Pumpkin Chocolate Chip Bars
Pumpkin bars were a favorite at the bakery, and this recipe has been a popular request. This version is slightly lighter than the ones we made at the bakery, which mostly means it’s hard to stop at one. Very easy and quick to make. If you want, leave out the chocolate chips and spread the top with vanilla frosting instead.
2 cCooqi Multi-Purpose Flour
1 1⁄2 tbaking powder
1⁄2 tbaking soda
1⁄2 cbrown sugar
3⁄4 ccanola oil (or safflower oil)
1⁄2 cpure maple syrup
1 cchocolate chips
1⁄4 cchocolate chips
Preheat oven to 350 and spray 9” x 13” baking pan with spray oil. In a medium sized mixing bowl, whisk dry ingredients together and set aside. Mix sugar, oil, maple syrup, eggs, vanilla, and pumpkin in bowl of stand mixer, with whip attachment, and mix on low until well blended. Add dry ingredients and beat on medium for 1 minute. Add 1 c. chocolate chips, and mix to incorporate. Pour batter into pan, sprinkle top with remaining chocolate chips, and bake for 25 minutes, until springy to the touch and inserted toothpick comes out clean. Cool in pan, cut, and enjoy! (If using frosting, frost after bars have cooled completely.)
Dairy-free; nut-free; contains egg.