1/2cupnatural creamy nut butter of choice(cashew, peanut, or almond)
1/2cupblanched almond flour
2tsp.pumpkin pie spice
1/4tsp.kosher salt(if using unsalted nut butter, increase to 1/2 tsp. salt)
1/2cupchocolate chips, plus more for sprinkling overtop
Preheat oven to 350ºF. Line an 8x8-inch baking dish with a sheet of parchment paper, and lightly grease with cooking spray.
In a large bowl, combine pumpkin puree, maple syrup, nut butter, eggs, and vanilla; whisk until smooth.
In a separate smaller bowl, combine almond flour, pumpkin pie spice, baking powder, and salt; stir with a whisk.
Combine dry ingredients into bowl with wet ingredients; stir until just combined. Use a rubber spatula to fold in chocolate chips. Transfer mixture to prepared baking dish, and sprinkle extra chocolate chips overtop, if desired.
Place pan in the oven and bake for 30 to 33 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cool in the pan for 30 minutes. Use the overhangs of parchment paper to remove bars from pan and let cool completely before slicing into 12 squares.
STORE: These healthy pumpkin bars can be stored at room temperature for the first 1 to 2 days, though should be refrigerated after. Because of their high healthy fat content, they're not as stable at room temperature as bars made with wheat-based flour. After being refrigerated, they will last up to 4 extra days. For all storage, wrap bars in plastic cling wrap, or store in an air-tight container. FREEZE: You can freeze these bars for up to 2 months. Transfer sliced bars to a gallon-sized, freezer-safe storage bag, and remove as much air as possible. Freeze for up to 2 months. For best results, thaw in the refrigerator for 24 hours.