Cinnamon Vegan Pumpkin Maple Blondies

If you ask me, blondies are one of the best fall treats you can make.

These vegan pumpkin maple blondies bring together warm spices and cozy flavors in every bite. The pumpkin keeps them soft and chewy while the maple syrup adds a natural sweetness that’s hard to beat.

They’re made without any eggs or dairy, using simple pantry staples that come together in one bowl. A handful of chocolate chips and a sprinkle of cinnamon on top help the whole thing come together.

They’re easy to throw together on a weekend afternoon, and they taste just as good the next day for breakfast with your coffee.

What Kind of Pumpkin Should I Use?

For this recipe, you’ll want to grab a can of pure pumpkin puree from the store – just make sure you’re not accidentally picking up pumpkin pie filling, which has added spices and sugar. The canned stuff is actually more consistent than fresh pumpkin and saves you a ton of time since you don’t have to roast and puree it yourself. Most brands work great, but check that the only ingredient listed is pumpkin. If you do want to use fresh pumpkin, you’ll need a sugar pumpkin (not a carving pumpkin), and you’ll need to roast it, scoop out the flesh, and blend it until smooth before measuring out your cup.

Options for Substitutions

These blondies are pretty forgiving when it comes to swaps, so here are some options if you need them:

• Gluten-free flour: If you’re not avoiding gluten, regular all-purpose flour works perfectly here. Use the same amount and follow the recipe as written.
• Vegan butter: You can use coconut oil instead, though it will give the blondies a subtle coconut flavor. Regular butter works too if you’re not keeping these vegan.
• Sunflower oil: Any neutral oil like vegetable, canola, or melted coconut oil will do the job. Avoid olive oil as it has too strong a flavor for these sweet treats.
• Aquafaba: This is the liquid from a can of chickpeas and acts as an egg replacer here. If you’re not vegan, you can use 2 regular eggs instead. For another vegan option, try 2 flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes).
• Maple syrup: Agave nectar or even additional brown sugar (about 3 tablespoons) can replace the maple syrup, though you’ll lose that distinct maple flavor.
• Canned pumpkin: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. In a pinch, sweet potato puree works as a substitute with similar results.

Watch Out for These Mistakes While Baking

The biggest mistake with vegan blondies is overbaking them, which turns them dry and crumbly instead of soft and chewy – pull them from the oven when a toothpick comes out with a few moist crumbs, not completely clean, since they’ll continue cooking as they cool.

Another common error is not measuring the pumpkin puree correctly, so make sure you’re using plain canned pumpkin (not pumpkin pie filling) and drain any excess liquid if it looks watery to avoid a gummy texture.

Since gluten-free flour can be tricky, don’t skip letting the batter rest for 10 minutes before baking, which allows the flour to hydrate properly and prevents a gritty texture.

For the best results, make sure your aquafaba is at room temperature and whisk it well before adding it to the batter, and resist cutting into the blondies until they’ve cooled for at least 20 minutes – they need this time to firm up and hold their shape.

What to Serve With Pumpkin Maple Blondies?

These blondies are perfect on their own as an afternoon snack with a cup of coffee or chai tea, which really brings out the warm spices. I love serving them slightly warm with a scoop of vegan vanilla ice cream on top – the cold ice cream melting into the soft, spiced blondies is really good. They also make a great dessert alongside some fresh apple slices or a simple fruit salad to balance out the sweetness. For a cozy fall gathering, try pairing them with hot apple cider or even a pumpkin spice latte for the full autumn experience.

Storage Instructions

Store: These pumpkin maple blondies stay moist and delicious when kept in an airtight container at room temperature for up to 3 days. If you want them to last longer, pop them in the fridge where they’ll keep for about a week. I actually think they taste even better the next day once all the flavors have had time to meld together!

Freeze: You can totally freeze these blondies for later. Just cut them into squares, wrap each one individually in plastic wrap, and store them in a freezer bag for up to 3 months. They’re perfect for when you need a quick dessert or snack without having to bake from scratch.

