Alright. You caught me. I’m still on a pumpkin roll. Well, not on a pumpkin roll…I’ve actually never made one, but I still can’t get rid of pumpkin. I know it’s not fall, but the warmth of pumpkin still makes me happy, even in January. Plus, you can add chocolate to anything and it’ll be delicious, except maybe lobster.
That’d just be gross. Eww.
Anyway. How can you say no to these ooey gooey cake bars? They are perfectly light and fluffy, yet warm and gooey. Thank you, chocolate chips!
I love that you can cut the slices into however big/small you’d like, making it the perfect dessert or just a snack to take away the chocolate craving.
Whatever, you know you have mid-day chocolate cravings like me. Right?
Grab your baking pan and a bowl and get whipping! These whole grain pumpkin chocolate chip cake bars (woo, that’s a mouth full), will be ready within 35 minutes!
Whole Grain Pumpkin Chocolate Chip Cake Bars
adapted from Two Peas and Their Pod
- 1 cup white whole wheat flour
- 1/2 cup whole wheat flour
- 1/2 cup unbleached all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 cup unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup canola oil
- 1/2 cup honey
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup canned pumpkin purée
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 350°F.
- Line a 9″ x 13″ pan with non stick foil or parchment paper and spray with canola oil. Set aside.
- In a bowl, combine the flours, baking soda, and pumpkin pie spice. Set aside.
- In another bowl (or the bowl of your stand mixer), beat the butter and sugar together until combined.
- Beat in the
- Beat in the egg and vanilla extract.
- Beat in the pumpkin purée until combined.
- Beat in the dry ingredients.
- Stir in the chocolate chips.
- Pour into the prepared pan.
- Bake for about 25-30 minutes or until the edges are slightly light brown and a cake tester comes out clean.
- Allow the bars to cool completely in the pan before cutting into squares.
Servings: 12 squares
Are you still enjoying fall flavors this winter?