Note – If the puree is overly watery, you should strain it through cheesecloth or over a fine mesh strainer to get rid of some of the liquid. Roast at 350º F for about 45 minutes or until fork tender. It’s super helpful. In addition, you will need flour. I am here to help you prepare delicious, light, fresh meals that your whole family will love! I think you could skip using the yogurt and just use 1/4 cup of canola oil instead of 1 Tablespoon and it would come out fine. Are you active on Pinterest? 9. cinnamon & nutmeg to add more spicey flavor. and do you like this recipe? Yay!! Save the seeds, if you like, to make roasted pepitas! I used sweetened applesauce that was chunky (was worried about this, but it was great!) Another win from EBF!! Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. Your email address will not be published. Spread your pumpkin halves with oil and roast them in the oven for about 30 minutes. I have decided to use spelt flour. 7. In a mixing bowl whisk together flour, salt, baking powder, and vanilla extract. Pumpkin bars with chocolate chips are quick and easy to make especially if you still have pumpkin puree left. Let sit for 5-10 minutes. Transfer the mixture to the baking dish and smooth the batter with a spatula. Other ingredients you’ll need: Baking powder, Chocolate chips, Pumpkin Spice, Vanilla extract and Salt. Naturally I take advantage of the season by indulging in all things pumpkin and last night I came up with another favorite recipe to add to my collection – pumpkin bars with chocolate chunks! Add pumpkin puree, sugar, pumpkin pie spice, cinnamon, vanilla, baking soda and salt; whisk until well combined. Required fields are marked *, Rate this recipe https://www.twopeasandtheirpod.com/pumpkin-chocolate-chip-bars . Made them in two 7x15cm cake tins, as I didn’t have the larger 13×9 inch pan, thinking I’d have plenty left over for snacks/breakfasts on the go for the coming week, but it was so well received I’ve got one slice left… and I don’t see it lasting long. Stir in pumpkin. Hey Kacee! These bars are very filling because of the pumpkin puree and in combination with chocolate chips they simply taste heavenly. Hey Taryn, I’m sure you could add those in, but you’d likely have to add more liquid. You will need two Chia eggs but theoretically, you can also use 1 1/2 TL baking powder and 1 TL cider vinegar. Hi Susie, You could use mashed bananas or an additional 1/4 cup of yogurt or coconut oil to replace the applesauce. I may have tried once. Made half without chocolate and used craisins instead- hubby doesn’t like chocolate! Be patient and let the bars cool completely then cut and enjoy! ~amy. <3. of Pumpkin Pie Spice. Remember to subscribe to my NEWSLETTER for free and receive all my new recipes like this Pumpkin Bar Recipe delivered right to your inbox! Any extra you are not using for your recipe can be frozen in 1 or 2-cup amounts in freezer containers or bags for future uses – like smoothies or cakes or pumpkin pie or pumpkin soup! so why not add them right? Just perfect! It comes off pretty easily once baked. I’m so pumped you loved these bars, Jessica. I used 1 whole egg (not 2 egg whites) So happy to hear that! GIVEAWAY: 1 Month Supply of siggi’s Yogurt! Repeat with more pumpkin until you have processed it all. I read in the comments that canola oil can be subbed for Greek yogurt, but that is a “no food” as well. I just got done making these. Then add your pumpkin puree and the chocolate chips, mix again and then slowly add your wet ingredients to the dry ingredients while stirring. Thanks for sharing your adjustments, Emily!! Hi, what could you use to substitute the apple sauce? Wrap bars in plastic wrap, foil or in an air-tight container. 