Salted Maple Pumpkin Blondies Recipe

Introduction

These Salted Maple Pumpkin Blondies are a perfect blend of autumn flavors with a sweet and salty twist. Soft, moist, and packed with warm spices, they make a delightful treat for any pumpkin lover.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup brown sugar
• 1 egg

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a large bowl, mix together the pumpkin puree, maple syrup, melted butter, vanilla extract, and egg until well combined.
3. Step 3: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until combined. Fold in the brown sugar last.
5. Step 5: Pour the batter into a greased baking dish and spread evenly.
6. Step 6: Bake for 25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean.
7. Step 7: Allow the blondies to cool completely before slicing and serving.

Tips & Variations

• For extra texture, add chopped pecans or walnuts to the batter before baking.
• Swap brown sugar for coconut sugar for a deeper caramel flavor.
• Sprinkle a pinch of flaky sea salt on top before baking to enhance the salted maple taste.

Storage

Store the pumpkin blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave or warm oven slices before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient option when fresh pumpkin is not available.

Are these blondies gluten-free?

This recipe uses regular flour, but you can substitute with a gluten-free all-purpose flour blend to make it gluten-free.

Salted Maple Pumpkin Blondies Recipe

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★★★★★

4.6 from 87 reviews

These Salted Maple Pumpkin Blondies are a moist, flavorful treat combining the natural sweetness of pumpkin and maple syrup with warm spices. Perfectly tender with a subtle salted contrast, they make a delightful autumn dessert or snack.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 9 blondies (3×3 inch squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 1 egg

Dry Ingredients

• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup brown sugar

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the blondies evenly.
2. Mix Wet Ingredients: In a large bowl, combine the pumpkin puree, maple syrup, melted butter, vanilla extract, and the egg. Mix thoroughly until all ingredients are well integrated.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. This ensures the spices and leavening agent are evenly distributed.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Then fold in the brown sugar, mixing carefully to maintain a tender texture.
5. Prepare Baking Dish: Grease a baking dish to prevent sticking. Pour the blondie batter into the dish, spreading it evenly.
6. Bake: Place the baking dish in the preheated oven and bake for 25 minutes until the top is set and a toothpick inserted in the center comes out with a few moist crumbs.
7. Cool and Slice: Allow the blondies to cool completely in the baking dish before slicing into squares for serving. Cooling helps them set perfectly.

Notes

• For extra moist blondies, do not overmix the batter once the dry ingredients are added.
• You can substitute the all-purpose flour with gluten-free flour to make the recipe gluten-free.
• Adding a sprinkle of flaky sea salt on top before baking enhances the salted flavor.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: pumpkin blondies, maple syrup blondies, salted pumpkin dessert, autumn dessert, baked pumpkin treats