Pumpkin Chocolate Chip Bars

I’m always looking for things to bake with my leftover partial cans of pumpkin puree, and the result was making these pumpkin chocolate chip bars!

These are a perfect little fall snack that are gluten free, oil free, naturally sweetened and come with heart healthy fats and fiber. The chocolate chips make it a little more indulgent.

I like to store them in the freezer so I am not tempted to finish them in 2 days! Just pull one out about 30 minutes before you want to eat it or give it 15-20 seconds in the microwave to warm. 

Instructions

1. Preheat oven to 350 degrees and line an 8x8” dish with parchment paper.
2. In a large mixing bowl combine pumpkin puree, maple syrup, almond butter, eggs and vanilla extract and stir until well combined.
3. In a separate small bowl add almond flour, pumpkin pie spice, baking powder and salt and stir until combined.
4. Add the dry ingredient mixture into the wet ingredients and stir well.
5. Fold in 85g of the chocolate chips.
6. Pour the mixture into the parchment lined baking dish and sprinkle the remaining 15g of chocolate chips over the top along with some flaky sea salt. Bake for 30 minutes. Check it with a toothpick and add 5 minutes if needed. Toothpick should come out clean when it is fully baked.
7. Store these pumpkin bars in an air tight container in the refrigerator after fully cooling for up to 4 days, or freeze for up to 2 months. To freeze I like transferring the bars into a gallon-size, freezer-safe storage bag, while removing as much air as possible.