Gluten-Free Pecan Pumpkin Pie Blondies

Name: Pumpkin Pie Blondies
Prep time: 15 min
Cook time: 47 min
Total time: 1 h 13 min
Yield: 1, 8x8 Square Pan
Ingredients: 1 1/2 c. gluten-free graham cracker crumbs; 2 Tbsp. sugar; 5 Tbsp. unsalted butter, melted; 3/4 c. unsalted butter (to be melted and browned); 2 Tbsp. white chocolate chips (keep separated from the additional 1/3 c. below); 3/4 c. brown sugar, packed; 1/4 c. sugar; 1 large egg, room temperature; 1 tsp. vanilla; 1/2 c. pumpkin puree (not pie filling); 2 1/2 tsp. pumpkin pie spice; 1/2 tsp. cinnamon; 1 1/2 c. gluten-free flour blend, spooned and leveled (I use Bob's RedMill 1:1); 1/2 tsp. baking powder; 2 tsp. cornstarch; 1/2 tsp. salt; 1/3 c. white chocolate chips; 1/3 c. roughly chopped pecans

Desserts

Nov 12

Written By Kali Terry

If autumn had a signature dessert bar, this would be it. Imagine the cozy nostalgia of pumpkin pie meeting the irresistible chew of a blondie, all anchored by a buttery gluten-free graham cracker crust and laced with toasted pecans and creamy white chocolate chips. These Gluten-Free Pecan Pumpkin Pie Blondies are equal parts comforting and indulgent—a dessert that blurs the line between pie and cookie bar in the best possible way.

This is not your average pumpkin treat. The combination of brown butter, pumpkin spice, white chocolate, and pecans creates layers of flavor that are warm, nutty, and deeply satisfying. Each bite hits you with the chew of a perfectly baked blondie, the crunch of pecans, the silky sweetness of white chocolate, and the crumbly, buttery base that feels just like the best part of a pumpkin pie—only better.

Jump to Recipe

pumpkin pie blondies with pecans and white chocolate chips

🍂 The Inspiration: Pumpkin Pie Meets Blondie Bliss

Traditional pumpkin pie is creamy and spiced, but sometimes you crave a dessert with a little more texture—a little chew, a little crunch, and a lot of decadence. That’s where this hybrid comes in.

The gluten-free graham cracker crust sets the stage with a toasty, buttery crunch. Then comes the star layer: a pumpkin spice blondie so moist and rich, you’d never guess it’s gluten-free. The browned butter gives a nutty, caramelized depth that complements the pumpkin’s natural sweetness, while the pecans and white chocolate chips weave in contrasting textures—crisp and creamy in every mouthful.

The result? A dessert that’s cozy enough for Thanksgiving, pretty enough for a holiday dessert tray, and irresistible enough for your everyday coffee break.

✨ Flavor and Texture Breakdown

Let’s talk about why these blondies are so addictive. Each element has its own role to play:

Browned Butter – Adds a toffee-like depth and richness. When poured over white chocolate chips, it forms a subtly creamy base that enhances the blondie’s moisture.
Pumpkin Purée & Warm Spices – Real pumpkin (not pie filling!) lends gentle sweetness and moisture, while pumpkin pie spice and cinnamon create that unmistakable autumn aroma.
Pecans – Toasty, buttery, and slightly bitter in the best way—they balance the sweetness and add satisfying crunch.
White Chocolate Chips – Melt into little pockets of sweetness throughout the blondie, softening the spice and creating a creamy contrast.
Gluten-Free Graham Crust – Buttery and crumbly, it holds the soft blondie together while providing a “pie” feel that makes every bite taste like a holiday dessert reinvented.

What makes these blondies so addictive is the way the ingredients balance one another. The browned butter infuses everything with a nutty richness that deepens the flavor of the pumpkin and enhances the earthiness of the pecans. The white chocolate chips don’t overpower—they melt into the batter and create soft, sweet pockets that make each bite feel a little luxurious.

The texture is divine: chewy at the edges, soft and moist in the center, with a bit of crunch from the crust and pecans. It’s that textural contrast—the crumbly crust meeting the gooey blondie—that keeps you coming back for another square.

🥧 Serve and Enjoy

These blondies are endlessly versatile. They’re stunning enough for a Thanksgiving dessert table but unfussy enough to enjoy on a quiet afternoon with coffee. Serve them at room temperature for a classic blondie chew, or slightly chilled for a denser, fudgier texture. A dollop of whipped cream or a scoop of vanilla ice cream takes them over the top, and if you really want to impress, drizzle a touch of warm caramel sauce before serving.

They also make an excellent make-ahead dessert. In fact, they taste even better the next day, once the spices have had time to bloom and the flavors meld. Store them at room temperature for up to 3 days, or refrigerate them for up to 5 days—they’ll stay moist and flavorful the whole time.

Let the baking begin!

pumpkin blondies with graham cracker crust

TIPS AND TRICKS:

- Always preheat your oven.

- All refrigerated ingredients should be room temperature unless stated otherwise.

- Make the crust before preparing the blondie batter.

- To brown the butter, melt the butter in a pot on the stove until the milk solids separate and turn a rich, golden brown color and it smells nutty and caramely. Immediately remove it from the heat when this occurs and pour over the white chocolate.

These Gluten-Free Pecan Pumpkin Pie Blondies are everything we love about fall, baked into one irresistible bar. The browned butter and pecans bring warmth and depth, the pumpkin spice adds that familiar seasonal comfort, and the white chocolate brings it all together with creamy sweetness.

Whether you’re baking for a holiday gathering, a bake sale, or simply to fill your home with the scent of autumn spices, this recipe delivers every time. They’re chewy, moist, a little crunchy, and completely addictive—the kind of treat that has everyone asking for the recipe before they’ve even finished their first square.