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Easy Gluten-Free Pumpkin Molasses Blondie Bars with Warm Spices

By Beginnerbakes Test KitchenReviewed by Beginnerbakes Editorial TeamPublished May 5, 2026 · Updated May 12, 2026
American 35 mins beginner-friendlyeasystep-by-stepgluten-freespicedlow-sugarholidayminimal-ingredientsfreezer-friendlysnack

Make soft, chewy gluten-free pumpkin molasses blondie bars infused with warm spices. These low-sugar, beginner-friendly bars are perfect for holiday snacks or anytime treats. Featuring simple ingredients and an easy recipe, they’re also freezer-friendly for convenient batch baking.

Easy Gluten-Free 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

Instructions

  1. Preheat your oven to 350°F (175°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.

Frequently Asked Questions

Reader questions and answers for this recipe will appear here.

Customize your Easy Gluten-Free Pumpkin Molasses Blondie Bars with these dietary-friendly substitutions:

  • Gluten-Free Flour Blend: For nut-free needs, select blends without nut flours. Certified gluten-free oat flour can also work but may require adding a tablespoon of liquid to the batter.
  • Melted Coconut Oil: Swap with mild vegetable oil or melted vegan butter to keep it dairy-free and rich.
  • Egg: Replace one large egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, set for 5 minutes) for a vegan alternative.
  • Coconut Sugar or Brown Sugar: Substitute maple syrup or agave nectar for a lower glycemic sweetener; reduce other liquids slightly to maintain batter consistency.
  • Molasses: Use blackstrap molasses for a stronger, richer flavor or light molasses/dark corn syrup for milder sweetness.

These replacements ensure your bars stay flavorful, gluten-free, and beginner-friendly while accommodating various dietary preferences.

Equipment Needed

To bake these Easy Gluten-Free Pumpkin Molasses Blondie Bars, gather these beginner-friendly tools for a smooth baking experience:

  • 8x8 inch square baking pan: Ensures even baking and easy portioning of bars.
  • Parchment paper: Prevents sticking and simplifies removing the bars from the pan.
  • Mixing bowls: Use one medium bowl for dry ingredients and one large bowl for wet ingredients.
  • Measuring cups and spoons: Helps with precise ingredient measurements for consistent results.
  • Whisk or spoon: For mixing wet ingredients and dissolving sugar.
  • Rubber spatula: Ideal for gently folding dry ingredients into wet and smoothing batter in the pan.
  • Toothpick or cake tester: To test doneness of the blondies.
  • Wire cooling rack: Allows bars to cool evenly, preventing sogginess.
  • Optional - kitchen scale: Provides precise measurements, especially for flour.

Having these tools ready ensures an easy, enjoyable baking process suited for beginners.

Ingredient Prep Notes

Gluten-Free Flour Blend: Use a blend containing xanthan gum for best texture; if absent, add 1/4 teaspoon xanthan gum per cup of flour. For nut allergies, choose blends without nut flours.

Leavening Agents: Baking powder and baking soda work together to give lift. For vegan baking, use vegan-certified baking powder and replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, chilled).

Warm Spices: Cinnamon, ginger, nutmeg, and cloves provide comforting depth. Adjust cloves or add allspice or cardamom to customize warmth.

Pumpkin Puree: Use plain canned pumpkin puree, not pie filling, to avoid extra sugars and spices. Homemade puree should be smooth and drained of excess liquid.

Molasses and Sugar: Molasses adds moisture and rich flavor. Brown sugar can substitute for a milder taste. Coconut sugar offers a lower glycemic index and caramel notes.

Egg: Binds and moisturizes. For dairy-free or vegan versions, use a flax egg or commercial egg replacer at room temperature.

Coconut Oil or Mild Vegetable Oil: Melted coconut oil adds light coconut flavor; substitute with neutral oils like canola or sunflower for subtlety. Avoid olive oil to prevent overpowering spices.

Vanilla Extract: Use pure vanilla extract for depth. If unavailable, substitute with ground vanilla bean or vanilla paste.

These notes and options help tailor the recipe while keeping it beginner-friendly and ensuring a moist, tender texture.

Oven Note

Preheat your oven fully to 350°F (175°C) for accurate baking. Using an oven thermometer can help maintain precise temperature, as oven heat varies.

Bake on the middle rack to promote even heat distribution, preventing burnt edges and undercooked centers. Avoid opening the oven door during the first 20 minutes to keep temperature stable.

Bake for 22–26 minutes. Start testing at 22 minutes by inserting a toothpick into the blondie's center; look for moist crumbs, not wet batter, to achieve chewy, tender bars.

Cool the bars completely in the pan on a wire rack to set properly, making slicing easier and cleaner.

If your oven bakes unevenly, rotate the pan halfway through baking to encourage uniform browning.

Following these baking tips will consistently yield perfectly baked blondie bars, even for novice bakers.

Simple Upgrades for Enhanced Flavor and Texture

  • Add Mix-ins: Fold in 1/2 cup chopped walnuts, pecans, or dairy-free chocolate chips for extra crunch and decadence.
  • Glaze Topping: Drizzle a maple spice glaze made with powdered sugar, maple syrup, and cinnamon to add sweetness and shine.
  • Cream Cheese Swirls: Add dollops of sweetened cream cheese or vegan cream cheese and swirl gently into the batter before baking for creamy pockets.
  • Boost Warmth: Increase the amount of warm spices or add cardamom or allspice for richer holiday flavors.
  • Fruity Twist: Stir in 1/3 cup dried cranberries or golden raisins for chewiness and a tart-sweet contrast.
  • Presentation: After cooling, dust bars with cinnamon sugar or cocoa powder for a bakery-style finish.
  • Vegan Variation: Substitute the egg with a flax egg and use dairy-free mix-ins to keep it completely plant-based.

These upgrades maintain the recipe's beginner-friendly nature while elevating flavor and presentation for special occasions or everyday indulgence.

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