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- 2 Cups all-purpose flour
- 1 Tablespoon pumpkin pie spice
- 1 Teaspoon baking soda
- 1 Cup unsalted butter, at room temperature
- 1 1/4 Cup sugar
- 1 large egg
- 2 Teaspoons vanilla extract
- 1 Cup canned pumpkin purée
- One 12-ounce package semi-sweet chocolate chips
Preheat the oven to 350 degrees. Line the bottom and sides of a 9-by-13-inch baking pan with parchment paper, leaving an overhang on all sides. In a medium bowl, whisk together the flour, pie spice, baking soda, and salt; set aside.
With an electric mixer, cream the butter and sugar on medium-high speed until smooth; beat in the egg and vanilla until well combined. Beat in the pumpkin purée (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in the chocolate chips.
Spread the batter evenly in the prepared pan. Bake until the edges begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs attached, about 35-40 minutes. Cool completely in the pan before serving.