Pumpkin Maple Blondies are the kind of treat that turns a cool fall day into something special. The mix of pumpkin puree, maple syrup, and warm spices creates bars that are chewy, moist, and perfectly sweet without being overwhelming. I still remember my first attempt—it was underbaked, lumpy, and yet delicious. That’s the beauty of baking: every try teaches you something new. These blondies capture the cozy flavors of autumn while staying simple enough for any baker. Whether for a family gathering or a quiet afternoon snack, Pumpkin Maple Blondies always feel like home.
Table of Contents
Pumpkin Maple Blondies Everyone Will Love: Quick & Simple
- Total Time: 47 minutes
- Yield: 16 servings 1x
- Diet: Gluten Free
Description
Pumpkin Maple Blondies are soft, chewy bars infused with warm autumn spices, pumpkin puree, and pure maple syrup. Easy to bake and customizable with nuts or chocolate chips, these blondies make the perfect cozy fall dessert or snack.
Ingredients
½ cups gluten-free all-purpose flour (or regular)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
½ cup unsalted butter (or coconut oil), melted
½ cup pure maple syrup
½ cup light brown sugar (or coconut sugar)
1 cup pumpkin puree
1 large egg (or flax egg)
1 teaspoon vanilla extract
½ cup chopped pecans or walnuts (optional)
½ cup dairy-free chocolate chips (optional)
Instructions
Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
In a large bowl, whisk melted butter, maple syrup, and brown sugar until smooth.
Add pumpkin puree, egg, and vanilla extract to the wet mixture and whisk until combined.
Gently fold dry ingredients into wet mixture until just combined.
Fold in optional nuts or chocolate chips if using.
Spread batter evenly in prepared pan and bake for 28–32 minutes until edges are set and a toothpick comes out with a few moist crumbs.
Allow blondies to cool completely before slicing into squares.
Notes
Pumpkin Maple Blondies can be stored at room temperature in an airtight container for up to 3 days.
For longer storage, wrap bars individually and freeze for up to 2 months; thaw at room temperature or warm briefly in the oven.
Adjust spices to taste or add cream cheese swirls for variation.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie bar
- Calories: 185
- Sugar: 16g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Pumpkin Maple Blondies, pumpkin dessert, fall dessert, blondie bars
What Pumpkin Maple Blondies Are & Why They Work
What are Pumpkin Maple Blondies?
Pumpkin Maple Blondies bring together everything people love about fall baking—pumpkin, maple syrup, cinnamon, ginger, and nutmeg—in one chewy, golden bar. Unlike brownies, which lean on chocolate, blondies let the warm spices and caramel-like sweetness shine. The pumpkin puree keeps them moist, while pure maple syrup adds a depth that sugar alone can’t match. Each bite is soft in the center, lightly crisp at the edges, and rich with seasonal flavor. These blondies aren’t just dessert—they’re comfort in a pan.
When I first tested this recipe, I didn’t expect pumpkin to blend so well with maple. But the flavors balance naturally. Maple syrup enhances pumpkin’s earthiness, while brown sugar rounds out the sweetness. Even if your first batch comes out a little uneven, like mine once did, you’ll still have something delicious. That’s why Pumpkin Maple Blondies are such a forgiving bake.
Why this Pumpkin Maple Blondies recipe stands out
- Flexible ingredients. Swap in gluten-free flour, use coconut oil instead of butter, or try a flax egg for a vegan version.
- Perfect sweetness. Maple syrup pairs with light brown sugar for depth without overpowering the pumpkin.
- Spice balance. Cinnamon, ginger, and nutmeg create a warm aroma without overwhelming the blondies.
- Optional add-ins. Pecans, walnuts, or chocolate chips add crunch or richness to suit your taste.
I’ve made these Pumpkin Maple Blondies in my small kitchen just outside Asheville, New York, often after long days at the co-op. They remind me of why I fell in love with baking in the first place: simple ingredients, endless variations, and that first warm bite fresh from the oven. These blondies are proof that comfort doesn’t have to be complicated.
