Almost Healthy Pumpkin Chocolate Chip Squares have the flavorful combination of wonderful spices and soothing chocolate.
I did it. I made a pumpkin recipe. The first one of the year! I figured that if Starbucks is selling their pumpkin spice lattes, I could start posting pumpkin recipes because I’m sure there will be many to come. Why are autumn foods so good? I could live off of pumpkin and apple sweets alone. Which reminds me, happy Rosh Hashanah for those who celebrate!
This recipe doesn’t have any butter. It uses whole grain flour. The pumpkin offers vitamins. And there’s about half the amount of sugar. However, there is still sugar and chocolate chips which is why I added the “almost” healthy part.
Taste: The pumpkin flavor plus all those wonderful spices and chocolate is just fantastic.
Texture: Sort of cakey and soft and moist with gooey chocolate chips.
Ease: So completely simple and easy.
Appearance: Anytime there’s chocolate chips involved it’s hard to resist taking a bite.
Pros: Wonderfully easy and healthy recipe for the fall. Can be converted into a vegan recipe.
Would I make this again? Yes.
How to make Almost Healthy Pumpkin Chocolate Chip Squares
1 cup spelt flour (or white whole wheat flour)
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs (or egg replacers if vegan)
1/2 cup packed light brown sugar (or agave syrup)
1 cup pumpkin puree
1/4 cup milk (non dairy is fine)
1/4 cup coconut oil
1 teaspoon vanilla extract
1/2 cup chocolate chips (use vegan chips if necessary)
Preheat the oven to 350°F. Line an 8x8-inch pan with parchment paper or foil and spray with nonstick cooking spray.
In medium bowl combine the flour, cinnamon, nutmeg, ginger, allspice, salt, baking powder, and baking soda.
In a large bowl whisk together the eggs, sugar, pumpkin, milk, oil, and vanilla until smooth. Add the dry ingredients and stir with a rubber spatula until combined. Fold in the chocolate chips.
Spread the mixture into prepared baking pan and bake for about 25 minutes, or until a cake tester inserted into the center of the pan comes out with just a few moist crumbs attached. Serve warm or at room temperature. Cut into 16 squares before serving.
Adapted from Chocolate Covered Katie
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