Salted Maple Pumpkin Blondies – Your New Favorite Fall Dessert!

Salted Maple Pumpkin Blondies Recipe – a mouthful that promises a symphony of autumnal flavors you won’t soon forget! I am absolutely thrilled to share with you a dessert that captures the very essence of cozy fall indulgence. Imagine a treat that marries the chewy, caramel-like richness of a classic blondie with the earthy warmth of pumpkin puree, all elevated by the golden sweetness of maple syrup and a delightful sprinkle of flaky sea salt. It’s this exquisite balance of sweet and savory, fudgy and perfectly textured, that makes these blondies an instant favorite.

While blondies themselves have a beloved history as the lighter, vanilla-forward cousin to the brownie, their evolution into seasonal delights like this one reflects a beautiful American tradition of celebrating harvest flavors. This particular iteration, the Salted Maple Pumpkin Blondies Recipe, brings together the rustic charm of pumpkin pie spices with the sophisticated sweetness of maple, creating a modern classic that feels both nostalgic and wonderfully new. People adore this dish not just for its incredible taste, but also for its ability to bring warmth and cheer to any gathering, from a casual afternoon coffee to a festive holiday spread. Get ready to bake something truly special!

this Recipe

Ingredients for the Ultimate Salted Maple Pumpkin Blondies Recipe:

• For the Blondies:
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 1 ½ cups (300g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract – I always recommend pure vanilla extract for the best flavor; it truly makes a difference in baked goods like these Salted Maple Pumpkin Blondies.
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling) – Make sure it’s 100% pure pumpkin. If you’re feeling ambitious, you can roast and puree your own pumpkin for an even fresher flavor!
  • 2 ½ cups (300g) all-purpose flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice – If you don’t have this, you can make your own blend with cinnamon, nutmeg, ginger, and cloves.
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt – Even though we’ll have a salted glaze, a touch of salt in the batter helps balance the sweetness and brings out all those wonderful pumpkin and spice notes.
  • 1 cup (170g) chocolate chips (milk, semi-sweet, or even white chocolate work beautifully here!) – You can also use chopped nuts like pecans or walnuts for an added crunch.
• For the Salted Maple Glaze:
  • 2 cups (240g) powdered sugar (confectioners’ sugar), sifted
  • 4 tablespoons (60ml) pure maple syrup – Use a good quality, dark amber maple syrup for the most robust flavor. This is a star ingredient for our Salted Maple Pumpkin Blondies!
  • 3-4 tablespoons (45-60ml) milk (any kind, dairy or non-dairy) – Start with 3 tablespoons and add more a tiny bit at a time until you reach your desired consistency.
  • ¼ teaspoon sea salt flakes, plus more for sprinkling – The sea salt flakes are crucial here; they provide that wonderful textural crunch and burst of saltiness that cuts through the sweetness.
  • ½ teaspoon vanilla extract

Phase 1: Prepping for Your Salted Maple Pumpkin Blondies Journey

1. Preheat and Prepare Your Pan: First things first, let’s get our oven ready. Preheat your oven to a comfortable 350°F (175°C). While that’s warming up, grab a 9×13 inch baking pan. I like to line mine with parchment paper, leaving an overhang on the sides. This creates little “handles” that make it incredibly easy to lift your baked Salted Maple Pumpkin Blondies right out of the pan once they’ve cooled. If you don’t have parchment, simply grease and flour your pan thoroughly to prevent sticking. Trust me, nobody wants a blondie stuck to the bottom of the pan!
2. Melt the Butter: In a microwave-safe bowl or a small saucepan, melt your 1 cup (226g) of unsalted butter. Once completely melted, set it aside to cool slightly. We don’t want it piping hot when we add it to the other ingredients, as it could scramble the eggs. Just a few minutes on the counter should do the trick; it should still be liquid but not scalding. This melted butter is key to the dense, chewy texture of perfect blondies.
3. Combine Dry Ingredients: In a medium bowl, whisk together your 2 ½ cups (300g) all-purpose flour, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice, ½ teaspoon ground cinnamon, and ½ teaspoon salt. Whisking them thoroughly ensures that the leavening agent and spices are evenly distributed throughout the batter. This step is important for consistent flavor and rise in every bite of your Salted Maple Pumpkin Blondies. Set this bowl aside for now.

