Pumpkin Chocolate Chip Bars
Recipe

Pumpkin Chocolate Chip Bars

Published on Tuesday, November 01, 2022
by
Caitlin Riley

Acid Reflux
GERD
IBS
Jump to Recipe

Is anyone sick of pumpkin yet? I’m not! 

But, the Pumpkin Spice Latte was available in August, so some might be done with pumpkin flavor! 

If you are like me and plan to make pumpkin bread for the foreseeable future, then these pumpkin chocolate chip bars are for you. They have a cake-like texture but are easy to eat one-handed while you type, craft, help with homework, or make dinner. 

Pumpkin is a great source of nutrients including calcium, potassium, and magnesium. 

It is also a good source of fiber and great for boosting your immune system. Pumpkin is often used in sweet recipes (like this one!) but it is delicious in savory forms too. I typically make these bars with white whole wheat flour, but they can be made with regular all-purpose flour or a 1-1 gluten-free flour. (I wouldn’t use almond or chickpea flour here, as both will make the bars dense and a bit greasy.)

If chocolate is a trigger for your GERD or acid reflux, swap out the chocolate in these pumpkin bars for some pecan pieces or carob chips! Otherwise, the ratio of chocolate chips per serving should be just right to satisfy a sweet craving without hesitation.

I hope you enjoy it!

[[ recipeID=recipe-8l9oo5c45, title=Pumpkin Chocolate Chip Bars ]]

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Caitlin Riley

RDN, LDN

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Pumpkin Chocolate Chip Bars

Servings: 20

Keywords:

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins

Ingredients

Instructions

Ingredients

  • 2 cups of white whole wheat flour
  • 1 Tb cinnamon (can also use pumpkin pie spice if you like)
  • 1 tsp baking soda
  • ¾ tsp salt
  • 1 stick butter, room temperature
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup of pumpkin puree (NOT pumpkin pie filling)
  • 12 oz chocolate chips

Instructions

  1. Preheat the oven to 350. Grease a 9x13 baking pan and set aside.
  2. Mix all dry ingredients and set aside.
  3. With a hand or stand mixer, cream the butter and sugars together until fluffy and well combined. Add egg and vanilla and combine. Fold in pumpkin puree. 
  4. The mixture might look slightly curdled - it is not! Reduce the speed to low and slowly add in the dry ingredients until just combined.
  5. Fold in chocolate chips.
  6. Spread evenly in the pan and cook for 35-40 minutes.
  7. Bars will be done when the sides gently pull away and a toothpick is inserted and comes out clean.
  8. Cool in the pan and cut with a plastic knife! I’m honestly not sure why, but the plastic knife works perfectly to cut clean lines and not have crumbs.

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 20

Amount Per Serving
Calories 220
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Trans Fat 0g
Sodium 150mg 6%
Total Carbohydrate 31g 10%
Dietary Fiber 3g 12%
Sugars 22g
Protein 2g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Notes

Total baking time may be between 35-40 minutes, depending on your oven.