1:1 gluten-free flour blend!