Chewy squares combine matcha, pumpkin, and white chocolate for a cozy, treat in every bite.
# What You'll Need:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1/2 cup granulated sugar
03 - 1/4 cup light brown sugar, packed
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon fine sea salt
06 - 1 tablespoon matcha powder
→ Wet Ingredients
07 - 1/2 cup unsalted butter, melted and slightly cooled
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
10 - 1/2 cup pumpkin purée, not pumpkin pie filling
→ Add-Ins & Topping
11 - 1/2 cup white chocolate chips
12 - white chocolate chips, extra for topping, optional
13 - 1/4 teaspoon ground cinnamon, optional
# Directions:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, salt, and matcha powder until evenly combined.
03 - In a large bowl, whisk together melted butter, egg, vanilla extract, and pumpkin purée until the mixture is smooth.
04 - Add the dry ingredients to the wet mixture. Stir until just combined. Avoid overmixing to retain a chewy texture.
05 - Gently fold in white chocolate chips and, if desired, ground cinnamon to the batter.
06 - Spread the batter evenly into the prepared pan. Sprinkle extra white chocolate chips on top if desired.
07 - Bake for 22 to 25 minutes until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Do not overbake for a soft, fudgy texture.
08 - Allow to cool completely in the pan before lifting out using the parchment overhang and slicing into squares.
