Vegan Pumpkin Spice Latte Blondies

0 Preheat the oven to 350 degrees(F).
1 In a large mixing bowl, sift the flour, cornstarch, baking soda, cinnamon, ginger, nutmeg, allspice and cloves. 
2 Then add the salt to the bowl and stir everything. Set aside. 
3 In a separate medium sized mixing bowl, whisk together the soft vegan butter and the brown sugar until smooth. 
4 Add the pumpkin and vanilla to the bowl and then continue to whisk the pumpkin and vanilla into the butter and sugar. 
5 It will look a little chunky at this point, but just get everything as evenly incorporated as you can.
6 Pour the wet ingredients into the dry ingredients and then stir until fully combined and smooth. 
7 Add the white chocolate chips and then fold them evenly into the batter.
8 Pour the blondie batter into a 13x9 inch baking dish that is lined with parchment paper. Then smooth the batter out evenly. 
9 Bake the blondies for 45-50 minutes or until a toothpick comes out clean from the center. 
10 Let the blondies cool. While they are cooling make the glaze.
11 In a small mixing bowl, whisk together the powdered sugar and espresso powder. Then pour in the non-dairy milk, espresso and vanilla. Whisk until smooth.
12 Once the blondies are completely cool. Then pour the glaze over the top and smooth it out evenly.
13 Cut the blondies into squares and then serve!