These pumpkin bars are a cozy, lightly sweet treat — moist and softly spiced, with pumpkin’s warmth and little bursts of chocolate. They’re simple to make, not too rich, and perfect as a snack, breakfast treat, or a sweet bite alongside your tea or coffee. The blend of whole-wheat pastry flour, pumpkin puree, applesauce, and Greek yogurt keeps them moist and tender without overdoing the oil or sugar.
Ingredients
- 2 cups whole-wheat pastry flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- ¾ teaspoon sea salt
- 1 cup coconut sugar (or brown sugar)
- ¼ cup unsweetened applesauce
- ¼ cup plain Greek yogurt (full-fat or your choice)
- 1 tablespoon melted coconut oil
- 2 large eggs (or 2 flax eggs for vegan option)
- 1 teaspoon vanilla extract
- 1 cup pumpkin purée (canned or homemade)
- ½ cup dark chocolate chips, plus extra for topping
Recipe Info
- Prep Time: 15 minutes
- Cook Time: about 25 minutes
- Total Time: ~40 minutes
- Servings: about 15 bars
- Cuisine: American / Comfort-Bake
- Course: Snack / Dessert / Breakfast Treat
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 13×9-inch baking pan with parchment paper.
- In a bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
- In a separate large bowl, mix the coconut sugar, applesauce, Greek yogurt, melted coconut oil, eggs, and vanilla until smooth. Stir in the pumpkin purée.
- Pour the dry ingredient mix into the wet ingredients and stir gently until just combined. A few small lumps are fine — don’t overmix.
- Fold in ½ cup chocolate chips. Pour the batter evenly into the prepared pan. Sprinkle a few extra chocolate chips on top if you like.
- Bake for 20–25 minutes, until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
- Remove from oven and let cool completely in the pan. Once cool, cut into ~15 bars.
Tips & Variations
- For richer chocolate flavor, use semi-sweet or dark chocolate chips.
- Want a nutty twist? Add ¼ cup chopped walnuts or pecans to the batter.
- For a vegan version: use flax eggs (2 Tbsp ground flax + 6 Tbsp water = 2 eggs) and dairy-free yogurt.
- For lower oil content, you can skip the coconut oil, though the texture becomes slightly denser.
- Store in an airtight container — stays fresh at room temperature for ~2 days, or in fridge for up to a week. Bars also freeze well (up to 3 months).
Approximate Nutrition (per bar — 1 of 15)
- Calories: ~180 kcal
- Protein: ~4 g
- Carbohydrates: ~30–32 g
- Fat: ~5–6 g
- Fiber: ~3–4 g
- Sugar: ~15–18 g (from sugar and pumpkin)
- Sodium: ~210 mg
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease or line a 13×9-inch baking pan with parchment paper.
- In a bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Set aside.
- In a separate large bowl, mix the coconut sugar, applesauce, Greek yogurt, melted coconut oil, eggs, and vanilla until smooth. Stir in the pumpkin purée.
- Pour the dry ingredient mix into the wet ingredients and stir gently until just combined. A few small lumps are fine — don’t overmix.
- Fold in ½ cup chocolate chips. Pour the batter evenly into the prepared pan. Sprinkle a few extra chocolate chips on top if you like.
- Bake for 20–25 minutes, until a toothpick inserted into the center comes out clean (a few moist crumbs are okay).
- Remove from oven and let cool completely in the pan. Once cool, cut into ~15 bars.
Notes
- Protein: ~4 g
- Carbohydrates: ~30–32 g
- Fat: ~5–6 g
- Fiber: ~3–4 g
- Sugar: ~15–18 g (from sugar and pumpkin)
- Sodium: ~210 mg
FAQs
Can I use all-purpose flour instead of whole-wheat pastry flour?
Yes — all-purpose will work. The texture will be a bit lighter, but the bars will still bake well.
Can I make this recipe gluten-free?
Yes — replace the flour with a gluten-free 1:1 baking flour blend. Texture may shift a bit, but flavor stays great.
How can I make these bars less sweet / more keto-friendly?
You could reduce the coconut sugar by ¼ cup and/or use sugar-free chocolate chips. The bars will be less sweet but still enjoyable.
How should I store leftovers?
Once cooled, place in an airtight container. They stay fresh ~2 days at room temperature, about a week in the fridge, or freeze for longer storage.
