Pumpkin Blondie Bars

• 2 cups all-purpose flour
• 1 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/8 tsp ground cloves
• 1 stick unsalted butter, softened
• 1 cup light or dark brown sugar, packed
• 1 Tbsp pure vanilla extract
• 1 large egg, room temperature
• 1 1/2 cups pumpkin puree

Preheat oven to 350°F. Place oven rack in middle of oven. Prepare Seasonal Squares Pan with baking spray containing flour and use a pastry brush to evenly coat the sides and details of the pan. In a medium bowl, whisk together flour, cinnamon, salt, nutmeg, ginger and ground cloves. Using a mixer with a paddle attachment, cream butter and brown sugar on medium speed until smooth. Add vanilla, egg and pumpkin puree. Mix to combine. Slowly add flour mixture to wet ingredients.

Spread batter evenly in prepared pan, filling ¾ full. Gently tap pan on towel-covered countertop to remove any air bubbles. Bake for 35-40 minutes or until edges are lightly browned and cake tester inserted comes out only slightly moist. Cool in pan for 10 minutes, then invert onto a parchment paper-covered cooling rack. Makes 9 Pumpkin Blondie Bars.