Pumpkin Chocolate Chip Bars

I know, I know. Yet another pumpkin recipe for fall, as if you haven’t seen enough already. Well, my friends, have you seen a healthy and delicious pumpkin dessert recipe? I didn’t think so.

Pumpkin Chocolate Chip Bars Collage

Did you know that pumpkin is a superfood? and that dark chocolate is basically healthy for you? It’s true! Which makes it totally excusable to eat these bars at any and all times of the day. Including breakfast. Who doesn’t love dessert for breakfast? Or breakfast for dessert…whatever.

Pumpkin Chocolate Chip Bars (40)

This pumpkin bar recipe is totally sugarless except for the teensyweensy bit in the chocolate chips, which, let’s face it, is inevitable. BUT most of the time, changing a recipe to sugar-free tends to mess up the consistency and you can almost always tell the recipe was altered. This recipe is an exception!

Pumpkin Chocolate Chip Bars (21)

I made two batches, one sugared and one sugarless and let me tell you, there was almost NO DIFFERENCE. Crazy, right? Maybe it’s the density of the pumpkin that helps keep the bars moist,  and the fact that pumpkin isn’t normally super sweet that helps cover the lack of added sugar.

Pumpkin Chocolate Chip Bars (16)

Why don’t you see for yourself just how easy and rewarding making something sugarless can be?

Pumpkin Chocolate Chip Bars

source: adapted from handletheheat.com


2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, melted
3/4 c. agave nectar
1/4 c. honey

1 large egg
2 teaspoons vanilla extract
1 (15 ounce) can pumpkin puree
2 cups semisweet chocolate chips


Preheat the oven to 350°F. Line a 9×13-inch baking pan with foil or parchment paper, leaving an overhang.

In a large bowl combine the flour, cinnamon, ginger, nutmeg, allspice, and salt.

In another medium bowl whisk together the butter, agave, honey, egg, vanilla, and pumpkin.

Add the butter mixture to the flour mixture, stirring until just combined. Stir in the chocolate chips. Pour the batter into the prepared pan.

Bake for 35 minutes, or until a cake tester inserted into the center comes out clean. Be careful not to overbake. Set the pan on a wire rack to cool completely before cutting into squares. Store in an airtight container at room temperature for up to 5 days.

Pumpkin Chocolate Chip Bars (29)


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s