Easy Pumpkin Maple Blondies
These Easy Pumpkin Maple Blondies are soft, chewy, and bursting with fall flavors. The blend of pumpkin puree, maple syrup, and warm spices makes this dessert irresistible and simple enough for any baker to master.
Equipment
- Mixing bowls
- Whisk
- Spatula
- Measuring cups
- 9x9 inch baking pan
- Oven
- Wire Rack
Ingrédients
Main Ingredients
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/2 cup brown sugar packed
- 1/2 cup butter melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Instructions
- 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
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.