Pumpkin Chocolate Chip Cookie Squares

Preheat oven to 375ºF and grease an 8×8 baking pan with oil.

In a large mixing bowl, combine flour, baking powder, sea salt, and pumpkin pie spice and mix until combined. Set aside.

In a small bowl, whisk pumpkin puree, honey or maple syrup, egg, and coconut oil. Pour into the dry ingredients and mix until combined. Fold in chocolate chips, careful not to over-mix.

Press dough into the baking pan and sprinkle with sea salt. Bake for 20–22 minutes, or until edges are golden brown and a toothpick comes out almost clean. Cool completely before cutting.

Store leftovers in an airtight container in the fridge for up to 2 weeks.