These have been a big hit this autumn!
2 cups all-purpose flour
1 1/2 tablespoon pumpkin-pie spice or combo of cinnamon/ginger/nutmeg
1 cup (2 sticks) salted butter, melted
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
6-8 oz. chocolate chips
Preheat oven to 350 degrees. Line 13×9 with parchment paper. Whisk together flour and pumpkin pie spice. In a separate bowl, cream butter and sugar until smooth; beat in egg and vanilla just until combined. Add pumpkin puree (at this stage it can look kind of curdled.) Gently mix in dry ingredients just until combined and fold in chocolate chips. Bake for 30-40 minutes – mine lightly brown at the edges but a toothpick test yields moist crumbs (think brownies.) Partially cool before you lift out using the parchment paper and cut into squares. This recipe is for a FUDGY consistency, if you want something more cake-like, cream the butter at room temperature and add 1 tsp baking soda to the dry ingredients.
They are also excellent served warm with vanilla ice cream.