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5 from 1 vote

Whole Wheat Pumpkin Chocolate Chip Bars

Author: Pamela

Ingredients

  • 2 cups whole wheat pastry flour or whole spelt flour or GF flour mix + ½ tsp. xanthan gum
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon fine sea salt
  • 1 teaspoon baking soda
  • ½ teaspoon aluminum-free baking powder or omit to make these denser
  • ¾ cup 1 ½ sticks unsalted butter, at room temperature
  • 1 cup coconut palm sugar pure maple syrup or cane sugar
  • 1 large egg room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ¾ cup or 1 15-ounce box/can pumpkin puree not pumpkin pie filling click here to make your own
  • 6 ounces dark or semisweet chocolate chips just shy of 1 cup

Instructions

  • Preheat the oven to 350 degrees. Lightly grease and line a 9” x 13” pan with parchment paper, allowing paper to hang over the sides (the length of the pan).
  • In a medium bowl whisk together the flour, spices, salt, baking soda and baking powder and set aside.
  • In a large mixing bowl, beat together the butter and sugar on high speed until light and fluffy. Add the egg and vanilla and combine well. Stir in pumpkin.
  • Add the dry ingredients a little at a time, mixing on low until just combined. Stir in the chocolate chips.
  • Pour the batter into the prepared baking pan and smooth top with a rubber spatula. Bake for 40-45 minutes or until a toothpick inserted into the center of the bars comes out clean.
  • Cool on a wire rack and when removing the bars, lift the parchment paper and transfer to a platter to cut and serve.
  • Serve warm or at room temperature. Leftovers keep in the refrigerator for up to a week.

Notes

If you want to make a smaller cake in an 8 x 8 or 9 x 9-inch pan, cut all the ingredients in half.