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.