Ingredients
The following ingredients have 4 Servings
- 1 cup (2 sticks / 227 g) unsalted butter, (melted)
- 1¾ cups (350 g) light brown sugar, (packed)
- ½ cup (122.5 g) pure pumpkin
- 3 large eggs, (room temperature)
- 1½ teaspoons vanilla extract
- 2½ cups (285 g) all-purpose flour
- 2 teaspoons cornstarch
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup (170 g) white chocolate chips
Instruction
- Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper. Set aside.
- In a large bowl, combine the melted butter, brown sugar, and pumpkin.
- Add the eggs, one at a time, stirring well after each addition.
- Stir in the vanilla extract.
- In a separate, medium-sized bowl, whisk together the flour, cornstarch, pumpkin pie spice, baking powder, and salt.
- Add the dry mixture to the wet mixture and stir until completely combined.
- Stir in the white chocolate chips.
- Spread the batter evenly into the prepared pan. Bake for 40 minutes, or until the edges just begin to turn golden brown. (For an ooey-gooey cake, reduce the bake time by 5-8 minutes.)
- Allow to cool before cutting and serving.
