Pumpkin White Chocolate Blondies

• Preheat a fan forced oven to 150C / 300F (170C / 340F for no fan). Spray the bottom and sides of a 20 x 20cm / 8 x 8-inch baking tin with oil spray and line with baking paper. Set aside.
• Combine dry ingredients - Add the flour, salt, baking powder, cinnamon, ginger, nutmeg, cloves and allspice to a large mixing bowl. Use a whisk to combine. Add most of the white chocolate chips (leave some for the top) and use a spatula or spoon to coat. Set aside.
• Beat sugar and eggs - To a separate bowl add the egg, egg yolk and brown sugar and use an electric hand mixer to beat on high speed until the mixture is pale and creamy, about 3 minutes.
• Add remaining wet ingredients - Add the melted butter, pumpkin puree and vanilla extract and whisk to combine.
• Combine wet with dry - Add the dry ingredients to the wet ingredients and use a spatula to gently fold until no dry ingredients are showing. Take care not to over mix otherwise it can mess up the texture.
• Bake - Transfer the dough into the baking tin and spread evenly. Sprinkle with remaining chocolate chips. Bake for 25 minutes or until a toothpick inserted into the centre comes out with moist crumbs, not wet batter. Once baked, allow to cool in the tin for 30 minutes before using the excess baking paper to lift out of the baking tin and cool completely on a cooling rack. Chill in the fridge for 2 hours to making slicing easier. Slice into 3 x 3 bars.