Ingredients:

  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) brown sugar, packed
  • 1 cup (245g) pumpkin purée
  • 1 tsp (5ml) vanilla extract
  • 1 large egg
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground cloves
  • 1 1/2 cups (255g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 13x9 inch baking pan with parchment paper.
  2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Stir in the pumpkin purée, vanilla extract, and egg until the mixture is glossy and combined.
  3. Sift the flour, baking soda, salt, ground cinnamon, ground ginger, and ground cloves directly into the wet mixture.
  4. Using a spatula, gently fold the ingredients together until no streaks of flour remain. Gently fold in the chocolate chips.
  5. Spread the batter evenly into the prepared pan and bake for 25-30 minutes, or until edges are set and the center is slightly soft. Let cool completely in the pan before slicing into 24 squares.