Easy Pumpkin Maple Blondies with Brown Sugar Glaze Recipe

Introduction

This Easy Pumpkin Maple Blondies recipe combines the warm flavors of fall with a rich brown sugar glaze for a perfectly sweet treat. Soft, moist, and loaded with white chocolate, these blondies are a cozy dessert perfect for any occasion.

Ingredients

• 2 sticks salted butter for batter
• 2 tablespoons salted butter for glaze
• 1 cup light or dark brown sugar
• 3/4 cup pumpkin butter
• 1/4 cup maple syrup
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon kosher salt
• 1 cup white chocolate chips or chunks
• 1 cup powdered sugar for glaze
• 3 tablespoons brewed espresso or strong coffee for glaze
• 1 teaspoon vanilla extract for glaze

Instructions

1. Step 1: Preheat the oven to 350°F. Line a 9×13 inch baking dish with parchment paper.
2. Step 2: In a medium pot over medium heat, brown the 2 sticks of butter until it smells toasted, about 2-3 minutes. Remove from the heat and pour into a large bowl. Let cool for 5 minutes.
3. Step 3: Add the brown sugar, pumpkin butter, maple syrup, eggs, and vanilla extract to the cooled butter. Mix well to combine.
4. Step 4: Stir in the flour, baking powder, baking soda, cinnamon, ginger, and salt until just combined. Fold in the white chocolate chips.
5. Step 5: Spread the batter evenly into the prepared baking dish and bake for 25-30 minutes, or until just set in the center. Let cool completely.
6. Step 6: For the glaze, melt the 2 tablespoons of butter in a small pot over medium heat and brown lightly for 2-3 minutes. Whisk in the powdered sugar, espresso, vanilla extract, and a pinch of salt until smooth.
7. Step 7: Drizzle the glaze over the cooled blondies. Let set for 5 minutes, then cut into bars and enjoy!

Tips & Variations

• For a unique flavor twist, substitute apple butter for the pumpkin butter.
• Add chopped nuts like walnuts or pecans for extra texture and crunch.
• Use dark chocolate chips instead of white chocolate for a richer taste.
• Make sure not to over-bake to keep the blondies moist and chewy.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat gently in the microwave for 10-15 seconds to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of salted butter?

Yes, you can use unsalted butter. Just be sure to add a little extra salt to the recipe, about 1/4 teaspoon more, to keep the flavors balanced.

What if I don’t have pumpkin butter?

You can substitute pumpkin puree mixed with a little extra brown sugar and spices, or try apple butter as a delicious alternative.

Easy Pumpkin Maple Blondies with Brown Sugar Glaze Recipe

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4.5 from 573 reviews

Delight in these Easy Pumpkin Maple Blondies with a rich brown sugar glaze. Featuring browned butter, warm spices, and white chocolate, these bars are the perfect fall treat that’s moist, flavorful, and irresistibly sweet.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 12–16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Blondie Batter

• 2 sticks salted butter
• 1 cup light or dark brown sugar
• 3/4 cup pumpkin butter
• 1/4 cup maple syrup
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon kosher salt
• 1 cup white chocolate chips or chunks

Brown Sugar Glaze

• 2 tablespoons salted butter
• 1 cup powdered sugar
• 3 tablespoons brewed espresso or strong coffee
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (180°C) and line a 9×13 inch baking dish with parchment paper to prevent sticking and ensure easy removal.
2. Bake the Butter: In a medium pot over medium heat, brown 2 sticks of salted butter by cooking for 2-3 minutes until the butter smells toasted and has a nutty aroma. Remove from heat and pour the browned butter into a large bowl to cool for about 5 minutes.
3. Mix Wet Ingredients: To the cooled browned butter, add 1 cup brown sugar, 3/4 cup pumpkin butter, 1/4 cup maple syrup, 2 large eggs, and 1 tablespoon vanilla extract. Whisk all together until smooth and combined.
4. Combine Dry Ingredients: In the same bowl, mix in 2 1/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 2 teaspoons cinnamon, 1/2 teaspoon ginger, and 1/2 teaspoon kosher salt. Stir gently until just combined to avoid overmixing. Fold in 1 cup white chocolate chips or chunks evenly.
5. Spread and Bake: Spread the blondie batter evenly into the prepared baking dish. Bake in the preheated oven for 25-30 minutes or until the center is just set but still moist. Remove from oven and allow to cool completely.
6. Prepare the Brown Sugar Glaze: In a small pot over medium heat, brown 2 tablespoons salted butter lightly for 2-3 minutes. Whisk in 1 cup powdered sugar, 3 tablespoons brewed espresso or strong coffee, 1 teaspoon vanilla extract, and a pinch of salt until smooth and well combined.
7. Glaze and Serve: Drizzle the brown sugar glaze evenly over the cooled blondies. Let the glaze set for about 5 minutes before cutting into bars and serving.

Notes

• For a flavor twist, substitute pumpkin butter with apple butter.
• Add chopped nuts like walnuts or pecans for extra texture.
• Swap white chocolate chips for dark chocolate chips to deepen the flavor.
• Ensure not to overbake to keep blondies moist and chewy.

Keywords: pumpkin blondies, maple glaze, white chocolate blondies, fall dessert, pumpkin dessert, brown sugar glaze