Gluten-Free Pumpkin Blondies

Bars and Blondies

Sep 21

Gluten-Free Pumpkin Blondies with White Chocolate Chunks

These gluten-free pumpkin blondies are soft, chewy, and full of cozy fall flavor. Made with pumpkin puree, warm spices, and rich white chocolate chunks, they're a simple yet irresistible dessert perfect for the season. Whether you're gluten-free or just love a good blondie, this recipe is easy enough for beginners but impressive enough for any fall gathering.

Every year when the leaves start to turn and there’s that crisp bite in the air, I find myself craving something warm, spiced, and comforting, but not too fussy. These gluten-free pumpkin blondies came to life one chilly afternoon when I had just a bit of leftover pumpkin puree in the fridge and a bar of white chocolate calling my name. The result? A cozy, chewy, and sweetly spiced treat that feels like fall in every bite. I love making these to welcome in the season, or honestly, whenever I need a quick dessert that tastes like it took way more effort than it did.

Why You’ll Love This Recipe

One-bowl recipe—no mixer needed
Naturally gluten-free using a 1:1 blend
Filled with warming spices and melty white chocolate
A perfect way to use up leftover pumpkin puree!

  
      Ingredient
      Purpose
    
      ½ cup unsalted butter (melted)
      Adds moisture and rich flavor; melting gives blondies a dense, fudgy texture
    
      1 cup brown sugar
      Sweetens and adds chewiness; brown sugar also adds a subtle molasses flavor
    
      1 egg (room temperature)
      Binds the batter and helps it rise
    
      ¼ cup pumpkin puree
      Adds moisture and seasonal flavor without overpowering
    
      1 tsp vanilla extract
      Enhances sweetness and warm flavors
    
      1 cup gluten-free flour (Bob's Red Mill 1:1)
      Provides structure; this blend mimics regular flour and includes xanthan gum
    
      ¼ tsp baking powder
      Gives gentle lift without making them cakey
    
      2 tsp pumpkin pie spice + ¼ tsp ground cloves and cinnamon
      Adds warm, aromatic fall flavor
    
      ½ tsp salt
      Balances sweetness and enhances flavor
    
      1 cup white chocolate chunks (from a chopped bar)
      Creates creamy, melty pockets of sweetness throughout

Step-by-Step Instructions

1. Preheat & Prep

Preheat your oven to 350°F (175°C). Line a 9x9-inch pan with parchment paper for easy removal and clean edges.

2. Melt the Butter

Melt the ½ cup of butter and let it cool slightly—this helps prevent scrambling the egg later.

3. Mix Wet Ingredients

In a mixing bowl, combine the melted butter and 1 cup brown sugar. Mix with a spatula or wooden spoon until smooth and slightly glossy.

Add the egg, ¼ cup pumpkin puree, and 1 tsp vanilla extract. Stir until fully incorporated.

4. Add Dry Ingredients

Sprinkle in the 1 cup gluten-free flour, ¼ tsp baking powder, 2 tsp pumpkin pie spice, ¼ tsp cloves and cinnamon, and ½ tsp salt. Fold everything together with a spatula until no flour streaks remain. Do not overmix—just fold until combined.

5. Add White Chocolate

Add 1 cup of white chocolate chunks and gently fold them into the batter.

💡 Pro Tip: Chop a bar of white chocolate instead of using chips for better melt and texture.

6. Transfer & Bake

Spread the thick batter into your prepared pan and smooth the top. Bake for 30–35 minutes, or until the edges are golden and the center is set but slightly soft.

🔥 Don’t overbake! They’ll firm up as they cool, so pull them once the center doesn’t jiggle.

7. Cool & Serve

Let the blondies cool completely in the pan before cutting—this helps them set and prevents crumbling.

Storage Tips

Room Temp: Store in an airtight container for up to 3 days
Fridge: Keeps for up to 1 week (bring to room temp before serving for best texture)
Freezer: Wrap individually and freeze for up to 2 months. Thaw at room temperature.

Substitutions & Variations

Dairy-Free? Use vegan butter and dairy-free white chocolate.
No pumpkin pie spice? Use a mix of cinnamon, nutmeg, and ginger.
Add-ins: Chopped pecans, walnuts, or dried cranberries are delicious additions!

Troubleshooting & Tips

Blondies too cakey? Be sure to measure flour correctly (spoon and level), don’t overmix, and avoid overbaking.
Too gooey in the center? Let them cool fully; if underbaked, return to the oven for 5 more minutes.
Crumbly edges? It could be from cutting too soon. Let them set completely before slicing.

Final Thoughts

These pumpkin blondies are the ultimate fall treat—easy to make, full of cozy flavor, and naturally gluten-free without sacrificing texture. Whether you're baking for a party or a quiet weekend at home, this is a recipe you’ll want to come back to again and again. Let me know how like this recipe in the comments below!