As the crisp autumn air settles in, there’s nothing quite like the warm embrace of freshly baked Pumpkin Maple Blondies to lift your spirits. These delightful treats whisk you away to cozy afternoons spent watching leaves fall while indulging in a soft, chewy bite. Naturally sweetened with pure maple syrup and bursting with the comforting flavors of pumpkin and warm spices, this gluten-free recipe is a must-try for any home chef looking for a quick and crowd-pleasing dessert. Whether you’re planning a festive gathering or simply craving a sweet snack, you’ll love how easy it is to adapt these blondies to fit vegan, paleo, or even nut-free diets. Are you ready to infuse your kitchen with the essence of fall?
Why Are These Blondies So Irresistible?
Simplicity at Its Best: The recipe is easy to follow, making it accessible for bakers of all skill levels.
Warm, Cozy Flavors: With notes of pumpkin, cinnamon, and maple, each bite is like a hug in dessert form, capturing the essence of autumn.
Versatility: Adapt these Pumpkin Maple Blondies for any dietary need, whether it’s vegan, paleo, or nut-free, ensuring everyone at your table can enjoy them.
Naturally Sweetened Goodness: Using pure maple syrup means you can indulge guilt-free, knowing each blondie is wholesome and naturally sweet.
Crowd Pleaser: Perfect for gatherings or family snacking, these treats are sure to impress friends and loved ones alike.
Quick to Prepare: In about 30 minutes, from mixing to baking, you’ll have a delicious dessert ready to satisfy your cravings and fill your home with inviting aromas.
Check out these delightful variations like Healthy Pumpkin Oat for more fall-inspired treats!
Pumpkin Maple Blondies Ingredients
For the Batter
- Canned Pumpkin Puree – Provides moisture and a rich flavor; make sure it’s pure pumpkin, not pie filling.
- Pure Maple Syrup – Acts as the primary sweetener for these Pumpkin Maple Blondies, offering natural sweetness; you can substitute it with monk fruit sweetener for a sugar-free option.
- Melted Coconut Oil – Adds richness and moisture; feel free to use butter for a non-vegan alternative.
- Vanilla Extract – Enhances the overall flavor and aroma.
- Coconut Sugar (or Brown Sugar) – Sweetens the blondies; can be exchanged for other natural sweeteners if preferred.
- Almond Flour – The main dry ingredient adding structure; substitute with cashew or sunflower seed flour for a nut-free version.
- Oat Flour – Contributes texture and helps bind the blondies; ensure it’s certified gluten-free if necessary, or replace it with coconut flour (only use ¼ cup for paleo).
- Ground Cinnamon, Ginger, Nutmeg, Cloves – Adds warm spice flavor; feel free to adjust the amounts to cater to your taste.
- Baking Soda – Helps the blondies rise and maintain their soft texture.
- Salt – Balances out the sweetness perfectly.
- Dairy-Free Chocolate Chips (Optional) – Introduces a delightful chocolate flavor; can be omitted for a simpler blondie experience.
For Serving (Optional)
- Dairy-Free Ice Cream – A luscious complement to these warm blondies, perfect for an indulgent treat.
- Coconut Whipped Cream – Adds an exquisite touch on top for a delightful finish.
With this ingredient list, you’ll be well on your way to creating an unforgettable batch of Pumpkin Maple Blondies! Enjoy the warm flavors and delightful textures that come together so beautifully.
Step‑by‑Step Instructions for Pumpkin Maple Blondies
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While the oven warms, line an 8×8 inch baking pan with parchment paper, allowing enough overhang to easily lift out the blondies later. This essential step not only prevents sticking but ensures your Pumpkin Maple Blondies come out beautifully for slicing.
Step 2: Mix Wet Ingredients
In a large mixing bowl, whisk together the canned pumpkin puree, pure maple syrup, melted coconut oil, vanilla extract, and coconut sugar until well combined. This mixture should have a smooth, glossy texture, as the ingredients meld together, creating a flavorful base for your blondies. Take a moment to enjoy the warm aroma filling your kitchen!
Step 3: Combine Dry Ingredients
Next, gently add the almond flour, oat flour, ground cinnamon, ginger, nutmeg, cloves, baking soda, and salt to the wet ingredients. Stir until just combined, ensuring not to overmix, as this could affect the texture of your Pumpkin Maple Blondies. The batter should be thick yet pourable, showcasing the beautiful blend of spices and flours.
