PREP TIME: 8 minutes COOK TIME: 28-30 minutes
OVEN TEMP: 350°
2 cups gluten-free all-purpose flour
½ cup turbinado sugar
2 eggs, beaten
1 cup pumpkin puree
1 tsp pumpkin spice
¾ cup dark (or semi-sweet) chocolate chips, divided
½ cup pecan, chopped
1 tsp vanilla extract
¼ tsp salt
½ cup. ½ & ½
1 tsp baking soda
1.Mix all the dry ingredients a large mixing bowl
2. Add the vanilla, pumpkin puree, ½ & 1/2, and eggs.
Mix well until silky smooth.
3. Place ¾ cup of the chocolate chips and pecans into the bowl and mix.
4. Place the batter into the pan and sprinkle the remaining ¼ cup of chocolate chips on top.
5. Place into the preheated oven for 28 – 30 minutes.
Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!