I replaced the white sugar with coconut sugar and honey, used white whole wheat flour to replace the all-purpose flour and I seriously cannot tell a difference between these and the old version. They are just as dense and brownie-like and SO good!
Makes 24 bars
1 cup organic unsalted butter, room temperature
3/4 cup coconut sugar
3/4 cup honey
2 teaspoons vanilla extract
1 cup canned pumpkin puree
2 cups white whole wheat flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon sea salt
1 package (12 oz) dark chocolate chips
Preheat oven to 350 degrees and spray a 9 x 13-inch baking pan with non-stick cooking spray. In the bowl of a stand mixer, cream butter, coconut sugar and honey until smooth. Add egg and vanilla and beat until combined. Mix in pumpkin puree.
Combine the flour, pumpkin pie spice, baking soda and salt in a small bowl. On low speed, mix dry ingredients into wet until just combined. Fold in chocolate chips.
Spread batter evenly in pan and bake until a toothpick inserted in the center comes out almost clean, about 30-35 minutes. Cool completely in pan. Cut into 24 squares.