- 1/2 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup pumpkin puree
- 1 box Hodgson Mill Gluten Free Cookie Mix
- 1 cup dark chocolate chips, plus more for sprinkling
Preheat oven to 350ºF. Prepare a 9-inch baking pan with parchment paper and nonstick spray. Leave parchment paper long so you can lift cooked bars from pan.
In a large bowl, cream butter and brown sugar with electric mixer until light and fluffy. Add eggs and vanilla extract and mix until well combined. Next, beat in pumpkin. Add cookie mix and beat until combined. Fold in chocolate chips and spread mixture in prepared baking pan. Sprinkle a handful of chocolate chips over top of the batter.
Bake in a 350°F oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool the bars completely and then refrigerate them in the pan for 30 minutes. Once chilled, carefully lift the bars from the pan using the paper handles. Cut into squares.
Bars will keep in an airtight container at room temperature for up to 3 days.
Makes about 9 servings
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