Pumpkin Chocolate Chip Squares

2 sticks (16 tablespoons) unsalted butter at room temperature (I use Best Life for Dairy Free)

1 ¼ cups sugar

1 extra large egg, beaten

2 teas pure vanilla extract

1 cup canned solid pumpkin

2 cups all-purpose gluten free flour

1 teas xanthan gum

1 tbs pumpkin pie spice

1 teas baking soda

¾ teas kosher salt

1 (12-ounce) package semi-sweet chocolate chips

Preheat the oven to 350’.  Line a 9*13 inch baking pan with parchment paper, allowing the lining to overhand the edges. 

In a large bowl, cream the butter and sugar until light and fluffy.  Add the egg, then vanilla, and pumpkin, and beat to combine.  Add the flour, xanthan gum, pumpkin pie spice, baking soda, and salt, beating after each addition and reserving a couple of tablespoons of the flour in a small bowl.  Beat the batter well until it becomes thicker and a bit more elastic.

Add the chocolate chips to the small bowl of reserved flour and toss to coat.  Then add the flour-coated chips to the batter and stir until the chips are evenly distributed throughout.

Pour the batter into the prepared baking pan, smoothing the top.  Place the pan in the preheated oven and bake for 35-40 minutes, or until a toothpick inserted in the center of the pan comes out clean.

After allowing them to cool completely in the pan, lift out by the overhung parchment paper.  Peel back the parchment paper and slice into squares with a serrated knife.