Pumpkin Maple Blondies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookwithlea.com/pumpkin-maple-blondies-recipe/
