Pumpkin Chocolate Chip Squares (GF)
Today was the first time in 24+ hours that I left my apartment. My time was spent huddled up indoors, wearing the same pajamas for a couple of days in a row, and watching Netflix and Hulu with my husband. I've been sick this is whole week, so I've been trying to lay low, relax, and recover.
I knew that I was starting to feel better last night when I had the strong urge to bake something. The problem was I didn't have a ton of ingredients on hand and I didn't want to make something very involved because my energy was still kind of low. Luckily, I had everything required to bake these bars, including some leftover canned pumpkin that needed to be used up in the next day or two.
These pumpkin bars are seriously delicious and the ultimate comfort food. They're the perfect fall treat because pumpkin lovers will adore them, but those who are not as keen on pumpkin (I've heard stories that these people exist, but I do not know them) will also like them because the pumpkin flavor and spice is a bit more subtle. Also, they will seriously take you about 15 minutes to mix up and throw in the oven. They are the easiest thing I've baked in a while, but are so very tasty.
1 cup GF or regular AP flour (I used 1/4 cup each of potato starch, sweet rice flour, sorghum flour, and GF oat flour)
1/2 tbsp pumpkin pie spice
1/2 tsp baking soda
1/4 tsp salt
1 stick unsalted butter, at room temperature
1/2 cup, plus 2 tbsp packed light brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup canned pumpkin puree
1 cup semi-sweet chocolate chips
Pre-heat oven to 350 degrees. Line an 8x8 baking pan with parchment paper so that the parchment paper hangs over the edges of the pan on two sides for easy removal.
Combine and sift together all dry ingredients in a large bowl. Set aside. Combine brown sugar and butter and mix together using hand or stand mixer until creamed. Add vanilla and egg and mix until light and fluffy. Add Pumpkin puree. Add all dry ingredients and mix until just incorporated. Fold in chocolate chips. Using an offset spatula, spread dough/batter in even layer in the pan.
Bake at 350 degree for 25 minutes, until mixture begins to pull away from the sides of the pan and a toothpick inserted in center comes out with just a few moist crumbs. Allow bars to cool for 15-20 minutes and then cut into squares.
Pre-heat oven to 350 degrees. Line an 8x8 baking pan with parchment paper so that the parchment paper hangs over the edges of the pan on two sides for easy removal.
Combine and sift together all dry ingredients in a large bowl. Set aside. Combine brown sugar and butter and mix together using hand or stand mixer until creamed. Add vanilla and egg and mix until light and fluffy. Add Pumpkin puree. Add all dry ingredients and mix until just incorporated. Fold in chocolate chips. Using an offset spatula, spread dough/batter in even layer in the pan.
Bake at 350 degree for 25 minutes, until mixture begins to pull away from the sides of the pan and a toothpick inserted in center comes out with just a few moist crumbs. Allow bars to cool for 15-20 minutes and then cut into squares.
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