Ingredients:

  • 1/2 cup (115g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1/2 cup (120ml) pure pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 tsp (3g) baking soda
  • 1 tsp (2g) salt
  • 1 tbsp (6g) pumpkin pie spice
  • 1 cup (170g) white chocolate chips
  • 1/4 cup (45g) white chocolate chips
  • 1 tbsp (15ml) heavy cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, stir together the melted butter and brown sugar until smooth. Whisk in the egg, pumpkin puree, and vanilla extract until the mixture is uniform and glossy.
  3. Sift the flour, baking soda, salt, and pumpkin pie spice into the wet mixture. Gently fold the ingredients together using a spatula until no streaks of white flour remain. Fold in the white chocolate chips.
  4. Spread the batter evenly into the prepared pan. Bake for 25–30 minutes, until edges are set and pulling slightly away from the sides, but the center remains slightly soft.
  5. Allow the bars to cool completely in the pan for at least 30 minutes. Optionally, melt 1/4 cup white chocolate chips with 1 tbsp heavy cream and drizzle over the top before slicing.