Gluten Free Pumpkin Blondies
- hunnydewbakes
- Aug 12, 2023
- 2 min read
Updated: Sep 23, 2023
These blondies are a soft, chewy, and comforting Fall dessert!
Imagine, I'm going to the grocery store to replace some things, and lo and behold, I see huge bags of candy corn. Candy corn is probably one of the most controversial candies ever. Some people love it, others despise it. I think we can all agree on this, however: it is a symbol of the transition from Summer to Fall. Naturally, I was inspired and made my way straight to the baking aisle. I laid my eyes on some pumpkin puree, and my mind was made up. I just had to make some pumpkin blondies! With the texture of a brownie, but the taste of fall, you're sure to love these.
Here's a video of the process for my visual learning friends!
Gluten Free Pumpkin Blondies
Ingredients
½ cup (1 stick) unsalted butter
2 ounces white chocolate
¾ cup pumpkin puree (not pumpkin pie filling)
¾ cup packed light brown sugar
1-2 tablespoons pumpkin pie spice
1 teaspoon vanilla extract
1 large egg
1 cup gluten free flour (I use Bob Red Mill's 1:1)
½ teaspoon baking powder
½ teaspoon salt
For the frosting:
8 ounces (1 block) cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Directions
Preheat your oven to 350 degrees. Line a 9x9 baking dish with parchment paper.
In a large, microwave safe bowl, microwave the butter and white chocolate together for 30 seconds, or until melted. Whisk to combine.
Add the pumpkin puree to the butter mixture and whisk to fully incorporate.
Next, add the brown sugar, pumpkin pie spice, and vanilla. Mix until combined.
Whisk in the large egg.
Fold the rest of the dry ingredients into the wet ones.
Pour the batter into the prepared pan and bake for 25 to 30 minutes.
For the frosting, you can use a whisk or a mixer. Mix the softened cream cheese until there are no more lumps. Sift in the powdered sugar and mix until fully incorporated. Add the vanilla and mix.
Once the blondies are cooled, spread the frosting over them and enjoy!
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