Pumpkin Chocolate Chip Blondies — Vegan & Gluten-Free Recipe

These Pumpkin Chocolate Chip Blondies are thick, chewy and studded with gooey chocolate chips — a simple, satisfying fall treat. Made with just 10 wholesome ingredients in under 30 minutes, they’re vegan, gluten-free, refined sugar-free and oil-free.

After perfecting a flourless vegan pumpkin brownie, I wanted a blondie version and after several tests I landed on the ideal texture: thick, chewy and tender with a pleasant bite. Dairy-free dark chocolate chunks add extra decadence, though they’re optional. Pumpkin pie spice shines through, making these blondies a favorite autumn dessert. Here’s how to make them.

Ingredients in these Vegan Pumpkin Chocolate Chip Blondies

These pumpkin bars use just 10 simple ingredients and basic pantry staples. Ingredients below are shown with common measurements:

• Coconut sugar: provides a caramel-like sweetness
• Molasses: adds chewiness and depth (used with coconut sugar to mimic brown sugar)
• Almond butter: binds the bars and adds moisture
• Pumpkin puree: the pumpkin base
• Pumpkin pie spice: classic warming flavor
• Oat flour: keeps these blondies flourless and gluten-free
• Tapioca starch: improves binding and chew
• Chocolate: chips, chunks or chopped chocolate for melty pockets
• Plus salt, baking soda and vanilla extract

How to Make the Chewy Vegan Pumpkin Blondies

1. Preheat: Heat oven to 350°F (180°C).
2. Prep the sugar: In a large bowl, combine the coconut sugar and molasses. Whisk until the mixture resembles brown sugar.
3. Mix wet ingredients: Add the almond butter, pumpkin puree, vanilla extract and pumpkin pie spice. Whisk until smooth and fully combined.
4. Add dry ingredients: Stir in salt, oat flour, baking soda and tapioca starch until just combined with the wet mixture.
5. Fold in chocolate: Fold in about half of the chocolate so the batter has gooey pockets.
6. Prepare for baking: Transfer the batter to a lined 8×8-inch (20×20 cm) baking pan. Flatten the top with a spatula or your hands (use parchment between your hand and the batter if needed).
7. Bake: Sprinkle the remaining chocolate on top and bake for 18–20 minutes, rotating the pan at about 10 minutes. For the chewiest result, err on the side of slightly underbaking; for a more cake-like texture, add a couple more minutes.
8. Cool and slice: Let the blondies cool at least 10 minutes before cutting. This helps them set and makes cleaner slices.

How to Store Vegan Chocolate Chip Pumpkin Blondies

To keep them moist, freeze the blondies for longer storage — they hold well for months in the freezer. At room temperature in an airtight container they last 2–3 days; refrigerated they keep up to 5 days, but refrigeration can dry them out, so freezing is recommended if you don’t plan to eat them quickly.

Tips for Perfect Pumpkin Blondies

• Use plain pumpkin puree, not pumpkin pie mix (which contains added sugar and spice).
• Oat flour: You can make your own by blending rolled oats until fine; if your blender isn’t powerful, use store-bought oat flour for best texture.
• Coconut sugar + molasses: These together recreate brown sugar. If you prefer, substitute 142 g of regular brown sugar instead.
• Bake time: For very chewy bars, bake 18 minutes or slightly under; for a cakier result, bake up to about 22 minutes.

I hope you try these and enjoy them as much as I do — they’ve become a favorite fall treat. Happy baking!

Pumpkin Chocolate Chip Blondies

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• Author: Lisa Kitahara
• Total Time: 25 minutes
• Yield: 9 servings

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