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.