I’ve been wanting to make sheet pan bars what feels like forever… I specifically bought a new cookie pan sheet months ago so I could create something and well life just got in the way… Seeing that it’s pumpkin month aka September I whipped up these delicious chocolate chip pumpkin bars. They are so simple to make and taste amazing! The recipe makes 35 bars at just 1SP each on both blue and purple program, 2SP on the green plan, 1-2PP depending n your 0PP foods. These bars will freeze well too.



Chocolate chip pumpkin sheet pan bars

1-2PP, 1SP blue/purple, 2SP green
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Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Servings 35


  • 4 eggs
  • 1/2 cup brown sugar
  • 3/4 cup unsweetned apple sauce
  • 1/4 cup plain 0% greek yogurt
  • 2 cups canned pumpkin
  • 1 tsp vanilla
  • 2 cups flour
  • 2 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup Lily's dark chocolate chips


  • Preheat oven to 350F and spray a large sheet pan (I used a 18x13) with some non stick spray
  • In a bowl whisk the eggs and mix in the brown sugar. mix in the apple sauce, yogurt, pumpkin and vanilla.
  • Stir in the flour, cinnamon, pumpkin pie spice, baking soda and powder.
  • Pour the batter evenly out onto the sheet pan.
  • Top with chocolate chips, spread evenly so all bars will have chips on them.
  • Bake in the oven for 30-35min, you can use a toothpick to make sure they are baked through.
  • Let cool and then cut into 35 squares, I did 5 across and 7 down..
  • Bars are best stored in the fridge after day one and they will freeze well.


Personal Points- 1-2 depending on your 0PP foods 
Smart points- blue & purple- 1 using WW recipe builder
Smart points- green- 2 using WW recipe builder
Points plus- 1 using PP calculator
Nutritional info per bar...Calories 55...Fat 1g...Sat fat 0.3g...Carbs 10.2g...Fiber 0.8g...Sugar 3.8g...Protein 1.7g using My Fitness Pal *Note- includes all ingredients even 0SP foods
Tried this recipe?Let us know how it was!




  1. I love anything pumpkin. If I cut recipe in half, what size pan? 9×9?

    • Drizzle Reply

      yes I think a 9×9 will work ok with half the recipe

  2. I struggle with what to do with leftover ingredients—in this case, applesauce and brown sugar. Any tips? Can I sub Splenda brown sugar blend? Also, are Lily’s chocolate chips readily available? I’ve never heard of them.

    • I was wondering the same thing about the brown sugar substitute. I do know that you can get Lily’s at Walmart in the baking aisle. I can’t remember whether or not Stop and Shop had them too. There are a few different flavors of them. Expensive, but delicious!

      • Drizzle Reply

        Yes you can use sugar substitute, best to build the recipe in the app to get accurate points

    • Drizzle Reply

      Hi Mary Beth, I bake a lot so I always have brown sugar and applesauce etc on hand, applesauce will last a long time in the fridge and you could buy the single portions (each one is equivalent to about 1/3 cup) you could swap out for the splenda if you wish .. Lily’s dark chocolate chips can easily be ordered online or maybe bought at whole foods if you have one near you

  3. Brandi Alcock Reply

    Unfortunately these were a complete fail. I used a stone bar pan which does increase the cook time but after 1 hr and 20 minutes they were still gummy on the inside. They ended up in the garbage. Sad because I was so looking forward to these!

    • Drizzle Reply

      Hi Brandi, I am so sorry to hear that, I’m not too sure about the pan you mentioned.. I used a regular cookie sheet pan and they baked no problem at all

  4. These are delicious — thanks!

    Do you use packed or unpacked brown sugar? I can’t get it to one point each and I’m thinking it has something to do with the brown sugar :)…also, any tips for getting the chocolate chips to stay on top of the bars?

    • Drizzle Reply

      Hi Annie, so glad you enjoyed them< i use unpacked BS.. Hmmm as far as the chips they stayed no problem for me, they melt down, some moved around while I was cutting them but for the most part they stayed put

  5. Just made & really delicious! Super moist. I used brown sugar substitute & Lily’s chips. I found myself saying I wish I had put a dollop of whipped cream on top! Thanks!

    • Drizzle Reply

      Hi Sue, Yay, glad you enjoyed them, I think the whipped cream would be a great addition 🙂

  6. Carolyn Salyer Reply

    I made this tonight – it was a big hit! It will be perfect at Thanksgiving. Thanks Drizzle!

    • Drizzle Reply

      Hi Carolyn, so glad you enjoyed the pumpkin bars 🙂

  7. Kathryn Goldsmith Reply

    I’ve tried this recipe a few times and it doesn’t rise properly. It doesn’t look like cake but more soggy. Any thoughts on what might be going on?

    • Drizzle Reply

      Hi Kathryn, hmm that is strange, I had no issues with it rising and it was very cake-like texture, did you use the right size sheet?

  8. Was really excited to make these! They didn’t rise quite as much as it looks like they did in the pictures but they still taste good. They seem a little bit “gummy” in some spots and I would probably push the chocolate chips in next time or put directly in the mix as they were all coming off when I cut them.

    • Drizzle Reply

      Hi Liz, glad you enjoyed them, mine did not have any dense parts, perhaps an oven temp issue?

  9. I just made these and they are delicious. Perfect for any pumpkin lover. It’s important to spread the batter evenly or you will end up with some chewy thin bars.

    • Drizzle Reply

      Thanks for the tip Lynn 🙂 I am so glad you enjoyed them

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