Easy Maple Pecan Blondies Recipe 🍁

Let’s be real—sometimes you just want a dessert that screams fall without requiring a culinary degree or a 12-step prep. That’s where these maple pecan blondies come in. They’re chewy, buttery, nutty, and packed with cozy maple flavor. Oh, and did I mention they’re ridiculously easy to make? Like, mix-in-a-bowl-and-bake easy.

I’ve made these blondies more times than I care to admit (don’t judge), and they’ve never let me down. Whether I’m baking for a cozy night in, a last-minute potluck, or just because I need something sweet with my coffee, this recipe delivers every single time.

Why Maple Pecan Blondies Are the Ultimate Fall Treat

Ever craved something that tastes like a hug in dessert form? Yeah, same. These blondies hit that sweet spot between comfort food and crowd-pleaser.

• Maple syrup adds a rich, caramel-like depth that sugar alone just can’t match.

• Toasted pecans bring crunch and warmth—basically autumn in a bite.

• The blondie base is soft, chewy, and buttery. Think brownie texture, minus the chocolate.

And let’s be honest: maple and pecan are basically the power couple of fall flavors. You can keep your pumpkin spice—this combo is where it’s at.

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Ingredients You’ll Need (No Fancy Stuff, Promise)

Here’s the beauty of this recipe: you probably have most of these ingredients chilling in your pantry right now.

Dry Ingredients:

• 1 cup all-purpose flour

• ½ tsp baking powder

• ¼ tsp salt

Wet Ingredients:

• ½ cup unsalted butter, melted

• ¾ cup brown sugar (light or dark—your call)

• ¼ cup pure maple syrup (the real stuff, not pancake syrup)

• 1 large egg

• 1 tsp vanilla extract

Mix-ins:

• ¾ cup chopped pecans, toasted for extra flavor

• Optional: ½ cup white chocolate chips (for a sweet twist)

Bold tip: Toast your pecans before mixing them in. Just 5 minutes in a dry skillet over medium heat makes a world of difference. Trust me, your taste buds will thank you.

Step-by-Step Instructions (AKA Blondie Bootcamp)

You don’t need a mixer, a food processor, or a sous chef. Just a bowl, a whisk, and a baking pan. Let’s do this.

Step 1: Preheat and Prep

• Preheat your oven to 350°F (175°C).

• Line an 8x8-inch baking pan with parchment paper or lightly grease it.

Step 2: Mix the Wet Stuff

• In a large bowl, whisk together the melted butter, brown sugar, and maple syrup until smooth.

• Add the egg and vanilla extract, and whisk again until fully combined.

Step 3: Add the Dry Stuff

• Stir in the flour, baking powder, and salt until just combined. Don’t overmix—unless you enjoy rubbery blondies (spoiler: you don’t).

Step 4: Fold in the Goodies

• Gently fold in the toasted pecans and white chocolate chips if using.

Step 5: Bake and Cool

• Pour the batter into your prepared pan and smooth the top.

• Bake for 22–26 minutes, or until the edges are golden and a toothpick comes out with a few moist crumbs.

• Let cool in the pan for at least 20 minutes before slicing. Or don’t. I won’t judge if you dive in early. 😉

Pro Tips for Blondie Perfection

Want to level up your blondie game? Here’s how I make mine extra irresistible:

• Use dark brown sugar for a deeper molasses flavor.

• Chill the blondies after baking for cleaner slices and a chewier texture.

• Drizzle with extra maple syrup before serving for a sticky-sweet finish.

• Add a pinch of cinnamon to the batter for a subtle spice kick.

Ever tried topping them with vanilla ice cream and a sprinkle of sea salt? Game. Changer.

Maple Syrup Matters: Don’t Skimp

Let’s talk maple syrup for a sec. Not all syrups are created equal. If you’re using the stuff labeled “pancake syrup” that’s basically corn syrup with flavoring… well, bless your heart. But for these blondies, you need pure maple syrup.

Why Pure Maple Syrup Wins:

• It’s made from actual maple tree sap. Revolutionary, I know.

• It has a complex, rich flavor that elevates baked goods.

• It’s naturally sweet without being cloying.

FYI: Grade A dark amber syrup works best here. It packs the most flavor and pairs beautifully with pecans.

Pecans vs. Walnuts: The Great Debate

I’ve had people ask, “Can I use walnuts instead of pecans?” Sure, you can. But should you?

IMO, pecans win because:

• They’re sweeter and more buttery than walnuts.

• They toast up beautifully and add a crunchy contrast to the soft blondie base.

• They just feel more autumnal. Like, walnuts are fine, but pecans are festive.

That said, if walnuts are all you’ve got, go for it. Your blondies will still be delicious—just slightly less magical.

Storage Tips (If You Somehow Have Leftovers)

These blondies store like a dream. You can make a batch on Sunday and snack on them all week. Or, you know, eat them all in one sitting. No judgment.

How to Store:

• Room Temp: Keep in an airtight container for up to 4 days.

• Fridge: Store for up to a week. They’ll be firmer but still tasty.

• Freezer: Wrap individually and freeze for up to 2 months. Thaw at room temp or microwave for 10–15 seconds.

Bold move: Freeze a batch and pull one out whenever you need a pick-me-up. It’s like future-you left a present. 🎁

Variations to Try (Because Why Not?)

Feeling adventurous? Here are a few fun twists to keep things interesting:

• Maple Bacon Blondies: Add ½ cup of cooked, crumbled bacon. Sweet + salty = 😍

• Pumpkin Maple Blondies: Replace ¼ cup of butter with pumpkin puree and add ½ tsp pumpkin spice.

• Gluten-Free Version: Use a 1:1 gluten-free flour blend. I’ve tried Bob’s Red Mill and it works like a charm.

Ever wondered what happens if you add bourbon to the batter? I did. It’s amazing. Just 1 tbsp adds a subtle warmth that pairs beautifully with maple and pecan.

Why These Blondies Are My Go-To

I’ve baked a lot of things. Like, a lot. But these maple pecan blondies always make me feel like I’ve got my life together—even when I’m wearing mismatched socks and eating them straight from the pan.

They’re:

• Fast (30 minutes start to finish)

• Easy (no mixer, no fuss)

• Delicious (obviously)

• Seasonal (perfect for fall vibes)

Plus, they make your kitchen smell like a maple-scented candle. Who doesn’t want that?

Final Thoughts: Bake These. Seriously. 🍂

If you’re looking for a foolproof fall dessert that’s cozy, chewy, and packed with flavor, these easy maple pecan blondies are your answer. They’re simple enough for a weeknight bake and fancy enough for a holiday spread.

So go ahead—grab that maple syrup, toast those pecans, and whip up a batch. Your taste buds (and probably your friends) will thank you.

And hey, if you end up eating half the pan before they cool? Same. 😉

⚠️ Affiliate Disclaimer

This post contains affiliate links. If you click and purchase, I may receive a small commission at no extra cost to you. I only recommend products I genuinely love and use.