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Pumpkin Maple Blondies

These delightful Pumpkin Maple Blondies are soft, chewy, and infused with the comforting flavors of fall, making them a perfect treat for cozy gatherings or a personal indulgence.
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Préparation 15 minutes
Cuisson 30 minutes
Temps total 45 minutes
Portions: 16 pieces
Plat: Dessert, Snack
Cuisine: American, Fall
Calories: 180
Ingredients Préparation Notes

Ingrédients
  

Dry Ingredients
  • 1 cup Gluten-Free All-Purpose Flour (or regular flour) Use almond or oat flour for grain-free options.
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 teaspoon Cinnamon (or pumpkin pie spice)
  • 1/2 teaspoon Ground Ginger (optional)
  • 1/4 teaspoon Nutmeg
Wet Ingredients
  • 1/2 cup Unsalted Butter (or Coconut Oil) Coconut oil for dairy-free option.
  • 3/4 cup Pure Maple Syrup (or agave syrup for a vegan option)
  • 1/2 cup Light Brown Sugar (or Coconut Sugar for paleo)
  • 1 cup Pumpkin Puree (100% pumpkin puree is best)
  • 1 large Egg (or Flax Egg for a vegan option) Flax Egg: 1 tbsp ground flaxseed + 3 tbsp water.
  • 1 teaspoon Vanilla Extract
Mix-ins
  • 1/2 cup Chopped Pecans or Walnuts (toasted for richer flavor)
  • 1/2 cup Dairy-Free Chocolate Chips (for a vegan-friendly option)

Préparation
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease an 8x8 inch baking pan with butter or line it with parchment paper.
Mixing
  1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ground ginger (if using), and nutmeg.
  2. In a large bowl, cream butter (or coconut oil) with brown sugar and maple syrup until smooth and creamy.
  3. Add the egg (or flax egg) and vanilla extract, mixing until combined.
  4. Gradually stir in the dry mixture until just combined.
  5. Gently fold in pumpkin puree, nuts, and chocolate chips.
Baking
  1. Spread the batter evenly in the prepared pan and smooth the top.
  2. Bake for 25-30 minutes until the top is golden brown and a toothpick inserted in the center comes out clean.
Cooling
  1. Let the blondies cool in the pan for 10-15 minutes. Transfer to a wire rack to cool completely before slicing.

Notes et conservation

Store in an airtight container at room temperature for 3-4 days or freeze for up to 3 months.