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
Thanks for checking out my Skinny Pumpkin Bars post. Check out my full collection of Cookies articles, and get more chocolate chip, shortbread, and holiday Cookie Recipes by Ashton Swank, Liz Call, Mariah Leeson and Tammy Mitchell.
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! 🙂
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
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. 😉
I share the same addiction/problem… LOVE all things pumpkin!! Less guilt is always a good thing 🙂
Pumpkin is my favorite time of year 😉 seriously though, I loooove it!
Do you happen to know the nutritional information?
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 🙂
I need to make these! The recipe seems pretty easy and straight forward. Beautiful photography!
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
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!
Hi Tonya! You’ll totally love both of these pumpkin recipes!! I’m so glad you stopped by.. stop by again soon! xoxoxo~ Ruthie
What size cookie sheet did you use? How thick are the bars?
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