White Chocolate Pumpkin Blondies

Preheat oven to 350 degrees F. Line a 9-inch square baking pan with foil, grease or spray the foil.

Whisk together flour, baking powder, cinnamon, ginger, nutmeg and salt. Set aside.

Don't use a mixer, do this by hand. In a large bowl, use a wire whisk to lightly beat the eggs. Add the pumpkin and stir until well combined. Add brown sugar and stir until well blended. Stir in melted butter and vanilla.

Gradually add the flour mixture, stirring just until blended. Fold in the white chocolate and the pecans. Spread the batter evenly into the prepared pan.

Bake in preheated oven for 30-35 minutes or until a wooden toothpick inserted near the center comes out with a few moist crumbs. Let cool completely in baking pan on a wire rack.

For Frosting: In a large microwave safe bowl, heat white chocolate and cream in the microwave at 70% power for 30 seconds. Stir until smooth. If necessary, heat at 50% power for 10 seconds at a time, stirring between each heating, just until chocolate is melted. Do not overheat. Cool for 5 minutes.

In mixer bowl with paddle attachment, beat cream cheese and powdered sugar until light and fluffy, about 4 minutes. Scrape down the sides, then add the cooled white chocolate mixture and beat until smooth and creamy.

Spread frosting over the cooled blondies, then sprinkle the pecans over the top. Chill, still in the pan, for at least an hour before cutting.

Using the foil, life chilled blondies from the pan and place on a cutting board.