2 1/2 c. pumpkin (either canned or fresh baked)
1 1/2 c. cold unsalted butter plus wrappers for buttering pan
2 c. dark brown sugar
4 large eggs
1/4 c. maple sugar
4 c. all-purpose flour
1 T. baking powder
1 T. baking spice
1 t. himalayan sea salt (I buy mine in bulk at Sprouts)
11 oz. bag of ghirardelli white chocolate chips
- Pre-heat the oven to 350 degrees fahrenheit.
- Line a half sheet pan with parchment paper and grease the paper with the butter papers.
- In the bowl of a stand mixer with the paddle attached, cream the butter, brown sugar and maple sugar together until fluffy.
- Add the eggs one at a time, scraping down the sides of the bowl with a spatula between each egg addition.
- Sift the flour, baking powder, baking spice and salt together. Add the flour mixture one cup at a time and turn the mixer on slow speed between each addition just until incorporated.
- Add the pumpkin and mix until incorporated.
- Lastly, add in 2/3 of the white chocolate chips and stir in with the spatula.
- Spread the batter on the parchment-lined half sheet pan, tap the pan several times on a flat surface.
- Sprinkle the remaining white chocolate chips on top of the batter.
- Bake for about 30 minutes or until the batter is set.
- Cool completely in the pan on a cooling rack before cutting into approximately 2 inch square bars.
- Good for several days stored in the refrigerator, best served at room temperature.
- Category: Breakfast, Dessert