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Pumpkin Chocolate Chip Bars

It’s pumpkin time! Great foods can be made with pumpkins. One easy, delicious dessert is a pumpkin bar! It can be changed up by adding some chopped nuts, chopped apples, dried cranberries, or my favorite, chocolate chips.  The original recipe calls for 1 cup oil, but if you want a lighter version, substitute half the oil with applesauce. The end result will be the same, just less calories, but still the same moist bar. A little less sugar could be added, but being this is an old recipe when people ate and cared less about the sugar and fats and just enjoyed their food but dropped dead at the ripe ole age of 50, it calls for quite a bit. I would just use 1/2 cup brown sugar and 1/2  cup white sugar. ( I’d like to bail out at the ripe ole age of 96 or so). I also use fresh pumpkin but canned pumpkin works perfectly without the added work. This recipe also works great with zucchini instead of the pumpkin, using 2 cups shredded zucchini.

Pumpkin Chocolate Chip Bars

2 cups flour
2 tsp. baking powder
2 tsp. cinnamon or pumpkin pie spice
1 tsp. baking soda
1 tsp. salt
4 eggs
2 cups cooked pumpkin
1 1/2 cups sugar (this is where I made the change to 3/4 c. brown and 3/4 cup white sugar)
1 cup oil or 1 cup butter (to lighten it up, use 1/2 oil and 1/2 applesauce)
2 cups semi sweet chocolate chips, nuts, or dried cranberries or raisins

1. Combine the 1st 6 ingredients. Set aside.
2. Mix together eggs, pumpkin, sugar, and oil. Beat well. Add in the dry ingredients.
3. Stir in chocolate chips.
4. Spread in an ungreased 15 x 10 pan. Bake in a 350* oven for aobut 35-40 minutes.

Smaller Pan Recipe: A little different ingredients, same great taste! This recipe makes a denser bar than the 1st recipe which is a little cakier, not much. Both are equally delicious depending on what texture you like!

2 cups flour
1 tbsp. pumpkin pie spice
1 tsp. baking soda
3/4 cup brown sugar
3/4 cup white sugar
1 tsp. salt
1 cup butter
1 egg
1 cup pumpkin
1 tsp. vanilla
2 cups chocolate chips

Mix like above but bake in a 13 x 9 pan for 35-40 minutes.

15 comments to Pumpkin Chocolate Chip Bars

  • Carrie

    My son is unable to have whole wheat flour. If I wanted to use all unbleached flour, would I just substitute the exact same quantity or would it change the total amount of flour? Thanks for any tips

  • admin

    Hi. You can use all unbleached flour. I have done this before when I ran out of whole wheat and it was still perfect! Thanks for stopping by.

  • Ooooh pumpkin! I saw this picture on foodgawker and knew I had to come take a peek. These look gorgeous! Thanks for the pumpkin inspiration!

  • Hugh

    When/how do you incorporate the first five (or is it six, including the salt) ingredients that you set aside at the beginning?

  • admin

    Add the dry ingredients to the mixture of the moist ones. Thanks for stopping by.

  • these look delicious and dense! like it a lot. will have to try them.

  • These sounds lovely. I’m a bit confused as to the quantity of ingredients for a smaller pan, though.

    You have the same amount of flour listed but half the pumpkin, a whopping 1 tablespoon of spice instead of 2 tsp, 1 egg instead of 4, and the addition of vanilla.

    Is this just an entirely different recipe?

  • admin

    MegKat,Yes it is a smaller pan and like I said a little different ingredients, same great taste. I have had both. In fact, I just, minutes ago, made the first recipe, cut it in half, and used an 11 x 7 pan. It tastes exactly like the second recipe. Can’t explain it. I did use butter as I think that gives the best flavor. Hope this helps. Thanks for stopping by!

  • Megan

    you left out the baking powder altogether on the small pan size recipe, was this an over sight?

    plus I don;t understand reducing the eggs from 4 to 1, a 13 x 9 pan is NOT that much smaller than a 15 x 10

    and why only 1/2 the pumpkin, did you think the larger pan variety had too much pumpkin and was too cakelike and that is why you took out the eggs and half the pumpkin?

  • admin

    Megan, the first recipe is a little cakier than the second, but not much. I like them equally, neither is a real cake. The first one does call for baking powder which does make it rise a bit, like I said, not much. My husband says he favors the second one, without the baking powder as it is more chewy, but the length of baking time can make for a chewier square also. :) Enjoy!

  • Lysa

    Seriously good eats! Made these yesterday, brought in the leftovers to work. Many, many compliments and I sent a few people over here to your blog for the recipe!

  • Lysa

    FYI- I made the smaller pan recipe.

  • admin

    Thanks Lysa. Nice to hear feedback!!

  • Shelly G

    Fabulous recipe. Made the larger recipe but baked in a 9 x 13 pan. Frosted with cream cheese frosting and sprinkled tiny chocolate chips on top–was one of the hits of the Thanksgiving dessert table! This “cake” becomes richer and more dense overnight, so I recommend baking a day ahead and then warming before serving–delish!

  • Taua

    Can I use pumpkin in a can instead of a real pumpkin?

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