Warm cinnamon, sweet maple, and rich chocolate fill the kitchen as these bake. These Pumpkin Maple Blondies are exactly what Olivia and I crave on chilly autumn afternoons. They offer a comforting, chewy bite that satisfies any sweet tooth instantly. It is one of our favorite Quick Pumpkin Desserts to share with the neighborhood.
Why You'll Love This
The dense, chewy texture of these Pumpkin Maple Blondies sets them apart from traditional cake-like autumnal treats. The primary benefit is how the deep maple sweetness combines with the spiced puree for a truly decadent bite. You will also appreciate how the chocolate chips provide pockets of richness, while the straightforward mixing process keeps cleanup minimal. Having a reliable Pumpkin Blondies Recipe means you can whip up a comforting treat whenever the mood strikes.
Jump to:
Ingredients & Equipment
Gathering a few pantry staples ensures these treats come together quickly with a rich, spiced flavor profile. This approach creates thick, chewy Pumpkin Cookie Bars without requiring any complicated techniques or chilling time.
Scroll to the recipe card for ingredients and step-by-step directions.
Main Ingredients
- All-purpose flour: Provides the necessary structure for the dense squares.
- Pumpkin pie spice: A warm, aromatic blend that deepens the autumn flavors.
- Unsalted butter: Creamed to add rich moisture and tenderness.
- Granulated sugar & Maple syrup: Sweetens the batter while adding a deep, earthy note.
- Pumpkin puree: The star ingredient, offering moisture and a vibrant color.
- Chocolate chips: Semi-sweet morsels that balance the spiced base.
Optional Extras
You can mix chopped walnuts or pecans into the batter for an added earthy crunch. Drizzling a simple vanilla glaze over the cooled baked slab also brings a beautiful bakery-style finish to the final dish.
How to Make Pumpkin Maple Blondies (Step-by-Step)
Following these simple mixing steps yields a chewy, spiced treat that ranks highly as a Best Pumpkin Recipes Dessert option for families.
Prep The Pan Line a 9x13-inch baking dish with parchment paper and preheat the oven to 350°F. This prevents the sticky batter from clinging to the edges, leaving you with clean squares.
Whisk Dry Ingredients Whisk the flour, pumpkin pie spice, baking soda, and salt together in a large bowl. This distributes the leavening agents evenly, resulting in a uniform spiced powder.
Mix Wet Ingredients Beat the butter and sugar until fluffy, then mix in the egg, maple syrup, and pumpkin puree to create the liquid base.
Why does my pumpkin batter look curdled? The puree's moisture causes slight separation, but it will smooth out into a thick orange liquid once the flour is added.
Fold The Batter Gently fold the dry flour mixture and chocolate chips into the wet ingredients using a rubber spatula. This prevents overworking the gluten, ensuring the baked dessert maintains a soft, chewy crumb.
Bake The Dessert Spread the batter evenly into the prepared dish and bake for 35 to 45 minutes to set the structure. The dessert is ready when the edges are firm and a toothpick inserted in the center comes out clean.
Cool And Slice Let the dish cool for 20 minutes before transferring it to a wire rack to rest. Resting allows the starches to set fully, presenting firm squares when you slice them.
Kitchen Wisdom
Creating the ideal texture for your Pumpkin Maple Blondies relies on managing the moisture in your batter.
Cool completely → allows the structure to set → look for neat, firm slices without crumbling.
Blot the puree → reduces excess water → look for a thicker, less cakey crumb.
Use parchment paper → prevents sticking → look for clean edges when lifting the slab.
Don't overmix → keeps the Easy Desserts Pumpkin tender → look for a soft, chewy bite without toughness.
Follow Aliana on Pinterest →Variations
You can easily customize this dish by swapping the chocolate chips for white chocolate chunks or butterscotch morsels for a sweeter profile. For classic Easy Maple Desserts styling, add a handful of toasted pecans or swirl a thick maple cream cheese frosting on top after baking.
Storage
Store any leftover squares in an airtight container at room temperature for up to three days. For longer storage, freeze the baked portions for up to two months, which is ideal for managing large Maple Dessert Recipes. Thaw them overnight on the counter before serving.
FAQs About Pumpkin Maple Blondies
Can I use fresh pumpkin puree?
Yes, you can roast and puree a sugar pumpkin, but be sure to strain it through cheesecloth first. Fresh puree holds much more water than canned, which can make your baked goods soggy.
Why did my dessert sink in the middle?
Sinking usually occurs if the batter was overmixed or the oven door was opened too early during baking. Keep the door closed to maintain a steady temperature for these Pumpkin Bar Cookies.
Can I substitute the butter for oil?
Butter provides a rich flavor and denser crumb, but melted coconut oil works in a pinch. The texture will be slightly more cake-like rather than the traditional chewy density expected here.
How do I know when they are fully baked?
The edges should look slightly browned and pull away from the pan. A toothpick inserted into the center should come out clean or with just a few moist crumbs attached.
More Recipes You'll Love
If you enjoyed these Pumpkin Maple Blondies, you will love exploring the other cozy Dessert options in our collection.
Made it your way? I'd love to see it! Tag @AlianaRecipes on Pinterest and show off your delicious version.
Pumpkin Maple Blondies
Ingredients
Equipment
Method
- Preheat your oven to 350°F and line a 9x13-inch baking dish with parchment paper sprayed with nonstick spray.
- Whisk the flour, pumpkin pie spice, baking soda, and salt together in a large mixing bowl to distribute the spices evenly.
- Beat the butter until creamy, then add the sugar, maple syrup, egg, pumpkin puree, and vanilla, mixing until thoroughly combined.
- Slowly add the dry flour mixture into the wet ingredients, mixing gently until just combined with no visible dry streaks.
- Fold the chocolate chips in with a rubber spatula, then spread the thick batter evenly into the prepared baking dish.
- Bake for 35 to 45 minutes until a toothpick inserted in the center comes out clean, covering with foil if the top browns too quickly.
- Allow the pan to cool for 20 minutes before transferring the slab to a wire rack to cool completely before slicing.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Pumpkin Maple Blondies:
Leave a Reply