Pumpkin Chocolate Chip Squares
 
Prep time
Cook time
Total time
 
These are a favourite in our house and don’t last long. They are perfect for the lunchbox or as an afterschool snack, hearty and substantial and loaded with goodness. Lately, I have been using freshly steamed butternut squash instead of canned pumpkin and my son seems to enjoy these even more when I do. When we have squash for dinner, I just make extra and use it right away or pop it in the freezer for use later. To make your own purée, simply steam some squash or pumpkin then purée in a blender or food processor with a bit of steam water. Wait for it to cool before using it in this recipe.
Author:
Serves: 32 squares
Ingredients
  • 1 cup whole grain spelt flour
  • 1 cup whole grain kamut flour (or use one more cup of whole spelt flour)
  • 1 tbsp pumpkin pie spice (use a prepared mix or make your own-see below)
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup very soft or melted and cooled coconut oil
  • ¾ cups sucanat or cane juice crystals (I use Giddy Yoyo brand)
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1¼ cup homemade or canned pumpkin or butternut squash purée (not pumpkin pie filling!)
  • 1 handful of good of quality chocolate chips (we use Enjoy Life Chocolate Chips)Pumpkin Pie Spice:
  • 1½ tsp cinnamon
  • ¾ tsp ginger
  • ½ tsp nutmeg
  • ⅛ tsp allspice
  • ⅛ tsp ground cloves
Instructions
  1. Preheat oven to 350F.
  2. Grease bottom and sides of an 8-inch by 12-inch or 9-inch by 12-inch baking pan.
  3. In a medium bowl, whisk together flours, pumpkin pie spice, baking soda, and salt; set aside.
  4. With an electric mixer, cream coconut oil and sucanat or cane juice crystals on medium-high speed until smooth; beat in egg and vanilla until combined.
  5. Beat in pumpkin or squash purée and let mixture sit for a few minutes so the sucanat or cane juice crystals can soften.
  6. Mix in dry ingredients until just combined then fold in chocolate or carob chips.
  7. Spread batter evenly in prepared pan.
  8. Bake until the top feels firm to the touch and a toothpick or knife inserted in centre comes out with just a few moist crumbs attached, approximately 25 to 30 minutes (more time if using the 8-inch by 12-inch pan and less time for the larger 9-inch by 12-inch baking pan).
  9. Cool completely in pan then use a serrated knife to cut into squares.
Recipe by at https://www.cathyrussellcreativenutrition.com/pumpkin-chocolate-chip-squares/