* 1 cup butter
* 1 1/2 cups light brown sugar
* 1 tablespoon pumpkin pie spice
* 2 teaspoons vanilla
* 1 teaspoon kosher salt
* 1 teaspoon baking powder
* 1 egg
* 1 cup pumpkin puree
* 2 1/4 cups all purpose flour
* 2 cups white chips
In a medium sauce pan over medium heat, melt the butter and bring to a boil. Once the butter is boiling, continue cooking the butter while swirling the pan frequently to avoid burning. When the butter becomes a deep amber color, remove it from the heat and allow to cool for 20 minutes.
Preheat oven to 350°F. Line a 9×13 pan with foil or parchment paper and coat with nonstick spray. Set aside.
In a large mixing bowl combine the cooled butter and sugar. Using a wooden spoon or rubber spatula, stir to combine. Add in the pumpkin pie spice, vanilla, salt, baking powder, egg, and pumpkin and mix until smooth. Alternately you could do this with a stand mixer fitted with the paddle attachment on the low setting.
Evenly mix in the flour until incorporated. Stir in the white chips.
Spread the batter evenly into the prepared pan. Bake for 30-35 minutes, or until set in the middle.
Allow the blondies to cool completely before slicing into bars.