Pumpkin Blondies

Method - Preheat the oven and grease the pan: Arrange a rack in the center of the oven and preheat to 350°F. Grease a 9x13-inch baking pan liberally with butter. Dust the pan lightly with flour and tap out the excess.

Method - Brown the butter: Melt the butter in a small saucepan over medium heat. The butter will begin to bubble as the water in the butter begins to boil. Soon after it will stop sputtering, meaning the water in the butter has evaporated. Continue cooking until the milk solids begin to turn golden and the butter smells nutty. Take off the heat and set it aside to cool slightly.

Method - Combine the dry ingredients: While the butter cools, combine the dry ingredients. In a medium mixing bowl, add the flour, pumpkin pie spice, baking soda, and salt. Whisk to combine.

Method - Mix the wet ingredients: When the butter has cooled slightly, pour it into a large mixing bowl. It's okay if the butter is still warm, but make sure it's not so hot that it will cook the egg. Add the brown sugar, egg, pumpkin purée, and vanilla extract. Whisk until fully combined and smooth.

Method - Make the batter: Fold the dry ingredients into the wet ingredients with a wide rubber spatula until just incorporated. Add the white chocolate chips and chopped pecans and stir to distribute evenly.

Method - Bake: Transfer the batter to the prepared baking pan and spread evenly. Bake for 35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached.

Method - Cool and serve: Allow to cool completely in the pan. Slice into squares and serve. Store leftovers in an airtight container at room temperature for up to 1 week or freeze for up to 2 months.