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Easy Pumpkin Molasses Blondie Bars with Warm Spices

By Beginnerbakes Editorial TeamPublished May 5, 2026 | Updated May 12, 2026
American 35 mins beginner-friendlyeasystep-by-stepspicedholidayminimal-ingredientssnack

Easy Pumpkin Molasses Blondie Bars with Warm Spices with measured ingredients, 35-minute total timing, 12-serving yield, oven settings, and step-by-step instructions.

Easy Pumpkin Molasses Blondie Bars with Warm Spices
Prep 10 min
Cook 25 min
Total 35 min
Servings 12
Difficulty easy
Cuisine American

Recipe Details

Prep10 min
Cook25 min
Total35 min
Servings12
Difficultyeasy
CuisineAmerican
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Ingredients

Servings 12
  • 1 cup gluten-free all-purpose flour blend (ensure it contains xanthan gum)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon salt
  • 1/3 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup molasses
  • 1/4 cup coconut sugar or brown sugar
  • 1 large egg, at room temperature
  • 1/4 cup melted coconut oil or mild vegetable oil
  • 1 teaspoon vanilla extract
Measured pumpkin puree, molasses, gluten-free flour, warm spices, egg, oil, and sugar for BeginnerBakes blondie bars
Measured pumpkin puree, molasses, gluten-free flour, warm spices, egg, oil, and sugar for BeginnerBakes blondie bars

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line an 8x8 inch square baking pan with parchment paper, leaving overhangs for easy removal.
  2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  3. In a large bowl, combine pumpkin puree, molasses, and coconut sugar. Stir until sugar begins dissolving.
  4. Beat in the egg until fully incorporated.
  5. Add melted coconut oil and vanilla extract; mix to combine.
  6. Gradually fold dry ingredients into wet ingredients with a rubber spatula until just combined, avoiding overmixing.
  7. Pour batter into the prepared pan and smooth the top evenly.
  8. Bake for 22–26 minutes, checking at 22 minutes by inserting a toothpick in the center—it should come out with moist crumbs, not wet batter.
  9. Remove from oven and cool completely in the pan on a wire rack.
  10. Use parchment paper overhangs to lift blondie slab out, then cut into 12 bars.
  11. Store bars in an airtight container at room temperature for up to 3 days or freeze up to 2 months. Wrap individually or separate layers with parchment in freezer-safe containers.
Pumpkin molasses blondie batter smoothed in a parchment-lined pan for BeginnerBakes
Pumpkin molasses blondie batter smoothed in a parchment-lined pan for BeginnerBakes

Storage and Reheating

Store cooled bars in an airtight container at room temperature for up to 3 days, with parchment between layers if stacked. For a firmer texture or warmer kitchen, refrigerate for up to 5 days.

Freeze individual bars for up to 2 months. Thaw at room temperature, or warm briefly in a 300 degrees F oven if you prefer a softer, just-baked texture.

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