Pumpkin Chocolate Chip Cake Bars

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

Ingredients

  • 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

How-To

  1. Preheat the oven to 350°F.
  2. Line a 9″ x 13″ pan with non stick foil or parchment paper and spray with canola oil. Set aside.
  3. In a bowl, combine the flours, baking soda, and pumpkin pie spice. Set aside.
  4. In another bowl (or the bowl of your stand mixer), beat the butter and sugar together until combined.
  5. Beat in the canola oil and honey.
  6. Beat in the egg and vanilla extract.
  7. Beat in the pumpkin purée until combined.
  8. Beat in the dry ingredients.
  9. Stir in the chocolate chips.
  10. Pour into the prepared pan.
  11. Bake for about 25-30 minutes or until the edges are slightly light brown and a cake tester comes out clean.
  12. Allow the bars to cool completely in the pan before cutting into squares.

Servings: 12 squares

 

Are you still enjoying fall flavors this winter?

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20 comments

  1. I’m happy to see another pumpkin recipe out there – I got so overloaded with pumpkin recipes in the fall, but now I’m missing them. So yay for this recipe! Pumpkin + chocolate = one of my favorite combinations + these look SO wonderful to me.

  2. I made these last fall (or was it 2 years ago?) – either way, they were awesome! I need to try your whole wheat version and as luck would have it, I literally just picked up a few cans of pumpkin today on a crazy sale :)

  3. Looks delicious! What we need to know is what is #5 under How To? Is it beat in the honey and canola oil? Making them right now and want to make sure I’m following the instructions carefully? Please email me back if you’re able to. Otherwise, will try to go with common sense and hopefully they will turn out nicely.

    1. I apologize for not getting back to you until now. I went to bed early. :) Yes, you are correct. It was to beat in the canola oil and honey. Thank you for catching that mistake, Kathy. Happy Baking and I hope they turned out beautifully!

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