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Gluten-Free Pumpkin Spice Blondies

Prep Time 20 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 16 Blondies


  • 1 Cup Canned Pumpkin Puree Not Pumpkin Pie Filling!
  • ¼ Cup Canola Oil
  • ¾ Cup Granulated Sugar
  • 2 teaspoon Molasses
  • 1 tsp Vanilla
  • 2 tablespoon Ground Flax
  • 2 teaspoon Pumpkin Pie Spice See note to make your own!
  • 2 ½ Cups Homemade Oat Flour Don't sub store bought!
  • ¾ teaspoon Kosher Salt
  • 1 ½ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • 1 Cup Chocolate Chips


  • Preheat oven to 350* F. Prepare a 9x9 pan with pan spray or rub it with coconut oil and then create a parchment sling for easy removal of the blondies. (See pictures)
  • In a large bowl, combine pumpkin, oil, sugar, molasses, vanilla flax, and spices with a whisk.
  • Add oat flour, salt, baking soda and baking powder and stir to combine with a spatula or wooden spoon. Add most of the chocolate chips (save a few for the top!) and stir to combine.
  • Scrape batter into the prepared 9x9 pan and spread evenly. Top with a few more chocolate chips.
  • Bake the blondies in a 350* oven for 30-33 minutes or until the edges are golden brown.
  • Cool COMPLETELY before removing from the pan to slice.
  • These will keep on the counter for up to 3 days or freeze for up to 1 month.


To make your own pumpkin spice, combine 1 teaspoon cinnamon, 1 teaspoon ginger and ⅛ teaspoon of allspice.
Keyword baking, Blondies, Easy Baking, Fall Baking, Pumpkin Spice, Pumpkin Spice Blondies, Spice Recipes