October 17, 2012

Pumpkin Chocolate Chip Bars

Yeah, I got these from the Martha Stewart website.  Oh well...they taste good ;)  And, I made a few adjustments and made them gluten-free and dairy-free if you want.

Pumpkin Chocolate Chip Bars

2 c. gluten-free flour blend
1 T. pumpkin-pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, scant 1/4 tsp cloves if you have them)
1 tsp. baking soda
1/2 tsp salt
1 c. melted coconut oil or butter at room temperature
2/3 c. sugar
1 large egg
1 T. vanilla extract
1 c. pumpkin
1 package (12 ounces) semisweet or dark chocolate chips

Preheat oven to 350 degrees. Spray 9-by-13-inch baking pan.

With an electric mixer, mix coconut oil/cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.

Spread batter evenly in prepared pan; it will be a bit sticky.  Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.


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