Easy Pumpkin Maple Blondies

Hi, I’m Sam, and I’m so glad you’re here! At dishfoody.com, I share flavorful, feel-good recipes made to make life in the kitchen easier and more joyful. When the leaves start to turn and the air gets crisp, my mind immediately turns to baking. For me, cooking isn’t just about food—it’s about connection, creativity, and sharing something special with the people you love. That’s exactly how this recipe for Easy Pumpkin Maple Blondies came to be.

Tired of tricky, fussy fall desserts that require chilling, multiple bowls, and complicated decorations? I certainly was! This recipe promises a simple, one-bowl dessert that delivers big on flavor without the stress. These Easy Pumpkin Maple Blondies melt in your mouth with the perfect balance of warm pumpkin spice and rich maple sweetness.

As someone who started dishfoody as a creative space to explore new flavors and now shares a full collection of my favorite dishes, I’ve mastered the art of simple, comforting treats. In this guide, we’ll cover everything from the secrets to achieving that perfect chewy texture to ingredient substitutions and smart storage tips, ensuring your blondies are a guaranteed autumn hit.

Why This Easy Pumpkin Maple Blondies Works

The success of these Easy Pumpkin Maple Blondies lies in their irresistible flavor, sheer convenience, and surprising versatility. They capture the essence of fall in a delightfully simple bar.

• Uses affordable, easy-to-find pantry staples and canned pumpkin purée.
• The entire batter comes together in about 15 minutes for maximum convenience.
• Perfect for weeknight cravings, weekend baking, or sharing at any holiday gathering.
• They strike the ideal balance: not too cakey, not too fudgey—just perfectly chewy.

Choosing the Right Easy Pumpkin Maple Blondies

While the recipe is straightforward, selecting the right base ingredients is critical for achieving the ideal flavor and texture in your Easy Pumpkin Maple Blondies.

Best Ingredients for This Recipe

When baking, ingredient quality and type truly matter.

• Pumpkin Purée vs. Pumpkin Pie Filling: Always use plain pumpkin purée (sometimes called 100% pure pumpkin). Pie filling is pre-sweetened and spiced, which will throw off the balance of this specific recipe.
• Maple Syrup: Use pure maple syrup, not pancake syrup. The pure, deep flavor of real maple is essential to complement the pumpkin and create that signature blondie depth. We rely on Grade A Dark or Very Dark for a richer taste.

Buying Tips

A few tips for your shopping list:

• Check the Cans: Look for unsweetened pumpkin purée, and ensure the can is not dented.
• Butter Quality: While any unsalted butter works, using a high-fat butter can slightly improve the richness and texture.
• Spices: Check the freshness of your cinnamon, nutmeg, and ginger. Old spices mean dull flavor!

Substitutions

Need to make a quick swap?

• Swap granulated sugar for a combination of brown and white sugar (3:1 ratio) for an even chewier texture.
• Replace the maple syrup with honey for a different, yet still delicious, warm flavor profile.

Ingredients & Prep Easy Pumpkin Maple Blondies

Gathering your simple ingredients and completing minimal prep is the key to how quickly these Easy Pumpkin Maple Blondies come together.

Blondie Prep Essentials

The beauty of this recipe is the low-effort preparation.

• Preheat & Grease: Always preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. This is a crucial step for clean, neat slices.
• Softened Butter: The recipe calls for melted butter. Using butter that is slightly cooled after melting helps prevent the batter from becoming too oily or dense.

Mix-ins & Flavor Boosters

These are the elements that define the flavor.

• Wet Ingredients:
  • 1/2 cup (1 stick) Unsalted Butter, melted and slightly cooled
  • 1/2 cup Pure Pumpkin Purée
  • 1/2 cup Pure Maple Syrup
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
• Dry Ingredients:
  • 1 1/2 cups All-Purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Ginger

Pantry Staples

Beyond the main items, ensure you have:

• Sugar: 1/2 cup packed light brown sugar (adds moisture and chew).
• Acids: None needed for this recipe, as the pumpkin and maple provide the necessary moisture and tenderization.

Step-by-Step Cooking Instructions Easy Pumpkin Maple Blondies

This simple process guarantees the perfect, chewy outcome every time. Prioritize mixing until just combined to avoid tough blondies.

Pre-Cooking Prep Easy Pumpkin Maple Blondies

Get your components ready before combining.

1. Combine Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, pumpkin purée, maple syrup, egg, and vanilla extract until smooth.
2. Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger.

Cooking Method Easy Pumpkin Maple Blondies

The baking is straightforward, but temperature and timing are key.

1. Mix: Gradually add the dry ingredients to the wet ingredients, mixing only until just a few streaks of flour remain. Do not overmix. Overmixing develops the gluten and results in a tough, cake-like blondie instead of a chewy one.
2. Pour & Bake: Pour the batter into the prepared 8×8 inch pan and spread evenly. Bake for 25-30 minutes at 350°F (175°C).

Doneness Check Easy Pumpkin Maple Blondies

Knowing when to pull them is the secret to a perfect chewy center.

• The Toothpick Test: Insert a toothpick into the center of the blondies. You want it to come out with moist, tender crumbs attached—not wet batter, but not completely dry either. If it comes out clean, they are likely overcooked. The edges should look set, and the center should no longer look wet or jiggly.

Resting Easy Pumpkin Maple Blondies

Patience is a baker’s best tool.

