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.

Pumpkin Maple Blondies Everyone Will Love: Quick & Simple

Name: Pumpkin Maple Blondies Everyone Will Love: Quick & Simple
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Cuisine: American
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)

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

Scale

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