Featuring all the seasonal flavors perfect for fall, this rich and cakey flavor Gluten-Free Pumpkin Blondies This recipe should be on your must-bake list!
Easy to make, these Pumpkin Spice Blondies gluten free, dairy freeand antiquity The perfect fall treat!

The Best Pumpkin Blonde Recipes
I will never stop loving everything pumpkin spice! I can't wait to bake with it once the air starts to get cooler, or indeed when October officially arrives. It makes the house smell amazing, and of course, it's a versatile warm spice blend. It’s perfect for these fall style blondes!
These gluten-free pumpkin spice blondies are thick, studded with white chocolate, pecans, and of course the best fall flavor: pumpkin. Not only are they delicious and soft in the middle, but they're also easy to make. Even my kids love to help!
All you need is a bowl, a whisk, and a spatula to get the job done. So what are you waiting for? Let’s start baking!


Required ingredients and substitutions
*Scroll down to the recipe card for the full recipe and ingredient list!
- Coconut oil: This adds rich flavor and helps keep the blondies moist. If you prefer, you can use equal parts room temperature melted butter or neutral oil instead
- Pumpkin puree: I like to use Homemade Pumpkin Pureebut store purchase also works. Just make sure it’s pure pumpkin, not pumpkin pie filling!
- coconut sugar: This sweetens blondies just like granulated sugar, but contains trace minerals and has a lower glycemic index, making it a slightly healthier option. This could probably be substituted with maple sugar or even brown sugar, but we don't recommend substituting honey or maple syrup.
- Egg: Adds structure to help blondes stay in shape. We haven't tested this recipe with egg substitutes and can't guarantee your results if you do.
- Almond flour and tapioca flour: I love using this combination to create soft, almost crumbly chocolate bars that brown nicely in the oven.
- Pumpkin Pie Spice: Star of the show! use Homemade Pumpkin Pie Spice Or a store-bought mix.
- baking powder: Make sure it's fresh or your blonde won't get an erection!
- Salt: Just one punch to enhance the flavor of the rest of the ingredients.
- mix: Technically optional, but highly recommended, the chopped pecans and white chocolate chips add a lot of texture and flavor that make this dessert special. For a dairy-free option, feel free to use your favorite dairy-free white chocolate chips.






How to Make Gluten-Free Pumpkin Spice Blondies
- Prepare: Preheat oven to 350°F and grease 8-inch baking pan Use cooking spray before lining with cooking spray Parchment Sling.
- Stir in wet ingredients: Place coconut oil, pumpkin puree, eggs, and vanilla extract in a large bowl and whisk until smooth.
- Add dry ingredients: Add the remaining dry ingredients to the bowl and stir until a smooth, thick batter forms. Then, stir in the pecans and white chocolate chips.
- Transfer: Pour the batter into the prepared pan and spread it evenly with a spatula. Sprinkle more nuts and chocolate chips on top, if desired.
- bake: Transfer the dish to the oven and bake until a toothpick inserted into the center comes out clean or with only a few crumbs.
- Serve: Let the blondies cool, cut them into cubes, and enjoy!


For best results:
- Let the parchment paper hang over the edge of the pan. If you allow enough parchment to flap around the edges, you can easily lift the ends and lift the blondies out of the pan!
- Mix well. This batter is so thick! So don't worry about problems. Make sure to mix thoroughly so that all the flour is fully hydrated.
- Cool completely. We know it's hard to wait, but it's worth it! If you cut the blondies while they are still hot, they are likely to break.
FAQ
The main difference is Brownies is made with cocoa powder, while Blonde is not. Additionally, most blondie recipes call for brown sugar and brown butter, which creates a softer, chewier texture while adding subtle nutty, caramel, and butterscotch-like flavors.
Yes, most blondies are dense and chewy, with a cake-like consistency, soft in the center and crispy around the edges.
Like most blondies, this recipe gets better on the second or third day! Once cooled, transfer leftovers to an airtight container and store at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Yes! You can freeze pumpkin spice blondies for up to 6 months. To do this, place them in a freezer-safe container and place a piece of parchment paper between each layer to prevent them from clumping together. Enjoy straight from the refrigerator, or defrost at room temperature for about 20 minutes when ready to eat!


More Delicious Pumpkin Recipes


- 1/3 cup coconut oil melt and cool
- 1/2 cup pumpkin puree
- ½ cup coconut sugar
- 1 Egg
- 2 teaspoon Vanilla extract
- 2 cup 192g almond flour
- 1-1/4 cup 150g tapioca flour
- 2 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 teaspoon Salt
- 1/2 cup chopped pecans
- ⅓ cup white chocolate chips
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Preheat oven to 350°F and prepare an 8-inch baking pan, grease and line with parchment paper slings.
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Place coconut oil, pumpkin puree, sugar, eggs, and vanilla extract in a large bowl and stir to combine.
1/3 cup coconut oil, 1/2 cup pumpkin puree, ½ cup coconut sugar, 1 egg, 2 teaspoons vanilla extract
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Add almond flour, tapioca flour, pumpkin pie spice, baking powder, salt and stir until combined. This will be a very thick batter.
2 cups 192 grams almond flour, 1-1/4 cups 150 g tapioca flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, 1/4 teaspoon salt
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Stir in pecans and white chocolate chips.
1/2 cup chopped pecans, ⅓ cup white chocolate chips
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Transfer thick batter to prepared pan. Use a spatula to press the batter evenly into the pan and smooth over the top. Top with more white chocolate and pecans if desired.
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Bake for 23-25 minutes or until a toothpick inserted comes out with moist (not wet) crumbs.
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Let cool.
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Cut into 9 pieces and enjoy!
- Like most blondies, this recipe gets better on the second or third day! Once cooled, transfer leftovers to an airtight container and store at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- You can freeze pumpkin spice blondies for up to 6 months. To do this, place them in a freezer-safe container and place a piece of parchment paper between each layer to prevent them from clumping together. Enjoy straight from the refrigerator, or defrost at room temperature for about 20 minutes when ready to eat!
Serve: 1ServeCalories: Chapter 337kilocaloriescarbohydrate: 45gramprotein: 3gramFat: No. 17gramSaturated fat: 9gramcholesterol: twenty fourmilligramssodium: 138milligramsfiber: 1gramsugar: No. 19gram