Ingredients
Scale
- 1 cup pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 cup almond flour
- 1/2 cup gluten-free flour blend
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup vegan chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a large bowl, combine the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. Mix until well blended.
- In a separate bowl, whisk together the almond flour, gluten-free flour blend, baking soda, salt, and cinnamon.
- Gradually fold the dry ingredients into the pumpkin mixture until fully combined.
- If you’re using chocolate chips, gently fold them in now.
- Pour the batter into the greased baking dish and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool, then cut into squares and enjoy!
Notes
For cleaner squares, do not rush the cooling process. You can add nutmeg or ginger for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan, Gluten-Free