Pumpkin Blondies with Cinnamon Cream Cheese Frosting

These blondies have become a fall favorite this year!  They are a great base for a pumpkin bar and you can switch them up any way you'd like -- I used white chocolate chips and added a cinnamon cream cheese frosting.  However, the original recipe I found on Annie's Eats used half white chocolate chips and half butterscotch chips.  I also think dried cranberries and pecans would be a great addition!

Pumpkin Blondies
Source:  adapted from Annie's Eats

Ingredients:
2 cups all-purpose flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
¾ tsp. salt
16 tbsp. unsalted butter, at room temperature
1¼ cups granulated sugar (or brown sugar)
1 large egg
2 tsp. vanilla extract
1 cup pumpkin puree
2 cups white chocolate chips (or dried cranberries or whatever you choose!)
½ cup chopped, toasted nuts (optional)

Directions: 
Preheat the oven to 350° F.  Line a 9×13-inch baking dish with foil.  In a medium bowl, combine the flour, pumpkin pie spice, baking soda and salt.  Stir together and set aside.

In the bowl of 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 egg and vanilla until well combined.  Mix in the pumpkin puree.  With the mixer on low speed add the dry ingredients and mix just until incorporated.  Fold in the white chocolate chips (and nuts, if using) with a rubber spatula.

Spread the batter evenly into the prepared pan.  Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few crumbs, about 35-40 minutes.  Transfer the pan to a wire rack and let cool completely before cutting.

To serve, lift the cake from the pan using the foil and transfer to a cutting board.  Peel off the foil and using a sharp knife, cut into 24 squares.

Cinnamon Cream Cheese Frosting
6 ounces cream cheese, softened
4 tablespoons unsalted butter, softened
1/2 teaspoon ground cinnamon
1/4 cup confectioner sugar (or add until desired sweetness)

Combine all ingredients in a bowl and beat on high speed until fluffy, about two minutes.  Frost blondies when they are completely cool.