Pumpkin Maple Blondies
Soft, chewy blondies with a delightful hint of pumpkin and a drizzle of maple syrup, perfect for fall and easy to make in one pan.
Ingredients
Wet Ingredients
- 1 cup pumpkin puree Can use canned or homemade puree
- 1/2 cup maple syrup For best flavor, use pure maple syrup
- 1/3 cup almond butter Other nut or seed butter can be substituted
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup gluten-free flour blend Verify it’s a cup-for-cup replacement
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin spice Add more for extra flavor if desired
Optional Ingredients
- 1/2 cup vegan chocolate chips Can substitute with dried cranberries or raisins
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
- In a mixing bowl, combine the pumpkin puree, maple syrup, almond butter, and vanilla extract until smooth.
- In another bowl, mix together the gluten-free flour, baking powder, baking soda, salt, and pumpkin spice.
- Gradually add the dry ingredients to the wet mixture until well combined. If desired, fold in the vegan chocolate chips.
- Pour the batter into the prepared pan and spread it evenly.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before slicing into bars.
Notes
These blondies can be stored in an airtight container in the fridge for about a week, or frozen for up to three months. Reheat in the microwave for a fresh taste.