As I strolled through the local farmers market recently, the vibrant pumpkins caught my eye, whispering promises of cozy autumn treats. This inspired me to whip up a batch of Irresistible Pumpkin Maple Blondies that I’m excited to share with you. These blondies are not just delicious; they’re versatile, easily adaptable for gluten-free, vegan, and paleo diets, making them perfect for everyone at the table. With a rich blend of pumpkin spice and the natural sweetness of pure maple syrup, they encapsulate everything cozy about fall. Plus, their quick prep time means you can indulge in a homemade dessert with minimal effort. What’s your favorite way to savor the flavors of fall? Why Are Pumpkin Maple Blondies So Special? Irresistible taste: These Pumpkin Maple Blondies are packed with comforting autumn flavors that will have everyone coming back for seconds. Easy to make: This straightforward recipe allows even beginner bakers to shine, making homemade treats easily accessible. Versatile adaptations: Whether you’re gluten-free, vegan, or following a paleo diet, this recipe has you covered with simple swaps! Perfect for sharing: These blondies make for a delightful dessert to bring to gatherings or cozy nights in, appealing to all palates. Quick prep: You’ll love how quickly you can prepare these indulgent treats, turning your kitchen into a fall haven in no time. Treat yourself to this delightful sweet, perfect for enjoying with a warm cup of tea or alongside apple cider. Pumpkin Maple Blondies Ingredients For the Batter Gluten-Free All-Purpose Flour – Provides structure; substitute with regular flour if you don’t need it gluten-free. Baking Powder – A leavening agent for that light and fluffy texture. Baking Soda – Enhances leavening using the natural acidity from the pumpkin. Salt – Balances the sweetness and intensifies the overall flavor. Cinnamon – Adds that warm, fragrant spice; feel free to substitute with pumpkin pie spice for a new twist. Ground Ginger – Offers a spicy kick; omit if you prefer a milder flavor. Nutmeg – Brings depth and an earthy sweetness to your blondies. Unsalted Butter (or Coconut Oil) – Provides moisture and rich flavor; use coconut oil for a vegan-friendly option. Pure Maple Syrup – Adds depth of flavor and sweetness; agave syrup works as a vegan alternative. Light Brown Sugar (or Coconut Sugar) – Adds sweetness and moisture; coconut sugar is a great choice for those on paleo diets. Pumpkin Puree – The main flavor source that keeps your blondies moist; make sure to use 100% pumpkin puree, not pie filling. Large Egg (or Flax Egg) – Binds the mixture together; swap for a flax egg for a vegan version. Vanilla Extract – Enhances the overall flavor, bringing everything together. Optional Add-Ins Chopped Pecans or Walnuts – Adds a delightful crunch; toast them for an even richer flavor. Dairy-Free Chocolate Chips – Perfect for chocolate lovers; ensures the recipe remains vegan-friendly. These Pumpkin Maple Blondies are not just a treat; they are your cozy companion for those chilly fall evenings. Enjoy baking! Step‑by‑Step Instructions for Pumpkin Maple Blondies Step 1: Preheat the Oven Begin by preheating your oven to 350°F (175°C). While the oven heats up, line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy removal of the blondies later. Lightly grease the parchment with cooking spray or a bit of coconut oil to prevent sticking. Step 2: Mix Dry Ingredients In a medium-sized mixing bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, salt, cinnamon, ground ginger, and nutmeg until evenly combined. This step is crucial for ensuring that your pumpkin maple blondies have a light and fluffy texture, so give the mixture a good stir to avoid any clumping. Step 3: Mix Wet Ingredients In a large bowl, melt your unsalted butter or coconut oil in the microwave, then add pure maple syrup and brown sugar. Whisk these ingredients together until the mixture is smooth and glossy. Next, incorporate the pumpkin puree, egg (or flax egg for a vegan option), and vanilla extract, whisking until everything is thoroughly blended. Step 4: Combine Ingredients Gradually fold the dry ingredient mixture into the wet mixture, using a spatula to combine them without overmixing. You’re looking for just combined—some lumps are perfectly fine. If you’re adding nuts or dairy-free chocolate chips, gently stir them in at this stage to distribute throughout your batter. Step 5: Bake the Blondies Pour the batter into the prepared baking pan, spreading it evenly with a spatula to smooth the top. Place the pan in your preheated oven and bake for 25-30 minutes. You’ll know the blondies are ready when a toothpick inserted into the center comes out with a few moist crumbs, but not wet batter. Step 6: Cool and Serve Once baked, remove the pan from the