Pumpkin Spice Blondies
Adorable and eatable! A perfectly pumpkin dessert.
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.
Notes
If you are running short on time you can use canned frosting - giving it a quick whip will make it go a bit further.
These can be refrigerated for a day or two in an airtight container. Bring to room temperature to serve (though, no one will actually mind either way).
They can also be frozen and thawed when ready to use, with or without frosting.
Nutrition
Serving: 1blondieCalories: 127kcalCarbohydrates: 13gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 27mgSodium: 97mgPotassium: 25mgFiber: 0.2gSugar: 9gVitamin A: 247IUVitamin C: 0.1mgCalcium: 13mgIron: 0.4mg
Tried this recipe?Let us know how it was!