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
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.
*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