Ingredients
Scale
- 1 cup Unsalted brown butter, room temperature
- 1 cup Light brown sugar
- 1/2 cup Granulated sugar
- 1 Large egg, room temperature
- 1/4 cup Pumpkin puree
- 2 teaspoons Vanilla extract
- 2 cups All-purpose flour
- 2 teaspoons Pumpkin pie spice
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Kosher salt
- 1 1/2 cups Chocolate chips
- Flaky sea salt for topping
Instructions
- Using a stand or hand mixer, cream together the room temperature brown butter, brown sugar, and granulated sugar until smooth and creamy.
- Add the egg and vanilla extract; beat for about 3 to 5 minutes until light and fluffy.
- Mix in the pumpkin puree until just combined.
- Gradually add the all-purpose flour, baking powder, pumpkin spice, and salt, mixing until combined and slightly sticky.
- Gently fold in the chocolate chips using a spoon or spatula.
- Prepare a parchment paper sling for the baking pan, lightly spraying it with vegetable oil spray.
- Spoon the dough into the prepared pan, pressing it into an even layer.
- Chill the pan in the fridge for 15 to 20 minutes while preheating your oven to 350°F (175°C).
- Bake for 30 to 35 minutes, or until the edges are golden brown and a toothpick inserted comes out mostly clean.
- Cool completely in the pan, lift out with parchment, cut into squares, and sprinkle with flaky sea salt.
Notes
For a richer flavor, use dark brown sugar. Optional: Top with ice cream or caramel sauce when serving.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg