Let’s bring these warm, spiced blondies to life:

1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
3. In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy, about 3-4 minutes. This step always reminds me of the afternoons spent with Nonna Rosa, her patience teaching me the art of perfect creaming.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and pumpkin puree until fully combined.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix—something my grandmother always emphasized, saying it was the secret to soft blondies.
6. Spread the batter evenly into the prepared baking pan. In a small bowl, mix the sugar and cinnamon for the topping and sprinkle generously over the batter.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out mostly clean. The edges should be lightly golden, reminiscent of the golden California coastline I grew up by.
8. Allow the blondies to cool completely in the pan before lifting them out using the parchment overhang and slicing into squares.