2 cups King Arthur Measure for Measure Gluten-Free Flour
1 1/2 teaspoons cinnamon
3/4 teaspoon ginger
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon allspice
1/8 teaspoon cloves
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 cup salted butter, cut into chunks
1 1/4 cup sugar (I used 3/4 cup coconut sugar, 1/2 cup granulated)
1 egg
2 teaspoons vanilla bean paste (or vanilla extract)
1 cup canned pumpkin (if using coconut sugar, increase to 1 & 1/4 cup)
12 ounces semisweet/bittersweet chocolate chips
Preheat oven to 350. Line a 13x 9" pan with foil. Lightly grease foil.
Whisk together the flour, flax seeds (if using), spices, salt, and baking soda. Set aside.
Cream together the butter and sugar until smooth and fluffy. Add in the egg and vanilla and beat until well combined, scraping down the bowl as needed. Beat in the pumpkin.
On low speed, add in the flour mixture in two additions, mixing just until combined. Stir in the chocolate chips.
Spread the batter into the prepared pan, an offset spatula is great for this. Bake for 35 minutes, or until a toothpick inserted in the middle comes out with loose crumbs, but not wet.
Cool completely on a wire rack. To cut, lift the foil from the pan. Use a bench scraper to cut into bars.
{adapted from Everyday Food, Nov. 2004}
