Healthy Pumpkin Blondies (Gluten Free + Low Sugar Fall Treat)

Pumpkin season is here! These blondies are a healthier version of this popular fall dessert using a few sugar-free swaps, not to mention they’re also gluten-free.

Once fall arrives, I always try to keep the kitchen stocked with at least one baked pumpkin recipe. Some weeks it’s a batch of pumpkin muffins and pumpkin protein balls or others I bake a batch of these delicious pumpkin blondes. To make them a little healthier, I swapped all-purpose flour for oat flour and used sugar-free options to add sweetness without added sugars.

Despite being a bit healthier, these blondes never last long in our house! After they cool, I slice them and store them in the fridge for an afternoon snack or dessert after dinner.

If you know me, you know I love to eat! Check out my healthy dessert recipes to help curb your sweet tooth while keeping you on track with your health goals!

Because you’ll love this recipe

• Easy to build: they are all mixed together in a bowl and then thrown into a pot to cook. Super easy!
• Freezing: these blondes freeze well so you can store leftovers in the freezer or even make a double batch and freeze the extras.
• Lower sugar therapy: This pumpkin blondie recipe is much lower in sugar than most, thanks to a few simple swaps, like using monk fruit for sweetener and adding unsweetened white chocolate chips.

Materials you will need

Here’s a quick recap of some of the main ingredients to make this blonde pumpkin recipe. Be sure to check the recipe card for the exact amounts of each ingredient you will need.

• Olive oil: a healthier oil that works well in baking recipes like this one! Avocado oil is also a good choice.
• Golden sugar monk fruit: adds sweetness to this sugar-free blonde recipe.
• Pumpkin purees: Canned pumpkin puree adds tons of rich flavor to these bars. Be sure to grab plain canned pumpkin instead of pumpkin pie filling that is spiced and sweetened.
• Oatmeal: Using oat flour instead of all-purpose flour increases the fiber and protein in the final recipe. You can buy oat flour from the store or even puree your own oats in a high-speed blender until they are finely ground into flour.
• White Chocolate Chips: to reduce the added sugars in this recipe, I use Lily’s brand white chocolate chips which are sugar free but just as delicious. If you’re not a fan of white chocolate, you can also use unsweetened semi-sweet chocolate chips.

Variations

Make it gluten-free: use a certified gluten-free oat flour to make these blonde pumpkins gluten-free.

Add nuts: use them in place of the white chocolate chips, or use both if you prefer. These blondes would be delicious with some chopped walnuts or pecans mixed in.

How to make pumpkin blondes

This recipe for healthy pumpkin pies comes together easily in just a few steps.

Beat the wet ingredients: In a medium bowl, whisk together the olive oil and golden monk fruit. Add the egg, pumpkin puree and vanilla. beat until homogenized.

Add dry ingredients: In the same bowl, add the oat flour, pumpkin pie spice, baking powder and ½ teaspoon salt. Mix until well combined. Fold in the white chocolate pieces.

Frizz: Transfer the batter to the prepared pan, spreading it evenly and smoothing the top with a spatula. Sprinkle additional white chocolate chips over the batter. Bake until center is set, 35-40 minutes. Remove from the oven and let cool before cutting into 16 bars.

Storage

Refrigerator: Once cool, slice and transfer the pumpkin blondies to an airtight container and refrigerate for up to a week.

Freezer: Once cool, slice and store in an airtight container, using parchment paper between each slice if stacking, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature. Heat them up in the microwave for an extra tasty treat.