Pumpkin Blondies: A Fall Treat
If you have a sweet tooth for Fall Desserts, these are a definite must try. A classic take on a blondie but packed with fun fall spices, pumpkin and white chocolate.
GLUTEN FREE DESSERT RECIPE
Lauren Vasnelis
9/16/2026
Pumpkin Blondies
These Pumpkin Blondies are soft, chewy, warmly spiced, and perfect for fall. Pumpkin purée, dark brown sugar, cinnamon, and pumpkin pie spice give them plenty of cozy fall flavor, while optional white chocolate chips and chopped pecans add sweetness, richness, and a little crunch.
I make mine with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, dairy-free butter, and Enjoy Life dairy-free white chocolate chips to keep them gluten-free and dairy-free. If dairy isn’t an issue for you, regular butter and regular white chocolate work perfectly well too.
They’re an easy fall dessert that comes together in one 9x9-inch pan and makes nine generous blondies.
Servings: 9 blondies
Prep Time: 20 minutes
Bake Time: 30–35 minutes
Total Time: 50–55 minutes, plus cooling time
Why You’ll Love These Pumpkin Blondies
Soft and chewy: These have that classic dense, tender blondie texture rather than a cakey texture.
Full of fall flavor: Pumpkin, brown sugar, cinnamon, and pumpkin pie spice make these perfect for autumn.
Gluten-free and dairy-free: My version uses gluten-free 1-to-1 flour, dairy-free butter, and dairy-free white chocolate chips.
Easy to customize: Leave out the pecans, skip the white chocolate, or use a different type of chocolate.
Simple to make: Everything comes together easily in one pan.
Ingredient Breakdown
Gluten-Free Flour
I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for these blondies. It’s an easy cup-for-cup gluten-free flour blend that works really well in baked desserts like this.
If you use another gluten-free flour, I recommend choosing a blend specifically designed as a 1-to-1 replacement for regular flour. Regular all-purpose flour can also be used if gluten isn’t an issue.
Pumpkin Purée
Pumpkin purée adds moisture, flavor, and color to the blondies. Make sure you use plain pumpkin purée, not pumpkin pie filling.
Pumpkin pie filling already contains added sugar and spices and will change the balance of the recipe.
Dark Brown Sugar
Dark brown sugar gives these blondies their deep sweetness, moisture, and chewy texture. Its molasses flavor also pairs especially well with pumpkin, cinnamon, and pumpkin pie spice.
Pumpkin Pie Spice and Cinnamon
Pumpkin pie spice gives the blondies that classic fall flavor without having to measure several individual spices.
I use between ½ and 1 teaspoon of cinnamon depending on how heavily spiced I want the blondies. If you really love cinnamon, use the full teaspoon.
Dairy-Free Butter
Room-temperature dairy-free butter gives these blondies richness and is creamed with the dark brown sugar to create the base of the batter.
Make sure the butter is softened before you start so it creams properly. Regular butter works perfectly well if dairy isn’t a concern.
Egg
The egg helps bind the ingredients together and gives the blondies structure while helping maintain that soft, chewy center.
White Chocolate Chips
White chocolate is optional, but I love the extra sweetness it adds against the pumpkin and warm fall spices.
I use Enjoy Life dairy-free white chocolate chips to keep my version dairy-free. Regular white chocolate works perfectly well if dairy isn’t a concern.
You can also use milk, semi-sweet, or dark chocolate chips for a different flavor.
Pecans
Chopped pecans are optional, but they add a buttery crunch that works really well with pumpkin and brown sugar. They also give the soft blondies a little extra texture.
Ingredients
Dry Ingredients
1¼ cups gluten-free flour
1½ teaspoons pumpkin pie spice
½–1 teaspoon cinnamon
½ teaspoon baking soda
Pinch of salt
Wet Ingredients
½ cup dairy-free butter, room temperature
¾ cup dark brown sugar
1 egg
Splash of vanilla
½ cup pumpkin purée
Optional Add-Ins
1 cup dairy-free white chocolate chips
½ cup chopped pecans
Equipment
Stand mixer with paddle attachment or hand mixer
9x9-inch baking dish
Parchment paper
How to Make Pumpkin Blondies
1. Prepare the Pan
Preheat your oven to 350°F and line a 9x9-inch baking dish with parchment paper.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, pumpkin pie spice, cinnamon, baking soda, and salt. Set aside.
