Ingredients:

  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (120g) pumpkin puree
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (2g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp (0.5g) ground cloves
  • 1 cup (170g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large bowl, whisk together the melted butter and brown sugar until smooth, then stir in the pumpkin puree and vanilla extract until glossy and well-combined.
  3. Sift the flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves directly into the wet mixture.
  4. Using a rubber spatula, fold the ingredients together just until no streaks of flour remain, taking care not to overmix.
  5. Fold in the semi-sweet chocolate chips and spread the batter evenly into the prepared pan.
  6. Bake for 25-30 minutes until the edges are set and mahogany-colored, but the center still has a very slight jiggle.
  7. Let the bars cool completely in the pan before slicing into 16 squares.