Irresistible Pumpkin Maple Blondies

These irresistible Pumpkin Maple Blondies capture the essence of fall in every bite. The combination of warm spices, pure maple syrup, and tender pumpkin creates a chewy, comforting treat that's perfect for cozy autumn gatherings or simply enjoying with your afternoon coffee.

I first made these blondies for a neighborhood potluck last October, and they disappeared faster than anything else on the dessert table. Since then, they've become my signature fall treat that friends and family specifically request when the leaves start changing.

Ingredients

• Gluten free all purpose flour creates the perfect structure while keeping these treats accessible for those with gluten sensitivities
• Pure maple syrup provides natural sweetness and that iconic fall flavor that pairs beautifully with pumpkin
• Light brown sugar adds moisture and a caramel undertone that makes these blondies irresistibly chewy
• Pumpkin puree brings moisture and that quintessential autumn taste without making the blondies too cake like
• Unsalted butter creates richness and that classic blondie texture you crave
• Cinnamon ginger and nutmeg create the perfect warm spice blend that enhances the pumpkin flavor
• Vanilla extract rounds out all the flavors with aromatic depth

Step-by-Step Instructions

Prepare Your Space

Start by preheating your oven to 350°F and line your 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal later. A light spritz of cooking spray ensures nothing sticks. Having everything ready before you start mixing makes the process smooth and enjoyable.

Mix The Dry Ingredients

In a medium bowl, whisk together your flour, baking powder, baking soda, salt, and spices until well combined. This even distribution ensures every bite has that perfect balance of warm autumn spices. Whisking also aerates the flour slightly, contributing to a better texture.

Create The Wet Mixture

In a larger bowl, combine your melted butter while still warm with maple syrup and brown sugar, whisking vigorously until smooth. The warm butter helps dissolve the sugar, creating a more uniform sweetness. Add the pumpkin puree, egg, and vanilla, whisking until the mixture becomes completely smooth and uniform in color.

Combine And Fold

Pour your dry ingredients into the wet mixture, using a rubber spatula to fold everything together with gentle, sweeping motions. Stop as soon as no dry flour remains visible to avoid overworking the gluten. If using nuts or chocolate chips, fold them in with just a few strokes to distribute evenly.

Bake To Perfection

Spread the batter evenly in your prepared pan, using the spatula to smooth the top. The batter will be thick, so take your time ensuring it reaches all corners. Bake for exactly 25 minutes, then check with a toothpick inserted in the center. It should come out with just a few moist crumbs attached, not completely clean which would indicate overbaking.

Bookmark

I discovered the magic of adding a touch more ginger than most recipes call for during a rainy afternoon baking session last fall. My kitchen filled with the most heavenly aroma, and that extra pinch transformed these from good to absolutely unforgettable. Now it's my secret ingredient that everyone tries to figure out.

Storage Solutions

These pumpkin maple blondies actually improve after a day as the flavors meld together. Store them in an airtight container at room temperature for up to three days, separating layers with parchment paper to prevent sticking. For longer storage, refrigerate for up to a week or freeze for up to three months. If freezing, I recommend cutting them into individual portions first, then wrapping each one in plastic wrap before placing in a freezer bag. This way, you can thaw just what you need. Allow frozen blondies to come to room temperature naturally or warm slightly in a 300°F oven for that fresh baked taste.

Customization Options

The versatility of these blondies makes them perfect for adapting to dietary needs or flavor preferences. For a vegan version, substitute the butter with coconut oil and use a flax egg by mixing one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for 15 minutes before adding to the recipe. For a paleo friendly treat, use almond flour instead of all purpose gluten free flour, coconut sugar in place of brown sugar, and coconut oil rather than butter. You can also customize the add ins based on your preferences. White chocolate chips and dried cranberries create a festive holiday version, while butterscotch chips enhance the caramel notes in the blondies. For texture contrast, try adding pepitas or sunflower seeds along with the nuts.

Serving Suggestions

While these blondies are absolutely delicious on their own, elevating them turns a simple treat into a memorable dessert experience. For an indulgent dessert, warm a blondie slightly and top with a scoop of vanilla bean ice cream or cinnamon gelato, finishing with a drizzle of extra maple syrup. For a festive presentation at autumn gatherings, arrange them on a platter with small bowls of maple whipped cream and candied pecans for guests to add as desired. These blondies also pair wonderfully with hot beverages. Try serving them alongside a spiced chai latte, maple cinnamon coffee, or even a glass of bourbon for adults at your next dinner party. The warm spices in the blondies complement these drinks perfectly, making for a cozy fall experience.

Recipe Q&A

→ How do I store these pumpkin maple blondies?

Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. If freezing, separate layers with parchment paper to prevent sticking.

→ Can I make these blondies vegan?

Yes! For vegan pumpkin maple blondies, substitute the butter with coconut oil and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, allowed to gel for 15 minutes). Ensure your chocolate chips are dairy-free if adding them.

→ What's the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree contains only cooked, mashed pumpkin with no additional ingredients, while pumpkin pie filling includes sweeteners, spices, and other flavorings. For this recipe, use pure pumpkin puree to control the sweetness and spice levels yourself.

→ What can I use instead of maple syrup?

While maple syrup provides a distinctive flavor, you can substitute with honey, agave nectar, or even brown rice syrup. Each alternative will slightly alter the flavor profile, but will work well structurally in the blondie batter.

→ Why do my blondies need to cool completely before cutting?

Cooling allows the blondies to set properly, developing their chewy texture and making them easier to cut cleanly. For even cleaner cuts, refrigerate them for an hour after cooling to room temperature, then use a sharp knife wiped clean between cuts.

→ Can I double this recipe for a larger batch?

Yes, you can double the recipe and bake in a 9x13-inch pan. You may need to increase the baking time by 5-10 minutes. Check doneness by inserting a toothpick in the center – it should come out with just a few moist crumbs attached.