• Preheat the oven to 350°F (180°C). Line a 9-by-13-inch baking pan with foil, leaving an overhang on two sides; butter the foil to keep the blondies from sticking. Whisk 2 cups All-Purpose Flour, 1 tsp Baking Powder, ½ tsp Baking Soda, 1 tsp Pumpkin Pie Spice, and 1 tsp Kosher Salt in a medium bowl.
• Beat 10 tbsp Unsalted Butter at Room Temperature and the 1 ½ cups Light Brown Sugar with a mixer on medium speed until fluffy, about 2 minutes. Add in 1 cup 100% Pumpkin Puree until combined. Next beat in 3 large Eggs (one at a time), scraping down the bowl with a rubber spatula. Add 2 tbsp Vanilla Extract. Gradually beat in the dry ingredients until just combined. Fold in the 6 oz White Chocolate.
• Spread the batter in the prepared pan and bake until the blondies are light brown around the edges and spring back when pressed, about 30 minutes or until a toothpick comes out clean. Cool slightly on a rack.

Making Maple-Butter Sauce

• Meanwhile, place the ⅓ cup Pure Maple Syrup, 6 tbsp Unsalted Butter, and ½ tsp Nutmeg in a medium saucepan over medium heat, stir, and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. (Do not walk away from the sauce.) Slowly and carefully drizzle ¼ cup Heavy Cream, stir, and continue to cook until the mixture is the consistency of caramel then set aside. (The cream may bubble up and over if you add the cream too quickly.)
• Use the foil to lift the pumpkin snack cake out of the pan, then cut into large bars. Serve the cake warm, garnish with Vanilla Base Ice Cream or Whipped Cream. To finish, drizzle over the maple butter sauce and enjoy!