Pumpkin Maple Blondies Recipe

Introduction

These Pumpkin Maple Blondies are a delightful twist on classic blondies, combining the warm flavors of pumpkin and spices with the natural sweetness of maple syrup. Moist and tender, they make a perfect treat for fall or any time you crave a cozy dessert.

Ingredients

• 1 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
• Optional: ½ cup chopped pecans or walnuts
• Optional: ½ cup dairy-free chocolate chips

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper and lightly grease it.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
3. Step 3: In a large bowl, whisk the melted butter, maple syrup, and brown sugar. Add the pumpkin puree, egg, and vanilla extract, whisking until smooth.
4. Step 4: Fold the dry ingredients into the wet ingredients just until combined. Gently stir in the nuts or chocolate chips if using.
5. Step 5: Spread the batter evenly in the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
6. Step 6: Allow the blondies to cool completely in the pan before slicing into squares. Serve and enjoy!

Tips & Variations

• For a vegan option, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water).
• Use coconut oil instead of butter for a dairy-free version and a subtle coconut flavor.
• Add a pinch of cloves or allspice to enhance the warm spice profile.
• Mix in chopped dried cranberries or raisins for a fruity twist.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. To reheat, warm individual pieces briefly in the microwave or enjoy them at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but be sure to cook and puree the fresh pumpkin until smooth and remove excess moisture by draining or cooking it down to match the consistency of canned pumpkin.

How do I make a flax egg?

To make a flax egg, mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of water. Let it sit for about 5 minutes until it becomes gelatinous, then use it as a substitute for one large egg.

Pumpkin Maple Blondies Recipe

Print Recipe

★★★★★

4.7 from 135 reviews

These Pumpkin Maple Blondies are moist, flavorful, and perfectly spiced with cinnamon, ginger, and nutmeg. Made with gluten-free flour and sweetened naturally with pure maple syrup and brown sugar, they offer a delightful fall treat that is easy to prepare. Optional add-ins like chopped nuts or dairy-free chocolate chips add texture and decadence, making these blondies a perfect dessert or snack for the season.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 16 blondie squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 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

Wet Ingredients

• 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

Optional Add-ins

• ½ cup chopped pecans or walnuts
• ½ cup dairy-free chocolate chips

Instructions

1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, combine the gluten-free flour, baking powder, baking soda, salt, cinnamon, ground ginger, and nutmeg. Whisk these together to ensure even distribution of the spices and leavening agents.
3. Combine Wet Ingredients: In a large bowl, whisk together the melted unsalted butter, pure maple syrup, and light brown sugar until smooth. Then add in the pumpkin puree, large egg, and vanilla extract and whisk again until the mixture is fully combined and smooth.
4. Combine Wet and Dry Ingredients: Gently fold the dry ingredient mixture into the wet ingredients just until combined. Avoid overmixing to keep the blondies tender. If using, gently stir in the chopped pecans or walnuts and/or dairy-free chocolate chips.
5. Bake the Blondies: Spread the batter evenly into the prepared baking pan and smooth the top with a spatula. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
6. Cool and Slice: Allow the blondies to cool completely in the pan before slicing into squares. Serve and enjoy your delicious pumpkin maple blondies!

Notes

• You can substitute the unsalted butter with coconut oil for a dairy-free version.
• For a vegan option, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes).
• Ensure your gluten-free flour blend contains xanthan gum if you want a better texture.
• Optional add-ins like nuts or dairy-free chocolate chips can be mixed in or left out depending on preference or allergies.
• Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: pumpkin blondies, maple blondies, gluten-free dessert, fall dessert, pumpkin recipe, maple syrup dessert, dairy-free option, vegan blondies