2. Melt coconut oil and pour oil together with agave syrup into the bowl. Whisk together. Creamy Brussels Sprouts and Potatoes (Vegan), Pumpkin and Chocolate Chip Bars (Healthy, gluten-free and vegan), Black and White Chicken Chili – The Perfect Halloween Stew, Spicy King Crab Tacos with Green Grape Salsa. Place pumpkin pieces on baking sheet(s) anyway you like. . Your email address will not be published. It’s super helpful for other readers. The batter can be made, covered, and refrigerated for up to 3 days before pouring into crust and baking. Marinated Goat Cheese with Herbs & Lemon », Comment on Gluten Free Almond Poppyseed Pumpkin Bundt Cakes by Elizabeth Shaw, No Bake Gingerbread Cheesecake Truffles {GF, low fat}. In a mixing bowl, whisk together almond butter and pumpkin puree until smooth. Have you guys tried pumpkin lattes? I didn’t have pumpkin pie spice, so I used cinnamon and nutmeg. Whole wheat pastry flour is ground more finely than regular whole wheat flour so it makes lighter baked goods. All Rights Reserved. It is a rough estimate and can vary greatly based on products used. ★☆ You can always use regular eggs instead of egg whites if you prefer. Pumpkin and Chocolate Chip Bars made without refined sugar, oil, gluten or dairy and can be easily made vegan as well. Mix oats through salt in a large bowl together and stir until well combined. They look absolutely amazing, Melanie! Your story-telling These pumpkin bars are the perfect breakfast, a snack or dessert recipe for the fall – loaded with pumpkin and gooey chocolate flavor! Didn’t have pastry flour so did have to sub with 2/3 all purpose with 1/3 cake. In around 30 mins you have a batch of lovely pumpkin bars, packed with chocolate chips – what’s not to love! Seriously, the most moist, flavorful pumpkin bar I’ve ever had and I love that you don’t feel (or have your mouth taste) like you just ate a ton of sugar. Of course, you can use flour of your choice. Not sure where you guys all live, but I see pumpkins everywhere I go. I’m so glad you’re loving these bars. Made these last night and loved them! Tis the season for pumpkin and these pumpkin chocolate chip bars are seasonal and healthy! Love your blog The texture is fantastic and even my very picky husband enjoyed them! Thank you so much for posting this i cant wait to try it:) I love all things pumpkin and throw in chocolate I may just die! Hope my toddler likes them so I can take to her school’s Thanksgiving luncheon! I used vanilla greek yogurt (not plain) and I used closer to 1/2 a cup I have done it both cut side down or skin side down, doesn’t matter really. This is so so good and easy to make. 5. A little extra pulp will be just fine. meet brittany However, these are so tasty and do not even need the chocolate chips. Of course, they can be refrigerated as soon as completely cooled. Eating healthy doesn't have to be boring!Learn More... Privacy Policy | Terms | Accessibility, Paleo, Soft and Gooey bars baked to perfection with added chocolate chips. Thank you for posting this recipe. No need to be super thorough here. THANKS for all your amazing recipe, Brittany! 6. I so appreciate it. Stir in chocolate chips. I love to hear from you! The cookie bars are done when the top is set and a toothpick comes out clean. Pour dough evenly into the greased pan and top with additional chocolate chips. Are you active on Instagram or Facebook? However, I figured these for 9 nine servings after halving the ingredients and they were exactly 130 calories each. So glad they turned out good and you loved them. I enjoy trying out new recipes. It’s that time of year when everything is coming up pumpkin! They come free much easier this way. Hi, I’m Rena! It’s best to select smallish pumpkins (unless they are Cinderella pumpkins or Fairytale pumpkins which have amazingly sweet, dark orange flesh that works great here). Pumpkin Spice makes them very aromatic. Log in. Not only is this delicious, ooey-gooey, and paleo, it’s also super easy to make! ★☆. Start by mixing your dry ingredients together: the whole wheat flour, pumpkin pie spice, baking soda and salt. <3. I used an entire can of pumpkin (was probably closer to 2 cups total) Combine 2 tablespoons finely ground flax meal with 6 tablespoons water. http://www.wholesomesweeteners.com/brands/Wholesome_Sweeteners/Fair_Trade_Certified_Organic_Sucanat.html, http://www.jessieannjames.com/?page_id=12, 10 Mason Jar Salads to Meal Prep This Summer. Hi there, I read your blogs on a regular basis. So glad you liked these bars – they’re one of my favorites. Thanks for the recipe! Preheat the oven to 350 degrees. If you try this Pumpkin Bar recipe, please leave me a comment with a ⭐️ rating.