Ingredients:

  • 1/2 cup unsalted butter
  • 1/2 cup pumpkin purée, blotted until like tomato paste
  • 1 cup dark brown sugar, packed tightly
  • 1 large egg yolk
  • 1 tbsp vanilla extract
  • 1.5 cups all-purpose flour
  • 1.5 tbsp pumpkin pie spice, bloomed in warm butter
  • 1/2 tsp fine sea salt
  • 1/4 tsp baking soda
  • 3/4 cup semi-sweet chocolate chips
  • 1/4 cup chopped pecans (optional)

Instructions:

  1. Place the butter in a light-colored saucepan over medium heat. Melt and whisk constantly until the butter foams and brown bits form at the bottom. Remove from heat immediately and pour into a large mixing bowl.
  2. Blot the pumpkin purée by placing it on a plate lined with three layers of paper towels. Press down firmly to soak up excess moisture until a thick paste remains.
  3. Whisk the blotted pumpkin purée and packed brown sugar into the brown butter until smooth and fully combined.
  4. Add the egg yolk and vanilla extract to the bowl, whisking until the mixture is glossy and emulsified. Avoid the white to prevent a rubbery or cakey texture.
  5. Gently fold in the all-purpose flour, pumpkin pie spice, sea salt, and baking soda using a spatula until just combined. Do not overmix. Bloom the pumpkin pie spice in the warm butter to release the oils.
  6. Fold in the semi-sweet chocolate chips and optional pecans.
  7. Spread the batter into a parchment-lined 8x8-inch baking pan and bake at 350°F (175°C) for 25 minutes or until the edges are set.