Serve: If you’re eating them from the fridge, let them sit at room temperature for about 10 minutes to soften up a bit. Frozen blondies can thaw on the counter for 30 minutes, or you can microwave them for 15-20 seconds for that fresh-baked warmth.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2250-2400
• Protein: 18-24 g
• Fat: 86-94 g
• Carbohydrates: 360-380 g

Ingredients

• 2 1/4 cups all-purpose gluten-free flour
• 2 tsp gluten-free baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Pinch salt
• 1/2 cup plant-based butter
• 1/4 cup sunflower seed oil
• 1 cup packed brown sugar
• 1 cup pure pumpkin puree (canned)
• 1/4 cup real maple syrup
• 6 tbsp aquafaba (liquid from cooked beans)

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).

While the oven heats, lightly grease your baking pan using additional plant-based butter or oil, ensuring the blondies won’t stick.

Step 2: Combine the Dry Ingredients

• 2 1/4 cups all-purpose gluten-free flour
• 2 tsp gluten-free baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• pinch salt

In a large mixing bowl, whisk together the gluten-free all-purpose flour, gluten-free baking powder, ground cinnamon, ground nutmeg, and a pinch of salt.

Make sure all the dry ingredients are well blended and free of lumps.

Step 3: Mix the Wet Ingredients

• 1/2 cup plant-based butter
• 1/4 cup sunflower seed oil
• 1 cup packed brown sugar
• 1 cup pure pumpkin puree (canned)
• 1/4 cup real maple syrup

In a separate bowl, cream together the plant-based butter, sunflower seed oil, packed brown sugar, pumpkin puree, and maple syrup.

Beat until the mixture is smooth and fully combined.

I like to make sure the pumpkin and maple syrup are well incorporated for a richer flavor.

Step 4: Incorporate the Aquafaba

• 6 tbsp aquafaba (liquid from cooked beans)

Slowly blend the aquafaba into the wet mixture from Step 3.

Add it gradually while mixing to help the batter become light and fluffy.

Step 5: Combine Wet and Dry Mixtures

• dry mixture from Step 2
• wet mixture with aquafaba from Step 4

Gradually add the wet ingredients with aquafaba (from Steps 3 and 4) into the dry flour mixture (from Step 2).

Blend just until the mixture is smooth and everything is incorporated—avoid over-mixing to keep the blondies tender.

Step 6: Bake the Blondies

• batter from Step 5

Pour the batter into the greased baking pan, spreading it evenly.

Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

For extra flavor, I sometimes sprinkle a little extra cinnamon on top before baking.

Step 7: Cool and Slice

Remove the pan from the oven and let the blondies cool completely in the pan before cutting them into squares.

This makes them much easier to slice cleanly and helps them set nicely.

Cinnamon Vegan Pumpkin Maple Blondies

Delicious Cinnamon Vegan Pumpkin Maple Blondies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4

Calories 2325 kcal

Ingredients

  

• 2 1/4 cups all-purpose gluten-free flour
• 2 tsp gluten-free baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• pinch salt
• 1/2 cup plant-based butter
• 1/4 cup sunflower seed oil
• 1 cup packed brown sugar
• 1 cup pure pumpkin puree (canned)
• 1/4 cup real maple syrup
• 6 tbsp aquafaba (liquid from cooked beans)

Instructions

 

• Preheat your oven to 350°F (175°C). While the oven heats, lightly grease your baking pan using additional plant-based butter or oil, ensuring the blondies won't stick.
• In a large mixing bowl, whisk together the gluten-free all-purpose flour, gluten-free baking powder, ground cinnamon, ground nutmeg, and a pinch of salt. Make sure all the dry ingredients are well blended and free of lumps.
• In a separate bowl, cream together the plant-based butter, sunflower seed oil, packed brown sugar, pumpkin puree, and maple syrup. Beat until the mixture is smooth and fully combined. I like to make sure the pumpkin and maple syrup are well incorporated for a richer flavor.
• Slowly blend the aquafaba into the wet mixture from Step 3. Add it gradually while mixing to help the batter become light and fluffy.
• Gradually add the wet ingredients with aquafaba (from Steps 3 and 4) into the dry flour mixture (from Step 2). Blend just until the mixture is smooth and everything is incorporated—avoid over-mixing to keep the blondies tender.
• Pour the batter into the greased baking pan, spreading it evenly. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean. For extra flavor, I sometimes sprinkle a little extra cinnamon on top before baking.
• Remove the pan from the oven and let the blondies cool completely in the pan before cutting them into squares. This makes them much easier to slice cleanly and helps them set nicely.