oven and let it cool completely in the pan on a wire rack. This helps the blondies firm up nicely. Once cool, lift the blondies out using the parchment overhang and slice them into squares. Now they’re ready to be plated and enjoyed as a cozy fall treat! Storage Tips for Pumpkin Maple Blondies Room Temperature: Store blondies in an airtight container for up to 3 days to maintain their chewy texture and flavor. Fridge: For extended freshness, keep them in the fridge for up to 5 days. Make sure they’re properly sealed to prevent drying out. Freezer: Wrap individual blondies tightly in plastic wrap and place in a freezer-safe bag for up to 1 month. Thaw at room temperature before serving for best results. Reheating: If you prefer warm blondies, gently reheat in the microwave for 10-15 seconds, or warm in the oven at 350°F (175°C) for 5-10 minutes. Enjoy your delicious Pumpkin Maple Blondies! Make Ahead Options These Pumpkin Maple Blondies are perfect for meal prep and can save you time during busy weeks! You can prepare the batter up to 24 hours in advance and store it in the refrigerator in an airtight container. Just be sure to mix the dry and wet ingredients separately and combine them right before baking to ensure the best texture. Additionally, you can bake the blondies and keep them in an airtight container at room temperature for up to 3 days or refrigerate them for up to 5 days. For longer storage, freeze individually wrapped blondies for up to 1 month. When you’re ready to enjoy these delicious Pumpkin Maple Blondies, simply thaw and serve, keeping their flavor and texture just as delightful! Expert Tips for Pumpkin Maple Blondies • Measure Carefully: Accurate ingredient measurements are key to achieving the perfect texture in your pumpkin maple blondies. Too much flour can make them dense. • Cool Completely: Allow the blondies to cool in the pan before slicing. This helps them set and maintain a tender crumb, making them easier to cut. • Mix Gently: Avoid overmixing the batter when combining wet and dry ingredients. This can lead to tough blondies instead of the desired chewy texture. • Use Fresh Ingredients: Ensure your baking powder and spices are fresh for the best flavor and rise in your pumpkin blondies. Stale ingredients can alter the outcome. • Storage Tips: Store your pumpkin maple blondies in an airtight container to keep them moist and fresh. They can last up to 3 days at room temperature or longer in the fridge. Enjoy making these sweet treats, and revel in the delightful flavors of fall with your homemade pumpkin maple blondies! Pumpkin Maple Blondies Variations & Substitutions Feel free to personalize your pumpkin maple blondies with these delightful variations that will tantalize your taste buds! Gluten-Free: Substitute gluten-free all-purpose flour for regular flour to make these blondies suitable for gluten-sensitive friends. Vegan: Use coconut oil in place of butter and swap the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water). Sugar-Free: For a sugar-free version, try using erythritol or monk fruit sweetener instead of brown sugar and maple syrup. Pumpkin Quinoa Blondies: Substitute half of the flour with cooked and mashed quinoa for a nutty flavor and added protein. The texture will be unique yet enjoyable! Nut-Free: Replace nuts with additional chocolate chips or dried fruits like cranberries or raisins for a sweet twist. Spiced Up: Mix in 1/4 teaspoon of cayenne pepper or a dash of chili powder to elevate the heat, giving these blondies a surprising kick. Chocolate Lovers: Fold in a cup of dairy-free chocolate chips for a rich and cozy chocolatey experience that pairs beautifully with the pumpkin flavor. Boozy Notes: For adults only, add a splash of bourbon or rum into the wet ingredients for a sophisticated flavor that’ll make these blondies irresistible to the grown-ups. Explore these tempting variations and find the perfect way to make these pumpkin maple blondies your own! You can also enjoy them alongside a soothing cup of apple cider for the ultimate fall experience. Happy baking! What to Serve with Irresistible Pumpkin Maple Blondies? Indulging in these delightful pumpkin blondies offers the perfect opportunity to elevate your fall dessert experience with wonderful pairings. Warm Apple Cider: The sweet and spiced flavors of apple cider are a cozy complement to the rich pumpkin and maple in the blondies. Cinnamon Ice Cream: Creamy vanilla or cinnamon ice cream drizzled with caramel sauce brings a delightful contrast in temperature and texture. Chai Tea: Aromatic chai perfectly pairs with the warm spices of the blondies, providing a soothing sip between bites. Pecan Pie Bars: Enhance the indulgence with more fall flavors; these bars offer a delicious nutty counterpart to the pumpkin sweetness. Maple