Gluten-free Pumpkin Blondies

-1 Preheat the oven to 350 F
-1 In a large bowl, whisk together the egg, pumpkin puree, coconut oil, sugar, pumpkin pie spice, and vanilla extract until smooth. 
-1 Add in the almond flour, oat flour, salt and baking powder and stir together with a rubber spatula until fully incorporated.
-1 Fold in the white chocolate chips and stir well. 
-1 Line a medium sized baking dish, about 10u0022 by 7u0022 with parchment paper and flatten the mixture into the pan. Sprinkle some extra white chocolate chips over the top of the batter. 
-1 Bake for 30 minutes, until the edges begin to brown and the top is firm to touch.
-1 Let cool for at least 20 minutes. Remove the bars from the pan and slice into 15 squares. 
-1 Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.