Phase 2: Crafting the Blondie Batter – The Heart of Your Salted Maple Pumpkin Blondies

1. Mix Sugars and Butter: In a large mixing bowl, pour your slightly cooled melted butter. Add the 1 ½ cups (300g) packed light brown sugar and ½ cup (100g) granulated sugar. Using an electric mixer (handheld or stand mixer with paddle attachment), beat these together on medium speed for about 2-3 minutes until the mixture is well combined, creamy, and lighter in color. The sugars should be fully incorporated into the butter, creating a luscious, smooth base. The brown sugar here contributes to the wonderful chewiness and depth of flavor.
2. Incorporate Eggs and Vanilla: Now, crack your 2 large eggs into the butter-sugar mixture, one at a time. Beat well after each addition, ensuring the egg is fully incorporated before adding the next. This helps create an emulsion, leading to a smoother batter. Once both eggs are in and mixed, stir in the 1 teaspoon of vanilla extract. Beat for another minute or so until the mixture looks light, fluffy, and slightly aerated. The mixture might look a little curdled at first, but keep beating, and it will smooth out.
3. Add the Pumpkin Puree: Gently fold in the 1 cup (240g) of pumpkin puree. Mix on low speed, or by hand with a spatula, just until it’s fully combined and the mixture has a beautiful, uniform orange hue. Be careful not to overmix at this stage; we just want it incorporated. The pumpkin adds incredible moisture, a subtle earthy sweetness, and that characteristic autumn flavor to these Salted Maple Pumpkin Blondies.
4. Combine Wet and Dry Ingredients: With your mixer on low speed, or using a spatula, gradually add the dry ingredients (from Phase 1, Step 3) to the wet mixture. Add about a third of the dry ingredients, mix until just combined, then add another third, and repeat until all the flour mixture is incorporated. It’s crucial not to overmix the batter once the flour is added. Overmixing develops the gluten in the flour, which can lead to tough, dry blondies instead of the soft, chewy texture we’re aiming for. Stop mixing as soon as you no longer see any dry streaks of flour.
5. Fold in Chocolate Chips: Finally, gently fold in your 1 cup (170g) of chocolate chips using a spatula. Distribute them evenly throughout the batter. Feel free to use your favorite kind of chocolate; I find semi-sweet to be a perfect complement to the pumpkin and maple, but milk or even white chocolate would be delightful in these Salted Maple Pumpkin Blondies.
6. Transfer to Pan: Pour the luscious blondie batter into your prepared 9×13 inch baking pan. Use your spatula to spread it evenly into all corners of the pan, making sure the top is relatively smooth. Give the pan a gentle tap or two on the counter to release any trapped air bubbles.

Phase 3: Baking Perfection for Your Salted Maple Pumpkin Blondies

1. Bake the Blondies: Carefully transfer the pan to your preheated 350°F (175°C) oven. Bake for approximately 28-35 minutes. Baking times can vary depending on your oven, so keep an eye on them.
2. Check for Doneness: How do you know when your Salted Maple Pumpkin Blondies are perfectly baked? The edges should be set and lightly golden brown, and the center should look just barely set, perhaps with a slight wobble. A toothpick inserted into the center should come out with moist crumbs, not wet batter. If it comes out completely clean, your blondies might be overcooked and dry. We want a fudgy, chewy center, so moist crumbs are ideal. Remember, blondies continue to cook slightly as they cool in the hot pan.
3. Cool Completely: Once baked, remove the pan from the oven and place it on a wire rack to cool completely. This step is non-negotiable! Resist the urge to cut into them warm. Allowing them to cool completely helps them firm up, develop their full flavor, and makes them much easier to cut into neat squares. If you try to cut them too soon, they might crumble or be too soft. This cooling process can take 1-2 hours, sometimes longer. You can even pop them in the fridge for a quicker chill if you’re impatient, but room temperature cooling is usually best for texture.

Phase 4: The Grand Finale – Salted Maple Glaze for Your Pumpkin Blondies

1. Prepare the Glaze: While your Salted Maple Pumpkin Blondies are cooling, let’s make that irresistible glaze! In a medium bowl, sift your 2 cups (240g) of powdered sugar. Sifting is important to remove any lumps, ensuring a smooth, velvety glaze.
2. Whisk in Liquids and Flavorings: Add the 4 tablespoons (60ml) of pure maple syrup, ½ teaspoon vanilla extract, and ¼ teaspoon of sea salt flakes to the sifted powdered sugar. Begin to whisk them together.
3. Achieve Desired Consistency: Now, start adding the milk, one tablespoon at a time, whisking continuously until you reach your desired glaze consistency. You want a glaze that is thick enough to coat the back of a spoon and hold its shape slightly when drizzled, but still pourable. It shouldn’t be too thin, or it will just run off the blondies, nor too thick, or it will be hard to drizzle. Typically, 3-4 tablespoons of milk will get you there. Taste a tiny bit of the glaze; you should be able to discern the maple and the subtle saltiness.
4. Glaze the Cooled Blondies: Once your Salted Maple Pumpkin Blondies are completely cool (and ideally, removed from the pan using those parchment paper handles and placed on a cutting board or cooling rack), it’s time for the star topping! Evenly drizzle the salted maple glaze over the entire surface of the blondies. You can use a spoon, a whisk, or even a piping bag with a small round tip for a fancier look.
5. Sprinkle with Sea Salt: Immediately after drizzling the glaze, while it’s still wet, sprinkle a generous pinch of additional sea salt flakes over the top. This is where the “salted” in “Salted Maple Pumpkin Blondies” truly shines! The contrasting burst of saltiness against the sweet glaze and rich blondie is absolutely divine.
6. Allow Glaze to Set: Let the glaze set for at least 15-20 minutes, or until it has firmed up slightly. This will make cutting much cleaner and prevent the glaze from smearing.

