Description
Delightfully moist and flavorful Pumpkin Maple Blondies combine the warm spices of pumpkin pie with the rich sweetness of maple syrup and brown sugar. These blondies feature a soft, tender crumb accented by optional white chocolate chips and nuts for extra texture, making them a perfect autumn treat or year-round indulgence.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Optional Add-ins
- 1 cup white chocolate chips (optional)
- 1 cup chopped pecans or walnuts (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper to prevent sticking.
- Mix Sugars and Butter: In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Stir until the sugars are fully dissolved and the mixture is smooth.
- Add Syrup, Eggs, and Vanilla: Add maple syrup, eggs, and vanilla extract to the sugar-butter mixture and whisk until everything is well combined and uniform.
- Incorporate Pumpkin Puree: Stir in the pumpkin puree until the batter becomes smooth and all ingredients are fully incorporated, ensuring an even pumpkin flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, and salt to evenly distribute the leavening and spice.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the wet batter, stirring gently until just combined. Avoid overmixing to keep the blondies tender.
- Add Optional Mix-ins: If desired, fold in the white chocolate chips and chopped nuts evenly throughout the batter for added texture and flavor.
- Pour Batter into Pan: Pour the batter into the prepared baking dish and spread it evenly using a spatula for consistent baking.
- Bake: Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool and Serve: Allow the blondies to cool completely in the pan set on a wire rack. Once cooled, cut into squares or desired shapes and serve.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to control sweetness and spice.
- To make the blondies nut-free, omit the chopped pecans or walnuts.
- For a richer flavor, consider toasting the nuts before chopping and folding in.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- These blondies freeze well; wrap tightly and freeze for up to 2 months.
