Name: Healthy Pumpkin Blondies (Vegan)
Prep time: 5 min
Cook time: 30 min
Ingredients: 3/4 cup oat flour; 1/2 cup almond flour; 2 tbsp flaxseeds; 1/2 cup pumpkin purée; 4 tbsp maple syrup; 1/4 cup water; 2 tbsp coconut sugar; 1 tsp baking powder; 1 tsp pumpkin spice; 1 tsp vanilla extract; 1 tbsp turbinado sugar topping (optional)

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These nutritious vegan and gluten-free healthy pumpkin blondies are the ideal fall dessert with a blend of pumpkin, oat flour, almond flour, and a chewy texture that's both healthy and irresistible.

If you prefer brownies, my Flourless Pumpkin Brownies Recipe is a great chocolate version of this recipe.

Why You Should Make These Healthy Vegan Pumpkin Blondies

Nutritious Ingredients: Our vegan pumpkin blondies feature nutrients, including fiber, healthy fats, vitamins, and antioxidants, making it a nourishing dessert choice.
Vegan and dairy-free: These blondies are entirely vegan, replacing traditional dairy and eggs with plant-based ingredients.
Lower Sugar Content: These blondies are naturally sweetened with maple syrup and coconut sugar.
Gluten-Free: These blondies are gluten-free, using oat and almond flours, making them suitable for those with gluten sensitivities or celiac disease.
Rich Pumpkin Flavor: With a generous amount of pumpkin puree, these blondies capture the essence of fall while delivering vitamins and antioxidants.

The Key Ingredients

Oat Flour

Oat flour, a gluten-free whole-grain flour, serves as the foundation for our blondies and for many other healthy desserts.

You can also use whole wheat flour or all-purpose flour if gluten is not a concern.

Almond Flour

Half a cup of almond flour brings a rich, nutty taste that adds to the chewy texture of our pumpkin blondies.

Flaxseeds

Flaxseeds play a crucial role by acting as a binding agent. They're also a source of healthy fats and fiber, making our blondies not only tasty but also nutritious.

You can use chia seeds as they also work well as a binding agent.

Pumpkin Purée

You can use canned or homemade pumpkin puree in this recipe. It's not only delicious but also loaded with vitamins and antioxidants.

Sweet potato puree can be a good substitute if you don't have pumpkin puree on hand. It provides a similar texture and flavor profile.

More Pumpkin Recipes

Pumpkin Spice

A teaspoon of pumpkin spice brings warmth and depth to our dessert.

You can also follow the ingredients in my Protein Pumpkin Overnight Oats to make your own pumpkin pie spice mix.

Step-by-Step Preparation

1. Prepare Your Ingredients

Before you begin, gather all your ingredients. You'll need oat flour, almond flour, flaxseeds, pumpkin purée, maple syrup, water, coconut sugar, baking powder, pumpkin spice, and vanilla. Having everything ready will make the process smoother.

2. Mix Flax Egg

In a small bowl combine water and flaxseeds. Let sit for at least 5 minutes until the flaxseeds thicken up as it soaks up the water.

Flax Egg After It Thickens — Flax Egg Before It Thickens

3. Mix All The Ingredients

Once the flax egg is thickened add it to rest of the wet and dry ingredients. No need to mix the wet and dry separately here, as the mixture is easy to work with and there is no gluten formation.

4. Bake

Transfer the mixed batter into a prepared baking pan and place it in the oven, following the recommended temperature and baking time.

I used a 9x9 inch square baking tray, but you can use another size baking tray you have.

If you want to add turbinado sugar on top, which is optional but adds a lovely texture, add this to the top of the mixture before baking.

Tips for Success

For the best vegan and gluten-free pumpkin brownies, here are my expert recommendations.

Make Your Own Oat Flour

If you don't have oat flour on hand, you can easily make it by grinding rolled oats in a food processor. It's so much cheaper to make oat flour at home!

