Cummulative Rating Servings
Makes 24 bars. Difficulty
Easy
Ingredients
2 cups gf flour 1 cup sugar 1 cup pecans, chopped 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/8 teaspoon freshly ground nutmeg 1/2 teaspoon salt 4 large eggs, lightly beaten 1 15 oz. can pumpkin 1/2 cup canola oil 1/4 cup milk 1/2 cup chocolate chips
Directions
Preheat the oven to 350°F. Lightly grease a 15x10 inch jelly roll pan.
In a large bowl, whisk together the gf flour, sugar, pecans, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate bowl, whisk together the eggs, pumpkin, canola oil, and milk. Add the wet ingredients to the dry ingredients and stir until just blended. Stir in the chocolate chips.
Spread the batter evenly in the prepared jelly roll pan. Bake for 25 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Cut into 2 inch squares and serve.
Tips
We used The Gluten Free Pantry’s Country French Bread & Pizza flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.
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