Pumpkin Chocolate Chip Bars - Gluten and Dairy Free
Ahh the holidays. It's the time of year when I feel like if I consume so much as one more sugar crystal I might explode. Yet I keep eating... and telling myself it will be January 1st soon enough. This is the first time in over 6 years that I've worked in an environment with a lot of people. A lot of people that love to celebrate. With more sugar. Any day is a good day for an ice cream party, thank goodness I can't eat ice cream. But wait, they got me Italian Ice!
Today was our Thanksgiving Dessert party. The best way to not feel like an outcast at the party is to make something that I can eat. They all know it's gluten free but everyone was nice enough to try them anyway. How could you not want to try these, look at all the chocolate!! They were a big hit, thumbs up all around and the pan was almost totally polished off. It made me feel so good!! And they were so easy to make!
I'm not sure where I got this recipe so I'll post it here, hopefully I haven't stolen it from anywhere too concerned about copyright infringement... if so, send me a message and I'll take it down!
Pumpkin Chocolate-Chip Squares ~ Gluten and Dairy Free
2 cups all-purpose flour, spooned and leveled (I used Better Batter)
1 T. pumpkin-pie spice
1 tsp. baking soda
¾ tsp. salt
1 cup unsalted butter, room temp (I used Earth Balance Soy Free Buttery Spread)
1 ¼ cups sugar (I used 1 cup)
1 large egg
2 tsp. vanilla extract
1 cup canned pumpkin puree
12 oz. semisweet chocolate chips (This is a LOT of chips. 10 oz would be fine)
Preheat oven to 350. Line bottom and sides of 9 x 13 inch baking pan with foil
In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
With an electric mixer, 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. 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.