Ingredients
The following ingredients have 4 Servings
- 2 cups all-purpose flour
- 1 tablespoon pumpkin-pie spice
- 1 teaspoon cinnamon (for some extra spice)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter (2 sticks, room temperature)
- 1 1/4 cups sugar
- 1 large egg
- 3 tablespoons maple syrup
- 1 cup canned pumpkin puree
- 1 package Ghirardelli white chocolate chips (12 ounces)
Instruction
- Preheat oven to 350 degrees.
- Line a 9x13 baking dish with foil, leaving an overhang on all sides and spray with non-stick spray.
- In a medium bowl, add flour, pie spice, cinnamon, baking soda, and salt and whisk, then set aside.
- Using an electric mixer, cream butter and sugar on medium-high speed until smooth.
- Beat in egg and maple syrup until combined.
- Add in pumpkin puree and mix until well incorporated.
- Reduce speed to low, and mix in dry ingredients until just combined.
- Fold in white chocolate chips.
- Spread batter evenly in prepared pan.
- Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 30 to 40 minutes.
- Cool completely in pan.
- Take cake out of pan by pulling on the tin foil on the sides, then cut into squares.
- Serve plain, sprinkled with powder sugar or drizzle with white chocolate.
