For Blondies:

1. Preheat oven to 350 degrees. Spray and line a 13×9 inch pan with non-stick spray and parchment paper.
2. In a large mixing bowl, whisk together the flour, pumpkin pie spice, baking soda and salt.
3. In stand mixer, beat the butter until smooth, and slowly add in the sugar and beat until light and fluffy.
4. Add in the egg, and beat in for 30 seconds before adding in the pumpkin puree and vanilla. Scrape down the sides of the bowl and make sure all ingredients are evenly mixed.
5. Turn the mixer on low and slowly add in the dry ingredients and mix until just combined. Add in the chocolate chips.
6. Pour the batter into the lined baking dish and smooth the top. Bake for 35-40 minutes or until a toothpick comes out cleanly. Let the blondies cool completely before frosting to avoid the frosting from melting on top.

For Chocolate Frosting:

1. In a stand mixer with a paddle attachment, beat the butter until smooth and beat in the melted and cooled chocolate.
2. Add in the vanilla and slowly add in the powdered sugar and beat until light and fluffy.
3. Frost the blondies, then cut and serve.