Step 1

Preheat oven to 350F and line an 8-inch square pan with parchment paper.

Step 2

Mix flax egg in a small bowl or mug and set aside to thicken for about 5 minutes.

Step 3

In a large mixing bowl, beat the pumpkin and sugar with electric beaters until combined.

Step 4

Pour in the flax egg and vanilla extract and beat until combined.

Step 5

Add the baking soda, salt, cinnamon, ginger, and nutmeg and beat again.

Step 6

Finally add in the oat flour, rolled oats, almond flour, arrowroot flour, and pecans. Beat until combined.

Step 7

Spoon dough into prepared pan and spread out until smooth and even. The dough will be very sticky, but this is normal. I like to cover the dough with a piece of parchment paper and roll it with a pastry roller. Sprinkle the chocolate chips on top and press down.

Step 8

Bake for 15-19 minutes (I baked for 18 minutes), until lightly golden and firm to the touch. Be sure not to overbake.

Step 9

Place pan on a cooling rack for 10 minutes. Then, lift out and place square directly on cooling rack for another 10-20 minutes, until cool. Slice and enjoy! The bars will crumble slightly if sliced warm, but they firm up nicely when cooled.