1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 large egg
2 tsp vanilla extract
1 (15 ounce) can pure pumpkin puree
2 cups dark chocolate chips
3/4 cup pecans; roughly chopped
Preheat the oven to 375°F. Line the bottom and sides of a 9-by-13-inch baking pan with parchment, leaving an overhang on all sides—grease with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, and sugars on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree. If the mixture looks curdled, do not fret.
Add PBfit Peanut Flour Baking Blend, pumpkin pie spice, cinnamon, baking soda, and salt and stir to combine. Fold in chocolate chips and pecans.
Spread batter evenly in the prepared pan. Sprinkle the top with chocolate chips and pecans. Bake until a toothpick inserted in the center comes out with just a few moist crumbs attached, 30 to 35 minutes. Cool completely in the pan. Cut into squares and enjoy!