Maple Pecan Blondies
The leaves are changing, the weather’s getting colder, candy corn is on the store shelves, so you know what that means…fall is here! My favorite time of year!
For the past 10 years or so, I’ve been sharing fall-themed recipes on my blog, so why should 2026 be any different? This season always lends itself well to delicious flavors and a variety of dessert options.
I decided to try and incorporate two flavors I haven’t really focused on in fall recipes from years past - maple and pecan. For me, maple evokes feelings of coziness, while pecan makes me think of pecan pie, a classic fall dessert. Add them together and you’ve got a yummy treat to enjoy this autumn.
Maple Pecan Blondies
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
2/3 cup unsalted butter
1 1/4 cups packed brown sugar
1/2 cup maple syrup
2 eggs
2 teaspoons vanilla extract
1 1/4 cups pecans
Chop the pecans and toast them for about 4-5 minutes on the stovetop. Set aside.
Preheat the oven to 350 degrees and line an 8x8 baking pan with parchment paper. Make sure some of the parchment paper sticks up over the side.
In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
In a medium saucepan, combine the butter, brown sugar, and maple syrup. Cook over medium heat, stirring until melted and smooth. This should be about 5-6 minutes.
Remove from heat and let sit for 10 minutes.
Stir in eggs and vanilla into the butter mixture. Add this to the flour mixture.
Fold in 1 cup of pecans, then spread the batter into the prepared pan.
Sprinkle the last 1/4 cup of pecans over the top of the batter.
Bake roughly 35-40 minutes, until golden and an inserted toothpick comes out clean.
Let cool for about 10 minutes, then lift the blondies out of the pan with the parchment paper. Let cool completely before cutting into bars.
