Gluten Free Pumpkin Cookie Bars

Recipe From: Laura

Yes.....those pumpkin recipes keep rolling in!  hahaha    Tis the season & love for all things pumpkin!  Soon it will be on to  gingerbread and goodie making.       

When the kids' come home with their lunches partially eaten, I figure its time to make something different, so that's how these came about.  Easy to make and super delish!

1/2 cup ghee or butter, softened

3/4 cup coconut sugar

2 Tbsp pure maple syrup

1/2 cup pumpkin puree

2 tsp pure vanilla extract

1 large egg**

1 cup gluten-free all-purpose flour

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp sea salt + more for sprinkling

1 Tbsp Pumpkin Pie Spice

1 cup chocolate chip

see tip at bottom- optional

Add the ghee (or butter), coconut sugar, pure maple syrup, pumpkin, and vanilla extract to a stand mixer fitted with the paddle attachment (or use a mixing bowl with an electric hand mixer). Beat until ingredients are well-combined. Add the egg and beat until combined.

In a separate bowl, combine the remaining ingredients (GF all-purpose flour, baking powder, baking soda, sea salt, pumpkin spice seasoning, and chocolate chips). Pour the flour mixture into the mixer with the wet mixture and beat until a thick, sticky dough forms.

Cover with plastic wrap and refrigerate at least 15 minutes (up to 2 days).

Preheat the oven to 350 degrees F and line an 8” x 8” baking pan with parchment paper.

Spread the pumpkin cookie dough into an even layer in the parchment-lined pan. Bake 25 to 30 minutes, or until the edges begin turning golden-brown.

Remove cookie bars from the oven and sprinkle with coarse sea salt (if desired). Allow cookie bars to cool at least 15 minutes before slicing and serving.

***I added one more egg  to get the consistency I wanted***