Gooey Chocolate Chip Pumpkin Bars
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These Gooey Chocolate Chip Pumpkin Bars are loaded with pumpkin, cinnamon and chocolate chips!!! If that wasn't enough, they're also gluten free, nut free, eggless and can easily be vegan!
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In a large bowl, whisk together the gluten free flour, the baking soda, cinnamon and salt. Set aside.
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In a small bowl, using a spoon, combine the cornstarch and water until it is thin and watery. It will be thick and tacky at first. Set aside.
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In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking sticks and the sugar until soft.
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Slowly beat the pumpkin into the creamed butter and sugar. Beat in cornstarch water, the milk and vanilla. The mixture will look chunky.
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Slowly mix in the gluten free flour mixture a little at a time until all combined. Use a spatula to scrape the sides of the bowl.
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Use a spatula to fold in the chocolate chips. Just make sure everything is fully combined. The batter will be sticky.
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Spoon the batter into your parchment lined and greased 9 x 13 baking use a butter knife to spread the batter around.
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Sprinkle the remaining chocolate chips on top of the batter. Gently push down on the chips to make sure they stick to the batter.
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Bake the bars in the center rack of the oven at 350 degrees Fahrenheit for 37 minutes. Let cool completely before removing from pan.
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Cut into squares and enjoy!
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Get the complete recipe via the link below!
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