Sprinkle Turbinado Sugar on Top

For the perfect crunch add a sprinkling turbinado sugar on the surface of your blondie batter before baking. This adds a lovely texture and an extra layer of flavor to your vegan pumpkin blondies.

close up of turbinado sugar on top of blondie

Cool Completely for Easy Slicing

For cleaner and easier slicing, cool the blondies completely in the pan or transfer them to the fridge to firm up before cutting into squares.

sliced vegan blondies after baking and cooling

Storage and Shelf Life

Room Temperature: You can store your blondies at room temperature in an airtight container for up to three days.

Refrigeration: For longer shelf life, refrigerate them for up to a week. Just be sure to place them in an airtight container to prevent them from drying out.

Freezing: If you'd like to keep your blondies for an extended period, consider freezing them. Wrap them individually or in layers with parchment paper and store them in an airtight container. They can last up to three months in the freezer.

Frequently Asked Questions

1. What's the difference between a blondie and a brownie?

Blondies and brownies are similar in texture and preparation but differ in their primary flavor. Blondies have a butterscotch or caramel-like flavor, often achieved with ingredients like brown sugar. Brownies, on the other hand, have a rich chocolate flavor.

2. Are blondies meant to be gooey in the middle?

Yes, blondies are typically meant to have a slightly gooey and chewy center. This texture is one of their defining characteristics and sets them apart from traditional cake-like brownies.

3. Why are my blondies still raw?

If your blondies are still raw in the center, it could be due to underbaking or an incorrect oven temperature. Make sure that you follow the recommended baking time and temperature to achieve the desired texture.

Print Recipe

Healthy Pumpkin Blondies (Vegan)

This easy gluten-free healthy pumpkin blondie has a balance of flavors and textures, that is perfect for a quick baking session. They are made in one bowl and are a healthy vegan and gluten-free treat that is great for the fall.

Prep Time5

Cook Time30

Course: Dessert

Cuisine: American

Keyword: dairy free recipes, easy desserts, gluten free desserts, gluten free recipes

Servings: servings

Calories: 143kcal

Author: Wan Na Chun

Equipment

1 9x9 square cake pan

Ingredients

¾ cup oat flour
½ cup almond flour
2 tablespoon flaxseeds
½ cup pumpkin purée
4 tablespoon maple syrup
¼ cup water
2 tablespoon coconut sugar
1 teaspoon baking powder
1 teaspoon pumpkin spice
1 teaspoon vanilla extract
1 tablespoon turbinado sugar topping optional

Instructions

Preheat your oven to 350°F (175°C) and line an 8x8 inch (20x20 cm) baking pan with parchment paper.
In a small bowl, add flax seeds and water and wait least 5 minutes until the mixture has gelled to create a flax "egg"
Once the flax egg and all of the other ingredients together until you have a smooth and well-incorporated batter.
Pour the batter into the prepared baking pan and spread it out evenly.
OPTIONAL: Add turbinado sugar on top of batter before baking.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Once done, remove the blondies from the oven and allow them to cool in the pan for about 10-15 minutes.
Transfer the blondies to a wire rack to cool completely. This will help them set properly.
After they've cooled, cut the blondies into squares or your desired shapes.

Notes

Flaxseeds for Binding: Flaxseeds not only add a nutritional boost but also act as a binding agent. They help hold the blondies together. If you don't have flaxseeds on hand, you can substitute them with chia seeds.

Sweetness Level: These blondies are mildly sweet. If you prefer them sweeter, you can increase the amount of maple syrup or add a bit more coconut sugar. Taste the batter before baking and adjust the sweetness to your liking.

Baking Time Variation: Baking times can vary based on your oven, so keep a close eye on the blondies as they bake. The toothpick test (inserting a toothpick into the center - if it comes out clean, they're done) is a reliable indicator.

Cooling and Cutting: Allow the blondies to cool in the pan before transferring them to a wire rack. This cooling process helps them set and makes cutting easier. Use a sharp knife for clean edges.

Storage: Store leftover blondies in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate for up to a week. They can also be frozen for a few months. Simply thaw them at room temperature when you're ready to enjoy.

Nutrition

You'll love the texture and warm flavors of fall with my vegan and gluten-free pumpkin blondies recipe.

If you love more vegan, gluten-free, and healthy desserts, you'll love these recipes too.

Healthy Pumpkin Blondies (Vegan and Gluten-Free)

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Why You Should Make These Healthy Vegan Pumpkin Blondies