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Spread the pumpkin purée in an oven-safe dish and bake at 300°F for 20 minutes. Turn the oven off and leave the pumpkin inside for another 40 minutes. You should end up with roughly ¾ cup concentrated pumpkin purée. Set aside.
In a saucepan, combine the butter and brown sugar. Cook over medium-low heat until the butter is melted and the mixture comes together. Stir in the reduced pumpkin puree, vanilla and salt. Remove from the heat and let cool.
Whisk together the 3 eggs and additional egg yolk. Once the pumpkin mixture has cooled, whisk in the eggs.
Sift together the flour, cinnamon, baking powder and baking soda and mix into the pumpkin mixture just until combined. Fold in ½ cup white chocolate chips.
Spread into a well-greased baking 9x13 pan and sprinkle extra chocolate chips over the top.
Bake at 350°F for 15–18 minutes, or until the edges are set and the center is just baked through.
Let cool before slicing.
I served mine warmed with vanilla ice cream.