Vegan and Gluten-Free Pumpkin Maple Blondies

Hey there, friends! I’m so excited to chat with y’all today about one of my absolute fall favorites: Vegan and Gluten-Free Pumpkin Maple Blondies.

I stumbled upon this recipe a few years back when I was trying to whip up something sweet for a family gathering, knowing full well that half my crew had dietary restrictions. Let me tell ya, these Vegan and Gluten-Free Pumpkin Maple Blondies were a total game-changer, and I’ve been tweaking and perfecting them ever since!

I remember that first batch vividly. My kitchen smelled like a cozy autumn dream, but I nearly botched it by underbaking—lesson learned! Now, I can’t wait to share my tips and tricks so you can nail these Vegan and Gluten-Free Pumpkin Maple Blondies on your first try.

If you’re looking for a dessert that’s not only delicious but also fits vegan and gluten-free diets, you’re in the right place. Let’s dive into why these Vegan and Gluten-Free Pumpkin Maple Blondies are about to become your new obsession!

Why You’ll Love This Recipe

I’ve found that these Vegan and Gluten-Free Pumpkin Maple Blondies are a hit with just about everyone, whether they follow a special diet or not. In my kitchen, they’ve become the go-to treat when I want something that feels indulgent but doesn’t leave me with a sugar crash. They’re chewy, spiced just right, and that maple glaze? Pure magic!

What I love most is how easy they are to whip up, even on a busy weeknight. Honestly, I’ve lost count of how many times I’ve made these Vegan and Gluten-Free Pumpkin Maple Blondies for last-minute guests, and they always get rave reviews. Trust me, you’re gonna adore the way these fill your home with fall vibes!

Ingredients List

Let’s talk about what goes into making these incredible Vegan and Gluten-Free Pumpkin Maple Blondies. I’m pretty picky about my ingredients, so I’ll share my go-to choices and why I think they work best. Feel free to adjust based on what you’ve got in your pantry, though!

For the Blondie Base

• 1 cup (240g) canned pumpkin puree, not pumpkin pie filling—trust me, I’ve made that mix-up before!
• 1/2 cup (120ml) pure maple syrup, for that rich, autumnal sweetness I can’t get enough of
• 1/3 cup (80ml) coconut oil, melted—I usually buy unrefined for a subtle coconut vibe
• 1 teaspoon vanilla extract, for depth of flavor
• 1 1/2 cups (180g) gluten-free all-purpose flour, I prefer Bob’s Red Mill for consistency
• 1 teaspoon baking powder, to give these a little lift
• 1/2 teaspoon baking soda, for that perfect chew
• 1 teaspoon ground cinnamon, because fall baking needs spice
• 1/4 teaspoon ground nutmeg, just a pinch for warmth
• 1/4 teaspoon salt, to balance all that sweetness

For the Maple Glaze

• 1/2 cup (60g) powdered sugar, sifted if you’ve got the patience (I often skip it!)
• 2 tablespoons (30ml) pure maple syrup, for that sticky drizzle
• 1-2 teaspoons almond milk, to thin it out—I start with one and adjust

These ingredients are the backbone of my Vegan and Gluten-Free Pumpkin Maple Blondies. I’ve played around with different flours and sweeteners over the years, and this combo just hits the spot. If you’re new to gluten-free baking, don’t stress—these Vegan and Gluten-Free Pumpkin Maple Blondies are pretty forgiving!

Variations

One of the reasons I keep coming back to these Vegan and Gluten-Free Pumpkin Maple Blondies is how versatile they are. I’ve experimented with all sorts of twists depending on my mood or what’s in my cupboard, and I’m stoked to share some faves. Here’s how you can switch up your Vegan and Gluten-Free Pumpkin Maple Blondies to keep things fresh!

• Nutty Crunch: Toss in 1/2 cup of chopped walnuts or pecans for a bit of texture—I tried this once and now it’s a family request.
• Chocolate Chip Bliss: Mix in 1/3 cup of vegan chocolate chips; my kids always beg for this version.
• Spiced Up: Add an extra 1/4 teaspoon of ginger for a deeper, spicier kick—perfect for chilly nights.
• Coconut Lover’s Dream: Sprinkle 1/4 cup shredded coconut on top before baking; I’m obsessed with the toasty vibe it adds.
• White Chocolate Drizzle: Swap the maple glaze for melted vegan white chocolate—decadent and oh-so-pretty.
• Fruit Fusion: Fold in 1/3 cup dried cranberries for a tart contrast; I did this for Thanksgiving and it was a hit.
• Extra Pumpkin Power: Up the pumpkin puree to 1 1/4 cups for an even moister bite—probably my personal go-to.

