Irresistible Pumpkin Maple Blondies Recipe
These irresistible Pumpkin Maple Blondies are a perfect blend of seasonal spices, rich pumpkin flavor, and natural maple sweetness. Moist, soft, and bursting with comforting autumn aromas, they make a delicious gluten-free treat perfect for fall gatherings or cozy snacking.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 16 blondies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients:
- 1 ½ cups gluten-free all-purpose flour (or regular all-purpose flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
Wet Ingredients:
- ½ cup unsalted butter (or coconut oil), melted
- ½ cup pure maple syrup
- ½ cup light brown sugar (or coconut sugar)
- 1 cup pumpkin puree
- 1 large egg (or flax egg for vegan option)
- 1 teaspoon vanilla extract
Optional Add-ins:
- ½ cup chopped pecans or walnuts
- ½ cup dairy-free chocolate chips
Instructions
- Preheat & Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
- Combine Wet Ingredients: In a large bowl, whisk together the melted butter, pure maple syrup, and light brown sugar until well combined. Add in the pumpkin puree, egg, and vanilla extract, stirring until the mixture is smooth and homogeneous.
- Blend Wet and Dry: Gradually fold the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter. If using, gently stir in the chopped nuts or dairy-free chocolate chips.
- Bake: Pour the batter into the prepared pan and smooth the surface evenly. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Cool & Serve: Allow the blondies to cool completely in the pan on a wire rack. Once cooled, slice into squares, serve, and enjoy your delicious pumpkin maple blondies!
Notes
- For a vegan version, substitute the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, set 5 mins).
- Using gluten-free flour ensures the recipe is suitable for gluten-sensitive diets.
- Adjust sweetness by modifying the amount of maple syrup and brown sugar to taste.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Optional add-ins like nuts add a delightful crunch and additional nutrients.
Nutrition
- Serving Size: 1 blondie (approx. 2-inch square)
- Calories: 180 kcal
- Sugar: 16 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: pumpkin blondies, maple blondies, gluten-free dessert, fall recipes, pumpkin dessert, maple syrup dessert, gluten-free baking
