Peanut Butter Pumpkin Oat Blondies (Gluten Free)

These Peanut Butter Pumpkin Oat Blondies are the perfect fall take on a classic. I love a good oatmeal blondie, and in getting into the fall spirit I wanted to throw in some pumpkin puree, because nothing else screams "Fall!" quite like pumpkin. I could not be happier with the result -- the pumpkin adds such a great texture, and goes perfectly with the oats and peanut butter. I made these gluten free by using oat flour, which you can buy or make yourself by blending some rolled oats in a blender or food processor. You can definitely use regular flour, though, if you don't have concerns about gluten!

Here's what you need for these Peanut Butter Pumpkin Oat Blondies:

• Pumpkin puree -- this is the canned stuff, and I usually find it in the baking section of the grocery store, but make sure it's not "pumpkin pie filling," which usually has more ingredients than just pumpkin.
• Peanut butter -- use your favorite! Crunchy or creamy works, but crunchy will give you a bit more texture.
• Eggs
• Vanilla extract
• Maple syrup
• Coconut sugar
• Oil -- I like to use coconut or avocado
• Gluten free oat flour
• Gluten free rolled oats
• Dark chocolate chips

Ingredients:

Directions:

If you liked Peanut Butter Pumpkin Oat Blondies, make sure to check out some of my other recipes!

• Loaded Peanut Butter Cup Blondies (Gluten Free & Vegan!)
• Gluten Free Fudgy Avocado Brownies
• Gluten Free Pumpkin Chocolate Fudge Cake