These Salted Maple Pumpkin Blondies are a cozy, fall-inspired treat that blends the richness of pumpkin with the sweetness of maple syrup and the warm spice of cinnamon and nutmeg. Soft, chewy, and slightly gooey in the center, they strike the perfect balance between a blondie and a spiced pumpkin bar.

Why You’ll Love This Recipe

I love how this recipe brings together the best flavors of fall in one pan. The pumpkin puree keeps the blondies moist, while the maple syrup adds depth and natural sweetness. With a hint of sea salt to balance everything out, each bite is comforting and delicious. This recipe is simple to make, doesn’t require a mixer, and makes a perfect dessert or afternoon snack.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Wet Ingredients
1 cup pumpkin puree (not pumpkin pie filling)
½ cup pure maple syrup
¼ cup melted unsalted butter, slightly cooled
1 tsp vanilla extract
1 large egg, room temperature

Dry Ingredients
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp fine sea salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ cup packed brown sugar

directions

1. Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
2. In a medium bowl, I whisk together the pumpkin puree, maple syrup, melted butter, vanilla extract, and egg until the mixture is smooth.
3. In a separate bowl, I whisk the flour, baking powder, sea salt, cinnamon, and nutmeg.
4. I fold the dry ingredients into the wet mixture gently, mixing until just combined. Then I stir in the brown sugar and mix until no flour streaks remain.
5. I spread the batter evenly into the prepared pan.
6. I bake it for 25–28 minutes, or until the edges are set and a toothpick inserted in the center comes out with just a few moist crumbs.
7. I let the blondies cool completely before slicing into squares.

Servings and timing

This recipe yields about 9 to 12 blondies, depending on how big I cut the squares. From start to finish, it takes around 40 minutes: 10 minutes to prepare and 25–28 minutes to bake, plus cooling time.

Variations

• I sometimes add ½ cup of chopped pecans or walnuts for crunch.
• A sprinkle of flaky sea salt on top before baking adds a beautiful finish.
• For extra decadence, I drizzle melted white chocolate over the cooled blondies.
• I swap the cinnamon and nutmeg for pumpkin pie spice when I want a shortcut.
• I’ve even stirred in mini white chocolate chips for a sweeter twist.

storage/reheating

I store these blondies in an airtight container at room temperature for up to 3 days. If I want them to last longer, I refrigerate them for up to a week. To freeze, I wrap individual bars in plastic wrap and store in a zip-top bag for up to 2 months. When I want to reheat one, I microwave it for 10–15 seconds to bring back the soft texture.

FAQs

What can I use instead of maple syrup?

I’ve used honey or agave syrup in a pinch, but I find that maple syrup gives the best flavor for this recipe.

Can I make these blondies egg-free?

Yes, I’ve replaced the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, rested 5 minutes) and it works well.

Do I need to use canned pumpkin puree?

I usually use canned, but homemade pumpkin puree works fine too—as long as it’s thick and not watery.

Can I double this recipe?

Absolutely. I double the ingredients and bake in a 9×13-inch pan for about 30–35 minutes.

How do I know when the blondies are done?

I look for set edges and a center that springs back lightly. A toothpick should come out with a few moist crumbs—not wet batter.

Conclusion

These Salted Maple Pumpkin Blondies are everything I want in a fall dessert: warm, sweet, spiced, and easy to make. Whether I’m baking for a holiday gathering or just treating myself on a chilly evening, they always hit the spot. I know I’ll be making them again and again.

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