Ingredients

• 1 , 15 ounce
• 4 eggs , beaten
• 1.5 cups white sugar
• 1 cup vegetable oil
• 0.67 cups water
• 1 cup all-purpose flour
• 1 cup whole-wheat pastry flour
• 0.75 cups powdered milk
• 0.75 cups ground unsalted almonds
• 0.5 cups flax seed meal
• 2 teaspoons baking soda
• 1.5 teaspoons salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 0.5 teaspoons ground cloves
• 0.25 teaspoons ground ginger
• ¼ , 18 ounce

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a large bar-cookie pan.
2. 2 Stir pumpkin puree, eggs, sugar, oil, and water together in a large bowl until smooth.
3. 3 Stir all-purpose flour, pastry flour, powdered milk, almonds, flax seed meal, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together with a whisk in a separate bowl; stir into the pumpkin mixture until you have a smooth batter. Pour the batter into the prepared pan. Sprinkle chocolate chips over the top of the batter.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely before cutting.

Nutrition per serving