When you beat it together with the egg and vanilla, it won't thicken very much but should increase in volume and become a bit lighter in color. The pumpkin butter is sticky and a bit runny.
Allow that mixture to cool a bit before adding it to a mixture of a well-beaten egg, vanilla, and pumpkin butter. Then, melt the butter and granulated sugar together in a saucepan. The method and recipe for these bars are similar to our recipe for gluten free chocolate chip cookie bars. To make them, first whisk together the dry ingredients ( gluten free flour, cornstarch, pumpkin pie spice (you can make your own! just see below), baking soda, and salt) and set them aside.
#Pumpkin chocolate chip cookie bars how to#
How to make these pumpkin chocolate chip squares There's a recipe for the old-school version in my first cookbook that we still love, but they're just next-level with pumpkin butter. I've been making gluten free pumpkin chocolate chip squares for many, many years (since our gluten days) because they're my husband's favorites. That way, you can make it as sweet and as fragrant as you like. The answer is pumpkin butter, for when you need lots of flavor without nearly as much moisture. We've talked about how to make your own pumpkin butter, and I recommend making it at least once a season. Canned pumpkin puree itself is not intensely flavorful, and since it has so much moisture, you can't add more and more without changing the texture of your baked goods for the worse. It seemed to make everything kind of fluffy and wet. I used to have mixed feelings about baking with pumpkin. These super tender gluten free pumpkin chocolate chip squares are rich with warm spices and chocolate chips.
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