Description

These gluten-free pumpkin blondies are fudgy, chewy, and packed with warm pumpkin spice flavor, finished with a flaky sea salt topping. They’re quick to make, use simple ingredients, and are a crowd-pleasing fall dessert that nobody will guess is gluten-free.

Ingredients

Scale

1 ½ cups (210g) gluten-free all-purpose flour (with xanthan gum, or add ½ tsp)
¾ cup (180g) pumpkin puree (100% pure, not pie filling)
½ cup (113g) unsalted butter, melted and slightly cooled
1 cup (200g) light brown sugar, packed
¼ cup (50g) granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 teaspoon baking powder
¼ teaspoon salt
Flaky sea salt, for finishing

Instructions

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides.
In a large mixing bowl, whisk together the melted butter and both sugars until smooth and well combined, about 1 minute.
Add the pumpkin puree, eggs, and vanilla extract. Whisk until fully incorporated and smooth.
In a separate medium bowl, whisk together the gluten-free flour, pumpkin pie spice, cinnamon, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula until just combined. Do not overmix.
Pour the batter into the prepared pan and spread evenly into the corners. The batter will be thick and slightly sticky.
Sprinkle the top generously with flaky sea salt.
Bake for 22-26 minutes, until the edges are set and slightly golden and the center is just barely set. A toothpick inserted into the center should come out with a few moist crumbs.
Let the blondies cool in the pan for at least 15 minutes. Then, using the parchment paper overhang, lift them out and transfer to a wire rack to cool completely.
Once completely cool, cut into 9 or 16 squares. Serve at room temperature.

Notes

Use room-temperature ingredients for best results. Don’t overmix the batter. Check oven temperature with an oven thermometer. Let blondies cool completely before cutting to avoid crumbling. Flavors improve after a day. For a vegan version, substitute butter with coconut oil or vegan butter and use flax eggs. For chocolate chip version, fold in ½ cup dark chocolate chips.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 blondie (based on
Calories: 290
Sugar: 28
Sodium: 180
Fat: 12
Saturated Fat: 7
Carbohydrates: 42
Fiber: 3
Protein: 4

Keywords: gluten-free pumpkin blondies, pumpkin blondies, gluten-free fall dessert, pumpkin dessert, easy pumpkin recipe, gluten-free blondies