How to Make Delicious Pumpkin Maple Blondies in 30 Minutes

As the leaves begin to change and the air turns crisp, I find myself craving all things pumpkin! If you’re like me and love a sweet fall dessert, then you’re in for a treat. Today, I’m excited to share my recipe for Pumpkin Maple Blondies. These delightful treats are not only quick to whip up in just 30 minutes, but they’re also gluten-free and vegan! Perfect for those cozy evenings when you want something sweet without the guilt. Plus, they make a fantastic addition to any dessert bar!

Why You’ll Love This Recipe

• Quick and easy to make, perfect for busy weeknight dinner ideas.
• Moist and flavorful, thanks to the pumpkin and maple syrup.
• Gluten-free and vegan, making them suitable for various dietary needs.
• Perfect for sharing with family and friends during fall gatherings.
• Can be made in just 30 minutes, leaving you more time to enjoy!

Ingredients

To make these delicious Pumpkin Maple Blondies, you’ll need the following ingredients:

• 2¼ cups gluten-free flour
• 2 teaspoons baking powder (make sure it’s gluten free. Not all are.)
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• Pinch of salt
• ½ cup vegan butter
• ¼ cup sunflower oil
• 1 cup brown sugar
• 1 cup canned pumpkin
• ¼ cup maple syrup
• 6 tablespoons Aquafaba (bean liquid)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s get started on these scrumptious Pumpkin Maple Blondies! Follow these simple steps:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the gluten-free flour, baking powder, cinnamon, nutmeg, and a pinch of salt.
3. In another bowl, cream together the vegan butter, sunflower oil, brown sugar, canned pumpkin, and maple syrup until smooth.
4. Slowly blend in the Aquafaba until well combined.
5. Gradually add the liquid ingredients into the flour mixture, blending until just smooth.
6. Pour the batter into a greased baking pan.
7. Bake for 25-30 minutes, or until a toothpick comes out clean.
8. Allow to cool, then cut into squares and enjoy!

Pro Tips for Making the Recipe

Here are some of my favorite tips to ensure your Pumpkin Maple Blondies turn out perfectly every time:

• Make sure to use gluten-free flour that you love; it can make a big difference in texture.
• Don’t skip the Aquafaba! It acts as a great egg substitute and helps keep the blondies moist.
• For an extra touch, sprinkle some chopped nuts or chocolate chips on top before baking.
• Let them cool completely before cutting to avoid crumbling.

How to Serve

These Pumpkin Maple Blondies are perfect on their own, but you can elevate them even further! Here are some serving suggestions:

• Serve warm with a scoop of your favorite vegan ice cream for a delightful dessert.
• Pair with a cup of hot apple cider or your favorite fall beverage.
• Top with a drizzle of extra maple syrup or a sprinkle of powdered sugar for a beautiful presentation.
• For a fun twist, try serving them alongside a slice of Chocolate Raspberry Cake!

Make Ahead and Storage

If you want to prepare these blondies ahead of time, they store beautifully! Here are my tips:

• Store in an airtight container at room temperature for up to 3 days.
• For longer storage, keep them in the fridge for up to a week.
• You can also freeze them! Just wrap individual squares in plastic wrap and place them in a freezer-safe bag. They’ll last for up to 3 months.
• When you’re ready to enjoy, simply thaw at room temperature or warm them up in the microwave for a few seconds.

So there you have it! A delicious, easy recipe for Pumpkin Maple Blondies that’s sure to become a fall favorite in your home. Whether you’re looking for a sweet treat after a quick family dinner or a delightful dessert to impress your guests, these blondies are the perfect choice. And if you’re in the mood for more sweet inspiration, don’t forget to check out my Biscoff Cookie Butter Cake or my Pumpkin Maple Blondies for more delicious options. Happy baking!