2teaspoonspumpkin spice blend,plus more for garnish (optional)
For the Frosting:
1teaspoonpumpkin spice blend,plus more for garnish (optional)
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!