Ingredients:

  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (120g) pumpkin purée
  • 1 tsp (5ml) vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground cloves
  • 1/2 tsp (3g) salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 350°F (175°C) and line a 9x9 inch baking pan with parchment paper.
  2. In a large bowl, whisk together the melted butter and brown sugar until smooth. Stir in the pumpkin purée and vanilla extract until the mixture is glossy and unified.
  3. Sift in the flour, baking soda, cinnamon, ginger, cloves, and salt. Use a spatula to fold the ingredients together just until no streaks of flour remain.
  4. Fold in 1 cup of the chocolate chips.
  5. Press the dough evenly into the prepared pan and sprinkle the remaining 1/2 cup of chocolate chips across the top.
  6. Bake for 25–30 minutes until the edges are slightly firm and pulling away from the sides, but the center remains slightly underdone.