Vegan Pumpkin Chocolate Chip Squares

Add the chips

Tiny Hippo helps out with the pumpkin squares.

Here it is, the recipe that has turned Andrea into a twitching addict:

Prep time: 20 minutes

Cook time: 30-45 minutes

Makes 24 squares

Equipment:

9 x 13 inch baking pan

foil

Ingredients:

2 cups flour

1 tablespoon pumpkin-pie spice

1 teaspoon baking soda

3/4 teaspoon salt

2/3 cup canola oil

1 1/4 cup sugar

1 tablespoon flax meal

3 tablespoons water (if you’re using canned pumpkin)

2 teaspoons vanilla extract

1 cup pumpkin – canned or fresh

1 12 oz package semisweet chocolate chips

Directions:

Preheat oven to 350*. Line pan with foil, leaving an overhang on all sides.

Whisk together flour, pie spice, baking soda and salt; set aside.

In another bowl, mix together oil & sugar. Add vanilla, flax meal and water (if you’re using canned pumpkin). Stir in pumpkin, then mix in flour mixture. Finally, add chips.

Spread evenly in lined pan. Bake 35 to 40 minutes, until edges pull away from sides, and knife or toothpick comes out clean. Cool completely, then lift from pan using foil overhang.

Cut into squares and quickly get out of the way before someone knocks you over trying to get to them!