Step 4: Fold in Optional Add-ins
If you’re feeling indulgent, fold in dairy-free chocolate chips at this stage for a rich flavor contrast. Gently mix until the chocolate is evenly distributed throughout the batter. This optional step enhances the decadence of your blondies, making them even more irresistible for everyone to enjoy!
Step 5: Spread the Batter
Pour the blondie batter into the prepared baking pan, using a spatula to spread it evenly across the surface. Make sure to smooth the top for an appealing finish. Tapping the pan gently on the counter will help remove any air bubbles, ensuring your Pumpkin Maple Blondies bake uniformly, creating that perfect chewy texture.
Step 6: Bake to Perfection
Slide the pan into your preheated oven and bake for 25-30 minutes, or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs. Keep an eye on them, as you’ll want that beautifully golden finish for your Pumpkin Maple Blondies, which signals they’re ready to come out.
Step 7: Cool and Slice
Once baked, remove the pan from the oven and allow the blondies to cool completely in the pan on a wire rack. This step is crucial to maintain structure; cutting them while warm may result in a crumbly mess. After they’ve cooled, use the parchment overhang to lift them out and slice into squares for serving.
What to Serve with Pumpkin Maple Blondies
As you whip up these delightful blondies, consider pairing them with complementary flavors and textures to elevate your dessert experience.
- Dairy-Free Ice Cream: A scoop of rich, creamy ice cream on the side contrasts beautifully with the warm blondies, creating a decadent duo.
- Coconut Whipped Cream: Light and fluffy, this dairy-free topping adds a delightful sweetness and melt-in-your-mouth texture, perfect for drizzling.
- Spiced Chai Latte: Warm spiced beverages like chai enrich the autumn experience, with spices that echo the cozy flavors of the blondies.
- Mixed Berry Compote: The tanginess of fresh berries balances the sweetness of the blondies, adding a burst of freshness in every bite.
- Maple Glaze Drizzle: Elevate your blondies with a drizzle of maple glaze on top, enhancing their flavor while offering an irresistible shine.
- Roasted Pecans: These crunchy nuts provide a welcome textural contrast and complement the nutty flavors of the blondies beautifully.
- Pumpkin Spice Latte: Continue the fall theme with this iconic beverage, which pairs wonderfully with the blondies’ pumpkin flavor and warm spices.
- Caramel Sauce: Drizzling warm caramel over the blondies adds an extra sweetness and indulgence that can tantalize taste buds.
- Chocolate-Dipped Apples: For a fun and festive treat, serve sliced apples dipped in chocolate alongside the blondies, offering both freshness and sweetness.
- Brewed Cinnamon Tea: A cup of soothing cinnamon tea rounds out the dessert experience, making each bite of pumpkin blondies even more comforting.
Expert Tips for Pumpkin Maple Blondies
• Cool Completely: Allow the blondies to cool fully before slicing to maintain their soft, chewy structure.
• Watch the Bake Time: Avoid overbaking; keep an eye on them to retain that perfect moist texture.
• Choose Quality Pumpkin: Always use high-quality canned pumpkin for the best flavor; pure pumpkin puree is essential, not pie filling.
• Mind the Flour Ratios: Be careful with flour measurements; too much oat flour can lead to dryness and a crumbly texture.
• Parchment Paper Matters: Don’t skip lining your baking pan with parchment; it enables easy removal and keeps your blondies intact.
Pumpkin Maple Blondies Variations & Substitutions
Feel free to make these Pumpkin Maple Blondies your own with these delightful tweaks that sprinkle a bit of extra magic into each bite!
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Nut-Free: Replace almond flour with sunflower seed flour for a nut-free option, and consider sunflower seed butter if needed.
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Vegan Delight: Swap melted coconut oil with vegan butter and use a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) for binding.
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Paleo Pleasure: Substitute oat flour for coconut flour (only ¼ cup) to create a paleo-friendly version that retains moisture and flavor.
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Spice it Up: For a flavor twist, incorporate a pinch of cayenne pepper or a splash of orange zest to elevate the warm spices!
