Mmm, Mmm Pumpkin Squares

These aren’t your typical Chocolate Chip Pumpkin Squares, but they’re still delicious. I taste-tested these on my dad, the king of desserts. He not only approved, but asked me to bake more, so I’m thinking these must be good. I recently acquired coconut oil, coconut flour and coconut sugar and have been waiting for the right recipe to give these ingredients a try. I made the pumpkin squares two ways: one with coconut flour (for a gluten-free option) and the other one with whole-wheat flour. Based on the flavor and consistency, I enjoyed the ones made with whole-wheat flour more; they were more cake-like and true to the pumpkin spice flavor. Neither has a strong pumpkin flavor, but then again, we associate that “pumpkin flavor” with rich, sweet, decadent pumpkin pie. Either way, these pumpkin squares are a bite-size dessert!

Ingredients (makes 16-20 small squares; serving 1-2 squares).

• 1 c oat flour (see directions below)
• 1/2 c whole-wheat flour -OR- 1/2 c coconut flour *
• 1/4 t salt
• 1 t baking powder
• 1 t pumpkin pie spice
• 2 “shakes” cinnamon
• 1/4 c rolled oats
• 1/2 c brown sugar, not packed
• 1/2 c coconut oil, melted (you can also use vegetable oil to eliminate any coconut flavor)
• 1/2 c canned or pureed pumpkin, heaping
• 2 t pure vanilla extract
• 3 T agave nectar
• 1/4 c mini chocolate chips

* NOTE: for a gluten-free option, use coconut flour. However, this flour gives the squares a “crumble” consistency and adds a more coconut flavor. (After some research, when using coconut flour, you’re supposed to add eggs to “bind” the flour together.) See pictures below for comparison of two types: whole wheat flour versus coconut flour).

Directions.

1. Preheat the oven to 325° F. Grease an 8×8 baking pan.
2. To make “oat flour,” in a small food processor or small blender, pulverize 1 c oats until powder-like.
3. In a large bowl, combine dry ingredients (flour through brown sugar). Set aside.
4. In a medium bowl, combine melted coconut oil (or vegetable oil), pumpkin puree, vanilla and agave. Mix well. Add to the dry ingredients.
5. Mix with wooden spoon or mixer until a batter-like consistency forms.
6. Stir in mini chocolate chips.
7. Pour batter into the greased baking pan. Bake for 20-25 min. or until firm.
8. Allow pumpkin squares to cool. Then cut into 1″ squares.
9. Serve and enjoy!

Adapted from Chocolate-Covered Katie‘s Pumpkin Chocolate Chip Cookie Bars.

Pumpkin squares made with whole wheat flour — cake-like consistency.

Pumpkin squares made with coconut flour — crumble consistency and gluten-free.