Preheat oven to 350°F . Line an 11×7 or 9×13 inch baking pan with aluminum foil, leaving enough overhang on the sides to easily pull the blondies out of the pan and cut. I used an 11×7 baking pan and they were perfect.

In small bowl, combine flour, baking powder, and salt. Set aside.

Using a hand or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl. Beat for at least 2 minutes until creamy. Add sugars and beat for 3-4 full minutes on high speed until light and fluffy. Scrape down the sides and bottom of bowl as needed. Beat in the eggs and vanilla on medium speed, scraping down the sides and bottom of the bowl as needed. Add in the pumpkin and pulse until just combined.

On low speed, beat in dry ingredients until just combined. With a large wooden spoon or rubber spatula, fold in the white chocolate chips.

Spoon half the batter into pan. It will be a relatively thin layer, but try to spread it across the pan evenly. Combine the pumpkin pie spice and sugar and sprinkle on top of them bottom layer, reserving about a 1 Tablespoon for the top. Spread the remaining batter over top. Some of the pumpkin pie spiced-sugar will mix into the top layer as you spread it, which is fine. Sprinkle the top with remaining pumpkin pie spiced-sugar.

For 11×7 baking pan, bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean. For a 9×13, bake 22-26 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely for about 1 hour. Let them cool before cutting. ENJOY!