Ingredients
Wet Ingredients
- 1 cup pumpkin puree Use pure pumpkin puree, not pumpkin pie filling.
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour Can be substituted with gluten-free flour blend.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Add-ins
- 1 cup chocolate chips Can substitute with white or dark chocolate.
Method
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, mix together pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla until well combined.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips.
Baking
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool completely before cutting into bars.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1.5gSodium: 150mgFiber: 1gSugar: 15g
Notes
These bars can be served with a scoop of vanilla ice cream or whipped cream on top. Dusting with powdered sugar adds a nice touch. For storage, keep them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, freeze wrapped well and thaw before serving.
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