Pumpkin Maple Blondies are a delightful treat that combines the warm flavors of fall with the sweetness of maple syrup. These blondies are soft, chewy, and perfect for sharing with family and friends. They are easy to make and are a fantastic dessert for any occasion, especially during autumn. If you’re looking for a cozy recipe that feels like a hug in dessert form, these blondies are for you!
How to Make Pumpkin Maple Blondies
Ingredients:
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup maple syrup
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup chopped nuts (optional)
- 1/2 cup chocolate chips (optional)
Directions:
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a bowl, mix together the pumpkin puree, brown sugar, maple syrup, melted butter, eggs, and vanilla until smooth.
- In another bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the nuts and chocolate chips if using.
- Pour the batter into the greased baking dish and spread it evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool before cutting into squares and serving.
How to Serve Pumpkin Maple Blondies
These delicious blondies can be served warm or at room temperature. You can dust them with powdered sugar or drizzle extra maple syrup on top for added sweetness. They go great with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy them with a cup of coffee or tea for a lovely afternoon treat!
How to Store Pumpkin Maple Blondies
To store your Pumpkin Maple Blondies, keep them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can store them in the refrigerator for about a week. You can also freeze the blondies by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. They will stay fresh for up to three months. Just thaw them at room temperature when you are ready to enjoy!
Tips to Make Pumpkin Maple Blondies
- Use fresh pumpkin puree for the best flavor, but canned pumpkin works well too!
- Don’t overmix the batter; mix until just combined for a nice chewy texture.
- Feel free to customize with your favorite nuts or chocolate for added flavor.
- For extra moisture, add a tablespoon of milk if the batter seems too thick.
Variation
If you want a different flavor, you can substitute pumpkin puree with sweet potato puree for a similar yet unique taste. You can also omit the chocolate chips for a classic blondie flavor.
FAQs
Can I use canned pumpkin puree?
Yes! Canned pumpkin puree is convenient and works perfectly in this recipe.
How do I know when my blondies are done baking?
Insert a toothpick into the center; if it comes out clean or with a few crumbs, they are ready.
Can I make these blondies gluten-free?
Yes. You can substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
Print
Easy Pumpkin Maple Blondies
- Total Time: 45 minutes
- Yield: 16 blondies 1x
- Diet: Vegetarian
Description
Pumpkin Maple Blondies are soft, chewy bars filled with warm fall flavors and the sweetness of maple syrup. Perfect for cozy gatherings, family treats, or sharing with friends.
Ingredients
1 cup pumpkin puree
1 cup brown sugar
1/2 cup maple syrup
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup chopped nuts (optional)
1/2 cup chocolate chips (optional)
Instructions
1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking dish.
2. In a bowl, mix together the pumpkin puree, brown sugar, maple syrup, melted butter, eggs, and vanilla until smooth.
3. In another bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and nutmeg together.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the nuts and chocolate chips if using.
5. Pour the batter into the greased baking dish and spread it evenly.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool before cutting into squares and serving.
Notes
Serve warm or at room temperature. Dust with powdered sugar or drizzle with maple syrup for extra sweetness.
Store in an airtight container at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months.
Variation: Substitute pumpkin puree with sweet potato puree for a unique twist.
Tips: Don’t overmix the batter to keep a chewy texture, and feel free to add extra nuts or chocolate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg