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Pumpkin Bars IV
January 04, 2011

Because I added 1 c chocolate chips, I used 3/4 c softened butter, 1-1/2 c sugar, and 1 Tbsp pumpkin pie spice (for the spices). It came out delicious! The texture is soft, but handle-able and nice. I'd love to use a cream cheese frosting, but half my family is anti-frosting anything. This is a definite keeper! (I think I could even reduce the sugar more. Next time I'll use 1-1/4 cup or even just 1 cup. The chocolate chips make it plenty sweet.) GLUTEN FREE version: I used 2/3 c (each) chickpea flour, fine corn flour, and tapioca flour. I also added 2 tsps Xantham gum. (Brown rice flour could be used for the fine corn.)

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