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These Salted Maple Pumpkin Blondies are everything you love about fall—warm spices, rich maple flavor, a soft and chewy texture, and a hint of salt that ties it all together. With simple ingredients and an effortless mixing method, this recipe delivers a cozy, bakery-style dessert in under 30 minutes. Whether you’re celebrating the holiday season, hosting friends, or simply craving a fall-inspired treat, these blondies are guaranteed to impress.

Ingredients

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

Instructions

1. Prep the oven & pan
   Preheat oven to 350°F (175°C). Grease an 8×8-inch pan or line with parchment paper.
2. Mix wet ingredients
   In a mixing bowl, whisk together pumpkin puree, maple syrup, melted butter, vanilla, and egg until smooth.
3. Combine dry ingredients
   In a separate bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg.
4. Fold everything together
   Add the dry mixture into the wet ingredients. Fold gently until almost combined. Stir in the brown sugar and mix just until no streaks of flour remain.
5. Bake
   Spread batter evenly in the pan. Bake 25–28 minutes, or until the edges look set and a toothpick comes out with a few moist crumbs.
6. Cool & slice
   Allow blondies to cool completely before cutting into squares.

Pro Tips

• Don’t overmix — this keeps the blondies soft and chewy.
• Measure flour correctly using the spoon-and-level method.
• Room-temperature egg blends better and ensures even texture.
• Use real maple syrup for the richest flavor.
• Check early — pumpkin desserts can overbake quickly.

Why This Recipe Works

• Perfect balance of warm spice, maple sweetness, and light saltiness
• Foolproof one-bowl method
• Extra-moist texture thanks to pumpkin
• Crowd-pleasing fall dessert ideal for gatherings
• Freezer-friendly and great for make-ahead baking

Substitutions & Variations

Ingredient Swaps

• Butter: Replace with melted coconut oil (same amount).
• Maple Syrup: Honey or agave work, but slightly alter the flavor—reduce agave by 1 tbsp.
• Pumpkin: If using pumpkin pie filling, skip added spice and reduce sugar.

Diet-Friendly Variations

• Gluten-Free: Use a 1:1 gluten-free baking blend.
• Egg-Free: Replace with a flax egg (1 tbsp ground flax + 3 tbsp water).
• Lower Sodium: Reduce salt to ¼ tsp (but keep some for flavor balance).

Make-Ahead, Storage & Reheating Guide

Make-Ahead

Prepare the batter, pour into the pan, cover, and refrigerate up to 24 hours before baking.

Storage

• Room Temperature: Up to 3 days in an airtight container
• Refrigerator: Up to 5 days
• Freezer: Up to 3 months (wrap individually & freeze in a bag)

Reheating

Warm slices in the microwave for 10–12 seconds for a fresh-baked texture.

Serving Ideas

• Serve warm with vanilla ice cream
• Top with whipped cream and a drizzle of maple syrup
• Enjoy with a mug of spiced latte or hot coffee
• Pair with Greek yogurt for a sweet breakfast treat
• Add chopped walnuts or pecans for crunch

Nutrition (Per Serving Estimate)

• Calories: 180
• Fat: 6g
• Saturated Fat: 3.5g
• Carbohydrates: 30g
• Sugar: 15g
• Fiber: 1g
• Protein: 2g
• Sodium: 150mg

Frequently Asked Questions

Can I use canned pumpkin?

Yes! Use 100% pumpkin puree, not pumpkin pie filling.

How do I keep blondies from turning dry?

Avoid overbaking and measure flour correctly.

Can I skip the salt?

A small amount is recommended for flavor balance, but you can reduce it if needed.

Why are my blondies cakey?

Usually from overmixing, too much flour, or excess baking powder.

Can I freeze these blondies?

Absolutely—freeze up to 3 months. Thaw at room temperature.

These Salted Maple Pumpkin Blondies bring the cozy flavors of fall into every bite. Soft, chewy, perfectly spiced, and lightly salted, they’re the ideal treat for gatherings, celebrations, or simple everyday indulgence. With easy prep and reliable results, this recipe is one you’ll return to again and again—especially when pumpkin season arrives.

Soft & Chewy Salted Maple Pumpkin Blondies Recipe

Make delicious salted maple pumpkin blondies with warm spices, rich maple flavor, soft texture, and easy one-bowl preparation for fall baking.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 12 blondies

Calories 180 kcal

Ingredients

  

Wet Ingredients`

• 1 cup pumpkin puree (not pumpkin pie filling)
• 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

Instructions

 

• Prep the oven & pan

  Preheat oven to 350°F (175°C). Grease an 8×8-inch pan or line with parchment paper.
• Mix wet ingredients

  In a mixing bowl, whisk together pumpkin puree, maple syrup, melted butter, vanilla, and egg until smooth.
• Combine dry ingredients

  In a separate bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg.
• Fold everything together

  Add the dry mixture into the wet ingredients. Fold gently until almost combined. Stir in the brown sugar and mix just until no streaks of flour remain.
• Bake

  Spread batter evenly in the pan. Bake 25–28 minutes, or until the edges look set and a toothpick comes out with a few moist crumbs.
• Cool & slice

  Allow blondies to cool completely before cutting into squares.

Notes

• For extra maple flavor, add ½ teaspoon maple extract.
• Sprinkle flaky sea salt on top for enhanced sweetness contrast.
• Allow full cooling for clean, neat slices.

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