Preheat your oven to 350°F (175°C). Grease or line a 9x13-inch baking pan with parchment paper for easy removal.
In a large mixing bowl, whisk together the creamy peanut butter, melted butter, brown sugar, and granulated sugar until smooth and combined.
Add in the eggs and vanilla extract, and whisk again until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually stir the dry mixture into the wet ingredients until just combined—don’t overmix.
Gently fold in the chopped candy corn and optional peanut butter or white chocolate chips.
Spread the batter evenly into your prepared baking pan, smoothing the top.
Bake for 25–28 minutes or until the top is golden brown and a toothpick inserted comes out with just a few moist crumbs.
Allow the blondies to cool completely in the pan before slicing into squares.