Pumpkin Chocolate Chip Squares from Martha Stewart

These bars are more like moist cake bars, nonetheless they are really tasty!




Ingredients

2 cups gluten free flour (Bistro Blend All Purpose GF Flour*)

 1 Tbs pumpkin-pie spice

1 tsp baking soda

¾ tsp salt

1 cup unsalted butter, room temp

1 cup sugar 

1 large egg

2 tsp vanilla extract

1 cup canned pumpkin puree

12 oz. semisweet chocolate chips




Directions:

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, 45-55 minutes. Cool completely in pan.

Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into squares.

*Bistro Blend available for purchase at www.theglutenfreebistro.com