Preheat the oven to 350 F

In a large bowl, whisk together the egg, pumpkin puree, coconut oil, sugar, pumpkin pie spice, and vanilla extract until smooth.

Add in the almond flour, oat flour, salt and baking powder and stir together with a rubber spatula until fully incorporated.

Fold in the white chocolate chips and stir well.

Line a medium sized baking dish, about 10u0022 by 7u0022 with parchment paper and flatten the mixture into the pan. Sprinkle some extra white chocolate chips over the top of the batter.

Bake for 30 minutes, until the edges begin to brown and the top is firm to touch.

Let cool for at least 20 minutes. Remove the bars from the pan and slice into 15 squares.

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.