Pumpkin Chocolate Chip squares

2.33 cup Flour - Gold medal all purpose flour
0.75 cup Granulated Sugar
0.75 cup, unpacked Brown Sugar
1.0 tbsp Pumpkin Pie spice
1.0 tsp Baking Soda
0.5 dash Salt
0.5 cup Butter, unsalted
1.0 serving Yogurt ~ Oikos Organic Greek Yogurt * Plain*, 5.3 oz
1.0 large Egg, fresh, whole, raw
2.0 cup Pumpkin, canned, without salt
24.0 tbsp Chocolate, Nestle Real Semi-Sweet Chocolate Chips
2.0 tsp Vanilla Extract

Preheat oven to 350 degrees F. Line a 9X13-inch nonstick pan with foil or parchment paper leaving an overhang on each long side so the bars can be easily pulled out of the pan to cut. Or just spray the pan with cooking spray. In a mixing bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt; set aside. In the bowl of a stand mixer, or in a large bowl using a handheld electric mixer, cream the butter, applesauce, granulated sugar and brown sugar on medium-high speed until smooth. Beat in egg and vanilla until combined. Add pumpkin puree and mix until combined. Don't worry if the mixture looks curdled - that's completely fine! Mix in the dry ingredients, stirring just until combined. Fold in the chocolate chips. Spread the batter evenly in the prepared pan. Top with reserved chocolate chips, if wanted, and bake for 35-40 minutes. The edges will begin to pull away from the sides of the pan and will be golden brown and the center will look "puffy" and done. A toothpick inserted in the middle should come out with moist/dry crumbs.  Let cool completely in the pan before lifting the bars out of the pan. Cut into squares and serve.

Serving Size: makes 48 1×1inch squares

Number of Servings: 48.0

Recipe submitted by SparkPeople user EMATAYO.