3. Cream the Butter and Brown Sugar
In the bowl of a stand mixer fitted with the paddle attachment, cream the room-temperature dairy-free butter and dark brown sugar on medium-high speed until smooth and creamy.
A hand mixer can also be used.
4. Add the Wet Ingredients
Beat in the egg and vanilla until combined.
Add the pumpkin purée and continue mixing until incorporated.
5. Combine the Batter
Gradually add the dry ingredients to the wet ingredients, mixing on low only until everything is just combined.
Do not overmix.
If using them, gently fold in the dairy-free white chocolate chips and chopped pecans.
6. Bake
Spread the batter evenly into your prepared 9x9-inch baking dish.
Bake at 350°F for 30–35 minutes, until the edges begin to pull slightly away from the pan and the center looks set.
A toothpick inserted near the center should come out with a few moist crumbs but no wet batter.
7. Cool and Slice
Allow the blondies to cool completely before cutting.
Once cooled, cut into nine squares and serve.
Lauren’s Tips 💛
Don’t Overmix the Batter
Once you start adding the dry ingredients, mix only until everything comes together. Overmixing can take these away from that soft, chewy blondie texture.
Go for the Full Teaspoon of Cinnamon If You Love Fall Spice
I give a range because everyone likes their pumpkin spice differently. If you really want those fall flavors to come through, use the full teaspoon.
Don’t Overbake
Start checking the blondies around the 30-minute mark. You want a few moist crumbs on the toothpick rather than a completely dry center.
Let Them Cool Completely
It’s tempting to cut into them right away, but these blondies continue setting as they cool. Giving them time makes them much easier to cut into clean squares and gives you a better texture.
Recipe Notes
Use plain pumpkin purée, not pumpkin pie filling.
I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Another gluten-free 1-to-1 baking blend should work, or regular all-purpose flour can be used if gluten isn’t an issue.
Make sure the dairy-free butter is at room temperature before creaming it with the dark brown sugar.
Regular butter can replace dairy-free butter if dairy isn’t a concern.
I use Enjoy Life dairy-free white chocolate chips. Regular white chocolate or other chocolate chips can be substituted if desired.
Pecans are completely optional and can simply be left out if you don’t want nuts.
Walnuts can also be used in place of the pecans.
Baking times can vary slightly between ovens, so begin checking the blondies around the 30-minute mark.
Don’t wait for a completely dry toothpick. A few moist crumbs are fine and will help you avoid overbaking the blondies.
Allow the blondies to cool completely before cutting for the cleanest squares and best texture.
Store leftover blondies covered once completely cooled.
Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
Can I Use Regular Flour?
Yes. If gluten isn’t an issue, regular all-purpose flour can be substituted for the gluten-free 1-to-1 flour.
Can I Use Pumpkin Pie Filling Instead of Pumpkin Purée?
I wouldn’t recommend it. Pumpkin pie filling already contains added sugar and spices, which will change both the sweetness and flavor of the blondies.
Stick with plain pumpkin purée.
Can I Use Regular Butter?
Absolutely. I use dairy-free butter, but regular butter works perfectly well if dairy isn’t a concern.
Do I Have to Add White Chocolate Chips?
No. They’re completely optional. The pumpkin blondies will still work without them.
Can I Use Regular Chocolate Chips Instead?
Yes. White chocolate pairs especially well with pumpkin, but milk, semi-sweet, or dark chocolate chips can give you a completely different version.
Can I Leave Out the Pecans?
Absolutely. The pecans are optional and can be omitted without changing the basic recipe.
Can I Substitute Another Nut?
Yes. Walnuts would be an especially easy substitution and pair really well with pumpkin and fall spices.
How Do I Know When the Blondies Are Done?
Look for edges that have begun to pull slightly away from the pan and a center that looks set rather than wet.
A toothpick inserted near the center should have a few moist crumbs attached, but it shouldn’t have wet batter.
Why Are My Blondies Cakey?
Overmixing or overbaking can push the texture toward cake instead of a soft, chewy blondie.
Once the flour goes in, mix only until the batter comes together and keep a close eye on the bake time.
Why Do I Need to Let Them Cool Before Cutting?
The blondies continue setting as they cool. Cutting them while they’re very warm can make the center seem too soft and cause the squares to fall apart.
How Should I Store Pumpkin Blondies?
Once completely cooled, keep the blondies covered in an airtight container.