Dessert

Salted Maple Pumpkin Blondies Recipe

Bylina Carter October 18, 2025October 18, 2025

Introduction

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

The image shows two square pieces of a dessert on a white plate with a slightly raised edge, placed on a white marbled surface. Each piece has three distinct layers: a crumbly light brown base with a slightly rough texture at the bottom, a thick middle layer of smooth, glossy caramel brown filling, and a crumbly top layer similar in texture and color to the base. The top is decorated with white icing drizzles across the surface and sprinkled with large, coarse white sugar crystals that catch the light. The scene is brightly lit with natural light, highlighting the texture and glossy details of the dessert. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C).

Step 2: In a large bowl, combine the pumpkin puree, maple syrup, melted butter, vanilla extract, and egg. Mix until smooth.
Step 3: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
Step 4: Gradually add the dry ingredients into the wet ingredients, stirring gently to combine.

Step 5: Fold in the brown sugar evenly throughout the batter.
Step 6: Pour the batter into a greased baking dish and spread it out evenly.
Step 7: Bake in the preheated oven for about 25 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Allow the blondies to cool completely before slicing and serving.

Tips & Variations

For extra texture, add chopped nuts like pecans or walnuts to the batter before baking.
Use canned pumpkin puree for convenience, or homemade puree for a fresher taste.

Try sprinkling a pinch of flaky sea salt on top before baking to enhance the salted maple flavor.
Replace the cinnamon with pumpkin pie spice for a more complex spice profile.

Storage

Store these blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week, or freeze for up to 3 months. Reheat gently in the microwave or enjoy cold.

How to Serve

The image shows two square dessert bars on a white plate with a close-up view. Each bar has three visible layers: a thick bottom crust that is golden brown and crumbly, a middle layer of smooth, glossy caramel in a medium amber color, and a top layer of a slightly darker, moist cake with a crumbly texture. The top is decorated with thin white drizzle lines and sprinkled with coarse white salt flakes, catching the light. The background is a white marbled texture, and sunlight shines on the bars, creating soft shadows and highlights. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different sweetener instead of maple syrup?

Yes, honey or agave syrup can be substituted, though the flavor will be slightly different. Maple syrup adds a unique rich sweetness that complements the pumpkin best.

How do I know when the blondies are done baking?

The blondies are ready when the edges pull slightly away from the pan and a toothpick inserted into the center comes out clean or with just a few moist crumbs.