Pumpkin Maple Blondies – Chewy, Spiced, and Full of Fall Flavor
If you’re looking for the perfect fall dessert that’s chewy, rich, and loaded with cozy autumn flavors, these Pumpkin Maple Blondies are it. They combine the warm spices of pumpkin pie with the buttery sweetness of classic blondies, all tied together with pure maple syrup for a comforting seasonal treat.
Each bite is soft, dense, and full of flavor — like pumpkin pie and chewy cookie bars rolled into one. These blondies are simple to make, require just one bowl, and fill your kitchen with that irresistible fall aroma. They’re perfect for everything from weeknight desserts to Thanksgiving gatherings.
You don’t need a mixer or any complicated steps — just whisk, pour, and bake. The result is a rich, flavorful dessert that’s sweet, spiced, and completely irresistible.
Why You’ll Love These Pumpkin Maple Blondies
1. Perfect fall flavor combo
Pumpkin, maple syrup, and warm spices blend beautifully for a cozy seasonal dessert.
2. Chewy and dense texture
These aren’t cakey bars — they’re chewy like a perfect blondie with a hint of softness from the pumpkin.
3. Quick and easy
Everything mixes in one bowl, and they bake in about 25–30 minutes.
4. Naturally moist and flavorful
Pumpkin puree keeps the bars tender without needing extra oil or butter.
5. Great for gatherings
Perfect for fall potlucks, bake sales, or Thanksgiving dessert tables.
6. Customizable
Add nuts, white chocolate chips, or even a maple glaze for extra indulgence.
What You’ll Need
You don’t need anything fancy — just a few pantry staples and classic fall ingredients.
Dry Ingredients:
- 1 1/4 cups all-purpose flour (or gluten-free 1:1 blend)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup packed brown sugar (light or dark)
- 1/4 cup pure maple syrup
- 1 large egg
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 2 teaspoons vanilla extract
Optional Add-Ins:
- 1/2 cup white chocolate chips or chopped white chocolate
- 1/3 cup chopped pecans or walnuts
- Pinch of flaky sea salt for topping
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the sides to prevent sticking.
Step 2: Combine the Wet Ingredients
In a large mixing bowl, whisk together the melted butter, brown sugar, and maple syrup until smooth and glossy.
Add the egg, pumpkin puree, and vanilla extract. Whisk until fully combined and creamy. The mixture should be thick and silky.
Tip: Don’t overmix — you just want everything blended evenly.
Step 3: Add the Dry Ingredients
In a separate bowl, combine flour, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt.
Gradually fold the dry mixture into the wet ingredients using a spatula or wooden spoon. Stir just until no flour streaks remain.
The batter will be thick and smooth — almost like cookie dough but slightly looser due to the pumpkin.
Step 4: Add Mix-Ins (Optional)
If using, fold in white chocolate chips, nuts, or any other desired add-ins.
Flavor idea: White chocolate chips and pecans create an amazing balance of sweetness and crunch.
Step 5: Transfer to Pan and Smooth
Spread the batter evenly into the prepared baking pan. Use a spatula to smooth the top — the batter is thick but spreadable.
If desired, sprinkle a few extra chocolate chips or nuts on top for presentation.
Step 6: Bake the Blondies
Bake for 25–30 minutes, or until the edges are golden brown and the center looks set but slightly soft.
A toothpick inserted in the middle should come out mostly clean — a few moist crumbs are perfect for chewy blondies.
Tip: Avoid overbaking. Blondies continue to firm up as they cool, so it’s better to slightly underbake than dry them out.
Step 7: Cool and Slice
Let the blondies cool in the pan for about 15–20 minutes, then lift them out using the parchment paper overhang. Transfer to a wire rack to cool completely before cutting into squares.
For clean slices, use a sharp knife and wipe it clean between cuts.
Tips for Perfect Pumpkin Maple Blondies
- Use pure pumpkin puree.
Avoid pumpkin pie filling — it’s already sweetened and spiced, which will throw off the recipe. - Don’t overbake.
Pumpkin keeps these moist, but baking too long can dry them out. Pull them when the edges are set and the center still looks slightly soft. - Use real maple syrup.
Pure maple syrup adds depth and natural sweetness — not pancake syrup, which can make the blondies too sweet or artificial-tasting. - Balance the sweetness.
If adding white chocolate chips, you can reduce the brown sugar slightly to avoid an overly sweet bar. - Let them cool completely before slicing.
They firm up as they cool and cut much cleaner once fully set.
Flavor Variations
These blondies are endlessly adaptable. Try one of these fun variations:
Chocolate Chip Pumpkin Blondies
Add 1/2 cup dark or semisweet chocolate chips for a gooey, cookie-like texture.
Maple Pecan Pumpkin Blondies
Fold in 1/2 cup chopped pecans and drizzle the top with maple glaze for a bakery-style finish.
Cream Cheese Swirl Blondies
Drop spoonfuls of sweetened cream cheese (2 oz cream cheese + 1 tablespoon sugar) on top and swirl gently before baking.
