Servings: 12 servings
Equipment
- Oven
Ingredients
- 2⅓ cups all-purpose flour
- 1 Tbsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ¾ tsp salt
- 1 cup butter softened
- ¾ cup granulated sugar
- ¾ cup dark brown sugar packed
- 1 large egg
- 2 tsp vanilla extract
- 1 15 oz. can pumpkin purée
- 2 cups dark chocolate chips
Instructions
- Preheat oven to 350°F
- Line 9 x 13 baking pan with parchment and spray with nonstick cooking spray
- In a mixing bowl, whisk together all-purpose flour, pumpkin pie spice, cinnamon, salt, and baking soda
- In a separate mixing bowl, cream together butter and brown and white sugars, until well combined. Finally, mix in pumpkin purée. The mixture may look curdled, that's ok.
- Using a mixer, on low speed, combine wet ingredients with dry ingredients just until evenly mixed. Fold in chocolate chips.
- Evenly spread out the batter in a baking pan. Bake until edges start to pull away from the pan, about 35-40 minutes. A toothpick test in the center should only yield a few crumbs.
- Cool completely in baking pan
- Can be stored in an airtight container for 3 days.
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