I love how these variations let me play around with Vegan and Gluten-Free Pumpkin Maple Blondies without starting from scratch. Whether you’re a chocoholic or a spice fiend, there’s a tweak for you. What’ll you try first?

Servings and Timing

When it comes to making these Vegan and Gluten-Free Pumpkin Maple Blondies, timing is everything, and I’ve got it down to a science in my kitchen. In my experience, this recipe doesn’t take all day, which is a huge win for busy folks like me. Here’s the breakdown for whipping up a batch of Vegan and Gluten-Free Pumpkin Maple Blondies:

• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: About 40-45 minutes
• Servings: 9-12 squares, depending on how generous you’re feeling

These timings are pretty spot-on, though I’ll admit I’ve been known to dawdle a bit while mixing. You’ll have a pan of deliciousness in no time!

Step-by-Step Instructions

Alright, let’s get down to business and bake some Vegan and Gluten-Free Pumpkin Maple Blondies! I’m gonna walk you through each step like I’m right there in your kitchen. I’ve made these a million times, so I’ve got a few little hacks to share.

Step 1: Preheat and Prep

First things first, crank your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. I’ve learned the hard way that skipping the parchment makes for a sticky mess, so don’t skip this! It’s a lifesaver for getting those Vegan and Gluten-Free Pumpkin Maple Blondies out in one piece.

Step 2: Mix Wet Ingredients

Grab a big bowl and whisk together the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. I like to give it a good stir until it’s silky smooth—kinda like a cozy fall soup. This mix is the heart of your Vegan and Gluten-Free Pumpkin Maple Blondies, so take your time here.

Step 3: Combine Dry Ingredients

In a separate bowl, sift together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt. I’ll be honest, I don’t always sift, but when I do, the texture of these Vegan and Gluten-Free Pumpkin Maple Blondies is just a tad fluffier. Stir the dry into the wet until it’s just combined—don’t overmix, or you’ll toughen ‘em up!

Step 4: Bake to Perfection

Pour that batter into your prepared pan and smooth it out with a spatula. Pop it in the oven for 25-30 minutes, or until a toothpick comes out mostly clean with a few moist crumbs. I’ve overbaked Vegan and Gluten-Free Pumpkin Maple Blondies before, and they lose that fudgy charm, so start checking at 25 minutes.

Step 5: Glaze and Cool

While your blondies cool, whisk up the glaze with powdered sugar, maple syrup, and a splash of almond milk. Drizzle it over the top once they’re no longer piping hot—I usually wait about 15 minutes. These Vegan and Gluten-Free Pumpkin Maple Blondies taste even better after they’ve sat a bit, if you’ve got the willpower!

Nutritional Information

I’m not gonna pretend I’m a nutritionist, but I do like knowing what’s in my treats, especially with these Vegan and Gluten-Free Pumpkin Maple Blondies. Here’s a rough breakdown per serving (based on 9 squares) so you can enjoy without guessing. These Vegan and Gluten-Free Pumpkin Maple Blondies are a bit of a splurge, but worth every bite!

• Calories: 220 per serving
• Fat: 8g
• Protein: 2g
• Carbohydrates: 35g
• Sodium: 150mg

Healthier Alternatives

If you’re looking to lighten up these Vegan and Gluten-Free Pumpkin Maple Blondies, I’ve got some swaps I’ve tried that still keep ‘em tasty. When I’m watching my sugar intake, I play around with a few tweaks. Here’s how you can make your Vegan and Gluten-Free Pumpkin Maple Blondies a bit guilt-free without sacrificing flavor.

• Lower Sugar: Cut the maple syrup to 1/3 cup and add a mashed banana for natural sweetness—I’ve done this and barely noticed a difference.
• Less Fat: Swap half the coconut oil for applesauce; it keeps things moist, though the texture’s a smidge softer.
• Flour Swap: Use almond flour instead of gluten-free all-purpose for more protein—just add an extra tablespoon of liquid, in my experience.
• No Glaze: Skip the maple glaze altogether and dust with cinnamon for a no-sugar-added finish—still delish in my Vegan and Gluten-Free Pumpkin Maple Blondies!