Phase 5: Serving and Storing Your Delicious Salted Maple Pumpkin Blondies

1. Cut and Serve: Once the glaze has set, use a sharp knife to cut the blondies into squares. I usually aim for 24 squares (4 rows by 6 rows) from a 9×13 inch pan, but you can cut them into larger or smaller portions as you prefer. Clean your knife with a warm, damp cloth between cuts for the cleanest possible edges.
2. Enjoy! Serve these delightful Salted Maple Pumpkin Blondies at room temperature. They are perfect for an afternoon treat, a dessert, or to share at a potluck. The combination of warm spices, moist pumpkin, rich blondie, and the sweet-and-salty maple glaze is truly irresistible.
3. Storage: Store any leftover blondies in an airtight container at room temperature for up to 3-4 days. While they are best enjoyed fresh, the flavors actually meld and deepen a bit on the second day. For longer storage, you can refrigerate them for up to a week. If refrigerating, let them come back to room temperature before serving for the best texture and flavor. You can also freeze them (without the glaze if you prefer, then add fresh glaze after thawing) for up to 2-3 months. Just wrap them tightly in plastic wrap and then foil. Thaw them in the refrigerator overnight or at room temperature for a few hours.
4. Pro Tip for Salted Maple Pumpkin Blondies: For an extra layer of richness and warmth, try gently warming a blondie in the microwave for 10-15 seconds before serving. The chocolate chips will get slightly gooey, and the aroma of pumpkin and maple will fill your kitchen! It’s an absolute treat.

Conclusion:

What truly sets these blondies apart, making them an absolute culinary masterpiece and a must-try for anyone with an appreciation for comforting, autumnal flavors, is their utterly delightful complexity and irresistible texture. I promise you, from the moment you pull them from the oven, filling your home with the intoxicating aroma of warm spices, maple, and sweet pumpkin, you’ll understand exactly why I rave about them. It’s the perfect harmony of earthy pumpkin, the rich, caramelized notes of pure maple syrup, and that crucial, palate-awakening sprinkle of flaky sea salt that elevates every single bite. The salt doesn’t just cut through the sweetness; it enhances it, creating a sophisticated dance of flavors that leaves you wanting more. Beyond the incredible taste, the texture is simply divine—chewy, dense, and wonderfully moist, unlike any other dessert you’ve encountered. They strike that perfect balance, feeling indulgent yet accessible, and surprisingly simple to whip up, proving that some of the most memorable treats don’t require hours of intricate work.

I truly believe this particular recipe isn’t just about baking; it’s about creating an experience. Imagine a chilly evening, a warm cup of coffee or cider, and one of these incredible blondies, still slightly warm from the oven. Pure bliss! But let’s not stop there; these beauties are incredibly versatile. While they are phenomenal on their own, especially when served just slightly warm, allowing their rich flavors to truly shine, don’t hesitate to get creative with your serving. For an extra touch of indulgence, I love them with a scoop of creamy vanilla bean ice cream—the cold, melting ice cream against the warm blondie is a sensation you won’t soon forget. A drizzle of salted caramel sauce or a dollop of freshly whipped cream can also transform them into an elegant dessert, perfect for entertaining. If you’re feeling adventurous, try sprinkling a few toasted pecans or walnuts over the top before baking for an added layer of crunch and nutty flavor, or fold in some white chocolate chips for an extra boost of sweetness that pairs beautifully with the pumpkin and maple. For those who adore a bit more spice, a tiny pinch of ground ginger or allspice can be a fantastic addition to the batter. These variations ensure that your Salted Maple Pumpkin Blondies Recipe can be tailored to any occasion or preference, making them a truly adaptable star in your baking repertoire.

My greatest hope is that you’ll feel inspired to dive into your kitchen and give this recipe a try. There’s a unique joy that comes from baking something so utterly delicious from scratch, and even more joy in sharing it with loved ones. It’s more than just a dessert; it’s an edible hug, a slice of autumn comfort, and a testament to how simple ingredients can come together to create something extraordinary. Don’t be shy about experimenting and making this recipe your own—baking is an art, and your personal touch is what makes it truly special. I genuinely encourage you to bake a batch, savor every bite, and then, please, come back and share your experience with me and our community! Did you try a fun variation? How did your family react? What’s your favorite way to enjoy them? Your stories, tips, and photos truly inspire me and fellow bakers. So go ahead, preheat that oven, gather your ingredients, and prepare to fall head over heels for the unmatched magic of these salted maple pumpkin blondies. I promise, you won’t regret it!