Description
Delightfully moist and flavorful Pumpkin Maple Blondies made with rich butter, warm pumpkin pie spices, and the natural sweetness of maple syrup. These blondies are the perfect fall treat, featuring optional crunchy nuts and creamy white chocolate chips for added texture and indulgence.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Optional Ingredients
- 1 cup white chocolate chips
- 1 cup chopped pecans or walnuts
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper to ensure easy removal of the blondies after baking.
- Mix Sugars and Butter: In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Stir thoroughly until the sugars dissolve completely and the mixture becomes smooth and glossy, which helps achieve a tender texture.
- Add Wet Ingredients: To the butter and sugar mixture, add maple syrup, eggs, and vanilla extract. Whisk until the blend is smooth and well combined, ensuring a uniform batter.
- Incorporate Pumpkin Puree: Stir in the canned pumpkin puree until the batter is smooth and all wet ingredients are fully incorporated, lending moistness and autumnal flavor to the blondies.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, and salt to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing to prevent toughness in the final product.
- Add Optional Mix-ins: If using, fold in the white chocolate chips and chopped nuts gently to distribute them evenly throughout the batter without deflating it.
- Transfer Batter: Pour the batter into the prepared baking dish, spreading it evenly with a spatula for uniform thickness and baking.
- Bake Blondies: Bake in the preheated oven for 30 to 35 minutes. Check doneness by inserting a toothpick in the center—when it comes out clean or with a few moist crumbs, the blondies are ready.
- Cool and Serve: Allow the blondies to cool completely in the pan on a wire rack. Once cooled, cut into squares or desired sizes and serve.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- White chocolate chips and nuts are optional but add delightful texture and flavor.
- You can store the blondies in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.
- Ensure not to overbake to maintain a moist and chewy texture.
- Feel free to adjust the pumpkin pie spice according to your preferred spice level.
