White Chocolate Pumpkin Butter Bars

1. Preheat the oven to 350°F. Line a 9×13-inch baking pan with foil or parchment paper, leaving an overhang on two sides of the pan.

2. Cook the butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown color. This will take about 5 or 6 minutes. Pour browned butter into a glass measuring cup with a handle to cool slightly.

3. In a large bowl combine the flour, cinnamon, ginger, nutmeg, allspice and salt.

4. In another medium bowl whisk together the cooled brown butter, brown sugar, egg, vanilla and pumpkin.

5. Add the butter mixture to the flour mixture, stirring until just combined. Fold in the white chocolate chunks. Pour the batter into the prepared pan and smooth the top.

6. Bake for 35 minutes, or until a cake tester inserted into the center comes out clean. Set the pan on a wire rack to cool completely before cutting into squares. Store in an airtight container at room temperature.