Ingredients:

  • 1 cup pumpkin puree
  • 1/2 cup pure maple syrup
  • 1 large egg
  • 1/4 cup creamy almond butter
  • 1 tsp pure vanilla extract
  • 2 cups rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1/2 tsp sea salt
  • 1/3 cup dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large mixing bowl, whisk together the pumpkin puree, maple syrup, egg, almond butter, and vanilla extract until completely smooth.
  3. Pulse half of the oats (1 cup) in a blender for 5 seconds to create a coarse flour. Add both the pulsed oats and remaining whole oats to the wet mixture.
  4. Stir in the baking powder, baking soda, pumpkin pie spice, and sea salt. Fold in the chocolate chips. Let the batter sit for 5 minutes to hydrate the oats.
  5. Spread the batter evenly into the prepared pan and bake for 25 minutes or until the center is set and edges are golden.