Pumpkin Chocolate Chip Cookie Squares

• 1-1/2 cup Whole Wheat Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Sea Salt (plus More For Sprinkling)
• 1-1/2 teaspoon Pumpkin Pie Spice
• 1/2 cups Pumpkin Puree
• 1/4 cups Honey Or Maple Syrup
• 1 whole Egg
• 1/3 cups Coconut Oil, Plus More For Greasing
• 1/2 cups Dark Chocolate Chips (I Used Lily's Baking Chips)

1. Preheat oven to 375u0b0F and grease an 8x8 baking pan with oil.
2. In a large mixing bowl, combine flour, baking powder, sea salt, and pumpkin pie spice and mix until combined. Set aside.
3. In a small bowl, whisk pumpkin puree, honey or maple syrup, egg, and coconut oil. Pour into the dry ingredients and mix until combined. Fold in chocolate chips, careful not to over-mix.
4. Press dough into the baking pan and sprinkle with sea salt. Bake for 20-22 minutes, or until edges are golden brown and a toothpick comes out almost clean. Cool completely before cutting.
5. Store leftovers in an airtight container in the fridge for up to 2 weeks.

whole wheat flour, baking powder, salt, pie spice, pumpkin puree, ubc, egg, coconut oil, chocolate chips

Taken from tastykitchen.com/recipes/desserts/pumpkin-chocolate-chip-cookie-squares/ (may not work)