Gluten-Free Pumpkin Maple Blondies : Cozy Fall Dessert Bars

Name: Gluten-Free Pumpkin Maple Blondies : Cozy Fall Dessert Bars
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Cuisine: American
Ingredients: 1 cup pumpkin purée; 1/2 cup pure maple syrup; 1/4 cup coconut oil (melted); 1 teaspoon vanilla extract; 1 cup almond flour; 1/2 cup gluten-free oat flour; 1 teaspoon baking powder; 1 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1/4 teaspoon salt; 1/2 cup chocolate chips (optional)

September 20, 2025

BySophia

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Fall flavors shine in these Gluten-Free Pumpkin Maple Blondies. With warm spices, rich maple syrup, and a chewy texture, they’re the perfect treat for autumn gatherings. These dessert bars are soft, full of pumpkin flavor, and naturally gluten-free, making them a must-have addition to your seasonal baking. Whether you’re craving a new blondies recipe, gluten-free sweets, or festive treats for a holiday party, these pumpkin maple blondies are sure to impress.

Why You’ll Love Gluten-Free Pumpkin Maple Blondies

These blondies are chewy, flavorful, and simple to make. The pumpkin adds moisture, the maple syrup adds natural sweetness, and the warm spices make each bite cozy and satisfying. Unlike complicated gluten-free sweets, these blondies come together in one bowl and bake into perfect bars. They’re ideal if you love classic blondies but want an autumn-inspired twist.

Who This Recipe Is For

This recipe is great for:

Anyone looking for gf pumpkin blondies that are easy and festive.
Hosts searching for cozy fall dessert bar ideas.
Families who want a kid-friendly pumpkin treat.
Bakers exploring vegan gluten free pumpkin chocolate chip cookies and other allergy-friendly desserts.

Ingredients You’ll Need

1 cup pumpkin purée
1/2 cup pure maple syrup
1/4 cup coconut oil (melted)
1 teaspoon vanilla extract
1 cup almond flour
1/2 cup gluten-free oat flour
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup chocolate chips (optional)

Ingredient Notes and Variations

Pumpkin Purée: Use pure pumpkin, not pumpkin pie filling.
Flours: Almond flour keeps them moist, while oat flour adds structure. Substitute cassava flour for a paleo pumpkin blondies version.
Maple Syrup: Provides natural sweetness and pairs beautifully with pumpkin.
Chocolate Chips: Optional, but they turn these into pumpkin maple chocolate chip blondies.
Vegan Version: Replace chocolate chips with dairy-free chips for a pumpkin blondies vegan option.

Kitchen Equipment You’ll Need

Mixing bowls
Whisk and spatula
Measuring cups and spoons
8×8-inch baking pan
Parchment paper

Step-by-Step Preparation: How to Make Gluten-Free Pumpkin Maple Blondies

Step 1: Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.

Step 2: In a mixing bowl, whisk pumpkin purée, maple syrup, melted coconut oil, and vanilla until smooth.

Step 3: Add almond flour, oat flour, baking powder, cinnamon, nutmeg, and salt. Mix until combined.

Step 4: Fold in chocolate chips, if using.

Step 5: Spread batter evenly into the prepared pan.

Step 6: Bake for 25–28 minutes, or until edges are golden and center is set.

Step 7: Let cool completely before cutting into squares.

Pro Tips for the Best Pumpkin Maple Blondies

Don’t overbake—blondies should be chewy, not cakey.
Cool before slicing for clean edges.
Add extra cinnamon or pumpkin spice for stronger flavor.
Top with a drizzle of maple glaze for extra sweetness.

Common Mistakes to Avoid

Using pumpkin pie filling instead of purée—it contains added sugar and spices.
Overmixing, which can make blondies dense.
Skipping parchment paper, making removal messy.
Cutting before cooling, which can cause crumbling.

Serving Suggestions

Serve these blondies as part of a gluten free sweets platter with Candy Corn Rice Krispies and Spooky Eyeball Truffles. Pair with warm cider or tea for the ultimate fall treat.

Creative Presentation Ideas

Drizzle with melted white chocolate for a bakery-style finish.
Cut into mini squares and serve on a fall dessert bar.
Dust with powdered sugar and cinnamon before serving.
Wrap individually for edible gifts during autumn gatherings.

Flavor Variations and Add-Ins

Add chopped pecans or walnuts for crunch.
Mix in dried cranberries for a tart twist.
Use cashew butter for extra richness.
Top with cream cheese frosting for indulgence.

How to Store and Reheat

Store blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Warm briefly in the microwave (10–15 seconds) for a fresh-from-the-oven taste.

Make-Ahead Tips

Bake a day ahead and store covered.
Freeze cooled blondies for up to 2 months; thaw at room temperature.
Cut and wrap individually for grab-and-go snacks.

Frequently Asked Questions

Can I make these blondies vegan?
Yes. Use dairy-free chocolate chips and ensure your flours are vegan-friendly.

Can I make them paleo?
Yes. Replace oat flour with cassava flour and use paleo-approved chocolate or skip it.

Do these taste like pumpkin pie?
They have pumpkin spice flavors but with a chewier, denser blondie texture.

Can I double this recipe?
Yes, bake in a 9×13-inch pan and increase the baking time by about 5–7 minutes.

Can I add frosting?
Absolutely. A cream cheese or maple glaze pairs beautifully with these bars.

Final Thoughts: Why Gluten-Free Pumpkin Maple Blondies Are a Keeper

These blondies bring together everything we love about fall: pumpkin, maple, and warm spices, all in a chewy gluten-free bar. They’re simple to prepare, allergy-friendly, and versatile enough for any occasion. Whether you’re craving a new blondies recipe or planning a fall dessert bar, these Gluten-Free Pumpkin Maple Blondies deserve a spot on your table.

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