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Easy Pumpkin Chocolate Chip Bars

Easy Pumpkin Chocolate Chip Bars
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Honestly, I’m a pumpkin crazy person!  I love pumpkins, pumpkin spice, and pumpkin food!  This is my favorite pumpkin bar recipe.  Why?   Because it’s easy and we think it’s delicious!  Healthy enough for breakfast and snack times too!

You will need the following ingredients:

  • 2 cups flour (any variety you like – all purpose, wheat, coconut, etc.)
  • 3/4 cup sugar
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1 tsp. cinnamon
  • 4 eggs
  • 1 can (15 oz.) pumpkin
  • 1/2 cup unsweetened applesauce
  • 1/4 cup fat free milk
  • 1 cup chocolate chips (you could use less if desired)

 

Put your eggs, milk, applesauce, and pumpkin in your mixer bowl (you are more than welcome to mix by hand).



On top of the “wet ingredients” add all your dry ingredients (except chocolate chips).  This would be your flour, sugar, cinnamon, baking soda, baking powder, & salt.

Turn your mixer on and blend all the ingredients together.  You might need to stop it and scrape the sides to get the ingredients mixed fully together.  I usually only have to do this once.

It should look like the above picture when blended together.



Add your cup of chocolate chips.

Mix on low until the chips are mixed in.

Pour and spread your batter into a greased bar pan.



Place in the oven and bake at 350 degrees for 25 minutes.

Give them a couple minutes to start cooling, but feel free to dig right in.  The bars are exceptional when the chocolate is warm.

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Comments (23)

  • Oh be still my heart! I love pumpkin & cinnamon too. I usually double the cinnamon – even though I use a brand with more taste and could theoretically use half the amount. That looks like a 10 x 15 pan, please tell me that it is. 🙂 Off to the store to get some coconut flour, I’ve never used it, but I want these to be as healthy as possible. 🙂

  • BTW, I’ve started using mini chocolate chips because they spread around more and you get more in every bite. 🙂

    • Good Morning Linda 🙂 I love the idea of the mini chocolate chips – great idea!!! According to the Pampered Chef website, my bar pan is 14¾” x 10½”. But I think it measures more 10 x 15 like you said – great guess!

  • will make these today! except it’s a hundred degrees, so maybe tomorrow!

  • I have one that I’ve used for years to make Texas Sheet Cake and other party cakes too. It makes more than a 9×13 pan so that’s good news! They will last longer if I freeze some of them. 🙂 Just hubby & me to eat them. Grandkiddos don’t like pumpkin {rolling eyes} The 6 year old says “I don’t like pumpkin” and the 3 year old says “Me either”. He follows what every she says. Cute but annoying at the same time LOL

    • Oh your sheet cake sounds delicious! I might need you to send me that recipe to try 🙂 Yes, I have froze these and we pull some out every week as a “Friday Breakfast Treat” – yet healthy 😉 My husband doesn’t like pumpkin either – so I guess either you love it your you don’t.

  • I’m not crazy for pumpkin but that looks good!

    • I totally understand – my husband isn’t a fan either. Maybe substituting something else in the recipe for the pumpkin…

  • You had me at “pumpkin”! I’m always one of the first to try pumpkin things when they first come out, and you’ll never see this house without a can of pumpkin! This might be a good Thanksgiving breakfast. =)

  • Yum! This looks and sounds so good!

  • Those look so good and so easy to make! I am certainly putting these on the list to make this week! Thanks for sharing on the blog hop weekend! Feel free to visit me over at Confessions of Parenting!

    • Thank you Michele, I ‘m so pleased you want to give the recipe a try. I will be sure to visit, thanks for stopping by 🙂

  • Hi Chas, I have never had pumpkin in anything sweet, but I think I’m going to have to give it a go. Pumpkins aren’t so easy to get hold of here but when I can they are huge. No excuse not to knock us a sweet and savoury dish.

    Popped by from the #weekendbloghop

    • Thank you Debbie, and I love that you are willing to give it a try 🙂

      If you love pumpkin (as I do) then hopefully you’ll love both sweet and savory pumpkin ideas. I’d love to learn more about your savory ones – if you don’t mind sharing.

  • There can never be too many pumpkin recipes!! These bars look terrific!

  • These sound amazing! PINNED!

    I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

    Thanks for joining Cooking and Crafting with J & J!

  • The chocolate chips take this over the top and I’m going with it! Thank you for sharing with us this week at Celebrate Your Story and we hope you will join us again next week.

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