Back in August when people were posting pumpkin recipes, I was totally annoyed. Why ruin my summertime buzz? Really, people!
But then I made my first pumpkin recipe of the season and I couldn’t help it. Suddenly, I was eating tons of pumpkin. I was re-hooked. I forget every year how delicious pumpkin recipes are! How can I forget?
Well, I’m on the bandwagon now, people. I’ve been baking several pumpkin recipes each week. And the truth is, pumpkin is just so easy to work with. It’s a baker’s dream. It’s not like we’re baking and coring our own pumpkins most of the time. That canned puree is the best stuff on earth.
Plus, it’s easier to go gluten-free with pumpkin. My favorite gluten-free oat flour tastes perfect with it. The flavors are completely complementary. So of course, off I rushed to bake my husband these bars.
Even though he keeps reminding me that pumpkin isn’t his thing, I don’t necessarily listen to my husband when he shares his preferences. It’s autumn, baby. Gotta go with the flow! And pumpkin is non-negotiable right now.
These are dense and soft at the same time, so perfect for any bar. And there’s pumpkin pie spice in there too, getting everyone ready for Halloween and Thanksgiving. Fall holidays are the best!
If you’d like to bake these with regular flour, go for it. But for my gluten-free friends, here’s another winner!
- Preheat the oven to 350. Line an 8 x 8 inch baking pan with aluminum foil and coat with cooking spray. Set aside.
- In a medium-sized bowl, combine the melted butter, sugar and egg. Stir until well-combined. Add the vanilla and pumpkin and stir again.
- Mix the oat flour and spices together. Pour into the pumpkin mixture and stir until the dry ingredients are just incorporated.
- Fold in the white chocolate chips and chocolate chips.
- Spread the batter evenly in the prepared pan and bake for 25 minutes. Do not overbake.
- Cool and cut into squares. Store in an airtight container.