Pumpkin Chocolate Chip Cake Bars
These bars are packed with chocolate chips on the inside and velvety melted chocolate on top. They are perfectly spiced, and really are a cross between a chewy cookie bar and a snack cake.
Ingredients
- 2 cups all-purpose flour gluten-free 1-1 blend works as well!
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup pumpkin puree
- 3/4 cup light brown sugar or coconut sugar
- 1/2 cup melted coconut oil or vegan butter
- 1/4 cup pure maple syrup
- 1 flax egg 1 tbsp ground flaxseed mixed with 3 tbsp water, set aside for 10 minutes to thicken
- 1 tsp vanilla extract
- 1 cup semisweet chocolate chips
- Topping: 1/3 cup semisweet chocolate chips melted with 1 tsp coconut oil
Instructions
- Preheat oven to 350 degrees F and line an 8x8-inch square baking dish with parchment paper that hangs over the edges.
- Mix together the flours, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt in a medium bowl.
- Mix together the pumpkin, sugar, melted oil/butter, maple syrup, flax egg, and vanilla in a large bowl until evenly combined.
- Stir in the dry ingredients just until everything is well combined, then stir in the chocolate chips.
- Spread the batter evenly into the prepared pan, and bake in the oven for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then lift by the parchment paper overhang to remove from the pan and finish cooling on a wire rack.
- Drizzle with melted chocolate, slice, and enjoy!