Description

These Easy Pumpkin Maple Blondies are soft, chewy, and bursting with cozy fall flavor. Made with real pumpkin puree, a touch of maple syrup, and warm spices, they’re the perfect autumn dessert for any occasion. With their moist texture and rich, buttery sweetness, these blondies combine everything you love about pumpkin pie and classic brownies in one irresistible treat.

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

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.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
Maple syrup adds natural sweetness and depth — you can substitute honey if preferred.
For extra indulgence, mix in white chocolate chips or chopped pecans.
Don’t overbake — the center should be slightly soft to keep the blondies fudgy.
Let cool completely before cutting for clean, even squares.
Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
These blondies freeze beautifully — wrap individually and thaw at room temperature before serving.