Ingrédients
Équipement
Préparation
- Preheat your oven to 350°F (175°C). Melt the butter and prepare your pumpkin puree. Grease a 9x9-inch baking pan.
- In a large bowl, combine pumpkin puree, maple syrup, brown sugar, and melted butter. Mix until smooth.
- Add eggs and vanilla extract to the mixture, stirring until well combined.
- In a separate bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- Gradually add dry ingredients to wet mixture, stirring just until combined. Avoid overmixing.
- Pour the batter into the prepared baking pan and spread evenly with a spatula.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean and the edges are golden brown.
- Allow to cool for about 10–15 minutes, then cut into squares and serve warm or at room temperature.
Notes et conservation
Customize these blondies by adding chocolate chips, chopped pecans, or a drizzle of caramel sauce. Store in an airtight container at room temperature for up to 3 days or refrigerate for a week. They also freeze well for up to two months.