Save to Pinterest Rich, chewy blondies infused with pumpkin, warm spices, real maple syrup, and a hint of bourbon for a decadent autumn treat.
One weekend, I baked these blondies for a pumpkin-themed dessert board, and they quickly became the star of the show with their incredible aroma and soft, gooey centers.
Ingredients
- Unsalted butter (melted): 1/2 cup (115 g)
- Light brown sugar (packed): 1 cup (200 g)
- Pure maple syrup: 1/4 cup (60 ml)
- Large egg: 1
- Pumpkin purée (not pumpkin pie filling): 1/2 cup (120 g)
- 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 oven:
- 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.
- Mix wet ingredients:
- In a large bowl, whisk together the melted butter, brown sugar, and maple syrup until smooth.
- Combine pumpkin and flavor:
- 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 wet and dry:
- Add the dry ingredients to the wet mixture and stir gently until just combined.
- Add-ins:
- Fold in the pecans and white chocolate chips, if using.
- Fill pan:
- Spread the batter evenly into the prepared pan.
- Bake:
- Bake for 32–35 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and cut:
- Allow to cool completely in the pan before lifting out and cutting into 16 squares.
Save to Pinterest Kids love sprinkling the chocolate chips before baking, and the whole kitchen smells like autumn when they come out of the oven.
Required Tools
Mixing bowls, whisk, spatula, 8x8-inch baking pan, parchment paper, measuring cups and spoons.
Allergen Information
Contains wheat (gluten), eggs, dairy (butter) and tree nuts (pecans, optional). Check all packaged chips for hidden dairy or soy.
Nutritional Information (per serving)
Calories: 215, Total Fat: 9 g, Carbohydrates: 32 g, Protein: 2 g
Save to Pinterest Double the recipe for a crowd, and these blondies freeze beautifully for up to one month.
Common Recipe Questions
- → Can I substitute the bourbon?
Yes, omit bourbon or replace with equal parts milk or apple juice for similar moisture, skipping the alcohol.
- → Which pan size works best?
An 8x8-inch (20x20 cm) pan is recommended for even baking and perfect thickness.
- → Are the pecans necessary?
No, pecans are optional. Use walnuts or leave out for a nut-free version.
- → How do I know when they're ready?
Bake until edges are set and a toothpick in the center comes out with moist crumbs, 32–35 minutes.
- → Can I make these spicier?
Increase the cinnamon to 1 1/2 teaspoons or add extra ginger and cloves for more warmth.
- → Is fresh pumpkin recommended?
Canned pumpkin purée is ideal for moisture and texture, but homemade works if well-drained.