Vegan And Gluten Free Pumpkin Spice Chocolate Chunk Blondies!

Happy November!

Who doesn’t love autumn? It’s seriously the best.

Who doesn’t love dessert? It’s seriously the best.

Who doesn’t love pumpkin spice? It’s seriously the best.

Who doesn’t love chocolate? It’s seriously the best.

Okay I’ll stop, I think you get the point.. These treats are everything I love wrapped into a bite size blondie.

While I wish I could say I’ve been totally happy, motivated and excited about life, it’s just not the truth. It’s been a pretty rough transition into my favorite season and instead of trying to figure out why, I’m going to just try to post more and eat these damn blondies, sound good? Cool. I’m kind of letting my body and mind adapt to the seasonal shift and not be so hard on myself. Lolz.

ANYWAY, these blondies are the best. I tested them out three different ways and the recipe posted here seems to be the best. (Also, excuse my low quality photos, ya gurl is getting by with that iPhone 6s, trying to manifest a good camera for next year, fingers crossed 🙂 )

They are sweet and cinnamon-y, vegan and gluten free, what more can you ask for in a dessert?

My favorite part is how chocolate and cinnamon together doesn’t feel like a ‘thing’ until you make it a ‘thing’ inside your mouth and it’s just like ‘oh, wow, yes, this totally works!’.

These blondies can be adjusted easily on many levels, most GF flour should work fine ( although I STRONGLY suggest chickpea flour due to its higher protein, iron and fiber content), if you want more chocolate add more chocolate, if you want them more fudgey add less baking powder, if you want them creamier add more almond butter, etc…have fun!

In this photo below I used less baking powder and more almond butter, so you can see they are more fudgey!

I suggest cutting these into small pieces and keeping in fridge for up to a week. They are very filling and sweet, a two bite piece is more than satisfying ! Enjoy.

Pumpkin Spice Chocolate Chip Blondies [Vegan & GF!]


  • Cook Time: 35m



  • 1 cup mashed ripe bananas (super smashed!)
  • 1/4 cup almond butter
  • 1/2 cup maple syrup
  • 1/3 cup almond milk
  • 1 flax egg (1 tbsp flax meal whisked with 3 tbsp water)
  • 1 teaspoon vanilla extract
  • 1 cup dairy-free chocolate chips or chunks (I usually break up 1.5 chocolate bars to make 1 cup)
  • 1 teaspoon himalayan rock salt, or sea salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons pumpkin spice
  • teaspoon baking powder (use 1 tsp for more fluffiness, 1/2 for less fluffiness!)
  • 1 1/2 cups Chickpea Flour OR GF Flour of Choice



    1. Preheat oven to 350°F
    2. Mix dry ingredients and wet ingredients, separately
    3. Add wet ingredients to dry and mix
    4. Spray baking dish (8x8 preferably)
    5. Pour and bake for 30-35 minutes
    6. Let sit patiently before cutting and eating, enjoy !

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