Salted Maple Pumpkin Blondies Recipe Ever

Is there anything better than the smell of salted maple pumpkin blondies baking in the oven on a crisp fall day? These blondies are my ultimate comfort dessert—soft, chewy, and packed with warm pumpkin spice, sweet maple, and just the right pinch of salt to balance it all out. Every year when the leaves start to turn, I make my first batch, and suddenly, my kitchen smells like a cozy autumn dream. My friends and family beg for these blondies—they’re the perfect treat for everything from casual weeknights to holiday gatherings. Trust me, one bite and you’ll be hooked!

Why You’ll Love These Salted Maple Pumpkin Blondies

Let me tell you why these blondies will become your new fall obsession:

• So easy to make – No fancy equipment needed, just one bowl and a spoon. Even my 8-year-old niece can whip these up!
• Fall in every bite – That warm pumpkin spice paired with rich maple? Pure autumn magic.
• Perfect sweet-salty balance – The sprinkle of salt cuts through the sweetness beautifully.
• Dreamy texture – Soft and chewy with just the right amount of gooeyness.
• Crowd-pleaser guaranteed – I’ve brought these to every potluck since 2018, and they disappear faster than you can say “seconds please!”

Salted Maple Pumpkin Blondies Ingredients

Here’s everything you’ll need to make these irresistible blondies – I’ve separated them into wet and dry ingredients because that’s how I always prep my baking projects (less chance of forgetting something important that way!).

Wet Ingredients

• 1 cup pumpkin puree (not pie filling – we want pure pumpkin here)
• 1/2 cup pure maple syrup (the real stuff makes all the difference)
• 1/4 cup melted unsalted butter (let it cool slightly before mixing)
• 1 tsp vanilla extract (I always splash in a little extra)
• 1 large egg (room temperature blends in better)

Dry Ingredients

• 1 1/2 cups all-purpose flour (spoon and level it – no packing!)
• 1 tsp baking powder (check that it’s fresh)
• 1/2 tsp salt (I use fine sea salt)
• 1/2 tsp cinnamon (the good stuff from the spice shop)
• 1/4 tsp nutmeg (freshly grated if you’re feeling fancy)
• 1/2 cup packed brown sugar (dark brown gives the best flavor)

See? Nothing too crazy – just simple, quality ingredients that come together to make something magical. I always set everything out on the counter before I start – my grandma called this “mise en place” and swore it prevented baking disasters!

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How to Make Salted Maple Pumpkin Blondies

Okay, let’s get to the fun part – making these dreamy salted maple pumpkin blondies! I’ve made this recipe so many times I could probably do it in my sleep, but I’ll walk you through each step carefully. The key is not to rush – good things come to those who wait (especially when pumpkin is involved!).

1. Preheat that oven! Crank it to 350°F (175°C) and grab your favorite 8×8 inch baking pan. Give it a good greasing or line it with parchment paper – no one wants blondies stuck to the pan!
2. Mix those wet ingredients like you’re making magic potion. In a big bowl, whisk together the pumpkin puree, maple syrup, slightly cooled melted butter, vanilla, and egg until it’s smooth and gorgeous. Don’t worry if it looks a little loose – the dry ingredients will fix that.
3. Whisk up the dry team in a separate bowl. Flour, baking powder, salt, cinnamon, nutmeg – give them all a good whisking to become best friends. This prevents those nasty little baking powder lumps no one likes.
4. Bring the gang together by gently folding the dry ingredients into the wet mixture. When it’s almost combined, add the brown sugar and fold just until no flour streaks remain. The batter will be thick – like, spoonable pancake batter thick – and that’s exactly what we want!
5. Bake those beauties for about 25 minutes. You’ll know they’re ready when the edges are golden and the center springs back lightly when touched. A toothpick should come out with just a few moist crumbs – not wet batter, but not bone dry either.
6. The hardest part – let them cool completely in the pan before slicing. I know, the smell is irresistible, but trust me, waiting means perfect squares that won’t fall apart on you!

Tips for Perfect Salted Maple Pumpkin Blondies

After burning more batches than I’d like to admit, here are my hard-won secrets:

• Don’t overmix! Stir just until combined – overworked batter makes tough blondies.
• Room temp egg is key – it blends in smoothly without chilling your butter.
• Toothpick test don’t lie – check a few spots since ovens have hot spots.
• Patience, grasshopper – let them cool completely before slicing or they’ll crumble.

Ingredient Substitutions & Notes

Listen, I get it – sometimes you’re halfway through a recipe and realize you’re out of something! Here’s how to adapt these salted maple pumpkin blondies without losing that magic flavor and texture. Just promise me one thing – don’t skip the pumpkin puree unless you absolutely have to!

