# Ingredient List:
→ 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 - Extra white chocolate chips for topping (optional)
13 - 1/4 teaspoon ground cinnamon (optional)
# Steps:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang to facilitate removal.
02 - Whisk together all-purpose flour, granulated sugar, packed light brown sugar, baking powder, fine sea salt, and matcha powder in a medium bowl until fully blended.
03 - In a large bowl, whisk melted butter, large egg, pure vanilla extract, and pumpkin purée until smooth.
04 - Add dry ingredient mixture to wet ingredients and stir gently until just incorporated. Avoid overmixing for optimal texture.
05 - Fold in white chocolate chips and, if preferred, ground cinnamon.
06 - Spread batter evenly into prepared pan. Sprinkle extra white chocolate chips on top if desired.
07 - Bake for 22–25 minutes, until edges are set and a toothpick inserted into the center yields a few moist crumbs. Avoid overbaking to maintain a fudgy consistency.
08 - Allow to cool completely in the pan. Lift out using parchment overhang and cut into squares.
