Healthy Pumpkin Bars with Chocolate Chips

VG

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 (have you tried my pumpkin oatmeal cookies or vegan pumpkin muffins?) 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.

Are Pumpkin Bars Healthy?

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!

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

Ingredients in Healthy Pumpkin Bars

  • whole wheat pastry flour – if you need this recipe to be gluten-free, you can use gluten-free all-purpose flour.
  • pumpkin pie spice – you can make your own pumpkin pie spice or use store-bought.
  • coconut sugar – I love using coconut sugar because it’s a natural sugar with a bit more nutrition but brown sugar works too.
  • unsweetened applesauce – I like using unsweetened applesauce to keep baked goods moist without using oil. You can make your own applesauce or use store-bought, just be sure to grab unsweetened to avoid added sugars!
  • Greek yogurt – really amps up the protein and also helps to keep these bars moist. I really like Fage 5% Greek yogurt or Stonyfield whole milk Greek yogurt.
  • coconut oil – this adds healthy fat and helps bind the bars together.
  • egg whites – adds protein and helps bind the bars together.
  • pumpkin puree – make sure you pick up canned pumpkin and not pumpkin pie filling. You can also make your own pumpkin puree!
  • dark chocolate chips – I like to use Lily’s chocolate chips because they’re sugar-free and low calorie, but you can use your favorite brand.
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. It is also packed with protein, fiber, vitamins and minerals and is really easy to bake with. 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.

How to Make Pumpkin Bars

  1. Start by mixing your dry ingredients together: the whole wheat flour, pumpkin pie spice, baking soda and salt.
  2. In a separate large bowl, mix your wet ingredients: applesauce, yogurt, coconut oil, egg whites, vanilla and coconut sugar. Then, stir in the pumpkin puree.
  3. Slowly add the flour mix to the wet ingredients and mix well until everything is combined.
  4. Stir in the chocolate chips.
  5. Pour dough into a greased baking dish and top with additional chocolate chips.
  6. Bake for 30 minutes at 350ºF or until a toothpick comes out clean.
  7. Let the bars cool completely – patience is key! – then cut and enjoy!

More Healthy Pumpkin Recipes

Healthy Pumpkin Bars with Chocolate Chips

5 from 11 votes
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.
Stack of three pumpkin bars with chocolate chips.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 15

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
  • 1 Tablespoon melted coconut oil
  • 2 large egg whites or 2 flaxseed eggs
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin or homemade pumpkin puree
  • ½ cup dark chocolate chips + more for topping

Instructions
 

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

Nutrition

Serving: 1bar Calories: 183kcal Carbohydrates: 38g Protein: 4g Fat: 3g Sodium: 197mg Fiber: 4g Sugar: 16g
Course: Snack
Cuisine: American
Keyword: healthy pumpkin bars

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!
This post may include affiliate links. Thank you for your support.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




    72 comments
    1. Leslie
      March 1, 2021 AT 5:13 pm

      5 stars
      I make these almost every week. Whole family can’t get enough. Use spelt flour, a whole egg instead of the 2 whites and coconut yogurt instead, but it still turns out beautifully.

      Side note, there has not been one of your recipes, that I have tried, that hasn’t be amazing. Love your website.

      1. Brittany Mullins
        March 1, 2021 AT 8:40 pm

        Woo!! So glad this recipe is a hit with your family, Leslie. Thanks for coming back to leave a review, I so appreciate it!

    2. Valerie
      November 13, 2020 AT 2:51 pm

      5 stars
      These are seriously good. I used half whole wheat (not pastry) and half AP flour. They are so moist and fluffy. The only issue I had was my edges were slightly chewy, but that could have been overmixing since my toddler helped make them 🙂 Mine were done at around 23 minutes, glad I checked them when I did. Might even check at 20 mins next time – there will def be a next time!

      1. Brittany Mullins
        November 13, 2020 AT 4:05 pm

        So glad these bars were a hit, Valerie!! It definitely could have been from over mixing, but how nice to have some help making them! And good thing you checked on them when you did. All ovens vary in temp so it’s always a good idea to check a few minutes before the recommended baking time just in case your oven is hotter. 🙂

    3. Taryn
      November 10, 2020 AT 9:45 pm

      5 stars
      Probably an unconventional request – but I’m looking for ways to make recipes like this higher calorie. Could oats be added to this? With some flax seed perhaps?

      1. Brittany Mullins
        November 10, 2020 AT 9:57 pm

        Hey Taryn, I’m sure you could add those in, but you’d likely have to add more liquid.

    4. Jeanne
      October 13, 2020 AT 10:01 am

      5 stars
      These are incredible!! Seriously, the most moist, flavorful pumpkin bar I’ve ever had and I love that you don’t feel (or have your mouth taste) like you just ate a ton of sugar. Just perfect! I, also, was making these to share with a GF friend and I used GF oat flour instead of whole wheat pastry flour and it worked so well! Another win from EBF!!

      1. Brittany Mullins
        October 13, 2020 AT 5:36 pm

        Woo!! That makes me so happy to hear, Jeanne. I’m so glad you’re loving these bars. And good to know they worked well with oat flour! Thanks so much for taking the time to leave a comment + star rating. It’s super helpful for other readers. 🙂

    5. Jessica
      September 3, 2020 AT 5:51 pm

      5 stars
      These are delicious! I made them as described with the only difference being using whole wheat flour (instead of pastry flour). I was nervous about the recipe since the last time I made a “healthy” pumpkin recipe, it was no good. However, these are so tasty and do not even need the chocolate chips. I love the perfect pumpkin flavor enough on its own. Thank you so much! Will be trying more of your recipes!

      1. Brittany Mullins
        September 3, 2020 AT 11:12 pm

        Yay!! I’m so pumped you loved these bars, Jessica. Thanks for giving this recipe a shot and for taking the time to leave a comment + star rating. It’s super helpful for other readers. <3

Parchment paper lined with protein balls.

5 SECRETS TO
HEALTHY SNACKING

Eating healthy doesn’t have to be boring!

FREE EMAIL BONUS

GET A 3 DAY CLEAN EATING MEAL PLAN

Subscribe to our list and get your free printable PDF of the 3 Day Clean Eating Meal Plan and Shopping List!

X