Gluten-Free Dairy-Free Pumpkin Blondies
Chewy, spiced, gooey-in-the-middle gluten-free, dairy-free pumpkin blondies made with cashew butter and coconut sugar for a rich, caramelly treat.
Ingredients
- 3/4 cup pumpkin purée not pumpkin pie filling
- 1/2 cup cashew butter unsweetened
- 1/2 cup coconut sugar
- 1/4 cup maple syrup
- 1 large egg or flax egg for vegan
- 2 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 tbsp coconut flour
- 1/4 cup dairy-free white or dark chocolate chips optional
Instructions
- Preheat your oven to 350°F (175°C) and line an 8x8 inch pan with parchment paper to help with clean slicing later.
- In a mixing bowl, whisk together the pumpkin purée, cashew butter, coconut sugar, and maple syrup until the mixture is creamy and smooth.
- Add the egg, vanilla extract, pumpkin pie spice, baking soda, and sea salt. Mix until everything is fully combined.
- Stir in the coconut flour last to thicken the batter so it bakes up chewy rather than soggy.
- Pour the batter into the prepared pan, spread it evenly, and sprinkle the dairy-free chocolate chips on top if using.
- Bake for 22–26 minutes, until the center looks set and a toothpick inserted into the middle comes out mostly clean with just a little goo.
- Let the blondies cool fully in the pan before slicing. For firmer bars, refrigerate before slicing or packing for lunchboxes.
- To freeze, wrap individual blondie squares in parchment and place in a container. They can be enjoyed straight from the freezer by snack time.
Notes
Rachel’s Tip: These freeze beautifully. Wrap in parchment and pop in a container — they’re perfect by snack time straight from the freezer. For firmer bars, refrigerate before slicing or packing for lunchboxes.