Preheat oven to 350 degrees, and coat the bottom and sides of a 9-by-13-inch baking pan with butter, or spray with nonstick cooking spray.

Melt 1 cup of butter in a microwave safe small bowl. Add the melted butter to the brown and white sugar and stir to dissolve in stand mixer with the paddle attachment, in a large mixing bowl with an electric mixer, or by hand with a wooden spoon.

Add the eggs, vanilla, and pumpkin, and combine well.

In another medium bowl, combine the dry ingredients; flour, salt, cinnamon, ground cloves, and, ground nutmeg.

Add the wet ingredients to the dry ingredients in a large bowl, and stir well to combine, but don't over stir.

Bake for 30 min., until the blondies are golden brown and a toothpick inserted in the middle comes out clean.

Cream the butter in a mixing bowl of a stand mixer. Add the vanilla, 2 tablespoon pumpkin puree, milk or cream, and icing sugar. Mix at a low speed to combine, and then for min. or two at a high speed, until frosting looks creamy and well combined.

Spread over cooled blondies, sprinkle with cinnamon if you wish, and slice into approx. 24 pieces. Store in an airtight container. Enjoy!