Chocolate Chip Pumpkin Brownies

This recipe was given to me by a friend who actually made these pumpkin brownies for me and my family. I believe the recipe was inspired by ‘What Gabby Made’. Of course, I had to have a go at it myself attempting to make it both gluten and dairy free, as well as minimizing as much sugar as possible, while still keeping it sweet and delicious. This is my take!

INGREDIENTS:

• 2 c all purpose gluten free flour

• 1 1/2 tsp cinnamon

• 3/4 tsp ginger

• 1/2 tsp allspice

• 1/2 tsp ground cloves

• 1 tsp baking soda

• 1 tsp salt

• 1 c unsalted butter room temperature

• 1/4 c coconut sugar

• 1 large egg

• 2 tsp vanilla extract

• 1 c pumpkin puree

• 2 c dairy free chocolate chips (divided)

INSTRUCTIONS:

1. Preheat oven to 350 degrees F.

2. In a large bowl, combine the flour, cinnamon, ginger, allspice, cloves, baking soda and salt. Toss to combine, then set aside for later.

3. In a large bowl, combine the butter and coconut sugar. Using a standing mixer or hand held, mix until combined.

4. Add the egg, vanilla and pumpkin and continue mixing.

5. Add the dry ingredients into the mixture and mix until just combined.

6. Stir in most of the chocolate chips so that they are evenly distributed.

7. Line a 13x9 baking sheet with parchment paper.

8. Pour mixture into pan and level it out.

9. Sprinkle on the remaining chocolate chips.

10. Bake for 30-35 minutes then let cool before cutting and serving.