Preheat your oven to 350 degrees Fahrenheit. Grease a 9x9-inch pan with non-stick spray and line it with parchment paper.

Melt the butter in a pot over medium heat until it turns golden brown and gives off a nutty aroma, about 5 minutes. Remove from heat and let cool to room temperature while still liquid.

Pat the canned pumpkin puree dry by spreading it on a plate and pressing a paper towel lightly over the top. Repeat this process several times until the pumpkin reduces to ⅓ cup. Set aside.

In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Set aside.

In a large bowl, mix the brown butter, brown sugar, egg yolks, vanilla extract, and pumpkin puree until smooth using a hand mixer on medium speed.

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until combined.

Fold in the white chocolate chips using a rubber spatula.

Press the dough into the prepared pan.

In a small bowl, mix the granulated white sugar and pumpkin pie spice. Sprinkle this mixture over the top of the blondies.

Bake for 26-28 minutes until the center is slightly puffy and a toothpick inserted into the center comes out with just a few moist crumbs.

Let the blondies cool in the pan for 15 minutes. If desired, sprinkle extra white chocolate chips over the top before letting them cool completely.

Remove the blondies from the pan and cut into 16 squares. Then, indulge in the deliciousness!