Description
Indulge in the cozy flavors of fall with these Irresistible Pumpkin Maple Blondies – A Delightful Gluten Free Sweet Treat You’ll Love. These blondies boast a soft, chewy texture and a heavenly combination of pumpkin and maple that will delight your taste buds. Perfect for gatherings or a comforting dessert at home, they are not only gluten-free but can also be easily tailored to fit vegan and paleo diets. With simple ingredients and straightforward preparation, these blondies are sure to become a staple in your autumn baking repertoire.
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ½ cup unsalted butter (or coconut oil), melted
- ½ cup pure maple syrup
- ½ cup light brown sugar (or coconut sugar)
- 1 cup pumpkin puree
- 1 large egg (or flax egg)
- Optional: Chopped nuts or dairy-free chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, combine melted butter, maple syrup, and brown sugar until smooth. Add pumpkin puree, egg (or flax egg), and vanilla extract; mix well.
- Gently fold dry ingredients into wet mixture until just combined. Stir in optional add-ins if desired.
- Spread batter evenly in prepared pan and bake for 25–30 minutes or until a toothpick inserted comes out with a few crumbs attached.
- Allow to cool completely before slicing into squares.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie (approx. 45g)
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Use room temperature ingredients for better mixing. Avoid overmixing the batter to keep blondies tender. Store leftovers in an airtight container at room temperature for up to five days.