Vegan and Gluten-Free Pumpkin Maple Blondies

These Vegan and Gluten-Free Pumpkin Maple Blondies are a cozy, crowd-pleasing fall treat that stays moist and tender without dairy or gluten. I first tested this version when I wanted a pumpkin dessert that would travel well to potlucks and hold up for people with common allergies. After several tweaks to balance moisture and structure, I landed on a reliable method that I love serving warm from the oven.

Why Make This Recipe

• Deep pumpkin spice flavor with real maple sweetness — they taste like fall in every bite.
• Vegan and gluten-free by design, making them accessible for many dietary needs while still satisfying dessert cravings.
• Quick to mix in one bowl and bake in an 8×8-inch pan, so they’re convenient weeknight baking.
• They freeze and reheat well, so you can make a batch ahead for busy days or holiday trays.
• Personal insight: I love this recipe because the pumpkin keeps them tender for days and maple adds a complex sweetness that plain sugar can’t match. Also, try pairing them with a simple pumpkin pudding for a layered dessert experience: 5-Ingredient Gluten-Free Pumpkin Pudding.

Recipe Overview

• Prep time: 10 minutes.
• Cook time: 25–30 minutes at 350°F (175°C).
• Total time: 40 minutes including cooling.
• Servings: 9 squares (8×8-inch pan).
• Difficulty: Easy.
• Method: One-bowl mixing, fold-in technique, bake in an 8×8-inch parchment-lined pan at 350°F until just set.

My Experience Making This Recipe

I tested these blondies three times, adjusting liquid and binder ratios to avoid a gummy center. Swapping part of the liquid fat for nut butter or aquafaba helped structure while keeping them moist. I also learned that resting the batter for 10 minutes before baking improves texture by hydrating the gluten-free flours.

How to Make Vegan and Gluten-Free Pumpkin Maple Blondies

Start by whisking wet ingredients (pumpkin puree, maple syrup, melted neutral oil or nut butter, vanilla) until smooth. In a separate bowl, combine your gluten-free flour blend, baking powder, spices (cinnamon, nutmeg), and a pinch of salt; fold into the wet ingredients until just combined. Pour into an 8×8-inch pan lined with parchment, smooth the top, and bake at 350°F (175°C) for 25–30 minutes until a toothpick comes out with a few moist crumbs. Let cool in the pan at least 20 minutes so they set and cut clean squares.

Expert Tips for Success

• Measure the flour by spooning into the cup and leveling — don’t scoop — to avoid dense blondies.
• Use a reliable cup-for-cup gluten-free flour blend that contains xanthan gum, or add 1/4 teaspoon per cup of flour for structure.
• Rest the batter 8–12 minutes before baking; this gives starches time to hydrate and reduces crumbling.
• Line the pan with parchment overhang for easy removal, and cool in the pan to finish setting so edges don’t overcook.
• Use an oven thermometer and bake at an accurate 350°F (175°C); small temperature differences change moisture outcome quickly.

How to Serve Vegan and Gluten-Free Pumpkin Maple Blondies

• Serve warm with a scoop of vegan vanilla ice cream or coconut whipped cream for contrast.
• Dust lightly with powdered sugar or a drizzle of extra maple syrup for presentation.
• Pack them in lunchboxes or serve on a holiday dessert board with nuts and dried fruit.
• Cut into bite-sized bars for parties or two-inch squares for a coffee-side treat.

Storage and Reheating Guide

Store cooled blondies in an airtight container at room temperature for up to 2 days. For longer keeping, refrigerate for 4–5 days; bring to room temperature before serving for best texture. Freeze tightly wrapped in plastic and foil or in a freezer container for up to 3 months; thaw overnight in the fridge. Reheat individual squares in a 325°F (160°C) oven for 6–8 minutes or microwave for 15–25 seconds to revive warmth and softness.

Recipe Variations

• Nut-free: Replace almond or other nut butter with sunflower seed butter and use a nut-free gluten-free blend.
• Higher protein: Fold in 1/3 cup of canned mashed chickpeas or use a high-protein flour blend; expect a denser bite.
• Chocolate chip pumpkin maple: Stir 1/2 cup dairy-free chocolate chips into the batter before baking.
• Oil-free: Substitute an equal volume of unsweetened applesauce for oil and reduce pumpkin by 2 tablespoons to balance moisture.

Nutritional Highlights

• Pumpkin brings vitamin A, fiber, and a lower-calorie moisture boost compared with heavy fats.
• Using pure maple syrup provides minerals like manganese, but it is still a sweetener — portion control matters.
• Allergen info: Recipe is naturally dairy-free and gluten-free but may contain tree nuts if you use almond butter or almond flour; swap for seeds if needed.

Troubleshooting Common Issues

• Too dense or gummy center: You may have overmeasured flour or underbaked; test with a toothpick and bake until it has moist crumbs. Also rest batter before baking.
• Dry, crumbly edges: Your oven might run hot; reduce temperature by 10–15°F or shorten bake time and check earlier.
• Blondies stick to pan: Use a parchment sling with overhang and allow cooling time before lifting out to avoid tearing.

Frequently Asked Questions

Q: Can I substitute canned pumpkin with homemade puree?
A: Yes — homemade pumpkin puree works fine as long as it’s well-drained. If your puree is watery, strain it in a cheesecloth for 15–30 minutes and measure after draining to avoid excess moisture in the batter.

Q: What gluten-free flour blend should I use?
A: Choose a cup-for-cup blend that contains a binder like xanthan gum and a mix of rice, potato, and tapioca starches for good texture. If using single-flour mixes (like almond or oat), add xanthan gum (1/4 tsp per cup) and expect textural differences.

Q: How can I make these less sweet without losing texture?
A: Cut the maple syrup by up to 25% and add 1–2 tablespoons of neutral applesauce or extra pumpkin to maintain moisture. Taste the batter and adjust spices to compensate for reduced sweetness.

Q: Can I make these in a 9×9 pan?
A: Yes, but the bars will be slightly thinner; expect bake time around 22–25 minutes. Keep an eye on them and perform the toothpick test early.

Conclusion

For more inspiration and similar recipes to compare technique or flavor, check these helpful resources: Autumn Treat: Vegan and Gluten-Free Pumpkin Maple Blondies, Gluten-Free Maple Blondies (Vegan, Allergy-Free) – Strength and Sunshine, Gluten-free Pumpkin Blondies – Something Nutritious, Easy Blender Pumpkin Chickpea Blondies (Vegan), and Vegan Pumpkin Blondies (high-protein, oil-free) – Making Thyme for Health.

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