- 1 (15 ounce) can pumpkin puree
- 4 eggs, beaten
- 1 1/2 cups white sugar
- 1 cup vegetable oil
- 2/3 cup water
- 1 cup all-purpose flour
- 1 cup whole-wheat pastry flour
- 3/4 cup powdered milk
- 3/4 cup ground unsalted almonds
- 1/2 cup flax seed meal
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 (18 ounce) package miniature semisweet chocolate chips
- Preheat oven to 350 degrees F (175 degrees C). Grease a large bar-cookie pan.
- Stir pumpkin puree, eggs, sugar, oil, and water together in a large bowl until smooth.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool completely before cutting.