These vegan chocolate chip pumpkin cookie bars are a delightful treat that perfectly blend the flavors of pumpkin and chocolate. They are easy to make and great for sharing with friends and family, especially during fall or winter gatherings.
Ingredients: 1 can 15 ounces pumpkin puree. 1/2 cup coconut oil, melted. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1 teaspoon ground cinnamon. 1/2 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon ground cloves. 1 cup vegan chocolate chips.
Instructions: Start by heating the oven to 350F 175C. Set aside a 9x13-inch baking pan that has been greased. Put the pumpkin puree, melted coconut oil, maple syrup, and vanilla extract in a large bowl and mix them together until they are well mixed. Mix the salt, cinnamon, nutmeg, ginger, cloves, baking powder, and baking soda in a different bowl using a whisk. Slowly add the dry ingredients to the wet ones while stirring them together. The chocolate chips should be carefully mixed in. Spread the batter out evenly in the baking pan that has been prepared. Put it in the oven and bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Let the cookie bars cool all the way in the pan before cutting them into bars and serving them.