Pin Rich, chewy blondies infused with pumpkin, warm spices, real maple syrup, and a hint of bourbon for a decadent autumn treat.
I first brought these Maple Bourbon Pumpkin Blondies to a neighborhood gathering and they disappeared faster than anything else on the dessert table. Their chewy texture and fragrant spices always remind me of crisp autumn afternoons baking with my family.
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)
- Egg: 1 large
- 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 the 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.
- Mix wet ingredients:
- In a large bowl, whisk together the melted butter, brown sugar, and maple syrup until smooth.
- Incorporate pumpkin and bourbon:
- Beat in the egg, pumpkin purée, bourbon, and vanilla extract until well combined.
- Combine dry ingredients:
- In a separate bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, baking powder, and salt.
- Mix together:
- Add the dry ingredients to the wet mixture and stir gently until just combined.
- Fold in add-ins:
- Fold in the pecans and white chocolate chips, if using.
- Bake:
- Spread the batter evenly into the prepared pan. 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 slice:
- Allow to cool completely in the pan before lifting out and cutting into 16 squares.
Pin Baking these blondies together is one of our favorite fall traditions. My kids love helping fold in the pecans and white chocolate chips—especially when they get to taste-test a warm square straight from the pan.
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 packaged ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 215, Total Fat: 9 g, Carbohydrates: 32 g, Protein: 2 g.
Pin Maple Bourbon Pumpkin Blondies are the perfect comfort treat for your autumn table. Enjoy them warm with a scoop of ice cream for extra indulgence!
Recipe FAQ
- → What gives these blondies a chewy texture?
Melted butter and brown sugar create a moist, chewy crumb, while pumpkin purée adds softness.
- → Can I substitute pecans or make nut-free bars?
Absolutely! Use walnuts or omit nuts entirely for a nut-free version without sacrificing flavor.
- → How does bourbon affect the taste?
Bourbon adds a subtle warmth and depth that enhances the flavor profile, but it remains kid-friendly after baking.
- → Is canned pumpkin purée the same as pumpkin pie filling?
No, use pure pumpkin purée. Pumpkin pie filling contains added spices and sweeteners.
- → How can I tell when blondies are done baking?
Edges should look set, and a toothpick inserted in the center comes out with a few moist crumbs but no raw batter.
- → What is the best way to serve these blondies?
Cut into squares and serve cooled or warm with a scoop of vanilla ice cream for extra decadence!