When the weather starts to cool down and the leaves begin to turn, all I want to do is bake something cozy and packed with fall flavor. These Maple Pecan Blondies are exactly that. They’re soft and chewy with rich brown sugar sweetness, a warm maple twist, and crunchy toasted pecans in every bite. If you’re looking for easy fall desserts to make this season, this one’s a keeper.
This recipe is actually adapted from my go-to blondie base that I use all the time for party treats. It bakes up beautifully every time and takes just a few simple swaps to transform it into something that tastes like fall in bar form. Whether you’re baking for a weekend get-together or just want a fun fall dessert to keep on hand for snacking, these blondies are super simple and full of cozy vibes.
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Ingredients for Maple Pecan Blondies
Here’s everything you need to whip up a batch of these easy maple blondies:
- 1 cup (2 sticks) unsalted butter, melted and cooled slightly
- 1 1/4 cups packed light brown sugar
- 1/4 cup pure maple syrup
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon maple extract (optional, but gives it extra maple punch)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup chopped pecans (toasted, if you want to deepen the flavor)
Optional maple glaze:
- 1/2 cup powdered sugar
- 1 tablespoon maple syrup
- 1–2 teaspoons milk, to thin as needed
How to Make Maple Pecan Blondies
This recipe is a great one to have on hand if you’re looking for simple fall desserts that don’t take much prep but still feel special.
1. Preheat and prep: Start by preheating your oven to 350°F and lining a 9×13-inch baking pan with parchment paper or lightly greasing it.
2. Toast your pecans: Once your oven is preheated, spread your chopped pecans out on a baking sheet lined with parchment paper or a silicone baking mat. Bake the pecans for 3-4 minutes, then give them a stir and bake again for another 3-4 minutes. Remove from the heat and allow them to cool before adding to blondie batter
3. Mix the wet ingredients: In a large bowl, whisk together the melted butter, brown sugar, and maple syrup until smooth and glossy.
4. Add the eggs, vanilla extract, and maple extract (if using), and mix until well combined.
5. Stir in the dry ingredients: Add the flour, baking powder, and salt, stirring just until the flour disappears.
6. Fold in the chopped pecans.
7. Bake: Spread the batter evenly in the prepared pan and bake for 25 to 30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
8. Cool and glaze (optional): Let the blondies cool completely before drizzling with the maple glaze. To make the glaze, whisk together the powdered sugar, maple syrup, and just enough milk to get a smooth, drizzle-able consistency.
9. Slice and enjoy! Cut into squares and serve or store them in an airtight container for up to 4 days.
Pro Tips
- Use real maple syrup for the best flavor. Grade A dark or robust maple syrup has a stronger taste and works especially well in baked goods.
- Toast your pecans in the oven or a dry skillet for 5 to 7 minutes over medium heat to bring out their flavor before mixing them into the batter. Also, make sure you let them cool a bit before folding them into your batter or you might end up with some bits of cooked egg in your batter.
- Let them cool fully before cutting for the cleanest slices (and for that chewy texture to set just right). If you can’t wait, that’s fine too! It just makes slicing a bit easier if everything is cool.
- Use parchment paper to line your pan. You could totally just grease your pan really well, but the parchment paper just makes it easier to remove everything from the pan so you can more easily get nice, even slices.
- Add a pinch of cinnamon if you want to dial up the fall flavor even more—just 1/4 teaspoon is good.
FAQs
Can I make these ahead of time?
Yes! These blondies stay soft and chewy for 3-4 days if stored in an airtight container at room temperature (Not that they ever last that long!). You can also wrap them up and freeze them (sliced or whole) for up to 2 months.
What kind of maple syrup should I use?
Look for pure maple syrup labeled “Grade A Dark” or “Grade A Robust” for the best depth of flavor. I would avoid pancake syrup because it just doesn’t have as bold of a flavor as real maple syrup.
Do I have to use the glaze?
Not at all! The blondies are totally delicious on their own. The glaze just adds a little extra sweetness and makes them feel more festive.
If you’re searching for easy fall desserts to add to your baking list, these Maple Pecan Blondies are a must. They come together fast, make your kitchen smell amazing, and strike that perfect balance between chewy and gooey with a maple-kissed crunch from the pecans. Whether you serve them for a fall gathering or just want something sweet to enjoy with your coffee, they’re a simple fall dessert that always gets rave reviews.
Let me know if you give them a try—I’d love to hear how they turn out for you!
Maple Pecan Blondies
Ingredients
Maple Pecan Blondies
- 1 cup (2 sticks) unsalted butter melted and slightly cooled
- 1 1/4 cup light brown sugar packed
- 1/4 cup pure maple syrup
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1/2 tsp maple extract optional, but gives it some extra maple flavor
- 2 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup chopped pecans toasted
Optional Maple Glaze
- 1/2 cup powdered sugar
- 1 Tbsp maple syrup
- 1-3 tsp milk to adjust for texture as needed
Instructions
- Start by preheating your oven to 350°F and lining a 9x13-inch baking pan with parchment paper or lightly greasing it.
- Once your oven is preheated, spread your chopped pecans out on a baking sheet lined with parchment paper or a silicone baking mat. Bake the pecans for 3-4 minutes, then give them a stir and bake again for another 3-4 minutes. Remove from the heat and allow them to cool before adding to blondie batter.
- In a large bowl, whisk together the melted butter, brown sugar, and maple syrup until smooth and glossy.
- Add the eggs, vanilla extract, and maple extract (if using), and mix until well combined.
- Add the flour, baking powder, and salt, stirring just until the flour disappears.
- Fold in the chopped, toasted pecans.
- Spread the batter evenly in the prepared pan and bake for 25 to 30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the blondies cool completely before drizzling with the maple glaze.
- To make the glaze, whisk together the powdered sugar, maple syrup, and just enough milk to get a smooth, drizzle-able consistency.
- Drizzle your glaze on top of your cooled blondies and let it set 30 minutes to an hour.
- Cut into squares and serve or store them in an airtight container for up to 4 days.
