Healthy Pumpkin Bars with Chocolate Chips

These healthy pumpkin bars with chocolate chips are made with whole wheat pastry flour and less oil than traditional pumpkin bars! You’ll love the combo of pumpkin and chocolate.

Everywhere you look there’s something pumpkin flavored this time of year. I’m a pumpkin lover so this works in my favor. Naturally I take advantage of the season by indulging in all things pumpkin and last night I came up with another favorite recipe to add to my collection – pumpkin bars with chocolate chunks!

Baking dish with healthy pumpkin bars topped with chocolate chips.

If you only make one pumpkin flavored thing this fall, these chocolate chip pumpkin bars should definitely be it. They’re like pumpkin bread, but in bar form. They have the perfect amount of spice and the dark chocolate adds a rich sweetness to each bite.

Seriously, they are so good! I literally couldn’t keep my hands off them and ate one with every meal on Friday, including breakfast. Luckily I took most of them to Isaac’s parents’ house for dessert on Friday night so they won’t be sitting around tempting me anymore.

Spatula lifting up a pumpkin bar with chocolate chips from a baking dish.

Although indulging in these bars isn’t so bad because they really are healthy pumpkin bars!

Not only is pumpkin high in fiber and vitamins but I only used one Tablespoon of oil and substituted natural apple sauce and plain Greek yogurt for the rest of the fat. I also used whole wheat pastry flour instead of white flour and dark chocolate instead of milk chocolate. Gotta love getting your antioxidants in the form of dark chocolate!

Ingredients in Healthy Pumpkin Bars

  • whole wheat pastry flour
  • pumpkin pie spice
  • coconut sugar – or brown sugar works too
  • unsweetened applesauce
  • Greek yogurt
  • coconut oil
  • egg whites
  • pumpkin puree – make sure you pick up canned pumpkin and not pumpkin pie filling
  • dark chocolate chips

Pumpkin bar with chocolate chips on a plate.

Why Use Whole Wheat Pastry Flour?

Whole wheat pastry flour is ground more finely than regular whole wheat flour so it makes lighter baked goods. If you can’t find whole wheat pastry flour at your local grocery store you can simply use all-purpose flour or a blend of 1 cup of whole wheat and 1 cup of all-purpose. It might change the consistency of the bars a little bit, but I think it should work fine.

Stack of three pumpkin bars with chocolate chips.

Pumpkin Bar Recipe

Start by mixing your dry ingredients together: the whole wheat flour, pumpkin pie spice, baking soda and salt. In a separate large bowl, mix your wet ingredients: applesauce, yogurt, coconut oil, egg whites, vanilla and coconut sugar. Stir in the pumpkin puree. Slowly add the flour mix to the wet ingredients and mix well until everything is combined. Stir in the chocolate chips. Pour dough into a greased baking dish and top with additional chocolate chips. Bake for 30 minutes or until a toothpick comes out clean. Be patient and let the bars cool completely then cut and enjoy!

Love this recipe? Try some of my other healthy pumpkin recipes too!

If you try this healthy pumpkin bar recipe, please leave a comment and star rating below letting me know how it turns out! Your feedback is super helpful for the EBF team and other EBF readers.


Stack of three pumpkin bars with chocolate chips.

Healthy Pumpkin Bars with Chocolate Chips

  • Author: Brittany Mullins
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 15


These healthy pumpkin bars with chocolate chips are made with whole wheat pastry flour and less oil than traditional pumpkin bars! You’ll love the combo of pumpkin and chocolate.


  • 2 cups whole wheat pastry flour
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • 1 cup coconut sugar (or brown sugar)
  • 1/4 cup unsweetened applesauce
  • 1/4 cup plain Greek yogurt
  • 1 Tablespoon melted coconut oil
  • 2 large egg whites
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin
  • 1/2 cup dark chocolate chips + more for topping


  1. Preheat oven to 350°F.
  2. Spray 13 x 9 pan with non-stick spray.
  3. In a medium sized bowl, whisk together the whole wheat flour, pumpkin pie spice, baking soda and salt. Set aside.
  4. In a large bowl mix sugar, applesauce, yogurt, oil, egg whites, and vanilla until well combined. Stir in pumpkin.
  5. Slowly pour flour mix into the wet ingredients and mix well until everything is combined. Stir in chocolate chips.
  6. Pour dough evenly into the greased pan and top with additional chocolate chips.
  7. Bake for 30 minutes or until a toothpick comes out clean when stuck into the middle of the bars.
  8. Cool completely, cut and enjoy!

  • Category: Snack
  • Method: Bake
  • Cuisine: American


  • Serving Size: 1 bar
  • Calories: 183
  • Sugar: 16g
  • Sodium: 197mg
  • Fat: 3g
  • Carbohydrates: 38g
  • Fiber: 4g
  • Protein: 4g

Keywords: healthy pumpkin bars

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  1. I loved these! I made a bunch of adjustments based on what was available in my house.

