Cookies are baked right inside of these Cookie-Stuffed Pumpkin Blondies!
This recipe is a love letter to blondies. If you ask me, they simply don’t get enough appreciation when compared to their brownie counterparts. The inspiration for this recipe was simple: It’s pumpkin spice season, and the craving for all things cozy is coming on strong. The pumpkin purée here highlights autumn’s soft sweetness, and the almond butter adds depth and richness. The chocolate chips melt in pockets between the soft, cake-like blondie layers. Then, there’s the star of the show—whole cookies are baked right into the batter, giving surprise bites of chewy texture amid moist, dense pumpkin flavor.
These gluten-free blondies are decadent but don’t sit heavily in your stomach. The spicy warmth beautifully offsets the chocolate and the cookie centers just right. Every slice offers layers: pumpkin-spiced cake, gooey chocolate, and soft cookies. It’ll keep your taste buds guessing and your guests asking for seconds.
If you’re in need of a crowd-pleasing recipe to bring to your next fall holiday get-together or party, add this one to your list. It’s guaranteed to be a hit.
A time to be precise
As with many gluten-free baked goods, accuracy matters. You should always measure your gluten-free flour; here, it’s coconut flour. Different brands of coconut flour tend to be different weights, so this helps ensure you’re using the exact right amount.
It’s also important that you don’t overbake. The edges should pull back slightly from the pan, and the center should be just set; it should not be dry. The bake time is on the longer side (50-55 minutes), but waiting those extra minutes is worth it to make sure you get the texture right.
How do I store leftovers?
Once your blondies are fully cooled, you can keep them in an airtight container. They will stay fresh at room temperature for about 2 days. For longer storage, pop them in the refrigerator, where they’ll keep up to 4-5 days. You can freeze them, too. Wrap them tightly in plastic wrap or foil, then place them in a freezer-safe container or bag for up to 2 months.
Serving suggestions
Ready to dive headfirst into fall? Dress up your dessert table with these Pumpkin Sugar Cookies With Bourbon-Cinnamon Frosting or these Pumpkin Spice Paleo Magic Cookie Bars that put a fun spin on a classic dessert. How about pumpkin for breakfast? Kickstart your day with this Pumpkin Chia Pudding, these Vegan Pumpkin Waffles, or a Pumpkin Spice Latte.
Ingredients
- 3/4 cup natural almond butter
- 3 tablespoons maple syrup
- 2/3 cup canned pumpkin purée
- 1/4 cup coconut sugar
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon apple cider vinegar
- 5 tablespoons coconut flour sifted (31 grams)
- 1/2 tablespoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup dairy-free dark chocolate chips
- 8 gluten-free soft chocolate chip cookies
Instructions
- Preheat your oven to 325°F and line an 8×8-inch pan with parchment paper, leaving a little bit to hang over the sides of the pan.
- In a microwave-safe bowl, melt the almond butter and maple syrup together until the almond butter is smooth and creamy, about 1 minute.
- Add in the pumpkin, coconut sugar, vanilla, and apple cider vinegar. Using an electric hand mixer, beat until smooth.
- Add the remaining ingredients up to the chocolate chips into the bowl and stir until combined. Finally, stir in the chocolate chips.
- Spread just under 1/2 of the batter evenly in the bottom of the prepared pan. Then, press the gluten-free cookies into the batter in an even, flat layer. You may have to break some cookies in half, depending on the size.
- Spread the remaining batter over the cookies, covering them entirely.
- Bake until the edges are deep golden brown, begin to pull away from the sides, and a toothpick inserted in the center comes out clean, about 50-55 minutes.
- Let cool completely on the counter.
- Slice and enjoy.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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