Ingredients & Preparation
Ingredients for Pumpkin Maple Blondies
The beauty of Pumpkin Maple Blondies lies in their simple yet flavorful mix of pantry staples and autumn favorites. Maple syrup pairs with pumpkin puree for natural sweetness, while warm spices create that unmistakable fall aroma. This recipe is adaptable: you can bake it gluten-free, dairy-free, or even vegan with simple swaps.
Here’s the full list of ingredients:
| Ingredient | Amount | Details / Substitutions |
|---|---|---|
| Gluten-free all-purpose flour (or regular) | 1 ½ cups | Either flour works; gluten-free keeps it wheat-free |
| Baking powder | 1 teaspoon | Helps blondies rise evenly |
| Baking soda | ½ teaspoon | Works with pumpkin for lift |
| Salt | ½ teaspoon | Balances the sweetness |
| Cinnamon | 1 teaspoon | Classic warm spice |
| Ground ginger | ½ teaspoon | Adds a subtle kick |
| Nutmeg | ¼ teaspoon | Adds depth and warmth |
| Unsalted butter (or coconut oil) | ½ cup, melted | Coconut oil makes it dairy-free |
| Pure maple syrup | ½ cup | Use 100% maple syrup for best flavor |
| Light brown sugar (or coconut sugar) | ½ cup | Adds caramel-like notes |
| Pumpkin puree | 1 cup | Use pure pumpkin, not pumpkin pie filling |
| Egg (or flax egg) | 1 large | Flax egg for vegan option |
| Vanilla extract | 1 teaspoon | Rounds out flavor |
| Pecans, walnuts, or chocolate chips | ½ cup optional | Adds crunch or richness |
Step-by-Step Preparation
| Step | Action | Details |
|---|---|---|
| 1 | Preheat oven | Set to 350°F. Line an 8×8-inch pan with parchment paper for easy removal. |
| 2 | Mix dry ingredients | In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. |
| 3 | Combine wet ingredients | In a larger bowl, whisk melted butter, maple syrup, and brown sugar until smooth. Add pumpkin puree, egg, and vanilla; whisk until blended. |
| 4 | Fold together | Gently add dry ingredients to wet mixture. Stir only until combined—do not overmix. |
| 5 | Add optional mix-ins | Fold in pecans, walnuts, or chocolate chips for extra texture. |
| 6 | Bake | Spread batter evenly in pan. Bake for 28–32 minutes until edges are set and a toothpick inserted in center comes out mostly clean. |
| 7 | Cool and cut | Let blondies cool completely before slicing into squares. |
This structure ensures your Pumpkin Maple Blondies turn out moist, chewy, and full of seasonal flavor every time.
Cooking Notes & Nutritional Info
Baking tips for perfect Pumpkin Maple Blondies
When you make Pumpkin Maple Blondies, texture is everything. You want chewy centers with lightly crisp edges. To achieve this, always measure flour correctly—spoon it into the cup and level it off rather than scooping, which can pack in too much. Overmixing is another common issue; stir just until the dry ingredients disappear. This keeps the blondies tender instead of tough.
Bake them in an 8×8-inch pan for thicker blondies or a 9×9-inch pan if you prefer thinner bars. Check for doneness at the 28-minute mark. Insert a toothpick into the center—if it comes out with a few soft crumbs, they’re ready. If it comes out spotless, the blondies may be overbaked and dry. Cooling is also key: let the blondies rest in the pan before slicing so they set properly.
Nutritional breakdown of Pumpkin Maple Blondies
These blondies lean on pumpkin puree and maple syrup for natural sweetness, making them lighter than many traditional bar desserts. They can easily fit into gluten-free, dairy-free, or even vegan diets with simple swaps. Below is an approximate nutrition guide per serving (based on 16 squares, standard recipe):
| Nutrient | Per Serving (1 bar) |
|---|---|
| Calories | ~185 |
| Total Fat | 8 g |
| Saturated Fat | 4 g |
| Carbohydrates | 27 g |
| Sugars | 16 g |
| Fiber | 2 g |
| Protein | 2 g |
| Sodium | 120 mg |
Dietary adjustments
- Gluten-free: Use certified gluten-free flour.
