Ingredients:

  • 1 cup pumpkin puree (245g)
  • 3/4 cup coconut sugar or dark brown sugar (150g)
  • 1/4 cup melted coconut oil or browned butter (56g)
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 1.5 cups all-purpose flour (190g)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon fine sea salt
  • 1 cup dark chocolate chips (170g)

Instructions:

  1. Preheat your oven to 180°C (350°F) and line an 8x8 inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, whisk together the pumpkin puree, coconut sugar, melted coconut oil, egg, and vanilla extract until the mixture is completely smooth and glossy.
  3. Sift in the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Use a rubber spatula to fold the dry ingredients into the wet base until just combined, being careful not to overmix.
  4. Fold in the dark chocolate chips until evenly distributed throughout the batter.
  5. Transfer the batter into the prepared baking pan and smooth the top with a spatula. Top with additional chocolate chips if desired.
  6. Bake for 25 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  7. Allow the bars to cool completely in the pan before lifting them out using the parchment overhang and slicing into 16 squares.