Pumpkin Spice Blondies

4 from 5 reviews

Taste the best of fall with this pumpkin spice blondies recipe! The perfect seasonal dessert made with canned pumpkin (or fresh!), pumpkin pie spices and made entirely vegan with a gluten-free option. Vegan blondies have never tasted so good.


  • 2 cups regular white flour (can sub gluten-free flour blend, if desired)*
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 tsp pumpkin spice (get my DIY version here!)
  • 1/2 cup coconut palm sugar (or brown sugar)
  • 1/4 cup coconut oil, melted
  • 3/4 cup unsweetened almond milk*
  • 3/4 cup pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • 1/2 cup dairy-free chocolate chips

*If using gluten-free flour you may need to reduce the amount of almond milk to 1/2 cup


  1. Preheat oven to 350 degrees F.
  2. Grease a 9 x 9 inch baking pan with coconut oil or non-stick spray.
  3. In a large bowl combine flour, baking soda, baking powder, sea salt and pumpkin spice.
  4. Add in coconut palm sugar.
  5. In a separate bowl combine coconut oil, almond milk, pumpkin puree and vanilla extract.
  6. Add wet ingredients to dry and stir until well-combined.
  7. Stir in chocolate chips. Batter will be thick.
  8. Add batter to baking pan and spread out using a spatula, making sure top is even.
  9. Bake for 20-25 mins.
  10. Let cool for at least 20 minutes before cutting into 12 blondies and removing from pan to cool completely.
  11. Will keep in an airtight container on counter for 2-3 days or freeze for longer.