Description
A delicious fall-inspired blondies recipe combining pumpkin and maple flavors for a sweet treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar
- 1/2 cup pure maple syrup
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, mix the pumpkin puree, melted butter, brown sugar, and maple syrup until well combined.
- Add the eggs and vanilla extract to the wet mixture and stir until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the optional nuts if using.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool completely in the pan before cutting into squares.
Notes
Store in an airtight container for up to 3 days. For a gluten-free version, substitute the flour with a gluten-free blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 20g
- Fat: 10g
- Carbohydrates: 35g
- Protein: 4g