We’re stepping right into pumpkin season and starting off with these amazing Chocolate Chip Pumpkin Bars. Each scrumptious little bite is filled with gooey dark chocolate (that’s low in sugar!) and our favorite fall flavor- pumpkin spice. While you may be here for the flavor of pumpkin, I need to tell you about the health benefits of pumpkin too.
Pumpkin is a nutrient rich food, and it’s fantastic for gut health. It’s packed with fiber and antioxidants. So you can feel good about eating these chocolate chip pumpkin bars for dessert. For under 5 grams of sugar, you can enjoy the sweet autumn flavors of chocolate and pumpkin all in one bar. Let’s get baking!
Three reasons why you need to make this recipe!
This recipe makes a lot of bars.
One batch will give you 34 chocolate chip pumpkin bars! You can either have one a day for a whole month or serve a large group of kids a healthy, delicious afternoon school snack.
Chocolate Chip Pumpkin Bars are low in fat.
Each bar has just 1 gram of fat. These bars are heart-healthy – no saturated fat in sight. The use of applesauce and nonfat Greek yogurt replaces the high-fat oil or butter that is traditionally used. So they are moist but healthy.
Chocolate chips and pumpkin spice cover the fall flavors.
Now, you don’t have to pick between a brownie or a pumpkin spice bar – these bars combine the best of both flavors to result in a fantastic dessert bar.
Ingredients you need to make Chocolate Chip Pumpkin Bars:
- 4 eggs
- ½ cup brown sugar
- ¾ cup unsweetened apple sauce
- ¼ cup plain Nonfat Greek yogurt
- 2 cups canned pumpkin puree
- 1 teaspoon vanilla
- 2 cups all purpose flour
- 2 teaspoon cinnamon
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ cup Lily’s No Sugar Added Dark Chocolate Chips
How to make Chocolate Chip Pumpkin Bars (step by step):
- Preheat the oven to 350F and spray a large sheet pan with some nonstick cooking spray. To get 35 bars, I used an 18×13 sheet pan.
- In a bowl, whisk the eggs and the brown sugar together until light and fluffy. Mix in the apple sauce, yogurt, pumpkin, and vanilla extract.
- Gently stir in the all purpose flour, cinnamon, pumpkin pie spice, baking soda, and baking powder.
- Once it’s well combined, pour the batter evenly out onto the sheet pan.
- Top the batter with the Lily’s chocolate chips. Sprinkling them on top ensures they spread evenly so all bars will have chips on them.
- Bake the bars in the oven for 30-35min. You can use a toothpick to make sure they are baked through.
- Let the bars cool and then cut into 35 squares. I did 5 across and 7 down.
Makes 35 pumpkin bars. Nutrition info for 1 bar: Calories 58, Fat 1 g, Saturated fat .45 g, Carbs 11 g, Fiber 1 g, Sugars 4 g, Sodium 65 mg, Protein 2 g.
WW Points
- Eggs 0 points
- Light brown sugar 31 points
- Unsweetened apple sauce 0 points
- Nonfat Greek yogurt 0 points
- Canned pumpkin puree 0 points
- Vanilla 0 points
- All purpose flour 26 points
- Cinnamon 0 points
- Pumpkin pie spice 0 points
- Baking powder 0 points
- Baking soda 0 points
- Lily’s dark chocolate chips 8 points
2 points per pumpkin bar based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
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
Different ways to change up this recipe:
- Lily’s offers several No Sugar Added baking chip flavors, so you could use any kind that you like. Three delicious ones would be white chocolate, butterscotch, or their pumpkin spice baking chips.
- If you’re not a pumpkin fan, you may not have made it this far, but in case you have, you can swap the pumpkin with mashed banana for a different flavor. Leave out the pumpkin pie spice as well.
- Coconut sugar rather than brown sugar in this gives it an amazing toasty flavor that matches well with Autumn.
- You can use any brand of chocolate chips if that’s what you have. Lily’s is a great brand if you can find them, because they are sweetened with stevia rather than sugar. The dark chocolate baking chips are also dairy-free.
Tips and Tricks for Making Chocolate Chip Pumpkin Bars:
- Chocolate Chip Pumpkin Bars are best stored in the fridge after day one. If you feel that 35 is too big of a batch to be eaten within a week, go ahead and freeze some. As long as you put them (cooled) into a Ziploc freezer bag, they will freeze well.
- Check the bars around 25 minutes in case your oven cooks hotter than mine.
- You could easily use this batter to make mini muffins. Just start checking them around 15 minutes to see if they’re done.
Similar recipes you’ll enjoy:
- These Cinnamon Muffins Are A Perfect Festive Treat
- Simple Pumpkin Muffins For Lazy Bakers
- Kodiak Pumpkin Muffins
Chocolate chip pumpkin bars
Ingredients
- 4 eggs
- 1/2 cup brown sugar
- 3/4 cup unsweetened 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
Instructions
- Preheat the oven to 350F and spray a large sheet pan with some nonstick cooking spray. To get 35 bars, I used an 18x13 sheet pan.
- In a bowl, whisk the eggs and the brown sugar together until light and fluffy. Mix in the apple sauce, yogurt, pumpkin, and vanilla extract.
- Gently stir in the all purpose flour, cinnamon, pumpkin pie spice, baking soda and baking powder.
- Once it’s well combined, pour the batter evenly out onto the sheet pan.
- Top the batter with the Lily’s chocolate chips. Sprinkling them on top ensures they spread evenly so all bars will have chips on them.
- Bake the bars in the oven for 30-35min. You can use a toothpick to make sure they are baked through.
- Let the bars cool and then cut into 35 squares. I did 5 across and 7 down.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Thanks for the tip Lynn 🙂 I am so glad you enjoyed them
Delicious flavor but mine sunk down flat as a pancake and thus was super dense. Not the springy spongey cake bar of my dreams. I think I will give this recipe a second try eventually to see if I can figure out where I went wrong.