1 1/2tsppumpkin pie spiceor 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground ginger, and 1/4 tsp allspice or ground cloves
1cupquick-cooking rolled oatsto use regular oats see not below
1/3cupwhole wheat, all-purpose, or gluten-free flour
1/2cupchocolate chips (optional)dairy-free if desired
Preheat oven to 350 degrees. Grease an 8-inch square baking pan or cake pan and line with parchment if desired.
In a large bowl, mix egg, pumpkin, oil, maple syrup, and vanilla until combined.
Add spices, salt, baking powder, baking soda, oats, and flour. Stir with a wooden spoon or spatula until all the dry ingredients are incorporated. Stir in half of the chocolate chips, if using, and save the other half for the top.
Spread the batter evenly in the prepared pan. Sprinkle the remaining chocolate chips over the top. Bake until puffed, cooked through, and lightly golden brown around the edges, 16 to 18 minutes.
Allow to fully cool before cutting into 9 large squares or 16 small squares. Store in a container at room temperature for 2 days or in the fridge for 5 days.
To make "quick" oats out of regular rolled oats: Pulse 1 1/4 cups regular rolled oats in a food processor until they are broken down and only a few pieces of whole oat remain. Use in the recipe in place of the quick oats.