Soft, chewy, and bursting with warm spices. These blondies use real pumpkin purée and a specialized GF flour blend to achieve a fudge-like texture that rivals any traditional bakery treat.
Gluten-Free
35 Minutes
Melt-in-Your-Mouth
The Secret to Perfect GF Pumpkin Blondies
- Moisture Control: Pumpkin adds significant moisture. We use brown sugar to keep the edges chewy and the center fudgy rather than cakey.
- Spice Profile: A heavy hand of cinnamon and nutmeg complements the richness of the dark chocolate chips.
- Texture: Using a 1-to-1 GF flour with xanthan gum ensures the bars hold together without being crumbly.
What You’ll Need
- 1/2 cup Unsalted Butter (melted & cooled)
- 1 cup Light Brown Sugar
- 1/3 cup Pumpkin Purée (not pie filling)
- 1 Large Egg + 1 tsp Vanilla
- 1.5 cups GF 1-to-1 Flour Blend
- 1.5 tsp Pumpkin Pie Spice
- 1/2 tsp Baking Soda & Salt
- 3/4 cup Semi-Sweet Chocolate Chips
Step-by-Step Instructions
- Prep: Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment paper.
- Wet Ingredients: Whisk together melted butter and brown sugar. Add pumpkin purée, egg, and vanilla; whisk until smooth.
- Dry Ingredients: Stir in the GF flour, pumpkin pie spice, baking soda, and salt until just combined.
- Fold: Gently fold in 1/2 cup of the chocolate chips.
- Bake: Spread batter into the pan and sprinkle the remaining chocolate chips on top. Bake for 25–28 minutes.
- Cool: Let them cool completely in the pan! This allows the structure to set for those perfect clean slices.
Baker’s Note: If your pumpkin purée seems very watery, blot it with a paper towel before measuring. This prevents the blondies from becoming too soft.
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