Go Back
–+ servings
Gluten-free Butternut Squash Blondie

Gluten-Free Butternut Squash Blondie (Vegan Option)

Course: Gluten Free
Cuisine: American
Keyword: Butternut Squash Blondie, Dairy-free, Gluten-Free Blondie, Gluten-free Dessert, Vegan Blondie
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 12 Servings
Calories: 215kcal
A cozy, maple-sweetened gluten-free blondie made with butternut squash purée, almond butter, and warm fall spices. Perfect for slicing into elegant wedges and serving with cream, ice cream, or a drizzle of chocolate. Vegan-friendly option, too.
Print Recipe
US Customary - Metric

Equipment

  • 1 Large bowl
  • 1 Mixing spoon
  • 1 8.5 or 9-inch round tart pan or 8 x 8-inch square pan

Ingredients

Wet ingredients:

  • 1 cup butternut squash purée
  • 2 large eggs
  • – or for vegan version: 2 flax eggs 2 tbsp ground flaxseed + 4 tbsp water, mixed and rested for 5–10 minutes
  • ½ cup almond butter
  • 1/2 cup maple syrup
  • 2½ teaspoons vanilla extract

Add Dry ingredients:

  • 1¼ teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • 3/4 teaspoon baking soda
  • 1 cup almond flour
  • 2/3 cup dark chocolate chips or chopped dark chocolate

Instructions

  • Preheat your oven to 175°C / 350°F. Lightly grease or line a 24 cm (rim) / 21 cm (base) fluted tart pan with parchment paper.
  • If making the vegan version, mix 2 tablespoons ground flaxseed with 4 tablespoons water in a small bowl. Let sit for 5–10 minutes to thicken into a gel.
  • In a large mixing bowl, whisk together the butternut squash purée, eggs (or flax eggs), almond butter, maple syrup, and vanilla extract until smooth.
  • Stir in the cinnamon, nutmeg, salt, baking soda, and almond flour. Fold in the chocolate chips.
  • Spread the batter evenly into the prepared tart pan and smooth the top with a spatula. Optional: sprinkle with a few chocolate chips and blanched almonds.
  • Bake for 22–26 minutes, or until the edges are set and the center is slightly springy to the touch. For the vegan option, bake for an additional 5-10 minutes.
  • Don't open the oven while baking unless absolutely necessary.
  • Let cool completely in the pan before slicing into wedges. The texture will firm up as it cools.

Optional Toppings:

  • Drizzle with melted dark chocolate (50 g dark chocolate + 1 tsp coconut oil) or a maple glaze (½ cup powdered sugar + 2 tbsp maple syrup + 1 tbsp milk or plant milk).
  • Garnish with flaky sea salt, toasted pecans, or blanched almonds.

Serving & Storage:

  • Slice into 10–12 wedges and serve as-is or with whipped coconut cream, yogurt, or ice cream.
  • Store covered at room temperature for up to 3 days or refrigerate for up to 5.
  • Freezer-friendly: slice before freezing for easy single portions.

Step-By-Step

  • Prepare ingredients.
    gluten-free Butternut Squash Blondie ingredients photo
  • Mix the wet and dry ingredients.
    Gluten-free Butternut Squash Blondie ingredients in bowl
  • Pour batter into pan.
    Gluten-free Blondie unbaked in pan
  • Bake at 175°C / 350°F for 22-26 minutes(27-32 minutes for the vegan version)
    Glute-free Butternut Squash Blondie baked in pan

Nutrition

Calories: 215kcal | Carbohydrates: 18g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 140mg | Potassium: 225mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1592IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 1mg