Sunday, March 12, 2017

Something sweet from a fellow blogger!

Pumpkin Chocolate Chip Bars
(Gluten and Dairy Free)

2 cups all-purpose flour, spooned and leveled (I used Better Batter)
1 T. pumpkin-pie spice
1 tsp. baking soda
¾ tsp. salt
1 cup unsalted butter, room temp (I used Earth Balance Soy Free Buttery Spread)
1 ¼ cups sugar (I used 1 cup)
1 large egg
2 tsp. vanilla extract
1 cup canned pumpkin puree
12 oz. semisweet chocolate chips (This is a LOT of chips. 10 oz would be fine)

Full Directions:

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