Pumpkin Spice Blondies: A Fall Favorite
Pumpkin spice blondies are perfect when you want a simple dessert synonymous with fall. The taste of pumpkin pie, creamy frosting, and cozy evenings. And, they are so simple and versatile. The bake easily, store easily, and travel easily – perfect for bringing to a party or class! They are moist, chewy, and full of warm pumpkin spice flavor.
What are They?
Blondies are a type of bar cookie that is made with simple ingredients like spices and flour. These however are infused with the seasonal power of pumpkin spice! They are similar in texture to brownies, but they are not chocolatey. The are a nice change of pace from all the seasonal pies- a perfect treat for fall.
Let’s Whip Some Up!
Making pumpkin spice blondies is simple and quick. You can mix your wets and add or dries, but it is a forgiving recipe. So long as you have the correct measurements you can even just dump it all in there at once. Just be sure not to overmix the batter. That will make the blondies tough. Bake the until they are golden brown and a toothpick inserted into the center comes out clean.
Pumpkin spice blondies are a delicious and easy-to-make dessert that is perfect for fall. They are sure to please everyone at your next party or gathering.
Pumpkin Spice Blondies
Ingredients
For Blondies
- 1 cup light brown sugar packed
- ½ cup butter melted
- 2 teaspoon vanilla extract
- ½ teaspoon salt
- 1 egg
- 1 cup all-purpose flour
- 2 teaspoon pumpkin pie spice pre-made or blend your own {follow the link for a quick recipe}
For Frosting
- 8 ounces full-fat cream cheese softened to room temperature
- ½ cup unsalted butter softened to room temperature
- 3 cups (360g) confectioners’ sugar plus extra, if needed
- 1 teaspoon pure vanilla extract
- 1 teaspoon pumpkin pie spice
- ⅛ teaspoon salt
Instructions
Make the Blondies
- Preheat the oven to 350℉. In the mini muffin pans, butter each well or use cooking spray of choice to prevent sticking.
- In a large mixing bowl whisk 1 egg. Then stir in 1 cup light brown sugar, 1/2 cup butter, 2 teaspoon vanilla extract, and 1/2 teaspoon salt until fully combined.
- Add in the 1 cup all-purpose flour and 2 teaspoon pumpkin pie spice. Mix until just combined.
- Fill muffin pan wells about two thirds full.
- Bake for 13-15 minutes. An inserted toothpick should come out clean. Cool for five minutes in the pan and then remove to a cooling rack. Cool completely before frosting.
Frosting the Blondies
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat 8 ounces full-fat cream cheese and 1/2 cup unsalted butter together on high speed until smooth and creamy.
- Optional: If you want to ensure smooth frosting sift the confectioner's sugar before adding to the cream cheese and butter. If you don't want to but want similar results, put it in a bowl and just give it a bit of a whisk.
- Add 3 cups (360g) confectioners’ sugar , 1 teaspoon pure vanilla extract, 1 teaspoon pumpkin pie spice and 1/8 teaspoon salt. Beat on low speed to blend in the sugar. Once it will not puff up in your face and all over the kitchen (about 30 seconds), switch to high speed and beat for 2 minutes.
- Optional: For thicker or higher humidity days, add the extra ¼-½ cup of confectioners sugar. (Sometimes, here in Houston, I've been known to add even more!)
- Spoon the frosting into a piping bag fitted with the tip of your choice. I used a star tip. Pipe frosting the frosting onto the blondies in a swirling motion being sure to keep your bag at a 90° angle.
