There's something irresistibly cozy about sinking your teeth into a soft, chewy blondie that's been kissed by the warmth of fall spices and sweet maple syrup. Every bite brings together the earthy sweetness of pumpkin and the gentle richness of pure maple syrup, creating a harmonious flavor profile that feels like a warm hug. I still remember the first time I tasted one of these Pumpkin Maple Blondies fresh from the oven—each morsel was a delightful surprise of creamy white chocolate pockets and tender crumb, all dancing with hints of cinnamon, nutmeg, ginger, and cloves. These blondies aren’t just another dessert; they’re a celebration of autumn in every square.
The ease of this recipe makes it an absolute dream for home bakers. With just 15 minutes of prep, a quick whisk of melted butter, brown sugar, and pumpkin puree, and around 30 minutes in a preheated oven, you’ll have a full 9×13-inch pan of golden goodness ready to cool and slice. Whether you’re sharing them at a family gathering, tucking one into a lunchbox, or enjoying a quiet moment with a cup of coffee, these blondies deliver a perfect balance of sweet, spice, and fall nostalgia. Plus, with about 250 calories per blondie, they’re an indulgent treat that won’t have you breaking into a sweat over complicated techniques. Let’s dive into the magic behind every ingredient and then walk through how to bring this dreamy dessert to life.
KEY INGREDIENTS IN PUMPKIN MAPLE BLONDIES
Before we roll up our sleeves and start baking, let’s talk about the star players that make these blondies so enchanting. Each ingredient has a special role, working together to build layers of flavor, texture, and sweetness. From the buttery base to the warming spices and creamy mix-ins, here’s what you need and why:
- Unsalted butter
Provides a rich, velvety base and tender crumb. Melting the butter helps the sugar dissolve smoothly and gives the blondies a luxuriously soft texture.
- Brown sugar
Adds both sweetness and moisture with its molasses content, ensuring a chewy bite and deep caramel-like flavor. Opting for dark brown sugar will enhance that molasses note even more.
- Pure maple syrup
Brings natural sweetness with a distinctive maple depth. It also contributes additional moisture, making the blondies extra soft and flavorful.
- Canned pumpkin puree
Offers earthy sweetness, vibrant color, and the signature pumpkin flavor of fall. It keeps the blondies moist and adds body to the batter.
- Large egg
Acts as a binder and gives structure to the blondies. The protein in the egg helps hold everything together while still allowing that tender chew.
- Vanilla extract
Enhances and rounds out all the flavors, providing a warm, aromatic undertone that complements the spices and sweetness.
- All-purpose flour
Forms the backbone of the blondies, giving them structure and volume. It’s versatile and perfect for a soft yet sturdy base.
- Baking soda
A gentle leavening agent that helps the blondies rise just enough for a soft, cake-like interior without making them too puffy.
- Salt
Balances sweetness and boosts the overall flavor, ensuring each spice and sugar component shines through.
- Ground cinnamon
Offers that classic warmth and cozy spiciness we associate with autumn treats.
- Ground nutmeg
Adds a subtle, nutty aroma and depth that complements the cinnamon.
- Ground ginger
Gives a gentle zing and brightness, cutting through the sweetness with a hint of spice.
- Ground cloves
Provides an intense, aromatic kick that elevates the blend of fall spices.
- White chocolate chips
Create creamy, sweet pockets throughout the blondies. They melt into gooey bliss with every bite.
- Chopped walnuts (optional)
Introduce crunchy texture and a toasty, nutty flavor. If you’re nut-free or prefer a smoother bite, feel free to skip them.
HOW TO MAKE PUMPKIN MAPLE BLONDIES
Ready to transform these ingredients into a delectable fall treat? This straightforward process ensures even bakers who are just starting out will succeed. Follow each step with care, and you’ll be enjoying a pan of baked bars that are rich, spiced, and melt-in-your-mouth perfect.
1. Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking pan by greasing it well or lining it with parchment paper for easy removal.
2. In a large mixing bowl, combine the melted butter, brown sugar, and pure maple syrup. Whisk vigorously until the mixture is silky smooth and free of sugar lumps.
3. To the sugar-butter-maple blend, add the pumpkin puree, egg, and vanilla extract. Stir until everything is fully incorporated and the mixture looks homogenous.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, ground ginger, and ground cloves. This ensures your spices and leavening are evenly distributed.
5. Gradually add the dry ingredient mixture to the wet ingredients, stirring with a spatula just until no streaks of flour remain. Be careful not to overmix, as you want the blondies to stay tender.
6. Gently fold in the white chocolate chips and, if desired, the chopped walnuts, distributing them evenly throughout the batter.
7. Pour the batter into the prepared pan, spreading it into an even layer. Smooth the top with a spatula to ensure uniform baking.
