Tuesday, October 9, 2012

Pumpkin Spice Latte Blondies


Ahhh the pumpkin spice latte.  People impatiently wait for it all year long, and once Labor Day hits, it's all the rage.  You can make your own at home.  You can turn it into a cupcake.  Or even ice cream!  And now you can make pumpkin spice latte blondies too.

I took an old favorite recipe - pumpkin blondies - and gave them the PSL treatment.  A hefty dose of instant coffee (or espresso powder), some extra cinnamon flavor, and I topped them with a dollop of whipped cream.  The result is a deliciously pumpkiny blondie with that addictive spice from the cinnamon and nutmeg, and a subtle taste of coffee.  And the best part?  A baked good based on a coffee drink is a perfectly acceptable breakfast.

Pumpkin Spice Latte Blondies
adapted from Martha Stewart's Pumpkin Blondies
makes an 8x8 pan

I used cinnamon chips, which I know can be really hard to find.  If you can't find them, just leave them out and add some extra cinnamon.

Two teaspoons of instant coffee produces a blondie that has a subtle coffee flavor.  If you want a stronger flavor, increase the amount.  Or use instant espresso powder.

  • 2 cups all-purpose flour 
  • 2 tsp pumpkin-pie spice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tsp instant coffee powder (add more or less depending on how much of a coffee taste you want)
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/2 cup + 2 Tbs sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup canned pumpkin puree
  • 1/2 cup cinnamon chips
  • whipped cream, for serving
Preheat oven to 350 degrees.
Line bottom and sides of an 8x8 inch baking pan with foil, leaving an overhang on all sides. Spray foil and sides of pan with cooking spray.
In a medium bowl, whisk together flour, pie spice, baking soda, coffee, and salt; set aside.
With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in cinnamon chips.
Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 25 to 35 minutes. Cool completely in pan.
Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into squares.


21 comments:

Joanne said...

I actually haven't had a PSL yet this season! Shame on me. I should make up for it by eating a whole tray of these.

Laura said...

These look wonderful. And I love the inclusion of cinnamon chips. Amazingly, I found cinnamon chips at my local grocery store when I moved here

Courtney J said...

Oh, yum! These look wonderful!!!! :) I could definitely eat a few (or 20) of these right now.

MJ said...

tats beautiful....pumpkins are such versatile veggies :) we could make anything out of them!

kerry @ snark and pepper said...

Whoa. Is there anything pumpkin can't be added to? I don't even LIKE pumpkin that much, but this fall I finally succumbed to pumpkin peer pressure. These look incredible!

Tara said...

I'm speechless. And as you know, that's saying a lot. :)

Jill said...

Yum! This looks absolutely delicious!

Katrina @ Warm Vanilla Sugar said...

These sound lovely!

chattipati said...

FYI - most Wal-Marts carry the cinnamon chips. If I can find them here in Alaska, you should be able to find them at yours!

Isabelle @ Crumb said...

I'm a total PSL addict. Like, in a schedule-an-intervention-because-it's-unhealthy-how-much-I-love-them kind of way... at least until Gingerbread Latte season rolls around in a few weeks. :)
So obviously, I'm totally baking a batch of these this weekend. Sans cinnamon chips, since they're impossible to find up here in the Great White North, but I'm sure they'll still be fantastic.

Erin @ Texanerin Baking said...

These look great! I don't like coffee but I love baking with it. I've made several pumpkin espresso goodies, but my problem is always finding a balance between pumpkin and coffee. I add more coffee, but then you can't taste the pumpkin. Add more pumpkin, can't taste the coffee. And then uh-oh, what happened to all my spices?! Have to add those again and this goes on several times. Disaster. But these? Obviously not a disaster. :)

Heather Lynne said...

Mmmm...these look so good-I could use one or two with a cup of coffee!

Ms. Maida said...

Fantastic post! I made these tonight and I love them! I had some leftover pumpkin puree so this was the perfect recipe to use it up. Thank you!

Leigh and Anthony said...

made these and turned out great. Didn't have cinnamon chips so used TJ's cookie spread instead. Delicious.

ErinsFoodFiles said...

I love this adaption!

Natalie said...

I just made these and they are so delicious! I used chocolate chips instead of cinnamon chips but other than that, followed the recipe exactly. They tasted fantastic :)

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normanka said...

First, congrats on the bebes! Hope y'all are adjusting well. I
recently made this,and me and the husband gave it two thumbs up. I did
add a carrot to the mix for a little extra veg and used kale instead of
spinach. I liked it so much that I sent the recipe to my mom who made
it this week.

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Melissa J said...

I made these with pumpkin spice M&M's this morning and they turned out great!

Josie said...

You tried something new!! Good for you! I have
always afraid I'll mess when I try new things. What made you decide to try
something new? I want to motivate you. Maybe you have some ideas you can share.



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