Pumpkin Maple Blondies
These rich, chewy Pumpkin Maple Blondies combine warm pumpkin spice and sweet maple syrup, making them the perfect fall dessert, easy to make in just one bowl.
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
For best flavor, use fresh pumpkin puree. These blondies can be stored in the fridge for about a week and freeze well for up to three months.