Divine pumpkin pie spice blondies made in a small batch, in just few minutes. These aromatic, buttery individual treats are gooey in the middle, a little crunchy on top and all together delicious.
Phew, this has been the longest stretch of time of me not posting a new recipe. It has been over a week and I hope you missed me as much as I missed you.
I’m sure that some of you’ve heard of Hurricane Matthew that just cruised around Florida. Well, I happen to live right where it was “cruising.” Luckily, we had no damages but we were out of power for four days. So this explains my extended absence.
Being without power is no fun at all but we made the best of it. My mom and my sister stayed with us because they live much closer to the beach and it was a pretty nice family gathering. Being without power actually forces everyone to hang out together and play games, as opposed to sitting in your own area on the phone or computer. It was very nice to hang out together… until the hurricane passed and we still didn’t have power for days. At that point, the sun came out and it was quite warm inside without any A/C, neighbor’s generator was way too loud, AND….there was a complete LACK OF COFFEE.
Our whole area was out of power for several days and that means all business were closed. NOWHERE to get coffee. I went on the coffee hunt every morning. I had to drive to the next city, where some places still had power, and even there, coffee was hard to find. It was definitely determination that drove me to several places in a row just to find a cup if coffee. Note to self: before next hurricane, stock up on iced coffee!
Of course, the first thing I made when we got the power back was COFFEE and these Pumpkin Pie Spice Blondies. I made a BIG pot of strong coffee and got a new bottle of Pumpkin PieSpice ID creamer. It was heavenly all around. Cool, crisp weather outside and us, drinking pumpkin pie spice coffee with some warm pumpkin spice blondies on the patio. It was the perfect way to de-stress after the storm and be grateful for no damages.
I’ve actually made these blondies several times in the past and we are quite obsessed with them. These individual blondies are SO simple, you will be making them over and over. They are easy to be made each time you get a craving because the whole thing takes about 15 minutes and you can eat them warm. I actually encourage you to eat them warm… with a nice scoop of vanilla ice cream of top.
These blondies can be made in two separate ramekins or, you can make them in a small, 6- inch skillet. I’ve made them both ways, and I may prefer the skillet way only because I get a better gooey center in the skillet. I’m a sucker for a dessert that has a gooey center.
Pumpkin Pie Spice Blondies for Two
Ingredients
- 4 Tbsp unsalted butter melted
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup flour
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/2 tsp pumpkin spice
- Pinch of salt
- Topping:
- 1 Tbsp unsalted butter melted
- 1/2 tsp pumpkin spice
- 1/2 Tbsp white granulated sugar
Instructions
- Preheat oven to 350. Grease two 10 oz ramekins (or make sure your 6-inch skillet is well seasoned.)
- In a small mixing bowl, whisk egg and brown sugar very well. Add melted butter and vanilla, whisk vigorously for a few seconds.
- Add flour, baking powder, baking soda, pumpkin spice, and a pinch of salt. Whisk just until all combined.
- Divide batter evenly among the two ramekins. (Or pour the batter into the skillet.)
- Melt butter for topping.
- Separately, mix white granulated sugar and pumpkin spice for the topping.
- Gently pour butter over the top of the batter and sprinkle with sugar/pumpkin spice mixture. (Do not mix.)
- Bake for 12-14 minutes and take them out of the oven. (Bake for 14-16 minutes if using a skillet.)
- Serve warm. Try it with ice cream!
Notes
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Helen says
Love your website and the wonderful recipes but I have a question. Flour: is it regular flour or all purpose flour and does it need to be “sifted?” I know there is flour, cake flour and all purpose flour. I am sure there are others but these three are what I see the most listed. Thank you and be well.
lyuba says
Hi Helen,
Use all purpose flour and it’s not necessary to sift it. It’s a blondie (blonde brownie) so the texture is denser and somewhat gooey in the middle.
I hope you like it!!
Helen says
Thank you for the quick reply. They look wonderful and I think I am going to make them on the weekend as a very special treat!!! Look forward to trying out all your delicious recipes. Have a great week!
Lyuba says
Thank you, you too, Helen! I can’t wait to hear about how it goes!
Danijela says
These look yummy!
Lyuba says
Thank you, Danijela!
Jen says
What have I done wrong???
The mixture looked fine going into the dishes but it’s had 20 mins in the oven and it’s still raw in the middle – not squidgy like a brownie but actually raw 🙁
Have put them back in for a bit longer.
Jen says
Nevermind – please ignore my last comment.
After about 25-30 mins with the mixture escaping the too-small ramekins, I transfered the crunchy-sticky contents to bowls and added a big blob of cream. And OMG! So good!!!
GoneWrongPudding FTW!!
Thank you
x
lyuba says
Hi Jen!
I’m so sorry it wasn’t cooking well for you. Mine was a bit gooey right in the center, on purpose, but that was after 16 minutes. The only thing I can think of is oven temperature may not be functioning well (my old oven ran cooler that it was set for so I had to buy a separate oven thermometer) or the ramekin was too thick may be. Try making it in a skillet or even a small over appetizer dish. Touch the center and cook a bit longer if it’s still too gooey for you.
I’m so glad you like the way the gooey cake tasted tho! 🙂
Ashley says
Hi, this says it’s from Int’l delight creamer, but I don’t see it listed in the ingredients (just see the bottle in the photo). Is the creamer missing from the recipe?
Katelynn says
I baked mine for 17 mins and took them out to put ice cr an in them and they were raw! Like batter raw not just raw in the center!
lyuba says
Hi Katelynn! I’m not sure why it was completely raw but may be give it another 4-5 minutes and do a toothpick test before taking them out. I didn’t mean for them to be dry but to have moisture in the middle but I definitely didn’t mean for them to be raw 🙂