Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ½ cup unsalted butter (or coconut oil), melted
- ½ cup pure maple syrup
- ½ cup light brown sugar (or coconut sugar)
- 1 cup pumpkin puree
- 1 large egg (or flax egg)
- 1 teaspoon vanilla extract
- ½ cup chopped pecans or walnuts (optional)
- ½ cup dairy-free chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, salt, cinnamon, ground ginger, and nutmeg.
- In a large bowl, mix melted butter (or coconut oil), maple syrup, brown sugar (or coconut sugar), pumpkin puree, egg (or flax egg), and vanilla extract until smooth.
- Fold the dry ingredients into the wet mixture until just combined. If desired, stir in nuts or dairy-free chocolate chips.
- Spread the batter evenly in the prepared pan and bake for 25–30 minutes until a toothpick comes out with moist crumbs.
- Cool completely before slicing into squares.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg