These healthy pumpkin chocolate chip bars sit somewhere between a cookie, a cake and a blondie and are perfect for pumpkin lovers.
About the recipe
If you love Pumpkin and chocolate together, you’re going to love these decadent but healthy Pumpkin Chocolate Chip Bars. They are the perfect fall (or anytime) dessert.
They are very Easy to make, no eggs or dairy required, oil-free and naturally sweetened And ready to enjoy in about 45 minutes. They also make your home smell amazing.
Formed Part cookie, part blondie and part cake – You have to decide which one for yourself! If you have half a can of pumpkin puree to use up, these bars are the perfect way to do it.
Components and Substitutions
This section covers specific components used and notes on possible replacements. Please scroll or use the page Go to the recipe button at the top to view the printable recipe card with ingredient measurements.
- All-Purpose Flour: This recipe is made for All-purpose flour and not tested with other flours.
- Baking Powder: You try baking Powder No baking soda.
- Apple Cider Vinegar: You can substitute lemon if needed.
- Cinnamon: It adds a little extra boost to the pumpkin pie spice.
- Pumpkin Pie Spice: If you don’t have it available, use 2 tsp cinnamon Total, 1 teaspoon ginger, 1/2 teaspoon nutmeg and a pinch of allspice or cloves.
- Maple syrup: It can be substituted with agave syrup.
- apple sauce: I recommend unsweetened applesauce although you can use sweetener for sweet bars. Note that if you use sweet applesauce, they will have more added sugar.
- pumpkin: Use Pumpkin puree From a can, not pumpkin pie filling.
- Nut Butter: It can be replaced with cashew butter, Nut butter Or for nut-free bars, sunflower seed butter.
- Chocolate chip: You can use any dairy-free Chocolate chip or Mini Chocolate chip. I love dark chocolate chips but semi sweet chips are good too.
How to Make (with Pictures)
Prepare to bake by preheating the oven to 350 F and greasing and lining an 8×8-inch square pan. Parchment paper.
Although it is not necessary to use parchment paper, it will make it easier to remove the bars at the end. If you are not using parchment, grease the pan with some non-stick cooking spray.
- Step 1: Mix dry ingredients (flour, baking powder, salt, cinnamon, and pumpkin pie spice).
- Step 2: Mix the wet ingredients (maple syrup, applesauce, pumpkin, vanilla, almond butter and vinegar).
- Step 3: Add the dry to the wet and combine.
- Step 4: Fold in the chocolate chips, reserving 1/4 cup for the topping.
- Step 5: Bake the bar.
- Step 6: Chill, slice and enjoy!
Transfer the batter to the prepared pan and spread on top until smooth and even. Sprinkle the rest Chocolate chip Top and bake for 30 minutes until the edges look golden brown and a toothpick or knife inserted into the bars comes out clean.
Allow all bars to cool in pan for at least 10 minutes then remove from pan using parchment, slice into 9 and enjoy!
If you’re not using parchment, place them in pieces on the pan and carefully remove them one by one.
Frequently Asked Questions
This recipe has not been tested with gluten-free flour although you may be able to use a gluten-free all-purpose baking flour mix instead of all-purpose flour.
sure You can use homemade pumpkin puree in this recipe. Use the same amount as listed, 1/2 cup.
Tips and Notes
- Measure correctly. The ratio of baking ingredients is important so I always recommend using one Kitchen scale Measure your ingredients accurately when baking.
- Serving size. I divided my bars into 9 servings but you can slice them into 12-16 squares for a smaller serving size and lower-calorie option. For 12 bars, they’re 187 calories each, and for 16 small squares, they’re 140 calories each.
How to save
- Bars can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- To freeze, wrap and store in a freezer bag or airtight container for up to 3 months.
Have you tried this recipe?
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I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.
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description
These pumpkin chocolate chip bars are soft, moist and decadent, and oil-free and sweetened with maple syrup and applesauce provide a healthy alternative.
- Grease and parchment line an 8×8 square baking pan and set aside.
- Preheat oven to 350 degrees Fahrenheit.
- Add the flour, baking powder, salt, cinnamon and pumpkin pie spice to a bowl. Stir to combine using a whisk, wooden spoon or an electric mixer.
- In a medium bowl, add maple syrup, applesauce, pumpkin puree, vanilla extract, apple cider vinegar, and almond butter. Using a whisk, wooden spoon, or an electric mixer, stir the wet ingredients to combine.
- Add the pumpkin mixture to the flour mixture and mix until well combined using a wooden spoon or an electric mixer.
- Add ¾ cup (120 g) chocolate chips to the batter. Using a spatula, fold in the chocolate chips. You can use an electric mixer, however, the chocolate chips may break up a bit. Folding them will help them hold their shape.
- Add the batter to the prepared 8×8 baking pan and smooth the batter so it bakes evenly in the pan. **I used an offset spatula. For best results, spray a small amount of oil on an off-set spatula then gently smooth the top so the bars are smooth and even. This will prevent the batter from sticking to the offset spatula.
- Sprinkle the remaining chocolate chips on top. Bake at 350 degrees F for 30 minutes, until edges are golden brown and a toothpick comes out clean.
- Let the bars cool in the pan for 10 minutes before removing. Lift from the pan using the edges of the parchment and cut the bars into 9 equal pieces.
Comment
Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in a freezer-bag or airtight container for up to 3 months.
Almond butter can be substituted with other nut or seed butters.
Use a digital scale to accurately measure ingredients for best results.
nutrition
- Serving Size: 1 time
- Calories: 250
- Sodium: 125 mg
- Fat: 15 grams
- Sugars: 56 grams
- Fiber: 5 grams
- Protein: 8 grams
Keywords: Pumpkin Chocolate Chip Bars, Healthy Pumpkin Bars