Spiced Oat Blondies
Replace 1/4 cup of flour with quick oats for extra chew and texture.
Gluten-Free Pumpkin Blondies
Use a 1:1 gluten-free flour blend that includes xanthan gum. The texture stays soft and chewy.
Serving Suggestions
These pumpkin maple blondies are delicious warm or at room temperature. Enjoy them:
- With a scoop of vanilla or maple ice cream
- With a drizzle of warm caramel or maple glaze
- With whipped cream and cinnamon dusting
- With coffee or chai tea for a cozy afternoon treat
- As a sweet brunch dessert during the holidays
They’re perfect for fall parties, potlucks, or bake sales — easy to transport, easy to serve, and guaranteed crowd-pleasers.
How to Store and Reheat
At Room Temperature:
Store blondies in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to prevent sticking.
Refrigerator:
Keep them in the fridge for up to 5 days. They’ll firm up slightly but remain chewy. Let them come to room temperature before serving or warm slightly in the microwave.
Freezer:
Wrap each blondie individually in plastic wrap or foil, then store in a freezer bag for up to 2 months. Thaw at room temperature for about 1 hour or microwave for 20 seconds.
Make-Ahead Option
You can prepare the batter up to one day ahead and refrigerate it. When ready to bake, let it come to room temperature for about 20 minutes, then spread into the pan and bake as usual.
You can also bake them a day ahead — in fact, they taste even better the next day as the flavors deepen.
Troubleshooting
Blondies turned out cakey:
You may have added too much pumpkin or overmixed the batter. Pumpkin adds moisture, so measure carefully and stir gently.
Edges too dark:
Try lowering the baking temperature slightly or baking on the middle rack.
Center underbaked:
Your oven temperature may be off. Bake a few minutes longer, but check frequently — you want just-set centers, not raw batter.
Too sweet:
Use pure maple syrup and cut back slightly on brown sugar if adding chocolate or glaze.
Dry texture:
Overbaking is usually the cause. Remember, blondies firm up as they cool.
Frequently Asked Questions
Can I make these vegan?
Yes. Substitute the butter with coconut oil or vegan butter and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water). The texture remains chewy and moist.
Can I double the recipe?
Absolutely. Bake in a 9×13-inch pan and increase the baking time to about 35 minutes.
Can I use honey instead of maple syrup?
You can, but the flavor will change. Maple syrup adds a deeper fall sweetness that pairs beautifully with pumpkin.
Can I add frosting or glaze?
Yes! A maple glaze or cream cheese frosting turns these into an even more decadent dessert.
What’s the difference between a blondie and a brownie?
Blondies use brown sugar instead of cocoa, giving them a rich, caramel-like flavor and chewy texture without chocolate.
Nutrition Information (Approximate Per Blondie)
- Calories: 210
- Protein: 3g
- Fat: 8g
- Carbohydrates: 31g
- Fiber: 1g
- Sugar: 19g
(Nutrition values vary depending on mix-ins and ingredients used.)
Why This Recipe Works
Pumpkin puree adds natural moisture, keeping these blondies soft without making them cakey. The melted butter and brown sugar base give them that signature chewy, caramelized texture, while maple syrup enhances the flavor with a rich, earthy sweetness.
The warm blend of cinnamon, ginger, nutmeg, and allspice infuses every bite with cozy fall aroma. Unlike traditional pumpkin bars that can be fluffy or spongy, these blondies stay dense and fudgy — the perfect texture for a chewy dessert bar.
Using melted butter instead of creamed butter creates that rich, toffee-like depth that classic blondies are known for, while the pumpkin subtly lightens the texture just enough.
Tips for Customizing Your Blondie Routine
- Top with a maple glaze.
Whisk together 1/2 cup powdered sugar, 2 tablespoons maple syrup, and 1 teaspoon milk for a simple drizzle. - Serve warm.
Pop a blondie in the microwave for 10 seconds to make it soft and gooey again. - Add crunch.
Sprinkle chopped nuts or pepitas on top before baking for texture and visual appeal. - Turn them into dessert bars.
Top with vanilla ice cream, caramel sauce, and toasted pecans for a sundae-style treat. - Bake mini blondies.
Divide the batter into a mini muffin tin for bite-sized fall treats — perfect for parties.
Final Thoughts
These Pumpkin Maple Blondies are everything you love about fall in one chewy, buttery bite. They’re rich, spiced, and full of cozy pumpkin flavor — the perfect dessert for autumn gatherings or a quiet night in.
Easy to make, perfectly balanced in sweetness, and endlessly customizable, these bars prove that pumpkin desserts don’t have to be complicated to be delicious. Whether you serve them plain, glazed, or topped with ice cream, they’ll quickly become one of your go-to fall recipes.
Warm, chewy, and bursting with maple-pumpkin goodness — these blondies bring all the comfort of the season straight to your kitchen.
Homemade fall baking has never been so simple — or so satisfying.