Serving Suggestions

I love getting creative with how I serve these Vegan and Gluten-Free Pumpkin Maple Blondies, and I’ve got a few ideas to make ‘em shine. Whether it’s a casual snack or a fancy dessert, they’ve got a place at the table. Here’s how I like to enjoy my Vegan and Gluten-Free Pumpkin Maple Blondies, straight from my kitchen to yours!

• Coffee Break: Pair with a hot latte for the ultimate fall pick-me-up—I’m all about this combo.
• Dessert Mode: Add a scoop of vegan vanilla ice cream on top; it’s pure heaven.
• Party Platter: Cut into tiny squares and sprinkle with powdered sugar for a cute, bite-sized treat.
• Breakfast Cheat: Warm up a piece and spread with almond butter—yep, I’ve done this with Vegan and Gluten-Free Pumpkin Maple Blondies!

Common Mistakes to Avoid

I’ve flubbed my fair share of batches of Vegan and Gluten-Free Pumpkin Maple Blondies over the years, so let me save you some heartache. Trust me on this one, a few missteps can turn your dreamy dessert into a disappointment. Here are the pitfalls I’ve stumbled into with Vegan and Gluten-Free Pumpkin Maple Blondies and how to dodge ‘em.

• Overbaking: I learned the hard way that too long in the oven dries these out—check early and often!
• Wrong Pumpkin: Using pumpkin pie filling instead of puree adds extra sugar and spice; I’ve done it and regretted it.
• Overmixing Batter: Mix just until combined, or you’ll get a tough texture—been there, hated that.
• Skipping Cooling: Cutting too soon makes ‘em crumble; I’ve ruined a batch of Vegan and Gluten-Free Pumpkin Maple Blondies by rushing!

Storing Tips

I’ve found that these Vegan and Gluten-Free Pumpkin Maple Blondies keep pretty well if you store ‘em right, which is great for making ahead. Here’s how I stash mine to keep that fresh-baked vibe going. Follow these tips for your Vegan and Gluten-Free Pumpkin Maple Blondies, and you’ll thank me later!

• Room Temperature: Store in an airtight container for up to 3 days—they rarely last that long at my house!
• Refrigerator: Keeps for 5-7 days chilled, though they might firm up a bit.
• Freezer: Freeze individual squares for up to 2 months; just thaw before enjoying.

Frequently Asked Questions

I get a lot of questions about making Vegan and Gluten-Free Pumpkin Maple Blondies, so I’m happy to tackle the most common ones. Here are answers straight from my kitchen experiments. Let’s clear up any confusion about Vegan and Gluten-Free Pumpkin Maple Blondies!

Can I use fresh pumpkin instead of canned?

Absolutely! I’ve roasted and pureed my own pumpkin before, and it works great. Just make sure it’s not too watery—strain it if needed.

What if I don’t have gluten-free flour?

You can try almond or oat flour, though the texture might vary a bit. I’ve had decent luck with oat flour in a pinch.

Can I make these without maple syrup?

Sure thing, though the flavor won’t be quite the same. Swap with agave or honey if you’re not strict vegan—I’ve done agave and liked it.

How do I know when they’re done?

Look for a toothpick with a few moist crumbs after about 25 minutes. Overbaking is the enemy, trust me!

Can I double the recipe?

Yep, I’ve doubled it for parties using a 9×13 pan. Just add a few minutes to the baking time.

Are these nut-free?

They can be! Skip any nutty add-ins, and use a seed milk for the glaze—I’ve made ‘em this way for allergies.

Can I skip the glaze?

Of course, they’re still yummy without it. Sometimes I just sprinkle cinnamon on top instead.

How do I make them less sweet?

Cut back on the maple syrup by a tablespoon or two. I’ve tried this when I wanted a more savory vibe, and it still works.

Conclusion

Well, there you have it, folks—everything you need to whip up some amazing Vegan and Gluten-Free Pumpkin Maple Blondies! I’ve poured my heart (and a few kitchen mishaps) into perfecting this recipe, and I can’t wait for you to try it. If you’ve got questions or wanna share how your batch of Vegan and Gluten-Free Pumpkin Maple Blondies turned out, drop a comment—I’m all ears!

Conclusion

I hope you enjoyed this recipe for Vegan and Gluten-Free Pumpkin Maple Blondies! It’s truly one of my favorites, and I’m confident you’ll love it too. Remember to follow the steps carefully for the best results. Don’t hesitate to experiment with your own variations and make this recipe your own.

Happy cooking!