8. Bake for 25–30 minutes, or until the edges turn golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Allow the blondies to cool completely in the pan on a wire rack. Once cooled, lift them out (using the parchment if you lined the pan) and cut into 24 squares.
SERVING SUGGESTIONS FOR PUMPKIN MAPLE BLONDIES
Nothing beats the sheer joy of sharing freshly baked treats, and these Pumpkin Maple Blondies are no exception. Whether you’re arranging them on a festive platter or enjoying a cozy snack at home, a little thoughtfulness in presentation and pairing can elevate every bite. Here are some fun and creative ways to serve them that will impress friends and family alike:
- Pair with a Cup of Spiced Latte
Serve each blondie alongside a warm chai latte or pumpkin spice coffee. The creamy, spiced notes in your drink will echo the flavors in the blondie and create a harmonious taste experience.
- Drizzle with Maple Glaze
Whip up a quick glaze by mixing powdered sugar and a touch of pure maple syrup. Drizzle over cooled blondies for an elegant, shiny finish and an extra layer of sweetness.
- Top with Whipped Cream and Pecans
Add a dollop of lightly sweetened whipped cream and sprinkle with toasted pecans. The light fluffiness of the cream and the crunch of the pecans provide delightful textural contrast.
- Serve Warm with a Scoop of Vanilla Ice Cream
Warm a blondie in the microwave for a few seconds and crown it with a scoop of vanilla bean ice cream. The contrast of hot and cold makes each bite a mini dessert paradise.
HOW TO STORE PUMPKIN MAPLE BLONDIES
Keeping your blondies fresh ensures you get to enjoy that soft, chewy texture and rich flavor for days. Proper storage also helps maintain moisture, preventing them from drying out or becoming overly dense. Here are some reliable methods to extend the life of your blondies without sacrificing taste or quality:
- Store at Room Temperature in an Airtight Container
After the blondies have fully cooled, place them in a single layer (or separate layers with parchment paper) inside a sealed container. They’ll stay fresh for up to 5 days without losing their tenderness.
- Refrigerate for Longer Freshness
For up to 7 days, keep the blondies in an airtight container in the fridge. Bring them back to room temperature or gently warm them before serving to restore their soft texture.
- Freeze for Extended Storage
Wrap individual blondie squares tightly in plastic wrap, then place them in a freezer-safe bag or container. Frozen blondies can last for up to 3 months. Thaw at room temperature or microwave briefly when ready to indulge.
- Seal with a Slice of Bread
Place a slice of white bread in the container alongside the blondies. The bread helps maintain moisture by releasing its own, keeping the bars soft and preventing them from drying out.
CONCLUSION
Recapping the journey we’ve taken, these Pumpkin Maple Blondies stand out as a truly delicious fall dessert that’s both easy and rewarding. With beginner-friendly steps, minimal ingredients, and a prep time of just 15 minutes, this recipe proves that you don’t need to spend hours in the kitchen to create something spectacular. The melding of pure maple syrup, pumpkin puree, and warming autumn spices creates a flavor profile that’s cozy and comforting, while the pockets of white chocolate chips and optional walnuts add delightful texture. Each blondie, at about 250 calories, offers a guilt-free celebration of seasonal tastes, making them perfect for holiday gatherings, casual coffee breaks, or an afternoon pick-me-up.
Feel free to print this article and save it for later—you’ll want to keep it on hand as the leaves start to turn and the air grows crisper. You can also find a FAQ below to answer any burning questions you might have about substitutions, troubleshooting, or creative twists. If you try the recipe, I’d love to hear how it turned out! Drop a comment with your thoughts, share any tweaks you made, or ask questions if you need help. Your feedback helps me—and fellow bakers—make every batch even better. Happy baking!
Pumpkin Maple Blondies
Description
These Pumpkin Maple Blondies combine the warmth of fall spices and the sweetness of maple syrup, creating a soft, chewy treat that's perfect for any occasion.
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper.
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In a large mixing bowl, combine the melted butter, brown sugar, and maple syrup, whisking until smooth.
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Add the pumpkin puree, egg, and vanilla extract to the bowl, and mix until well combined.
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In another bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
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Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix.
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Fold in the white chocolate chips and chopped walnuts, if using.
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Pour the batter into the prepared baking pan, spreading it evenly.
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Bake in the preheated oven for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
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Allow the blondies to cool in the pan on a wire rack before cutting them into squares.
Note
- For a richer flavor, use dark brown sugar instead of light brown sugar.
- Omit the walnuts if you prefer nut-free blondies.
- Drizzle some maple glaze on top for extra sweetness.
- Store blondies in an airtight container for up to 5 days at room temperature.
