Dessert

Salted Maple Pumpkin Blondies Recipe

ByRafael Mansero October 26, 2025October 26, 2025

Introduction

These Salted Maple Pumpkin Blondies are a perfect autumn treat, combining rich pumpkin flavor with the sweetness of maple syrup and a hint of warm spices. Soft, moist, and easy to make, they’re ideal for cozying up with a cup of coffee or sharing at your next gathering.

Two square dessert bars with three distinct layers sit on a white plate placed on a white marbled surface. The bottom layer is a dense, golden-brown crust with a slightly crumbly texture. The middle layer is a thick, smooth caramel-colored filling that looks rich and moist. The top layer is a lighter brown cake-like texture, soft and slightly crumbly, drizzled with thin white icing lines and sprinkled with coarse white sea salt crystals, adding a contrast of texture and shine. The image is taken close up in warm natural light, highlighting the textures and details. 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) and grease a baking dish.
Step 2: In a large bowl, mix together the pumpkin puree, maple syrup, melted butter, vanilla extract, and egg until smooth.
Step 3: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
Step 4: Gradually combine the wet ingredients with the dry ingredients, stirring gently until just combined.
Step 5: Fold in the brown sugar evenly throughout the batter.
Step 6: Pour the batter into the prepared baking dish and spread it out evenly.
Step 7: Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Allow the blondies to cool completely before slicing and serving.

Tips & Variations

For extra texture, add chopped pecans or walnuts to the batter before baking.
Swap brown sugar for coconut sugar for a slightly different depth of sweetness.
Adjust spices to your taste; a pinch of ginger or cloves adds warmth.
Use a non-stick baking dish or line with parchment paper to ensure easy removal.

Storage

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

How to Serve

Two square slices of dessert are placed on a white plate on a white marbled surface. Each slice has three layers: a crumbly golden brown base, a thick middle layer of smooth caramel color, and a slightly crunchy top layer with a golden brown crust. White icing is drizzled thinly over the top layer, and large grains of white sea salt are sprinkled on top and around the slices on the plate. Sunlight shines on the slices, creating warm highlights and shadows. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is what most recipes recommend for consistency and flavor.

How do I know when the blondies are done baking?

They are done when the edges are set and a toothpick inserted in the center comes out clean or with just a few moist crumbs.