Ingredients:

  • ½ cup (115g) unsalted butter, melted and cooled
  • ¾ cup (150g) brown sugar, packed
  • ½ cup (120g) pumpkin purée, blotted with a paper towel
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • ½ tsp (3g) baking soda
  • ½ tsp (1g) salt
  • 1 tsp (2g) ground cinnamon
  • ½ tsp (1g) ground ginger
  • ¼ tsp (0.5g) ground cloves
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper.
  2. In a large bowl, whisk the cooled melted butter and brown sugar together until combined.
  3. Stir in the blotted pumpkin purée, egg, and vanilla extract, whisking until the mixture is smooth and glossy.
  4. Sift in the all-purpose flour, baking soda, salt, cinnamon, ginger, and cloves.
  5. Using a spatula, fold the ingredients together just until no streaks of flour remain; do not overmix.
  6. Fold in the semi-sweet chocolate chips until evenly distributed.
  7. Press the dough evenly into the prepared baking pan.
  8. Bake for 28–32 minutes until the edges pull away slightly from the sides and the top is a deep mahogany hue.
  9. Remove from oven and allow to cool in the pan until the center firms up.