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