Gluten-Free Pumpkin Blondies
Yields: 16 blondies
Prep Time: 10 minutes
Bake Time: 25–30 minutes
Total Time: 40 minutes
Ingredients
- 1 cup (240g) pumpkin purée
- 1 cup (200g) brown sugar, packed
- ½ cup (115g) unsalted butter, melted (or coconut oil for dairy-free)
- 1 large egg
- 2 tsp vanilla extract
- 1 ½ cups (150g) almond flour (or gluten-free all-purpose flour blend)
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp pumpkin pie spice (or: 1 tsp cinnamon + ½ tsp nutmeg + ¼ tsp ginger + ¼ tsp cloves)
- ½ cup (90g) white chocolate chips or dark chocolate chips (optional)
- ¼ cup (30g) chopped pecans or walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it.
- In a large mixing bowl, whisk together the melted butter, brown sugar, pumpkin purée, egg, and vanilla until smooth and glossy.
- Add the almond flour, baking soda, salt, and pumpkin spice. Stir until fully combined — the batter will be thick and creamy.
- Fold in chocolate chips and nuts if using.
- Spread the batter evenly into the prepared pan.
- Bake for 25–30 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs (not wet batter).
- Cool completely in the pan before cutting into squares — they’ll firm up as they cool and become beautifully fudgy.
Optional Toppings
- Drizzle with melted white chocolate
- Sprinkle flaky sea salt on top
- Serve warm with a scoop of vanilla ice cream or whipped cream
