Description
Soft, chewy pumpkin cookie bars studded with rich chocolate chips.
Ingredients
- 1-½ cup Whole Wheat Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Sea Salt (plus More For Sprinkling)
- 1-½ teaspoon Pumpkin Pie Spice
- ½ cups Pumpkin Puree
- ¼ cups Honey Or Maple Syrup
- 1 whole Egg
- ⅓ cups Coconut Oil, Plus More For Greasing
- ½ cups Dark Chocolate Chips (I Used Lily’s Baking Chips)
Preparation
Preheat oven to 375ºF and grease an 8×8 baking pan with oil.
In a large mixing bowl, combine flour, baking powder, sea salt, and pumpkin pie spice and mix until combined. Set aside.
In a small bowl, whisk pumpkin puree, honey or maple syrup, egg, and coconut oil. Pour into the dry ingredients and mix until combined. Fold in chocolate chips, careful not to over-mix.
Press dough into the baking pan and sprinkle with sea salt. Bake for 20–22 minutes, or until edges are golden brown and a toothpick comes out almost clean. Cool completely before cutting.
Store leftovers in an airtight container in the fridge for up to 2 weeks.
