There is no “right” time for pumpkin. End of story. Pumpkin anything is always good, any time of year!
The pumpkin makes these so moist. Like I always say, I just try a couple bites of everything I bake… but these… I admit, I couldn’t stop myself and ate a lot!
I made these when we had people over and they were a big hit! I hope you love them too!
2 ½ cups all purpose gf flour (I like cup4cup best)
1 Tbsp pumpkin pie spice
½ tsp salt
1 cup unsalted butter, melted
1 cup brown sugar
1 Tbsp pure vanilla extract
1 (15 oz) can pure pumpkin (not pie filling)
1 cup white chocolate chips
½ cup pecans, chopped
2 Tbsp pure maple syrup
Preheat oven to 350 degrees.
Grease a 9×13 or 8×8 (depending how thick you want them) baking dish. Set aside.
In a medium size bowl, whisk together the gf flour, salt and pumpkin pie spice. Set aside.
In another bowl using an electric mixer, mix the butter and sugar together until there are no lumps. Then, add in the egg, vanilla, maple syrup and pumpkin puree.
Slowly add in the flour mix until everything is evenly combined.
Using a spatula, fold in the white chocolate chips and pecans.
Pour into your prepared baking dish and bake for 40-50 minutes, or until a toothpick comes out clean.
Wait to cut until completely cooled.