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Ingredients:
2 cups All-Purpose Flour
2 Tbsp Pumpkin Pie Spice
1 tsp Baking Soda
¾ tsp Salt
1 cup Unsalted Butter, at room temperature
1 ¼ cups Brown Sugar
1 Large Egg
2 tsp Pure Vanilla Extract
1 cup Pumpkin Puree
1 cup White Chocolate Chips
1 cup Butterscotch Chips
1 Pouch Cake Mate® Decorating Icing in White
1 Package Cake Mate® Decorating Tips
1 Bottle Cake Mate® Gold Shimmer Sugar
1 Bottle Cake Mate® Pearls
1 Package Cake Mate® White Mini Bake Cups (optional)
Instructions:
STEP 1 Preheat oven to 350º F. Spray a mini muffin pan with nonstick baking spray or line it with mini bake cups. In a medium bowl combine the flour, pumpkin pie spice, baking soda and salt. Stir together and set aside.
STEP 2 In an electric mixer fitted with the paddle attachment, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the vanilla and egg until mixed well. Mix in the pumpkin puree until combined. With the mixer on low speed add the dry ingredients a ¼ cup at a time until just blended. Fold in the white chocolate and butterscotch chips with a spatula or spoon.
STEP 3 Divide half the batter evenly into the prepared muffin pan. Bake for 12-15 minutes or until a toothpick inserted in the center comes out only slightly dirty. Cool in the pan before transferring to a cooling rack to cool completely.
STEP 4 Using Cake Mate® Decorating Icing in White, attach tip #2D to pipe a rosette on the top of each blondie bite.
STEP 5 Finish by sprinkling Cake Mate® Gold Shimmer Sugar and Pearls on the top of each brownie bite. Store in an airtight container
Celebrate & Enjoy!