As I was reading some blogs over the past couple of weeks as I recovered, I came across a recipe for Pumpkin Chocolate Chip Bars/Squares. I am a sucker for pumpkin and add chocolate to that, look out! My sister, Kelly, likes to poke fun at me and says I need a pumpkin intervention. Now, just for kicks, I send her a new pumpkin recipe via email each day. 
Love ya, Kel! I knew as soon as I read this recipe that I was going to have to modify it to be gluten-free and give it a try. This recipe is amazing. The bars are so moist and light. They taste like pumpkin pie, in a cake form, with chocolate chips added, all melty. What can be better??
Bars before baking:
After baking:
My serving (see the chocolatey goodness?):
I found this recipe on Kath’s blog, Kath Eats Real Food. She has some amazing recipes, and they are healthy too!
Pumpkin Chocolate-Chip Squares ~ Gluten-Free
**From Martha Stewart Everyday Food
2 cups all-purpose flour, spooned and leveled (I used Pamela’s Baking & Pancake Mix)
1 T. pumpkin-pie spice
1 tsp. baking soda
¾ tsp. salt
1 cup unsalted butter, room temp
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 (I used mini chips)
Preheat oven to 350. Line bottom and sides of 9 x 13 inch baking pan with foil
In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
Sheer heaven. These would be good topped with Cool Whip or Ice Cream, perhaps a pumpkin ice cream like Edy’s Slow-Churned Pumpkin or Vanilla would work too.
Okay, off to the gym I go to work off some of these pumpkin bars!
My son and me, November 2000. This is before we were gluten-free/diagnosed Celiac.
That looks great! I have to give it a try. Thanks for the recipe.
Thank you! Let me know how you like it.
I tried it, and it turned out great! I didn't use the foil. I just sprayed the pan with cooking spray.
I am so glad that you liked them! Thanks for the tip on the pan.
Kim
These are absolutely amazing!!! I couldn't wait for them to cool to have a big hunk. I can't EVEN imagine them with ice cream–over the top good.
Julie
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What size can of pumpkin did you use?
I just had one which was made according to the ingredient label: GF oat flour, white sugar, pumpkin puree, vegan chocolate chips, canola oil, vanilla extract, baking soda, cinnamon, GF baking powder and salt. Wish I had the recipe!
I love pumpkin so much I began growing my own pie pumpkins. Nothing beats their flavor. I have some seeds collected from last year if you're interested!