Ingredients:

  • 1/2 cup (113g) unsalted butter
  • 1/2 cup (100g) light brown sugar, packed
  • 1/2 cup (120g) unsweetened pumpkin puree
  • 1 large egg, room temperature
  • 1 tsp (5ml) pure vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1 tsp (2g) pumpkin pie spice
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 3/4 cup (130g) white chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. Melt the butter in a small saucepan over medium heat. Whisk constantly until golden-brown bits form at the bottom and it smells nutty, then remove from heat immediately.
  3. Whisk the browned butter and brown sugar together until smooth. Stir in the pumpkin puree, egg, and vanilla extract, beating until the mixture is glossy.
  4. Sift in the flour, pumpkin pie spice, baking soda, and salt. Gently fold the ingredients together with a spatula until no flour streaks remain, then fold in the white chocolate chips.
  5. Spread the batter evenly into the prepared pan. Bake for 30–35 minutes until the edges are slightly golden and the center has a slight jiggle. Let cool completely in the pan to set.