Pumpkin Chocolate Chip Bars

Tradition of course calls for pumpkin pie on Thanksgiving, but since my mom is baking an apple pie for the holiday (at my request!), I decided to do something a little different with pumpkin. I made a batch of Gluten-free Vegan Chocolate Chip Blondies (with pumpkin puree).

As if the original recipe wasn't delicious enough, the added hint of pumpkin and spice put it over the top. This is one of those "relatively healthy" desserts that tastes decadent, yet has some health benefits (i.e. from the pumpkin, and from the apple sauce which replaces some of the oil). And really, you'd never know.

They're really easy to make, though you must be sure to have some parchment paper on hand to line the bottom of your 9 x 13 pan. If you're looking for a dessert idea, there's still time to whip up a batch of these for tomorrow's feast!

Enjoy! Happy Thanksgiving!!

Gluten-free Pumpkin Chocolate Chip Bars
1 cup white rice flour
3/4 cup Gluten-free flour
1/4 cup corn starch
1/8 tsp xanthan gum
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp sea salt
1/2 tsp cinnamon
3/4 cup Earth Balance margarine
1 Tbl coconut oil
1 1/4 cup Sucanat
4 oz. apple sauce + 1 tsp baking powder
1/4 cup pumpkin puree
1 tsp vanilla
2-3 Tbl soy milk
1/2 cup vegan chocolate chips

Prehat oven to 350 degrees. Coat a 9 x 13 pan with oil, then line with parchment paper. In a large bowl, stir together dry ingredients. [NOTE: Substitute 2 cups of regular white flour for the rice flour, GF flour, and cornstarch and omit xanthan gum if you don't need this recipe to be gluten-free.] In a food processor, puree Earth Balance, coconut oil, Sucanat, applesauce & corn starch mixture, pumpkin puree and vanilla until creamy. Add to dry ingredients and stir until batter is smooth. You may need to add a few tablespoons of soy milk if it is too dry. Gently fold in chocolate chips, then spread batter evenly in baking pan. Bake 20-30 minutes or until firm to the touch and lightly golden on the sides. Top with confectioner's sugar.