- Vegan: Swap butter for coconut oil and egg for a flax egg.
- Lower sugar: Reduce brown sugar slightly or use coconut sugar.
- Nut-free: Skip pecans or walnuts and add extra chocolate chips.
By following these tips, your Pumpkin Maple Blondies will not only taste incredible but also suit a variety of dietary needs.
Tips & Serving Suggestions
Flavor twists for Pumpkin Maple Blondies
The beauty of Pumpkin Maple Blondies is how easily you can adapt them. The base recipe is cozy and classic, but a few small tweaks let you customize the flavor to fit your cravings. If you love bold spice, increase the cinnamon or add a pinch of cloves for extra warmth. For a richer treat, swirl cream cheese into the batter before baking—it creates ribbons of tangy sweetness that balance the maple. Chocolate lovers can fold in white chocolate chips instead of dark, which pairs surprisingly well with pumpkin. If you’re after crunch, top the blondies with a sprinkle of raw sugar or chopped pecans before baking.
Another fun variation is to drizzle melted dark chocolate or maple glaze over cooled blondies. These simple additions turn a humble snack into a bake-sale favorite or festive holiday dessert.
Serving and storage tips
Pumpkin Maple Blondies taste best once they’ve cooled and had time to set. Slice them into squares or rectangles for a classic bar presentation. They pair beautifully with coffee, tea, or even a glass of cold milk. For fall gatherings, serve them slightly warm with a scoop of vanilla ice cream for a crowd-pleasing dessert.
Storage is simple. Keep blondies in an airtight container at room temperature for up to three days. For longer freshness, refrigerate them for up to a week—just bring them back to room temperature before serving to soften the texture. These blondies also freeze well. For longer storage, wrap each bar securely and freeze for as long as two months. When it’s time to enjoy them, let them thaw at room temperature or reheat gently in the oven.
With these tips, your Pumpkin Maple Blondies can shine at a holiday party, a potluck, or as a comforting treat on a quiet afternoon.
Conclusion
Pumpkin Maple Blondies are more than just a dessert—they’re a cozy slice of fall you can make anytime. From the rich pumpkin puree and sweet maple syrup to the warm spices and optional add-ins, every bite brings comfort and flavor. Baking them is forgiving, so even if your first batch isn’t perfect, you’ll learn and improve with each try. These blondies are versatile, easy to share, and suitable for a variety of diets with simple swaps. Whether for a family gathering, a potluck, or a quiet afternoon treat, Pumpkin Maple Blondies always deliver warmth, sweetness, and that unmistakable homemade charm.
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Frequently Asked Questions
1. Can I make Pumpkin Maple Blondies gluten-free or vegan?
Absolutely! To make them gluten-free, simply use a certified gluten-free all-purpose flour. For a vegan version, replace the butter with coconut oil and the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, mixed and set for 5 minutes). These swaps won’t compromise flavor or texture, so you can enjoy Pumpkin Maple Blondies no matter your dietary needs.
2. How can I prevent my Pumpkin Maple Blondies from drying out?
The key is careful baking and proper cooling. Bake until a toothpick inserted in the center comes out with a few soft crumbs—overbaking makes them dry. After baking, let them cool completely in the pan before slicing. Storing in an airtight container also keeps the bars moist for several days.
3. What’s the best way to measure pumpkin puree?
Use a standard measuring cup and spoon the pumpkin puree in lightly—don’t pack it down, as that can add too much moisture. Avoid pumpkin pie filling, which contains added sugar and spices. Using pure pumpkin puree ensures your Pumpkin Maple Blondies have the perfect texture and balanced flavor.
4. Can I freeze Pumpkin Maple Blondies, and how do I reheat them?
Yes! Wrap each blondie bar tightly for freezer storage, up to two months. When ready to enjoy, let them thaw at room temperature or warm gently in the oven for a few minutes. This keeps them soft, moist, and full of cozy pumpkin-maple flavor.
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