Ingredients

The following ingredients have 4 Servings
  • 1 cup butter, (softened)
  • 2 cups brown sugar, (lightly packed)
  • 2 teaspoons pumpkin spice extract
  • 2 large eggs, (whisked)
  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin spice blend, (plus more for garnish (optional))
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 cups buttercream frosting
  • 1 teaspoon pumpkin spice blend, (plus more for garnish (optional))

Instruction

  • Preheat oven to 350 degrees. Lightly grease a mini muffin pan with non-stick cooking spray. Set aside.
  • Add the butter to a mixing bowl with the brown sugar. Beat until well incorporated.
  • Next, beat in the eggs and pumpkin spice extract.
  • Add the flour, pumpkin spice blend, salt, and baking powder. Beat until just combined.
  • Add one tablespoon of the batter to each of the mini muffin pan holes.
  • Bake for exactly 10 minutes.
  • Remove from the oven and allow the blondies to cool for 5 minutes before removing from the pan.  Allow to fully cool on a wire cooling rack before frosting.
  • To frost, place the buttercream into a bowl with one teaspoon of pumpkin spice blend. Beat until just combined. Transfer the frosting to a piping bag fitted with a large star tip. Pipe large star dollops of the buttercream onto each blondie. Sift a little of the pumpkin spice blend over top. Plate and enjoy!