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11.01.2010

Pumpkin Chocolate Chip Squares

With halloween just behind us and thanksgiving on the way, I think my obsession with pumpkin will continue for at least another month! Also, I've always been a fan of Martha Stewart's sweet obsessions, but I am pretty sure she's not a huge fan of gluten free baking. It's been my mission lately to recreate some of her recipes into gluten free so I can once again enjoy those delicacies. Here they are, moist and decadent Pumpkin Chocolate Chip Squares. These bars are more like moist cake bars, nonetheless they are really tasty!


Ingredients
2 cups gluten free flour (Bistro Blend All Purpose GF Flour*)
1 Tbs pumpkin-pie spice
1 tsp baking soda
¾ tsp salt
1 cup unsalted butter, room temp
1 cup sugar 
1 large egg
2 tsp vanilla extract
1 cup canned pumpkin puree
12 oz. semisweet chocolate chips 
Directions
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, 45-55 minutes. Cool completely in pan.
Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into squares.

*The Bistro Blend is a blend of whole grain flours [eco-farmed brown rice flour, sorghum flour, tapioca starch, buckwheat flour, organic coconut flour, xanthan gum] http://www.theglutenfreebistro.com/products.html









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