Go Back

Delicious Pumpkin Maple Blondies for Fall Baking

Irresistible Pumpkin Maple Blondies made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup maple syrup

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Prepare a 9x9 inch baking pan by greasing it lightly or lining it with parchment paper.
  3. In a large mixing bowl, whisk together the melted butter and brown sugar until smooth.
  4. Add the pumpkin puree, eggs, and vanilla extract to the butter-sugar mixture, stirring until combined.
  5. In a separate bowl, combine the flour, baking powder, cinnamon, nutmeg, and salt.
  6. Gradually fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
  7. Gently fold in the maple syrup, ensuring it’s evenly incorporated but not overworked.
  8. Pour the batter into the prepared baking pan and smooth the top with a spatula.
  9. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  10. Allow the blondies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
  11. Once cooled, cut into squares and serve.