Set your oven to 350°F (175°C) so it’s nice and hot by the time you’re ready to bake. Line an 8×8-inch pan with parchment paper, leaving some extra over the edges so you can lift the blondies out later. If you want them to pop out effortlessly, give the paper a quick butter swipe, optional, but worth it.

Mix the flour, baking powder, cinnamon, nutmeg, and ginger in a medium bowl until the spices are evenly distributed. This way, every bite will have that perfect cozy, spiced flavor.

In a larger bowl, stir the melted salted butter with both sugars until the mixture is smooth and a little shiny. Crack in the egg along with the extra yolk, then mix just until combined. Add the vanilla extract and give it a quick stir, your kitchen should already smell amazing at this point.

Now, fold in your well-drained pumpkin puree. Removing some of the moisture first is key, it keeps the blondies chewy instead of airy and cake-like.

Tip the dry mixture into the wet ingredients and gently fold everything together with a spatula. Stop as soon as you no longer see dry streaks, mixing too much will make them dense instead of tender.

Gently stir in most of the white chocolate chips, keeping a small handful aside for the top. Those extra chips will melt into little pools of sweetness while baking.

Spread the batter evenly in your prepared pan and sprinkle over the remaining chips, pressing them lightly into the surface. Slide the pan into the oven and bake for about 24 minutes, until the edges are set and the middle still looks soft.

Let the blondies cool completely in the pan before lifting them out with the parchment overhang. Cut into squares, then enjoy.