beginner bakes
Back to Recipes

Gluten-Free Baking

Easy Pumpkin Molasses Blondie Bars with Warm Spices

By Beginnerbakes Editorial TeamPublished May 5, 2026 | Updated Oct 20, 2026
American Under review Beginner-friendlyEasyStep By StepSpiced

Pumpkin and molasses blondie bars with cinnamon, ginger, nutmeg and cloves.

Easy Pumpkin Molasses Blondie Bars with Warm Spices
Prep Under review
Cook Under review
Total Under review
Servings 12
Difficulty easy
Cuisine American

Recipe Details

PrepUnder review
CookUnder review
TotalUnder review
Servings12
Difficultyeasy
CuisineAmerican
Add To Favorites

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 cooled bars airtight at room temperature for up to 3 days or freeze for up to 2 months, separated with parchment.
Pumpkin molasses blondie batter smoothed in a parchment-lined pan for BeginnerBakes
Pumpkin molasses blondie batter smoothed in a parchment-lined pan for BeginnerBakes

Timing note

Allow for preparation and preheating, 22-26 minutes baking and complete cooling before cutting.

Storage

Store cooled bars airtight at room temperature for up to 3 days or freeze for up to 2 months, separated with parchment.

Related Articles

Read related guides and practical cooking tips.

More Recipes

Explore more recipes you may like.

Reviews

Rate this recipe and share a photo of your result.

Sign In To Review

No reviews yet.

Newsletter

Stay In The Loop

Get fresh recipes, articles, and updates from Beginnerbakes.