Pumpkin Chocolate Chip Cookie Bars

Decadently chewy and full of rich, autumnal flavors; these Pumpkin Chocolate Chip Cookie Bars are destined to dazzle!

Ingredients

• 1 cup canned pumpkin or fresh pumpkin puree
• 1 cup coconut sugar
• 1/2 cup Earth Balance vegan butter
• 1/2 cup maple syrup
• 1 egg (or egg replacer for vegan option)
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups gluten free, all-purpose flour gluten free, all-purpose flour
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat oven to 350° F.
2. In a large bowl or kitchen mixer, combine one cup of canned pumpkin (not pumpkin pie filling), coconut sugar, maple syrup, Earth Balance, egg, and vanilla. Beat until smooth.
3. Add in the cinnamon, nutmeg, cloves, baking powder, baking soda, salt and flour. Mix until all ingredients are well combined.
4. Fold in chocolate chips. (If you’re using an electric mixer, disregard at this point and fold in chocolate chips using a rubber spatula.)
5. Line baking 8″x 12″ with parchment paper and spread batter evenly into pan.
6. Bake at 350° F for 25-30 minutes or until cake tester inserted in the center comes out clean.
7. Store in an airtight container in the fridge for up to 5 days.