Pumpkin Brownies with White Chocolate Cream Cheese Frosting

Brownie Batter:

1 1/2 cups packed brown sugar

1 cup butter, room temperature

2 tsp. vanilla

2 eggs

2 2/3 cup flour

2 cups solid pack canned pumpkin

4 tsp. pumpkin pie spice

2 tsp. baking powder

1- 8oz package Heath toffee baking bits, divided. 1 cup for the batter , remaining for garnish over the frosting.

1-11oz. package white chocolate chips, divided. 5 oz. for batter and 6 oz for frosting

White Chocolate Cream Cheese Frosting:

3-4 tablespoons heavy cream

6 oz. white chocolate, melted

8oz. cream cheese, room temperature

2/3 cup powdered sugar

Remaining Heath toffee bits for garnish

Preheat oven to 350 degrees. Line a 9×13 pan with foil and grease. Set aside.

Cream the butter, sugar and vanilla together until well combined. Add the eggs one at a time, mixing well with each addition. Blend in pumpkin. Stir in the flour, baking powder, salt and pumpkin pie spice. Stir in white chocolate chips and Heath toffee bits. Spread evenly in prepared pan. Bake for 40-45 minutes or until a tooth pick comes out clean when inserted in the center. Remove from oven and cool completely. Mean while prepare the frosting. Combine the cream cheese and melted chocolate until well mixed together. Blend in the powdered sugar and the heavy cream. Spread on cooled brownies and top with remaining Heath toffee bits.