Easy Pumpkin Maple Blondies Recipe

By Patricia Walker

Published: October 8, 2025

Updated: October 8, 2025

There’s something about the first cool breeze of fall that makes you crave cozy desserts — and nothing hits the spot quite like these Pumpkin Maple Blondies. You’re about to discover a dessert that takes the heartwarming flavor of pumpkin cake and turns it into a soft, chewy bar infused with maple sweetness.

Unlike traditional pumpkin cake, which can take time and multiple bowls, these blondies come together in minutes and deliver the same comforting flavor in an easier, more satisfying form. The texture is soft yet dense, the flavor is perfectly balanced between spice and sweetness, and every bite feels like a warm autumn hug.

Whether you’re a seasoned baker or just starting out, this recipe makes you feel like a pro — it’s foolproof, flavorful, and guaranteed to impress anyone who tries it.

Why You’ll Love This Recipe

You’ll love this recipe because it’s easy to make, requires just one bowl, and delivers bakery-quality results every time. The pumpkin keeps the bars moist, the maple syrup adds depth, and a hint of spice brings the perfect seasonal touch. These blondies are ideal for sharing during holidays or enjoying as a simple, sweet snack at home. You can even customize them with nuts, white chocolate chips, or a drizzle of maple glaze for an extra indulgent twist.

Ingredients

• All-purpose flour: 1 ½ cups (or use gluten-free flour for a lighter version)
• Pumpkin puree: ¾ cup (make sure it’s 100% pumpkin, not pie filling)
• Maple syrup: ½ cup (pure maple syrup for best flavor)
• Brown sugar: ½ cup, packed
• Unsalted butter: ½ cup, melted and slightly cooled
• Egg: 1 large
• Vanilla extract: 2 teaspoons
• Baking powder: 1 teaspoon
• Pumpkin pie spice: 1 teaspoon
• Cinnamon: ½ teaspoon
• Salt: ¼ teaspoon
• Optional add-ins: chopped pecans, white chocolate chips, or a pinch of nutmeg

Timing

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
These blondies take less time than most traditional pumpkin cake recipes, giving you soft, chewy bars in under an hour.

Step-by-Step Instructions

Step 1: Prepare your baking pan

Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper and lightly grease the edges to ensure easy removal.

Step 2: Mix the wet ingredients

In a large bowl, whisk together the melted butter, brown sugar, and maple syrup until smooth. Add the pumpkin puree, egg, and vanilla extract, mixing until fully combined. The mixture should look creamy and slightly thick.

Step 3: Combine the dry ingredients

In another bowl, sift together the flour, baking powder, pumpkin pie spice, cinnamon, and salt. Gradually fold the dry ingredients into the wet mixture until just combined — avoid overmixing to keep your blondies soft and tender.

Step 4: Add optional ingredients

If you’d like, stir in chopped nuts or white chocolate chips at this stage. They add texture and a touch of luxury to every bite.

Step 5: Bake to perfection

Spread the batter evenly into your prepared pan. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. The edges should look lightly golden, and the center slightly soft — that’s what makes them chewy.

Step 6: Cool and cut

Allow the blondies to cool completely before cutting. This helps them set properly and gives you clean, even squares. Slice into 9 or 12 bars, depending on your preference.

Nutritional Information

Each serving (based on 9 blondies) contains approximately:
Calories: 235
Protein: 3g
Fat: 8g
Carbohydrates: 36g
Fiber: 1g
Sugar: 22g
These values may vary slightly depending on your chosen ingredients and optional add-ins.

Healthier Alternatives for the Recipe

You can easily adapt this recipe to make it lighter or to fit specific diets. Replace the butter with coconut oil for a dairy-free version, or swap half the flour for oat flour to add more fiber. Using honey instead of brown sugar gives a more natural sweetness, while adding a tablespoon of ground flaxseed can boost the nutritional profile. You can also use sugar-free maple syrup or reduce the sweeteners slightly for a less sugary version that still tastes rich and satisfying.

Serving Suggestions

These Pumpkin Maple Blondies are best enjoyed warm or at room temperature. You can top them with a drizzle of maple glaze, a dusting of powdered sugar, or even a dollop of whipped cream. Pair them with coffee, chai tea, or hot apple cider for the perfect fall dessert experience. They’re also great when served slightly chilled with a scoop of vanilla ice cream for contrast.

Common Mistakes to Avoid

One of the most common mistakes is overbaking. Pumpkin-based desserts continue cooking even after they’re out of the oven, so take them out when the center still looks a little soft. Another pitfall is using pumpkin pie filling instead of pure pumpkin puree — pie filling contains sugar and spices that can alter the recipe’s balance. Also, avoid overmixing the batter; doing so can make the blondies dense instead of chewy.

Storing Tips for the Recipe

Once cooled, store your blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze them for up to 2 months. To enjoy them again, simply warm a bar in the microwave for 10–15 seconds — it will taste as fresh as the day you baked it.

Chef’s Helpful Tips

To make your blondies even more flavorful, toast your spices slightly before adding them to the batter. It enhances their aroma and gives the dessert a deeper, more complex taste. For an extra maple punch, brush the top with a thin layer of maple syrup right after baking — it adds shine and enhances sweetness naturally.

FAQs

Can I use canned pumpkin pie filling instead of puree?
No, it’s best to use 100% pure pumpkin puree. Pumpkin pie filling already contains sugar and spices that will change the texture and flavor balance.

Can I double the recipe?
Yes, simply double the ingredients and bake in a 9×13-inch pan. The baking time may increase by 5–10 minutes.

Can I make this recipe vegan?
Absolutely. Replace the butter with coconut oil or vegan margarine and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water).

Why are my blondies dry?
Dry blondies usually mean they were baked too long or at too high a temperature. Keep a close eye on them during the last few minutes of baking.

Conclusion

These Easy Pumpkin Maple Blondies combine everything you love about fall baking — the richness of pumpkin cake, the sweetness of maple syrup, and the soft, chewy texture that keeps you coming back for more. Try them today, share your results in the comments, and don’t forget to subscribe for more delicious seasonal recipes that bring warmth and joy to your kitchen.