• Cool Completely: Let the blondies cool in the pan for at least 30 minutes before lifting them out using the parchment paper overhang. For the cleanest cuts, cool them completely to room temperature (or even chill them briefly). Warm blondies crumble easily when sliced.

Pro Tips for Perfect Easy Pumpkin Maple Blondies

Achieve bakery-quality results with these insider tips tailored for these specific bars.

Avoiding Tough/Dry Easy Pumpkin Maple Blondies

The key to a blondie is its dense, chewy texture.

• The Power of Brown Sugar: Make sure you are using packed brown sugar, not scooped. The molasses in the brown sugar is essential for both flavor and that characteristic moisture and chewiness.
• The ‘Cool Down’ Mix: Ensure your melted butter is not hot when you add it to the other ingredients. Hot butter can start to cook the egg, resulting in a drier, less cohesive batter.

Tool Recommendations Easy Pumpkin Maple Blondies

A few items make the process even easier.

• Parchment Paper: As mentioned, this is a must-have for easy removal and clean-up.
• Rubber Spatula: Ideal for folding the dry and wet ingredients together gently, minimizing the risk of overmixing.
• Square Pan: An 8×8 inch metal pan is standard. Glass or ceramic pans can take longer to heat up and may require an extra few minutes of bake time.

Storage & Reheating Easy Pumpkin Maple Blondies

Keep your treats fresh and delicious.

• Room Temperature: Store cooled and sliced blondies in an airtight container at room temperature for up to 3-4 days.
• Freezing: Freeze baked and cooled blondies (sliced or whole) wrapped tightly in plastic wrap and then foil for up to 3 months. Thaw overnight at room temperature.

Flavor Variations Easy Pumpkin Maple Blondies

These bars are the perfect canvas for seasonal additions and dietary adjustments.

Chocolate Twist

Take these bars in a luxurious direction.

• Add 1/2 cup of white chocolate chips or dark chocolate chunks to the batter. White chocolate and pumpkin is a classic pairing!

Gluten-Free Option

Easily adjust for dietary needs.

• Substitute the all-purpose flour with a high-quality 1:1 gluten-free baking blend. (Ensure the blend contains xanthan gum).

Nutty Texture

Boost the crunch factor.

• Fold in 1/2 cup of chopped pecans or walnuts for added texture and a toasted, warm flavor that complements the maple.

Serving Suggestions Easy Pumpkin Maple Blondies

These Easy Pumpkin Maple Blondies are delicious on their own, but a few simple additions elevate them to a sophisticated dessert.

• Pair with Sides: Serve slightly warm with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream and an extra drizzle of maple syrup.
• Coffee/Tea Pairings: A strong, dark roast coffee or a spiced black tea (like Masala Chai) complements the warm spices in the blondies beautifully.

FAQs Easy Pumpkin Maple Blondies

Here are answers to the most common questions about baking these fall favorites.

• Can I use fresh pumpkin instead of canned? Yes, you can. However, fresh pumpkin must be cooked down to a thick purée and measured carefully to ensure the moisture level is the same as the canned version, or your blondies may be too wet.
• How do I fix overly dense blondies? Denser blondies are usually the result of overmixing the batter. Always mix the flour in gently until just combined. You can’t fix them after baking, but you can serve them with ice cream to add lightness.
• Can I double the recipe? Yes. Double all ingredients and bake in a 9×13 inch pan. The baking time will likely increase to 30-35 minutes.

Conclusion

These Easy Pumpkin Maple Blondies are truly the essence of fall baking: simple, warm, and utterly delicious. They embody the mission of dishfoody.com. flavorful, feel-good recipes made to make life in the kitchen easier and more joyful.

Fire up your oven and try this quick, easy autumn treat tonight! Join 5k home cooks who’ve loved this recipe and made it a fall tradition! Try our Flourless Pumpkin Muffins next for another simple, comforting bar dessert!

Easy Pumpkin Maple Blondies

Print Recipe

Soft, chewy pumpkin maple blondies with warm fall spices, a hint of maple sweetness, and optional crunchy nuts or white chocolate chips. Perfect for autumn gatherings and holiday desserts.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 16 blondies 1x
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup pumpkin purée
• 1/2 cup pure maple syrup
• 1/2 cup brown sugar
• 1/2 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup white chocolate chips (optional)
• 1/2 cup chopped pecans or walnuts (optional)

Instructions

• 1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
• 2. In a large bowl, whisk pumpkin purée, maple syrup, brown sugar, melted butter, egg, and vanilla until smooth.
• 3. In another bowl, whisk together flour, baking powder, baking soda, spices, and salt.
• 4. Fold dry ingredients into wet mixture until just combined.
• 5. Stir in white chocolate chips and nuts if desired.
• 6. Spread batter evenly into prepared baking dish.
• 7. Bake 25–30 minutes, or until a toothpick inserted comes out clean.
• 8. Cool completely before slicing into squares.

Notes

• Add a drizzle of maple glaze for extra indulgence.
• These blondies stay soft for several days and taste even better the next day.
• Can be frozen for up to 2 months thaw before serving.

Nutrition

• Serving Size: 1 blondie
• Calories: 210
• Sugar: 15g
• Sodium: 120mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 25mg

Keywords: Pumpkin Maple Blondies, fall dessert, chewy pumpkin bars, easy blondie recipe