Skinny Pumpkin Bars
Yield: 24
Skinny Pumpkin Bars
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Ingredients
- 3 1/3 cups flour
- 2 teaspoon cinnamon
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves
- 1 cup granulated sugar
- 3/4 cup brown sugar
- 1/3 cup butter, softened
- 2 eggs and 4 egg whites
- 1/3 cup applesauce
- 1 15oz can mashed pumpkin
- 3/4 cup mini semi-sweet chocolate chips
Instructions
- Preheat oven to 325 degrees.
- Coat a cookie sheet with cooking spray; set aside.
- In a medium bowl whisk together flour, spices, baking soda, baking powder, and sea salt; set aside.
- In a large mixing bowl cream butter and sugars; mix 2 minutes.
- Add eggs one at a time; beating and scraping bowl with each addition.
- Add egg whites; mix 2 minutes.
- Add applesauce and pumpkin; mix until incorporates.
- Add dry ingredients all at once and mix until 80% incorporated.
- Fold in mini chocolate chips.
- Evenly spread into prepared cookie sheet.
- Bake 22-24 minutes or until toothpick inserted in center comes out clean.
- Cool and Enjoy!
Skinny Pumpkin Bars… are just going to please you in so many ways! You’ll be so happy you gave them a try and you’ll have enough to share with your favorite neighbors too 🙂
Happy Fall to all of you and thanks so much for reading my blog. I’ve been thinking lately that it would be a lot of fun to try some of YOUR family favorite recipes…
I’ll make and blog and credit them to you and be sure to tell me a little bit about the history behind the recipe and why it’s a family fave! If you’d like to share any recipes, just email me at… ruthie@whatscookingwithruthie.com. Wouldn’t it be a lot of fun to ‘share a little cooking love’ 🙂
Love,
Ruthie
Alli Miller @ Cupcake Diaries says
I love your site! The recipes I’ve seen so far look amazing. I saw on Facebook that you’re attending the SNAP! Conference in April. I am too and I’m so excited! I look forward to following your blog and potentially meeting you at the conference! 🙂
Ruth says
You will LOVE Snap! It’s an awesome conference and I’ll be there too! I’m so excited to meet you… I’ll have to do a little stocking over at your site 🙂 xoxoxo Ruthie
Emily says
I’m definitely going to have to try these. I love pumpkin bars and can eat an entire pan! Now I won’t feel so guilty about it. 😉
Ruth says
I share the same addiction/problem… LOVE all things pumpkin!! Less guilt is always a good thing 🙂
carrian says
Pumpkin is my favorite time of year 😉 seriously though, I loooove it!
Maureen says
Do you happen to know the nutritional information?
Ruth says
Unfortunately, I don’t. I’m sorry.. I just adapted my normal calorie and fat reduction techniques. Leaving out 1 egg yolk removes 55 calories and 186 mg of cholesterol. Cutting the butter in half from the original recipe saves too. I hope that is helpful 🙂
Julia | JuliasAlbum.com says
I need to make these! The recipe seems pretty easy and straight forward. Beautiful photography!
Ruth says
Hi Julia, you’ll just love these bars and they are pretty easy to throw together. I don’t dare admit how many I ate 🙂 Thank you for the kind comment! Stop by again soon xoxoxo~ Ruthie
Tonya @The Quick Dish says
I love the fall season and pumpkin recipes. I’ve never tried pumpkin bars, but I think I will now. Thanks for sharing! I also jotted down your Pumpkin Smoothie recipe!
Ruth says
Hi Tonya! You’ll totally love both of these pumpkin recipes!! I’m so glad you stopped by.. stop by again soon! xoxoxo~ Ruthie
Jane says
What size cookie sheet did you use? How thick are the bars?
Ruth says
Hi Jane… I used a 16×12 rimmed baking sheet and the bars are about 1/2 inch thick. Thanks for asking and I will go and specify in the recipe 🙂 These bars are super delicious!! Please stop by again soon. xoxo~ Ruthie