Why Make This Recipe

Pumpkin Maple Blondies? Oh, yes, please! These little squares of joy are the perfect fall treat that pack a punch of flavor. Think warm spices, sweet maple goodness, and that undeniable pumpkin flavor that just screams cozy vibes. They’re easy to whip up and combine the best of brownies and cake, all while being utterly irresistible—what’s not to love? 😋

How to Make Pumpkin Maple Blondies

Making these blondies is simpler than you might think! Just follow these straightforward steps and you’ll have a tasty, seasonal dessert in no time. Here’s what you need.

Ingredients

1 cup pumpkin puree
1 cup brown sugar
1/2 cup maple syrup
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon pumpkin spice

Directions

Preheat your oven to 350°F (175°C) and grease a baking pan. Go ahead, get that oven working!
In a mixing bowl, combine pumpkin puree, brown sugar, maple syrup, and melted butter. Mix well—you want it smooth.
Add in the eggs and vanilla extract, stirring until fully incorporated. Get that arm workout in!
In another bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin spice. We’re building those layers of flavor!
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. No over-mixing here; we want it fluffy, not tough.
Pour the batter into the prepared pan and spread evenly. It’s gonna be a gooey masterpiece!
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it; nobody likes burnt blondies!
Let cool before cutting into bars and enjoying. Seriously, patience is a virtue here. 😅

How to Serve Pumpkin Maple Blondies

You can enjoy these blondies warm, at room temperature, or straight from the fridge. They pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Drizzle some extra maple syrup on top for that chef’s kiss moment. Your friends will be begging for the recipe, and you can just shrug and say, “It’s a secret.” 😉

How to Store Pumpkin Maple Blondies

Want to save some for later? No problem! Store your blondies in an airtight container at room temperature for up to 3 days. If you want them to last longer (good luck with that!), toss them in the fridge for up to a week. You can even freeze them for up to a month—just make sure to wrap them tightly, or they’ll get freezer burn. Trust me, you don’t want that.

Tips to Make Pumpkin Maple Blondies

Use fresh pumpkin puree if you can! It gives a richer flavor. But canned works just fine in a pinch.
Don’t skip the pumpkin spice—it’s what gives these blondies that cozy fall flavor!
For a fun texture twist, toss in some chocolate chips or nuts. Because who doesn’t love bitesize surprises?

Variations

Feeling adventurous? Try swapping out the pumpkin for sweet potato puree for a different kind of yumminess. You could also add a swirl of cream cheese for a little tangy kick. Get creative and let those taste buds do the talking! 🙌

FAQs

1. Can I make these blondies gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend. Just check that all other ingredients are gluten-free too.

2. What can I use if I don’t have pumpkin spice?
A mix of cinnamon, nutmeg, ginger, and allspice can do the trick. 😏

3. How do I know when they’re done baking?
Stick a toothpick in the center; if it comes out clean or with a few crumbs, they’re perfect. If it’s goopy, bake a bit longer!

Now you’re all set to create some fall magic with these Pumpkin Maple Blondies. Get ready for the compliments! 🌟