I felt like last year I was SO behind on the pumpkin train. By the time I was ready to make pumpkiny things, it was Thanskgiving and I had like one day to make them all happen.
Needless to say, I missed the boat.
So, in an effort to get a seat on that pumpkin boat… I mean… train, I started early. I’ll admit it. The early bird catches the train. Or worm, whatever. A worm metaphor didn’t seem right in a food post.
These gluten free pumpkin blondies are:
- fluffy yet moist in the middle
- loaded with warm, fall spices
- easy to make in one bowl
- made with good for you ingredients
- perfect to eat plain or with a dollop of whipped cream or vanilla ice cream
- easy to customize
Ingredients for Pumpkin Spice Blondies:
- unsalted butter (ghee or refined coconut oil works too)
- puréed pumpkin
- coconut sugar
- vanilla
- eggs
- almond flour
- baking soda
- sea salt
- pumpkin spice
- cinnamon
- chocolate chunks or chocolate chips
How to make gluten free pumpkin blondies:
Use an electric mixer to cream together the butter (ghee or coconut oil works too), puréed pumpkin (puréed sweet potato or butternut squash would also work!), coconut sugar, vanilla, and eggs.
Add the almond flour, baking soda, sea salt, pumpkin spice and cinnamon.
Fold in most of the chocolate chunks or chocolate chips, reserving some to sprinkle on top.
Line an 8 x 8 square pan with parchment paper. Smooth the batter into the pan, and sprinkle additional chunks on top. Bake for 20 minutes. Allow to cool in the pan for 10 minutes, and then transfer to a cooling rack.
Cut into 9 squares and enjoy!!
More pumpkin recipes you need to try:
- Pumpkin Banana Cake Bars
- Gluten Free Pumpkin Whoopie Pies
- Pumpkin Cream Cheese Swirl Muffins (gluten free)
- Gluten Free Pumpkin Pie Squares
- Gluten Free Pumpkin Roll
- Paleo Chocolate Chunk Pumpkin Bread
- Easy Pumpkin Alfredo
Pumpkin Spice Blondies
These gluten free pumpkin spice blondies are a dream! They’re fluffy, moist, sweet, and packed with chocolate and warm, autumn spices.
Ingredients
- 1/4 cup unsalted butter, room temperature
- 1/2 cup pumpkin purée
- 1/2 cup coconut sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 1/2 cup blanched almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350F.
- Use an electric mixture to cream together the butter (ghee or coconut oil works too), puréed pumpkin, coconut sugar, vanilla, and eggs.
- Add the almond flour, baking soda, sea salt, and pumpkin spice and cinnamon.
- Mix to combine.
- Fold in most of the the chocolate chips, reserving some to sprinkle on top.
- Line an 8×8 inch square pan with parchment paper.
- Smooth the batter into the pan, and sprinkle remaining chocolate chips on top.
- Bake for 20 minutes.
- Allow to cool in the pan for 10 minutes, and then transfer to a cooling rack.
- Cut into 9 squares.
Nutrition Info:
- Serving Size: 1 square
- Calories: 205
- Sugar: 18.4g
- Sodium: 297mg
- Fat: 11.9g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3.3g
- Cholesterol: 50mg
Enjoy!! xo
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Miriam says
Looks amazing !! What can I sub for the butter ? Coconut oil ?
Thanks
Lindsay says
Hi Miriam,
Coconut oil should work! Ghee is also a great sub. Let me know how you make out!! xo
Dee says
Hi will chickpea flour work? If so how much?
Cindy says
I saw your segment on Windy City Live and was convinced to hunt down this recipe based on the hosts’ reactions alone. The blondies are warm out of the oven as I write, and…wow…PHENOMENAL! Thank you for the recipe and for filling up my home with warmth and an eau-de-autumn on this chilly Chicago morning. Wishing you continued success and good health!
Lindsay says
Yay!! Thank you SO much for watching Windy City Live and finding me here! I had such a fun time cooking with them!! I’m so glad you like the pumpkin blondies! They are one of my favorite autumn treats! Enjoy!! xo
Stacey Mattinson says
ALL things pumpkin spice right now!!
Shelley says
These are so good! For some reason the cook time was longer for me, 10 minutes more, but they were still very soft. Will make again for sure!
Lindsay Grimes Freedman says
Thanks so much for the cooking time feedback! I’m so happy you love them!! xo