These Gluten-Free Pumpkin Chocolate Chip Blondies bring together warm cinnamon, brown sugar, and plenty of chocolate in soft almond flour bars. Bake a batch for fall gatherings, an easy weekend dessert, or a make-ahead treat.
These Gluten-Free Pumpkin Chocolate Chip Blondies taste like pumpkin bread meets a chocolate chip cookie bar. Almond flour adds richness without wheat flour, while eggs help hold everything together. They’re a cozy treat for fall gatherings and weekend baking.
Pumpkin and chocolate are the pairing I reach for when I want a fall dessert that doesn’t need frosting. The cinnamon and a little pinch of nutmeg give these bars a warm flavor without letting the spices take over.
What I like about this recipe is how little finishing work it needs. Spread the batter in one pan, scatter a few chocolate chips on top, and let the oven do its part. The hardest step is waiting until the bars are cool enough to cut.
Why You’ll Love These Gluten-Free Pumpkin Chocolate Chip Blondies
- Soft and rich, with pumpkin in every bite and chocolate in every square.
- Almond flour keeps the ingredient list simple; no flour blend or xanthan gum needed.
- 1 small pan makes 16 squares for sharing or saving.
- Easy dairy-free option using dairy-free butter and chocolate chips.
- No frosting, layers, or scooping individual cookies.
Ingredient Notes
Almond flour: Choose finely ground, blanched almond flour for a smoother texture. Almond flour is naturally gluten-free and adds a rich, buttery flavor to baked goods.
Pumpkin: Use canned pure pumpkin, not pumpkin pie filling. The spices and sugar are already measured separately in this recipe.
Butter: Start with room-temperature butter so it mixes easily with the brown sugar. Use dairy-free butter for the dairy-free option.
Brown sugar: Pack it into the measuring cup before adding it to the bowl.
Eggs: Use large, room-temperature eggs as directed.
Cinnamon and nutmeg: Cinnamon provides the main spice flavor; keep the nutmeg to a small pinch.
Chocolate chips: Semi-sweet chips balance the sweet batter. Choose dairy-free chips if needed, and save a few extra for the top.
How To Make Gluten-Free Pumpkin Chocolate Chip Blondies
Heat the oven. Preheat to 350°F. Line an 8-inch-square baking pan with parchment paper, leaving a little overhang on two opposite sides.
Mix the butter and sugar. Beat the softened butter and brown sugar with an electric mixer until creamy and well combined.
Add the wet ingredients. Mix in the eggs, pumpkin, and vanilla until combined.
Combine the dry ingredients. In a small bowl, whisk the almond flour, baking powder, cinnamon, salt, and nutmeg.
Finish the batter. Add the dry ingredients to the wet mixture and mix just until combined. Stir in the chocolate chips.
Fill the pan. Spread the batter into an even layer in the prepared pan, then sprinkle extra chocolate chips on top if you like.
Bake. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with just a little melted chocolate. If the top is browning before the center is ready, loosely cover it with foil and continue baking.
Cool and slice. Leave the blondies in the pan to cool for 45 minutes. Use the parchment to lift the blondies out of the pan, then place them on a cutting board and slice into 16 squares.
Make-Ahead and Storage
You can bake these bars ahead, so there’s no last-minute rush before serving.
Make ahead: Bake the day before, let cool completely, then cover and refrigerate. Slice after cooling or just before serving.
Refrigerate: Keep the bars in an airtight container in the fridge for up to 5 days.
Freeze: Place cooled squares in a sealed, freezer-safe container for up to 3 months. Separate layers with parchment paper.
Thaw: Thaw in the refrigerator. Serve chilled or let the squares sit briefly at room temperature before enjoying.
More gluten-free pumpkin desserts to make ASAP!
- Gluten-Free Pumpkin Cake With Cream Cheese Frosting
- Gluten-Free Pumpkin Cheesecake Bars
- Gluten-Free Pumpkin Roll
- Gluten-Free Pumpkin Pie Cookies
You can also FOLLOW ME on Facebook and Pinterest to see more of the delicious food I’m making!
Scroll down for the full recipe. If you give it a try, leave a rating and a comment; we’d love to hear how it turned out!
Gluten-Free Pumpkin Chocolate Chip Blondies
These Gluten-Free Pumpkin Blondies with Chocolate Chips combine pumpkin, brown sugar, and warm cinnamon in simple almond flour bars. Baked in one pan and cut into 16 squares, they’re an easy fall dessert with dairy-free ingredient options.
Ingredients
- ⅓ cup butter or dairy-free butter, room temperature
- ¾ cup brown sugar, packed
- ⅔ cup canned pure pumpkin
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1¼ cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- A pinch of nutmeg
- 1 cup semi-sweet chocolate chips (or dairy-free), plus a few extra for topping, if you like
Instructions
- Preheat to 350°F. Line an 8-inch-square baking pan with parchment paper, leaving a little overhang on two opposite sides.
- Beat the softened butter and brown sugar with an electric mixer until creamy and well combined.
- Mix in the eggs, pumpkin, and vanilla until combined.
- In a small bowl, whisk the almond flour, baking powder, cinnamon, salt, and nutmeg.
- Add the dry ingredients to the wet mixture and mix just until combined. Stir in the chocolate chips.
- Spread the batter into an even layer in the prepared pan, then sprinkle extra chocolate chips on top if you like.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with just a little melted chocolate. If the top is browning before the center is ready, loosely cover it with foil and continue baking.
- Leave the blondies in the pan to cool for 45 minutes. Use the parchment to lift the blondies out of the pan, then place them on a cutting board and slice into 16 squares.
Notes
- Pumpkin: Use canned pure pumpkin, not pumpkin pie filling.
- Dairy-free option: Use dairy-free butter and dairy-free chocolate chips.
- Doneness: If the toothpick hits a chocolate chip, check another spot near the center.
- Refrigeration: Store cooled blondies in a sealed container in the refrigerator for up to 5 days.
- Freezing: Freeze in a sealed, freezer-safe container for up to 3 months.
