Pumpkin Maple Cream Cookie Blondies

I always hand write down my recipes before I put them in the post.  I almost always write them down in one specific notebook, which is sugar, flour, and butter covered.  But the odd time I don’t.  Sometimes I just grab a piece of paper and get writing.  This hasn’t been a problem….. until now.

I made this recipe a couple of weeks ago but totally, completely lost the recipe.  It wasn’t anywhere.  I looked, search, sniffed and riffled.  NOTHING.

I was either going to have to make them again, having no idea how I did it the first time or I was going to have to develop a photographic memory.  Neither option seemed very likely.

Then I was sitting on the couch deciding what to post and it came to me.  The location of these fabulous uber soft pumpkin, maple blondies.  It was in the side table right beside where I was sitting.  Woo Hoo!!!

I was so excited I got to typing right away.  These blondies are super soft and rich.  The cookies add a little crunch.  I still think these are my fav blondies ever, but there are second, for sure.  Can you tell I have a thing for blondies and these cookies.  If you have the option Dare brand Maple Cream Cookies are better than Mr. Christie (imho).  Now, I also think if you can’t find Maple Cream Cookies you could totally sub in gingersnaps and it they would be great.  🙂

Pumpkin Blondies with Maple Cream Cookies

Pumpkin Maple Cream Cookie Blondies

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: one 9×13 pan


  • 1 1/2 c butter
  • 2 c dark brown sugar
  • 1/4 c real maple syrup
  • 4 eggs – room temp
  • 1 tsp vanilla
  • 1 15 oz can of pumpkin puree (about 2 cups)
  • 2 1/2 c all purpose flour
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 1/4 tsp salt
  • 1 package Maple Cream Cookies – cut into pieces


  1. Line a 9×13 baking pan with parchment paper. Set aside.
  2. In a large microwave safe bowl melt your butter. Stir in brown sugar, syrup and vanilla. Let sit until it comes to room temp.
  3. Meanwhile, move oven rack to the middle position and preheat oven to 350 F.
  4. Once butter/sugar mixture has come to room temp. stir in eggs one at a time. Mix until until combined. Add in pumpkin and mix.
  5. In a medium bowl whisk together flour, cinnamon, nutmeg, cloves and salt
  6. Sprinkle dry mixture over wet mixture and fold in just until no flour streaks remain. Fold in cookies.
  7. Pour into your prepared pan and even out with a spatula.
  8. Bake for 30-35 minutes, until a toothpick inserted comes out slightly crummy but not wet.
  9. Place on a wire rack to cool completely before cutting.
  10. Store in an airtight container for up to 3 days.
  11. Enjoy


In Canada Maple Cream Cookies are available pretty much everywhere.In the US. they are available at Trader Joe’s.

For more information about Maple Cream Cookies please see this post.

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