Pecan Topping: Serve with a warm drizzle of maple syrup and toasted pecans on top for an extra layer of flavor. Homemade Whipped Cream: Light and fluffy, a dollop of whipped cream can balance the chewiness of the blondies beautifully. Chocolate Ganache: Gooey chocolate sauce brings out the sweetness and makes every bite even more divine. Pumpkin Spice Latte: Pairing with this seasonal favorite not only enhances the fall vibes but also complements the flavor profile wonderfully. Candied Ginger: Add a little zing on the side, as the sweet and spicy candied ginger offers a kick that balances perfectly with the blondies’ richness. Pumpkin Maple Blondies Recipe FAQs What type of pumpkin puree should I use? Absolutely! Always opt for 100% pure pumpkin puree instead of pumpkin pie filling, which contains added sugars and spices that can alter your blondies’ flavor and texture. Check the label to ensure it says “pure pumpkin” for the best results. How should I store my pumpkin maple blondies? To keep your blondies fresh, store them in an airtight container at room temperature for up to 3 days. If you want to extend their life, you can refrigerate them for up to 5 days. Just make sure they are well-sealed to prevent them from drying out. Can I freeze pumpkin maple blondies? Very! To freeze, wrap each blondie tightly in plastic wrap and place them in a freezer-safe bag. They can be stored this way for up to 1 month. When you’re ready to enjoy them, let them thaw at room temperature. For warmed blondies, a quick reheat in the microwave for 10-15 seconds works wonders! How can I troubleshoot if my blondies turn out too dense? If your blondies are denser than expected, it might be due to overmixing the batter. When combining your dry and wet ingredients, mix gently until just combined. Also, ensure you’re measuring your flour accurately—too much can lead to a dense outcome. Using a kitchen scale for accuracy can help! Are these blondies suitable for special diets? Absolutely! This recipe is very adaptable. To make it gluten-free, use certified gluten-free all-purpose flour. For vegan options, substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit for 5 minutes until thickened) and replace butter with coconut oil. For a paleo version, go for almond flour and coconut sugar instead. Can I add extra ingredients to the recipe? Yes, the more the merrier! Feel free to add in chopped nuts like pecans or walnuts for extra crunch, or stir in dairy-free chocolate chips for a sweet twist. Just make sure these optional add-ins complement the flavors of the pumpkin maple blondies! Pumpkin Maple Blondies: A Cozy Fall Delight to Savor Delicious Pumpkin Maple Blondies embody cozy fall flavors, perfect for satisfying sweet cravings. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 30 minutes minsCooling Time 30 minutes minsTotal Time 1 hour hr 10 minutes mins Servings: 12 slicesCourse: DessertCuisine: AmericanCalories: 200 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Batter1 cup Gluten-Free All-Purpose Flour substitute with regular flour if you don't need it gluten-free1 teaspoon Baking Powder leavening agent1 teaspoon Baking Soda enhances leavening with pumpkin1/4 teaspoon Salt balances sweetness1 teaspoon Cinnamon can substitute with pumpkin pie spice1/2 teaspoon Ground Ginger omit for milder flavor1/4 teaspoon Nutmeg adds depth1/2 cup Unsalted Butter (or Coconut Oil) moisture and flavor3/4 cup Pure Maple Syrup can use agave syrup for vegan1/2 cup Light Brown Sugar (or Coconut Sugar) coconut sugar for paleo1 cup Pumpkin Puree 100% pumpkin puree is best1 large Egg (or Flax Egg) use flax egg for vegan1 teaspoon Vanilla ExtractOptional Add-Ins1/2 cup Chopped Pecans or Walnuts toast for richer flavor1/2 cup Dairy-Free Chocolate Chips vegan-friendly Equipment 8x8 inch baking panMixing bowlsWhiskspatulaParchment paper Method Step-by-Step Instructions for Pumpkin Maple BlondiesPreheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.In a medium mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.In a large bowl, melt the butter or coconut oil, then add maple syrup and brown sugar, whisking until smooth. Add pumpkin puree, egg (or flax egg), and vanilla extract.Gradually fold the dry mixture into the wet ingredients using a spatula. If using add-ins, gently stir them in.Pour the batter into the prepared baking pan and bake for 25-30 minutes.Once baked, cool completely in the pan on a wire rack before lifting out and slicing. Nutrition Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 1000IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg NotesStore in an airtight container to maintain moistness. They stay fresh at room temperature for up to 3 days, in the fridge for 5 days, and can be frozen for a month. Tried this recipe?Let us know how it was!
