Chocolaty Pumpkin Bars

Chocolaty Pumpkin Bars

Makes 30 bars


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup pecans, very finely chopped
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large eggs, beaten
  • One 15-ounce can 100% pure pumpkin
  • 1/2 cup canola oil
  • 1/4 cup 1% low-fat milk
  • 1/2 cup mini semi-sweet chocolate chips


  1. Preheat the oven to 350°F. Lightly oil or coat a 15 x 10 x 1-inch rimmed baking or jelly roll pan with nonstick cooking spray and set aside.
  2. Whisk together the all-purpose flour, whole wheat flour, pecans, sugar, baking powder, cinnamon, baking soda, and salt in a large bowl until well combined.
  3. In a separate bowl, whisk the eggs, pumpkin, oil, and milk until well blended. Pour the liquid ingredients over the dry ingredients and stir until just combined. Stir in the chocolate chips.
  4. Spread the batter evenly in the prepared pan and bake for 25 minutes, or until a wooden toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for 10 minutes before slicing into thirty, 2 x 2½-inch bars.

Tip: For maximum freshness, store leftovers in a plastic container or zip-top bag in the refrigerator.

Nutrition Information per Serving (1 bar): 140 calories, 6g fat (1g saturated, 0.4g omega-3), 95mg sodium, 16g carbohydrate, 2g fiber, 2g protein, 45% vitamin A

This is a No Whine with Dinner recipe!

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