Save Rich, chewy blondies infused with pumpkin, warm spices, real maple syrup, and a hint of bourbon for a decadent autumn treat.
I baked these blondies for a family gathering last October. Everyone loved the warm spice of pumpkin paired with sweet maple and a subtle hit of bourbon. They disappeared quickly, and now this recipe is always in my autumn baking lineup!
Ingredients
- Unsalted butter: 1/2 cup (115 g), melted
- Light brown sugar: 1 cup (200 g), packed
- Pure maple syrup: 1/4 cup (60 ml)
- Large egg: 1
- Pumpkin purée: 1/2 cup (120 g) (not pumpkin pie filling)
- Bourbon: 2 tbsp
- Vanilla extract: 1 tsp
- All-purpose flour: 1 1/4 cups (155 g)
- Ground cinnamon: 1 tsp
- Ground ginger: 1/2 tsp
- Ground nutmeg: 1/4 tsp
- Ground cloves: 1/4 tsp
- Baking powder: 1/2 tsp
- Salt: 1/2 tsp
- Chopped toasted pecans (optional): 1/2 cup (60 g)
- White chocolate chips (optional): 1/2 cup (90 g)
Instructions
- Prepare pan:
- Preheat your oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Combine wet ingredients:
- In a large bowl, whisk together the melted butter, brown sugar, and maple syrup until smooth.
- Add flavorings:
- Beat in the egg, pumpkin purée, bourbon, and vanilla extract until well combined.
- Mix dry ingredients:
- In a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, and salt.
- Combine mixtures:
- Add the dry ingredients to the wet mixture and stir gently until just combined.
- Fold in extras:
- Fold in the pecans and white chocolate chips, if using.
- Fill pan:
- Spread the batter evenly into the prepared pan.
- Bake:
- Bake for 32 to 35 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and serve:
- Allow to cool completely in the pan before lifting out and cutting into 16 squares.
Save Whenever I make these blondies, my kids gather around the kitchen and help sprinkle in the white chocolate chips. Cutting them into squares always sparks excitement—especially for a taste of the crispy edges!
Required Tools
Mixing bowls, whisk, spatula, 8x8-inch (20x20 cm) baking pan, parchment paper, measuring cups and spoons
Allergen Information
Contains: Wheat (gluten), eggs, dairy (butter), tree nuts (pecans, optional), possible soy/milk in white chocolate chips. Always check labels for allergens.
Nutritional Information
Each blondie: 215 calories, 9 g total fat, 32 g carbohydrates, 2 g protein
Save Enjoy these pumpkin blondies as a sweet fall snack or serve warm with ice cream for a festive dessert. Their rich flavors make them perfect for sharing at autumn gatherings!
Kitchen Guide
- → Can I substitute the bourbon?
Yes, you can omit the bourbon or replace it with extra vanilla extract for a similar flavor profile without alcohol.
- → Should I use fresh or canned pumpkin?
Canned pumpkin purée (not pumpkin pie filling) gives a consistent texture and flavor, but fresh, well-drained purée works too.
- → How do I store blondies?
Once cooled, keep squares in an airtight container at room temperature for up to four days or freeze for longer storage.
- → Can I make these nut-free?
Omit pecans or substitute with walnuts for variation, or skip nuts altogether for a nut-free result.
- → What adds a spicier flavor?
Increase cinnamon or add extra ginger, nutmeg, or cloves to intensify the spiced flavor in the blondies.
- → Is it possible to make these gluten-free?
Try a 1:1 gluten-free baking flour blend in place of all-purpose flour for a comparable texture and structure.