Ingredients:

  • 1/2 cup (113g) unsalted butter
  • 1 cup (200g) packed dark brown sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1/2 cup (120g) pumpkin purée
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (185g) all-purpose flour
  • 1 tsp (2g) pumpkin pie spice
  • 1/2 tsp (3g) baking soda
  • 1/4 tsp (1.5g) salt
  • 1 cup (170g) white chocolate chips

Instructions:

  1. Preheat the oven to 350°F (180°C) and line an 8x8 inch square baking pan with parchment paper.
  2. Place 1/2 cup (113g) unsalted butter in a small saucepan over medium heat. Melt and cook, whisking constantly, until the butter foams, crackles, and develops small brown specks and a nutty aroma. Remove from heat immediately and let cool for 5 minutes.
  3. In a large bowl, whisk the browned butter and 1 cup (200g) packed dark brown sugar until smooth.
  4. Add 1 large egg and 1 large egg yolk to the bowl, beating vigorously until the mixture is glossy.
  5. Stir in 1/2 cup (120g) pumpkin purée and 1 tsp (5ml) vanilla extract until fully incorporated.
  6. Sift 1 1/2 cups (185g) all-purpose flour, 1 tsp (2g) pumpkin pie spice, 1/2 tsp (3g) baking soda, and 1/4 tsp (1.5g) salt directly into the wet ingredients.
  7. Using a spatula, fold the mixture gently until no streaks of flour remain.
  8. Gently stir in 1 cup (170g) white chocolate chips until evenly distributed.
  9. Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula.
  10. Bake for 30-35 minutes until the edges have slightly pulled away from the sides and the center is set but still has a slight give when pressed.
  11. Remove from the oven and allow the bars to cool completely in the pan for at least 1 hour before slicing.