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
Related Posts
Ruthie & Madeliene
Owners at Cooking With Ruthie
Title:
Skinny Pumpkin Bars
Authors:
Categories:
Mentions:
brown sugar, Butter, flour, mini semi-sweet chocolate chips, Pumpkin
Keywords:
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Last Updated:
April 17, 2019
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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