Ingredients
Scale
- 1 1/4 cups (280 g) unsalted butter
- 3/4 cup (183 g) canned pumpkin puree (Libby's)
- 2 1/2 cups + 2 tbsp (329 g) all-purpose flour, spooned and leveled
- 1 1/2 tbsp pumpkin pie spice
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1 1/2 cups (330 g) light brown sugar
- 3 egg yolks
- 1 tbsp (15 ml) vanilla extract
- 1/2 cup (100 g) white chocolate chips
- 2 tbsp (25 g) granulated white sugar
- 1/4 tsp pumpkin pie spice (for topping)
Instructions
- Preheat oven to 350°F (175°C) and prepare a 9×9-inch baking pan.
- Brown the butter and let it cool to room temperature.
- Dry the pumpkin puree, reducing it to about 1/3 cup.
- Combine dry ingredients in a bowl and set aside.
- In a large bowl, mix brown butter, light brown sugar, egg yolks, vanilla, and dried pumpkin puree.
- Gradually add the dry mixture and blend until smooth.
- Fold in white chocolate chips.
- Spread dough into the baking pan, sprinkle with sugared pumpkin pie spice.
- Bake for 26-28 minutes until center is slightly puffed and toothpick has moist crumbs.
- Cool in the pan for 15 minutes, then cut into squares.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure pumpkin puree is thoroughly dried to maintain optimal texture.
Monitor baking time closely to prevent dryness.
Consider adding nuts or different chocolate types for variety.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 18
- Sodium: 120
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 3
- Cholesterol: 45