Recipe: Gluten-Free Pumpkin Spice Blondies

by JJ Virgin on October 25, 2019

I just love all things pumpkin… especially desserts! And it’s all the better when the recipe omits potentially harmful foods like gluten, dairy, sugar, and eggs, yet still tastes amazing. 

These pumpkin spice blondies come together so easily, and your kitchen will smell outrageous. The hardest part is just waiting for the timer to go off!  

The pumpkin in this recipe adds such a smooth, fudgy texture, combined with the nutty flavor of almond flour, and the deep, warm spices of autumn. And remember to save that leftover pumpkin puree to add to your next smoothie!

If you’re new to baking with low-sugar impact sweeteners like stevia or monk fruit extract, a little goes a long way. 

Here, we’re aiming to achieve the sweetness of about a half cup of traditional sugar. Just read your labels carefully and sweeten to your liking! I often use less and then taste the batter – you can always add more, but you can’t take it out once it’s added! (And it’s safe to taste this batter raw because it doesn’t contain eggs.) 

So put on your slippers and pair these scrumptious blondies with a cup of your favorite tea or 5-Minute Collagen Coffee. Soon you’ll be sipping and nibbling, cozy style!

Gluten-Free Pumpkin Spice Blondies


October 25, 2019

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1 and 3

These simple pumpkin blondies are gluten free, dairy free, egg free, and delicious! The hardest part is just waiting for the timer to go off.

  • Prep: 10 mins
  • Cook: 40 mins
  • Yields: 16 2”-square blondies


1 1/2 cups organic packed pumpkin puree (NOT pumpkin pie filling)

1/2 cup full-fat unsweetened canned coconut milk (called “coconut cream” when sold in cartons)

2 Tbsp coconut oil, melted (plus more for pan)

1 Tbsp real vanilla extract

2 tsp stevia or monk fruit extract (or more, to taste)

2 cups almond flour

2 Tbsp freshly ground flaxseed

1 tsp baking powder

1/2 tsp sea salt

1 1/2 tsp ground cinnamon

1 tsp ground pumpkin pie spice

1/2 cup unsweetened dark chocolate chips or chopped nuts (optional)


1Preheat oven to 375°F.

2Wipe down bottom and sides of an 8" glass baking dish with coconut oil.

3In a medium mixing bowl, whisk together the pumpkin puree, coconut milk, coconut oil, and vanilla until well-mixed and fluffy, about 30-60 seconds.

4In a small mixing bowl, whisk together the almond flour, flaxseed, sweetener, baking powder, sea salt, cinnamon, and pumpkin pie spice until thoroughly combined.

5Pour the dry ingredients into the pumpkin mixture and stir well. (Add nuts or chocolate chips now, if using.)

6Spoon batter into prepared pan and smooth to an even thickness.

7Bake at 375F for about 40-45 minutes, until the top is set and crackled.

8Remove from oven and let sit at room temperature for 15 minutes.

9Serve warm or refrigerate, covered, until chilled through before serving – both ways are delicious!

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Nutrition Facts

Sodium67 mg
Protein5 g
Cholesterol0 mg
Sugar6 g
Trans Fat14 g
Total Carbohydrates13 g
Dietary Fiber4 g

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