Description
Whip up these Easy Pumpkin Maple Blondies, a delightful autumn treat with warm spices and a hint of maple. Soft, chewy, and honestly, so simple to make!
Ingredients
Scale
- Dry Ingredients:
- 1 ½ cups (190g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- Wet Ingredients:
- ½ cup (113g) unsalted butter, melted
- ¾ cup (150g) granulated sugar
- ½ cup (100g) packed light brown sugar
- ½ cup (120g) pumpkin puree (100% pure, not pie filling)
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- ¼ cup (60ml) pure maple syrup
- Flavor Boosters & Optional Mix-ins:
- 2 tsp pumpkin pie spice
- ½ cup (85g) white chocolate chips (optional)
Instructions
- Prep Your Pan:: First things first, let’s get that oven preheating to 350°F (175°C). Then, grab a 9×13 inch baking pan. I like to line mine with parchment paper, leaving a little overhang on the sides. This makes lifting the blondies out so much easier later, trust me! I’ve had many a blondie stick to the pan, and it’s just a sad sight, you know? A quick spray with baking spray over the parchment helps too, just for good measure.
- Whisk the Dry Bits:: In a medium bowl, combine your all-purpose flour, baking powder, salt, and pumpkin pie spice. Give it a good whisk until everything is just combined. You’re looking for a uniform, fragrant mixture. I always take a moment here to smell the spices; it just gets me excited for the autumn flavors to come! Don’t overmix, just a gentle swirl, we’re not trying to develop gluten here, just blend.
- Melted Butter Magic:: Now for the wet ingredients. In a large bowl, melt your unsalted butter. You can do this on the stovetop or in the microwave—just don’t let it get scorching hot! Once melted, whisk in both the granulated sugar and brown sugar. Mix until they’re fully incorporated and the mixture looks smooth and glossy. This is where the magic starts to happen, creating that foundational sweetness for your Easy Pumpkin Maple Blondies.
- Add the Wet Stars:: Next, whisk in the pumpkin puree, the large egg, vanilla extract, and that glorious maple syrup. Stir until everything is smooth and beautifully orange. I didn’t expect how vibrant the color gets, it’s honestly so pretty! Make sure there are no streaks of egg or pumpkin. This step is crucial for that consistent, rich flavor throughout your blondies.
- Combine Wet & Dry:: Pour your dry ingredient mixture into the wet ingredients. With a spatula, gently fold everything together until just combined. Seriously, stop mixing as soon as you don’t see any more dry streaks of flour. Overmixing makes for tough blondies, and we want them soft and chewy, right? If you’re using white chocolate chips, fold them in now. I sometimes get a little messy here, flour dust everywhere, but it’s part of the fun!
- Bake and Cool:: Pour the batter into your prepared pan and spread it evenly. Pop it into the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, not wet batter. The edges should be lightly golden. Once out, let them cool completely in the pan on a wire rack. This is the hardest part, I know, but cooling is essential for that perfect blondie texture. These Easy Pumpkin Maple Blondies will firm up as they cool, promise!