Chewy Gluten Free Pumpkin Blondies

7 ingredient Chewy Gluten Free Pumpkin Blondies have the most amazing texture, are a breeze to make and are healthy thanks to natural sweeteners and gluten free flour!

I have already made four batches of these Chewy Gluten Free Pumpkin Blondies. FOUR BATCHES. All of which seem to disapear at an alarmingly fast rate.

But when you have the perfect chewy blondie texture combined with real deal pumpkin, warm spices, and a caramel flavor from coconut sugar can you blame them?

Especially after you’ve polished off 3 blondies before even thinking about bringing them out to the table to share?

The real magic of these Chewy Gluten Free Pumpkin Blondies is their perfect texture. No cake-y, or crumbly blondies to be found. Just the perfect chew.

The secret for this out-of-this-world texture is the mixture of almond butter and oat flour which makes up the base of our recipe. The almond butter adds fat for a soft and chewy texture and the oat flour gives them structure. This combo is a matcha made in blondie heaven.

Then, because it’s Pumpkin Week, and well because pumpkin is DELICIOUS, we of course, add in some real pumpkin and a hefty amount of pumpkin pie spice. Why skimp on the good stuff?

And to sweeten up our Chewy Gluten Free Pumpkin Blondies we reach for coconut sugar. Not only is this a healthier sugar swap, this golden sweetener adds the most delightful caramel flavor to the blondies.

Chewy. Pumpkin-y. Caramel-y. Spic-y. Whole food. Naturally sweetened. Perfection.

Chewy Gluten Free Pumpkin Blondies

★★★★★ 5 from 2 reviews

• Cook Time: 40 minutes
• Total Time: 40 minutes
• Yield: 12 bars 1x
• Category: Sweet Things
• Cuisine: dairy-free, egg-free, gluten-free, no nightshades, oil-free, refined sugar-free, soy-free, vegan, vegetarian

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Description

7 ingredient Chewy Gluten Free Pumpkin Blondies have the most amazing texture, are a breeze to make and are healthy thanks to natural sweeteners and gluten free flour! 

The mixture of almond butter and oat flour in the recipe gives them the perfect chew, real pumpkin and pumpkin pie spice add Fall flavor, and coconut sugar stands in as a healthy swap for sugar while adding a delicious caramel note. 

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Ingredients

Scale 1x2x3x

Wet ingredients:

• 1 1/2 cup coconut sugar
• 1 cup smooth almond butter
• 1/2 cup pumpkin puree
• 1 teaspoon vanilla extract

Dry ingredients:

• 1 1/2 cup oat flour
• 3/4 teaspoon baking soda
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt

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Instructions

1. Preheat the oven to 375 degrees and line a 9×9 baking pan with a parchment paper sling.
2. In a large bowl, stir together all of the dry ingredients. Make a well in the middle of the dry ingredients and add the wet ingredients into the dry. Stir well until combined. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 25-30 minutes or until the edges start to brown. Remove from the oven and let cool in the pan.
3. Once the blondies are cool, loosen the edges with a butter knife and lift them out of the pan with the parchment sling. Slice them into 9-12 bars and serve.

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Nutrition

• Serving Size: 0
• Sugar: 0
• Sodium: 0
• Fat: 0
• Saturated Fat: 0
• Trans Fat: 0
• Carbohydrates: 0
• Fiber: 0
• Protein: 0
• Cholesterol: 0