Chocolate Pecan Pumpkin Spice Blondies (Vegan Gluten-Free)

Chewy, fudgy and sweet blondies laced with pumpkin pie spices and pumpkin puree and packed with melting chunks of chocolate and crunchy pecans, These blondies are made from wholefoods, are naturally vegan, gluten-free and easy to make in one bowl.

There is something so magical about this time of year and the flavours in food that it brings about. And, in particular, the humble pumpkin pie spice. A few years ago, I wasn’t that bothered about this deliciously warming and cosy spice blend, but now I cannot get enough. I started making pumpkin spice coffees early August and have been sipping away ever since. On the baking side of things, autumn/fall flavours are in full swing and this blondie recipe is a new favourite.

These Chocolate Pecan Pumpkin Spice Blondies are:

• Chewy, fudgy and slightly cakey
• Rich in pumpkin pie spices
• Naturally sweet and nutty
• Made from natural wholefoods
• Naturally vegan and gluten-free
• Have melting chocolate chunks and crunchy sweet pecans
• Melt in your mouth delicious
• Like your much loved blondie jazzed up with classic autumn vibes

If you are already convinced that these blondies need to happen right now in your kitchen, head onto the recipe card.

What goes into these blondies?

• Pumpkin puree: this is pretty essential for the pumpkin theme and flavour for this recipe that only comes round this time of year. I buy mine in a tin from the supermarket and it’s 100% pumpkin. You can also make your own, by roasting the pumpkin until tender and then bending until smooth. If you are not convinced, you can also use the same weight of mashed banana.
• Plant-based milk: any milk will do here, I like oat, almond or coconut best for baking.
• Coconut oil: just a little bit to bind these bars and add a “buttery” element. You could also use vegan butter or vegan margarine spread, too.
• Coconut or light brown sugar: the richer colours and flavours of coconut or light brown sugar work best to bring out the caramel notes of pumpkin spice but you could also use date sugar which is delicious. Golden or white caster sugar will also work well.
• Vanilla essence: for the natural sweetness and warmth.
• Oat flour: grind your oats to a fine flour (you want it as fine as possible like a flour) for this recipe otherwise it will be lumpy. This adds a lot of moisture and goodness, too. Make sure your oats are gluten-free, if needed.
• Ground almonds: or almond flour. I love the sweet nutty notes this lends to the Chocolate Pecan Pumpkin Spice Blondies and think the flavours work so well. If you are nut-free you can swap this for plain flour or use ground sunflower seeds.
• Ground chia or flaxseed: I prefer chia seeds but that’s just me. Use either and they help to bind the batter together.
• Pumpkin pie spice: either use a shop-bought blend, your own DIY favourite blend or I have a recipe for a quick version too that makes enough for these blondies.
• Baking powder and bicarbonate of soda: for the rise. While these are fudgy they are also a little bit cake-y.
• Chocolate: for the chocolate chunks inside the blondies and leave a few for on top of the bake, too. I like dark chocolate best but any dairy-free chocolate will work.
• Pecans: I just like chocolate and pecans, they work so well together. You could also use walnuts, hazelnuts or any other nut. If you are nut-free, use seeds or extra chocolate.

That’s all we need for the Chocolate Pecan Pumpkin Spice Blondies. Like most of my recipes, I try to keep the method to a minimum and this one mimics my banana bread recipes. Blend together the wet ingredients until smooth (or stir well if you do not blend them) then whisk in the dray ingredients. Fold in the chocolate and pecans and bake in a square tin.

The smell as these Chocolate Pecan Pumpkin Spice Blondies is the dream and you will be waiting (not so) patiently for these to come out the oven before slicing them up. Allow them to cool slightly so they firm up but you can still enjoy them warm with chunks of melting chocolate. While these are great as they are, you can serve them as a dessert with ice cream, custard or thick yoghurt.

Are these blondies gluten-free?

Yes, they are just make sure your oats are certified gluten-free.

Can I make these Chocolate Pecan Pumpkin Spice Blondies nut-free?

Yes, these are easily nut-free if you skip the pecans inside and swap them for extra chocolate chunks, dried fruits or seeds. Also swap the ground almonds for ground sunflower or pumpkin seed of use all purpose plain flour, too.

How do you make your own pumpkin pie spice?

This is so simple, all you need is cinnamon, ground ginger, ground nutmeg and mixed spice. The recipe below makes just enough for the blondies but you can make up a large jar to see you through the season. It’s great in smoothies, coffees and other bakes. If you don’t have mixed spice, you can skip it and make it up with a bit more of the other three spices.

How long do these blondies last?

These Chocolate Pecan Pumpkin Spice Blondies will last well in an airtight container at room temperature for 3-5 days, or if it is warm, keep them in the fridge and eat at room temperature still. Once baked and cooled, you can store the bars for up to 1 month in the freezer.

If you are looking for more cosy autumnal bakes, how about my:

• Pumpkin Spice Chocolate Chip Cookies
• Chocolate Pumpkin Cookie Dough Truffles
• Pumpkin Pie Chocolate Chip Cookie Dough
• Carrot and Raisin Bundt Cake
• Pumpkin Pie Spice Overnight Oats with Sticky Cinnamon Apples

I look forward to hearing what you think of these Chocolate Pecan Pumpkin Spice Blondies so please let me know in the comments below. If you make these blondies, I would love to see them so please tag me in our bakes – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With PS blondie love x