These soft, healthy, and easy gluten-free pumpkin blondies are full of all the best fall flavors. I’m talking, cinnamon, ginger, nutmeg, allspice, and cloves. Oh, and of course REAL pumpkin! You’ll just have to try them for yourselves!
We wanted a recipe that tasted amazing but was healthy enough to eat for breakfast. These pumpkin blondies are everything and more! They are made with almond and quinoa flour, protein-packed with homemade pecan butter, and refined sugar-free. It doesn’t get much better than this.
What are blondies?
Blondies are brownies without the cocoa of course! Well, I wish it was as simple as that. The thing is, is just like how everyone has a preference of how they like their brownies, so is the case with blondies. However, these healthy blondies are melt in your mouth soft, they aren’t too thick, and are a bit cakier then fudgy. Which to us makes it the perfect snack or breakfast treat for fall!
Not only is pumpkin delicious, but it’s full of health benefits too! It’s great for the skin, full of fiber, and so much more! If you are interested in learning more, just check out the 6 surprising health benefits of pumpkin! Pumpkin adds great moisture to baked goods, so feel free to add it to other recipes and reduce the oil too!
How to make gluten-free pumpkin blondies
First things first, this gluten-free pumpkin blondie recipe has a secret ingredient! To continue with the cozy fall vibes, these healthy blondies have creamy cinnamon pecan butter swirled inside. Making pecan butter is very easy and the first step in making this recipe. Not to mention it’s so delicious, you’ll want to slather it on everything!
Then, the rest of the recipe comes together in no time! Making it one of those one bowl recipes, you’ll make time and time again!
Are these gluten-free blondies healthy?
Absolutely! Pumpkin is such a great addition to baked goods. It has lots of added nutrition plus, hello it’s delicious! There is no oil in these blondies because we’ve swapped it out for pecan butter. We also made these blondies with coconut sugar, which is less refined and adds a caramel flavor too! Oh, and I almost forgot the blend of gluten-free flours that are full of protein and fibers, is the icing on top. Speaking of icing, the cream cheese glaze is the least healthy part but it’s also totally optional!
Can I make it without pecans?
Yes! Pecans add a wonderful nutty and sweet flavor but you may substitute any nut butter you prefer instead. The nut or seed butter adds a creaminess to these gluten-free pumpkin blondies.
Can you use canned pumpkin?
Most definitely, this recipe works perfectly with canned pumpkin! Make sure when buying canned pumpkin that you are getting pumpkin puree and not a can of pumpkin pie filling. But guess what? You can also make this with fresh pumpkin or sweet potatoes too! They taste perfect in these gluten-free blondies too!
More fall baking recipes:
- Oatmeal Ginger Cookies
- Gluten-free Pumpkin Sugar Cookies
- Maple Snickerdoodles
- Oatmeal Cream Pies
- Vegan S’mores Blondies
Healthy pumpkin blondie recipePrint
Enjoy all the delicious fall flavors with this healthy pumpkin spice blondie recipe! The perfect seasonal dessert made with real pumpkin, pumpkin pie spices, plus it’s vegan and gluten-free. Vegan blondies have never tasted so good!
- 1 cup pecans
- 3 tablespoons applesauce
- 2 tablespoons maple
- 1/4 tsp. cinnamon
- 1 cup almond flour
- 1/3 cup quinoa flour
- 1 1/4 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1/4 teaspoon salt
- 3/4 cup coconut sugar
- 2/3 cup pecan butter*
- 2/3 cup pumpkin puree
- 1 1/2 teaspoon egg replacer mixed with 2 tablespoons water
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla
Cream Cheese Frosting (optional):
- 4 tablespoons of cream cheese
- 1/2 teaspoon vanilla bean
- 2 tablespoons maple syrup
- Loosely chop the pecans and add them to a small food processor.
- Mix in applesauce, maple, and cinnamon. Blend well until smooth and creamy.
- Preheat the oven to 350 degrees and line or grease an 8×8 pan with parchment paper and set aside.
- In a large bowl combine egg replacer with water and set aside for 5 min.
- Then add pumpkin, pecan butter, almond, and vanilla extract to the bowl and stir together.
- Add in coconut sugar and stir.
- Add both quinoa and almond flour, baking soda, salt, and pumpkin pie spice to the bowl and stir until combined.
- Transfer the pumpkin blondie batter into the 8×8 pan and spread out evenly. Bake the blondies for 30-35 minutes or until a toothpick comes out clean.
- Remove the blondies from the oven and allow them to cool completely before frosting and slicing.
Cream Cheese Frosting (optional):
- Whip together cream cheese, vanilla bean extract, and maple syrup.
- Spread an even layer on the top of the cooled gluten-free pumpkin blondies
- Slice and enjoy!
* you may substitute a different nut/seed butter in the place of the pecan butter if you would like. Please add the maple to the nut/seed butter of your choice!
- Serving Size: 1 square
- Calories: 180
Keywords: gluten free, refined sugar free, blondies, pumpkin, vegan blondies, gluten free blondies, fall baking, cinnamon, cream cheese frosting