    1. I used regular whole wheat flour (instead of whole wheat pastry flour)
    2. I didn’t have pumpkin pie spice, so I used cinnamon and nutmeg. I used a total of 1 tablespoon (as the recipe called for), but in the future I would likely use more. It needed a little more spice, so I sprinkled cinnamon on top when it was done.
    3. I only used ~1/4 of a cup of brown sugar (even less than that maybe)
    4. I used sweetened applesauce that was chunky (was worried about this, but it was great!)
    5. I used vanilla greek yogurt (not plain) and I used closer to 1/2 a cup
    6. I didn’t have coconut oil, so I used regular canola oil
    7. I used 1 whole egg (not 2 egg whites)
    8. I used an entire can of pumpkin (was probably closer to 2 cups total)
    9. I used a mix of white, milk, and dark chocolate chips

    It turned out great despite all of these changes 🙂 I made it maybe an hour ago, and it’s 1/2 eaten! What a great recipe- thanks for posting!

    • Thanks for sharing your adjustments, Emily!! It’s super helpful. I’m glad these bars still turned out for you and you enjoyed them. Thanks for trying my recipe and for coming back to leave a comment and star rating. I so appreciate it. <3

  2. Wow! This is so so good and easy to make. I used whole wheat flour and all purpose gluten free flour, both sifted. I also used a little extra applesauce and didn’t use the oil. I made it into a Bundt cake and I have to tell you, it’s amazing! Will be making this again and again!

    • Ahh I love that you turned these into a bundt cake!! So glad it turned out for you. 🙂 Thanks so much for coming back to leave a comment and star rating. It means the world to me!

  3. Hi,

    I love your recipes. I find I can make quite a few of them while still following Medical Medium protocols. I can make flax eggs to substitute the eggs and use a gluten free all purpose flour blend. I read in the comments that canola oil can be subbed for Greek yogurt, but that is a “no food” as well. Would olive oil or coconut oil work?
    Thank you

    • Hey Lisa – Oh yes, that comment should have been coconut oil since canola oil isn’t in the recipe 🙂 Sorry about that! But, yes you can probably just use coconut oil to replace the yogurt. Let me know how these bars turn out if you try them!

  4. Hi 👋🏻 this is a wonderful recipe that also worked for me as mini muffins which I baked at 350 degrees for 20 minutes and they rose beautifully!! I also made the following modifications: used whole wheat flour (didn’t have pastry flour), used 2 whole eggs, not just egg whites (no idea what to do with leftover egg yolks, lol), added 1 teaspoon cinnamon (love!!) and 1 mashed ripe banana. Delicious and beautiful! Hope my toddler likes them so I can take to her school’s Thanksgiving luncheon! THANKS for all your amazing recipe, Brittany! 🙂 Blessings to you and your family!!

  5. Made these last night and loved them! The texture is fantastic and even my very picky husband enjoyed them! 🙂 Thanks for the recipe!

  6. I just made these and they are yummy! I added 1/2 tsp. cinnamon & nutmeg to add more spicey flavor. I also used fresh pumpkin and mini chocolate chips. Can’t wait to serve it at Thanksgiving (if we don’t eat it all before!)

  7. Hi Brittany, can raw sugar be used in place of sucanat? I’m not familiar with sucanat and I’m new to baking with raw sugar. The brand I have is Sugar In The Raw.
    Thanks! Love your blog 🙂

  8. I made these this morning as a bit of a cheeky decadent post-Easter brunch, and they turned out beautifully! Made them in two 7x15cm cake tins, as I didn’t have the larger 13×9 inch pan, thinking I’d have plenty left over for snacks/breakfasts on the go for the coming week, but it was so well received I’ve got one slice left… and I don’t see it lasting long.

    Thanks for an awesome recipe Brit <3 A new fave!

  9. I made these as muffins- divine! Made half without chocolate and used craisins instead- hubby doesn’t like chocolate! He loved them and my kids loved thecones with the chocolate!!! Delish!!!!!

  10. Thank you for posting this recipe. I have such a sweet tooth but am disappointed with most of the low calorie sweets I make. I love that these use all “real” ingredients. I made them but halved the recipe and used organic dark chocolate chips and they were delicious. I just ate one with a little true whip and cinnamon on top with my afternoon coffee and was very pleased that for only 130 calories these were so good. I also appreciate you calculating the calories correctly. So often I make something and then figure out after eating them that the calorie count was way off. However, I figured these for 9 nine servings after halving the ingredients and they were exactly 130 calories each. Definitely a keeper!

  11. This looks incredible! Definitely going to have to try out the recipe – that Ghirardelli sea salt makes my mouth water just looking at it. 😉 Congrats on the Fit Stop feature in addition to your SHAPE nomination. I can’t tell you how happy I was to read/see both of them. You are an amazing blogger!

  12. These are in the oven as we speak! I am anxiously anticipating these treats, which combine some of my favorite flavors:) What a way to cap off a weekend of visiting the pumpkin patch and the orchard.

    • Thank you so much Kelly!

      Yes, please do let me know if you end up making a vegan version – it shouldn’t be too difficult. Just use a replacement for the egg whites, like a flax egg and coconut or soy based yogurt. 🙂

  13. I am very excited to try Pumpkin Spice! I am an Aussie living in London and not one, but two of my friends have just visited the local Canadian store in Covent Garden to pick me up some pumpkin spice. YAY!

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