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Irresistible Pumpkin Maple Blondies for Fall Treats

Irresistible Pumpkin Maple Blondies made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup pumpkin puree
  • 1/2 cup unsalted butter melted
  • 1 cup brown sugar packed
  • 1/2 cup maple syrup
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup chopped walnuts or pecans optional

Method
 

  1. Preheat your oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
  2. In a large mixing bowl, combine the melted butter and brown sugar, whisking until smooth.
  3. Add the pumpkin puree, maple syrup, eggs, and vanilla extract, mixing until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
  5. Gradually add the dry mixture to the wet mixture, stirring until just combined; be careful not to overmix.
  6. Fold in the chopped nuts, if using, ensuring they are evenly distributed throughout the batter.
  7. Pour the batter into the prepared pan, smoothing the top with a spatula.
  8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Remove from the oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  10. Once cooled, cut into squares and serve; enjoy your delightful Pumpkin Maple Blondies!