Pumpkin Maple Blondies
These easy pumpkin maple blondies are rich in flavor with a perfect balance of sweetness and texture, enhanced by toasted pecans and white chocolate.
Ingredients
For the blondies
- 1 cup unsalted butter Melted until golden brown
- 1 3/4 cups dark brown sugar Adds a deep caramel-like flavor
- 1 large egg Room temperature
- 2/3 cup canned pumpkin purée For moisture
- 2 teaspoons vanilla extract Enhances flavor
- 2 3/4 cups all-purpose flour Sifted
- 1 tablespoon pumpkin pie spice For warmth
- 1 teaspoon baking soda Leavening agent
- 3/4 teaspoon kosher salt Balances sweetness
- 2 cups white chocolate chips For sweetness
- 1 cup chopped toasted pecans For crunch
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan with butter. Lightly dust with flour.
- In a small saucepan over medium heat, melt the butter until golden and nutty. Set aside to cool slightly.
- In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and kosher salt.
- In a large mixing bowl, combine the cooled butter, dark brown sugar, egg, pumpkin purée, and vanilla extract. Whisk until smooth.
- Gently fold the dry mixture into the wet mixture until just incorporated. Stir in the white chocolate chips and pecans.
- Transfer the batter to the greased pan and spread evenly.
Baking
- Bake in the preheated oven for about 25 minutes, or until a toothpick comes out with moist crumbs.
- Allow to cool completely in the pan before cutting into squares.
Notes
Use room temperature ingredients for better incorporation. Do not overbake the blondies and let them cool completely for easier slicing. Optional: top with sea salt for a sweet-salty contrast.