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Sweetener Swaps: Try using honey or agave nectar instead of maple syrup for different sweetness levels while still keeping it naturally sweet.
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Fun Add-Ins: Add chopped dark chocolate, dried cranberries, or a swirl of tahini for unique flavors and textures that tantalize the taste buds.
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Gourmet Touch: Drizzle a maple glaze over the top before serving, or sprinkle with chopped roasted pecans or walnuts for an elegant finish.
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Make it Fruity: Toss in diced apples or pears to the batter for a fruity twist that complements the pumpkin beautifully.
With so many options available, you can customize your Pumpkin Maple Blondies for any gathering or cozy night in. Looking for more delicious variations? Check out these Pumpkin Chocolate Chip treats for extra inspiration!
Make Ahead Options
These Pumpkin Maple Blondies are fantastic for meal prep! You can mix the wet ingredients (pumpkin puree, maple syrup, coconut oil, vanilla, and coconut sugar) up to 24 hours in advance and store them in the refrigerator. The dry ingredients can also be pre-measured and kept in an airtight container for up to 3 days, ensuring they’re ready to go when you’re prepared to bake. To maintain their delicious flavor and texture, make sure to refrigerate the wet mixture in a covered bowl. When you’re ready to bake, simply combine your wet and dry ingredients, fold in any optional chocolate chips, and bake as directed. With these make-ahead strategies, you’ll have scrumptious Pumpkin Maple Blondies with minimal effort on busy weeknights!
How to Store and Freeze Pumpkin Maple Blondies
Room Temperature: Store your blondies in an airtight container at room temperature for up to 3 days to maintain their soft texture.
Fridge: For longer freshness, keep them in the fridge for up to a week, ensuring they are well-covered to prevent drying out.
Freezer: For long-term storage, freeze individual Pumpkin Maple Blondies wrapped in parchment paper or foil for up to 2 months; simply defrost at room temperature before serving.
Reheating: To enjoy warm blondies, gently reheat them in the microwave for about 10-15 seconds or until slightly warmed through.
Pumpkin Maple Blondies Recipe FAQs
What type of pumpkin puree should I use?
Absolutely! Always opt for pure canned pumpkin puree, as it provides the best flavor and moisture for your Pumpkin Maple Blondies. Avoid using pumpkin pie filling, as it contains added sugars and spices that can alter the intended taste of your treats.
How should I store the blondies after baking?
For optimal freshness, store your blondies in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate your Pumpkin Maple Blondies for up to a week; just make sure they are well-covered to prevent dryness.
Can I freeze Pumpkin Maple Blondies?
Yes, you can! Here’s how: first, allow the blondies to cool completely. Then, wrap each individual blondie in parchment paper or aluminum foil and place them in a freezer-safe bag or container. They will keep well for up to 2 months. To enjoy them, simply defrost at room temperature, or pop them in the microwave for about 10-15 seconds to warm up and enjoy that freshly-baked taste.
What should I do if my blondies turn out too dry?
If your Pumpkin Maple Blondies ended up dry, it could be due to overbaking or an incorrect flour ratio. To troubleshoot next time, pay close attention to your bake time; the blondies should come out with a few moist crumbs on the toothpick when tested. Additionally, remember that too much oat flour can dry out your batter, so measure carefully!
Are these blondies suitable for people with nut allergies?
Very! To make them allergen-friendly, simply substitute almond flour with sunflower seed flour and use a seed butter in place of any nut butter. This way, everyone can enjoy the delicious flavors of your Pumpkin Maple Blondies without worry!
Can I make these blondies vegan?
Of course! To create a vegan version of your Pumpkin Maple Blondies, use melted coconut oil instead of butter and choose dairy-free chocolate chips or omit them entirely. Everything else in the recipe is already vegan-friendly!
Pumpkin Maple Blondies that Warm Your Fall Heart
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
- In a large mixing bowl, whisk together the canned pumpkin puree, pure maple syrup, melted coconut oil, vanilla extract, and coconut sugar until well combined.
- Gently add the almond flour, oat flour, ground cinnamon, ginger, nutmeg, cloves, baking soda, and salt to the wet ingredients and stir until just combined.
- Fold in dairy-free chocolate chips, if using, until evenly distributed.
- Pour the blondie batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow to cool completely in the pan on a wire rack before slicing into squares.
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