I don’t often make treats with pumpkin as an ingredient because I prefer my pumpkin in soup or as a vegetable rather than as a dessert. With that being said, I love this Pumpkin Cookie Dough Bark recipe and I’m sure you will too.
1/2 cup Vegan Buttery Sticks, room temperature
3/4 cup packed organic light brown sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
2 tsps vanilla extract
1 cup 100% pumpkin puree
2 cups pasteurized whole wheat pastry flour *
3/4 cup mini chocolate chips
3 cups semi sweet (regular sized) chocolate chips
*To pasteurize flour, heat flour in a microwave until it reaches 160 degrees F. The time will vary from microwave to microwave but it will take approximately 1 minute. Don’t overheat as the flour will burn so be sure to check every 10 seconds.