Gluten-Free Pumpkin Squares

Preheat oven to 350ºF. Lightly oil an 8×8” baking dish or line it with parchment paper.

In a bowl or mixer, combine the pumpkin puree, eggs, vanilla extract, grated ginger and brown sugar. In a separate bowl, add the remaining ingredients and sift/whisk to combine. Incorporate the dry ingredients into the pumpkin mixture and mix just until all ingredients are incorporated.

Pour the pumpkin bar batter into the baking dish. Spread all the way to the edges of the baking dish to ensure there is an even layer. Use a knife to spread the batter smooth; since this recipe includes coconut flour only, throughout baking the batter will stay in the same position that you put it in (it will not expand or rise).

Bake 20 to 23 minutes until edges are golden brown. Allow to cool 15 minutes before serving.