By : Gabrielle Hungate a recent ASU nutrition student
This is a recipe that I make often that does not contain dairy or gluten. They can also be made with dairy and traditional flour. The texture is a little different but still very tasty. It is a good one to be made around the holidays but can be enjoyed at any time.
1 stick of softened smart balance or butter
1 cup of sugar
½ tsp vanilla
1 15 ounce can of pumpkin
2 ½ cup flour or gluten free
¼ tsp pumpkin spice
1 ¼ cup vegan chocolate chips or regular chocolate chips
In a greased 9×13 pan spread mixture flat and bake at 350 degrees for 20-22 minutes.