When You Need to Make Swaps

First, the butter situation: if you’re out, coconut oil works beautifully (use the same amount). Just make sure it’s melted and slightly cooled like you would with butter. My vegan friends swear by this swap! For maple syrup, honey makes a decent substitute, though you’ll lose some of that deep maple flavor. Agave nectar works too, but cut the amount by about 1 tablespoon since it’s sweeter.

Now about that pumpkin puree – and this is important! Pumpkin pie filling has added sugar and spices, which will throw off our careful balance. If you only have pie filling, reduce the brown sugar by half and skip the cinnamon and nutmeg. But honestly? Grab a can of pure pumpkin – it’s worth it!

Dietary Adjustments That Actually Work

For gluten-free friends, I’ve had great results with a 1:1 gluten-free flour blend (look for one with xanthan gum already added). The texture comes out nearly identical! If you’re egg-free, try a flax egg – mix 1 tablespoon ground flaxseed with 3 tablespoons water, let it thicken for 5 minutes, then use it in place of the egg.

A quick note about the salt: I know some folks want to reduce sodium, but that flaky sea salt on top really makes the flavors pop. If you must cut back, reduce the batter salt to 1/4 teaspoon, but don’t skip it entirely – that sweet-salty contrast is what makes these blondies special!

Remember – baking is part science, part art. Don’t be afraid to experiment, but maybe try small batches first when making big substitutions. And whatever you do, don’t tell my grandma I suggested swapping her beloved butter!

Storing and Reheating Salted Maple Pumpkin Blondies

Let’s talk about keeping these beauties fresh because – let’s be real – you probably won’t eat them all in one sitting (though I won’t judge if you try!). The good news is these salted maple pumpkin blondies store like a dream, so you can enjoy that perfect texture for days.

Room temperature storage

Salted Maple Pumpkin Blondies Serving Suggestions

Now for my favorite part – how to serve these glorious salted maple pumpkin blondies! Sure, they’re amazing plain (I’ve been known to sneak bites straight from the pan), but a few simple additions can take them from great to “oh-my-goodness-I-need-the-recipe” status.

Here’s how I love to dress them up:

• Vanilla bean ice cream – The classic pairing! The cold creaminess melts into the warm blondie just right. Bonus points if you drizzle extra maple syrup over the top.
• Whipped cream & caramel drizzle – My go-to for impressing guests. A dollop of homemade whipped cream and zigzag of salted caramel makes them look bakery-worthy.
• Hot spiced coffee – The perfect beverage companion. The cinnamon and nutmeg in both the coffee and blondies create this magical flavor harmony.
• Morning treat – Don’t judge me, but I sometimes eat these for breakfast with Greek yogurt. The protein balances the sweetness, making it totally acceptable… right?

The best part? These blondies are versatile enough for any occasion – fancy enough for dinner parties but simple enough for casual movie nights. Last Thanksgiving, I even served them as part of our dessert buffet alongside pie, and guess what disappeared first?

Salted Maple Pumpkin Blondies FAQs

I get asked these questions all the time about my salted maple pumpkin blondies – here’s everything you need to know to bake them perfectly every time!

Nutrition Information

For those curious about what’s in these irresistible salted maple pumpkin blondies, here’s the nutritional breakdown per serving. Remember, these values are estimates – your exact numbers might vary slightly depending on your specific ingredients and measurements. That said, I always figure a little extra pumpkin counts as a vegetable serving, right?

• Serving size: 1 blondie (about 2″ square)
• Calories: 180
• Total fat: 6g (3.5g saturated, 2g unsaturated)
• Cholesterol: 25mg
• Sodium: 150mg
• Total carbohydrates: 30g
• Fiber: 1g
• Sugars: 15g
• Protein: 2g

Not too shabby for a dessert that tastes this indulgent, huh? The pumpkin adds nutrients like vitamin A, while the maple syrup provides some trace minerals. Of course, we’re not pretending these are health food – but everything in moderation, especially when it’s this delicious!

Alright, friends – you’ve got all the secrets now to make these incredible salted maple pumpkin blondies! From measuring tips to storage tricks, I’ve shared everything I’ve learned through years of baking (and eating) these treats. The hardest part? Waiting for them to cool before diving in – but trust me, it’s worth it for that perfect texture!

I can’t wait for you to experience the magic of these blondies in your own kitchen. That moment when the warm pumpkin spice and sweet maple aromas fill your home? Pure happiness. And when you take that first bite with its perfect balance of sweet and salty? Well, let’s just say you might need to hide a few squares for yourself!

Now it’s your turn – grab those ingredients, preheat that oven, and let’s bake some memories. When you make these salted maple pumpkin blondies, come back and tell me all about it in the comments! Did you stick to the recipe or add your own twist? Did your family go crazy for them like mine always does? Sharing our baking adventures is half the fun!

Happy baking, friends – may your blondies be perfectly chewy and your autumn be deliciously sweet!