Craving Something Sweet and Cozy?
Ever had a dessert that smells so good it practically pulls you into the kitchen? Pumpkin Maple Blondies are your answer! These rich, chewy treats combine the warm, spicy goodness of pumpkin spice with the sweet, caramel-like flavor of maple syrup. Plus, they come together in just one bowl and bake in a snap — perfect for when you need a quick pick-me-up or a sweet treat for gatherings!
Why Make This Recipe
Why should you whip up these blondies?
- Easy Peasy Cleanup: Everything’s mixed in one bowl, so you can spend less time washing dishes and more time indulging.
- Family Favorite: These blondies are a hit with kiddos and adults alike (bonus: they make your house smell like fall!).
- Versatile and Fun: Enjoy them as a snack, dessert, or even breakfast if you’re feeling wild! (Who doesn’t love dessert for breakfast? 🍂)
Ingredients
You don’t need fancy stuff — just these basics!
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup maple syrup
Directions
Ready to bake? Here’s how it goes down:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large mixing bowl, combine the pumpkin puree, brown sugar, white sugar, and melted butter until well blended.
- Beat in the eggs and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually stir the dry ingredients into the pumpkin mixture until just combined.
- Pour the batter into the prepared baking pan and spread it evenly.
- Drizzle maple syrup on top of the batter and use a knife to gently swirl it in.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before cutting into bars and serving.
How to Make Pumpkin Maple Blondies (Overview)
So, let’s break down the process – it’s super chill! Start by mixing the wet ingredients and sugars together until they’re nice and creamy. Then, whisk up the dry ingredients in a separate bowl (you’ve got this!). After that, combine everything, pour it into the baking pan, and don’t forget to swirl that maple syrup in; it’s what makes these blondies sing! 🥳
Pro Tip: Keep an eye on them while baking, as ovens can be tricky. A little underbaking is totally okay; they’ll set up as they cool!
How to Serve Pumpkin Maple Blondies
These blondies are fantastic on their own, but why not take it up a notch?
- Drizzle some extra maple syrup on top just before serving for that indulgent touch.
- Serve them warm with a scoop of vanilla ice cream on the side — because who doesn’t love that contrast of warm and cold?
- Sprinkle some chopped walnuts or pecans for an added crunch that plays beautifully with the soft texture.
Just imagine the aroma wafting through your kitchen… heaven! 😍
How to Store Pumpkin Maple Blondies
Want to keep those blondies fresh? They can last in the fridge for about a week in an airtight container. If you plan to save some for later, these freeze beautifully! Just wrap each bar individually in plastic wrap, then tuck them into a zip-top bag. They’ll stay good for about three months. 💼
When you’re ready to indulge, just thaw them in the fridge or microwave them for a quick ‘n’ cozy treat!
Tips to Make Pumpkin Maple Blondies
Here are some insider tricks:
- Use fresh pumpkin puree for a richer flavor, or canned if you’re short on time. Just make sure it’s pure pumpkin, not pumpkin pie filling!
- Don’t skip on the spices. They really enhance the pumpkin flavor, making the blondies taste like fall in every bite.
- If you want a gooier texture, take them out a minute or two early; they’ll firm up as they cool.
Variation
Feeling adventurous? Here are a few ideas to switch it up:
- Make it vegan: Substitute the eggs with flax eggs or unsweetened applesauce, and use your favorite plant-based butter.
- Add chocolate chips for a sweet, unexpected twist — chocolate and pumpkin are an unbeatable pair!
- Mix in some dried cranberries or nuts for texture and a beautiful burst of color.
FAQs
Can I use pumpkin spice instead of individual spices?
Absolutely! Just use about 2-3 teaspoons of pumpkin spice in place of the cinnamon and nutmeg.
Can I make these ahead of time?
For sure! These blondies keep well, so feel free to bake them a few days ahead of your event.
Can I freeze leftover blondies?
Yes! They freeze nicely and make for a quick treat whenever you have a craving.
📌 Pin this recipe for your next cozy dinner night!
Pumpkin Maple Blondies
Ingredients
Wet Ingredients and Sugars
- 1 cup pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup maple syrup
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large mixing bowl, combine the pumpkin puree, brown sugar, white sugar, and melted butter until well blended.
- Beat in the eggs and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually stir the dry ingredients into the pumpkin mixture until just combined.
Baking
- Pour the batter into the prepared baking pan and spread it evenly.
- Drizzle maple syrup on top of the batter and use a knife to gently swirl it in.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool before cutting into bars and serving.
Notes
Printable Recipe Card
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