Ingredients

The following ingredients have 4 Servings
  • ½ cup unsalted butter (melted)
  • ½ cup light brown sugar (packed)
  • ¼ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¾ cup canned pumpkin puree (blotted dry (see note))
  • 1 ¼ cups all purpose flour
  • 1½ teaspoons pumpkin pie spice
  • 1½ teaspoons cinnamon
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • ⅓ cup butterscotch chips
  • ⅓ cup white chocolate chips

Instruction

  • Preheat oven to 350°F. Line an 8x8 pan with foil or parchment paper and grease it. Begin by prepping the pumpkin puree (see note).
  • In a large bowl whisk melted butter, brown sugar, and granulated sugar until fully combined, about one full minute. Whisk in egg, vanilla, and pumpkin puree.
  • In a separate bowl, combine flour, spices, baking powder, and salt. Add the flour mixture to the wet ingredients and stir with a wooden spoon or rubber spatula until combined. Stir in the butterscotch chips and white chocolate chips (I reserve a few to press into the top of the batter, as it makes for a prettier appearance).
  • Pour the batter into the prepared pan and spread into an even layer. Press some additional "chips" on top, if desired. Bake for about 23-28 minutes, until the top is dry and a toothpick inserted into the center comes out without raw batter on it, moist crumbs are OK. Place on a rack to cool completely.