Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or line with parchment paper.

In a large mixing bowl, whisk together the melted butter, light brown sugar, and granulated sugar until smooth.

Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and pumpkin puree until well combined.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.

Gradually fold the dry ingredients into the wet mixture until just combined.

Gently fold in the white chocolate chips and chopped pecans.

Pour the batter into your prepared baking dish and spread it evenly.

Bake for 30-35 minutes or until a toothpick comes out with a few moist crumbs.

Let the blondies cool in the pan for about 10-15 minutes before transferring to a wire rack to cool completely.