Recipe by Vermont Nut Free Chocolates CoFounder, Gail Elvidge.
Ingredients
2/3 cup packed brown sugar
1/2 cup canned pumpkin
1 egg
2 egg whites
2 TBS cooking oil
1 cup AP flour
1 tsp baking powder
1 tsp Vermont Nut Free Chocolates Cocoa Powder
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp salt
1/4 tsp nutmeg
1/2 cup Vermont Nut Free Chocolates Semi-Sweet Chocolate Chips
Instructions
Preheat oven to 350°F.
Grease and 11 X 7 X 1 1/2 inch baking pan or spray with nonstick coating.
In a large mixing bowl combine brown sugar, pumpkin, the whole egg, egg whites, and oil. Beat with an electric mixer on medium speed until blended. Add flour, baking powder, cocoa powder, cinnamon, allspice, salt, and nutmeg. Beat on low speed until smooth. Stir in semisweet chocolate chips. Pour batter into pan; spread evenly. Bake for 15 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Cut into 2 inch squares.