Gluten-Free Pumpkin Squares

• 1 cup Pumpkin Puree
• 2 whole Eggs
• 2 teaspoons Vanilla Extract
• 1 teaspoon Fresh Ginger, Grated
• 3/4 cups Dark Brown Sugar, Tightly Packed
• 1/2 cups Coconut Flour
• 1 teaspoon Cinnamon
• 1/4 teaspoons Cardamom
• 1/4 teaspoons Nutmeg
• 1/4 teaspoons Ground Cloves
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• 1/2 teaspoons Lemon Juice

1. Preheat oven to 350u0b0F. Lightly oil an 8x8" baking dish or line it with parchment paper.
2. In a bowl or mixer, combine the pumpkin puree, eggs, vanilla extract, grated ginger and brown sugar. In a separate bowl, add the remaining ingredients and sift/whisk to combine. Incorporate the dry ingredients into the pumpkin mixture and mix just until all ingredients are incorporated.
3. Pour the pumpkin bar batter into the baking dish. Spread all the way to the edges of the baking dish to ensure there is an even layer. Use a knife to spread the batter smooth; since this recipe includes coconut flour only, throughout baking the batter will stay in the same position that you put it in (it will not expand or rise).
4. Bake 20 to 23 minutes until edges are golden brown. Allow to cool 15 minutes before serving.

pumpkin puree, eggs, vanilla, fresh ginger, brown sugar, coconut flour, cinnamon, cardamom, nutmeg, ground cloves, baking powder, baking soda, lemon juice

Taken from tastykitchen.com/recipes/desserts/gluten-free-pumpkin-squares/ (may not work)