Okay, so don’t freak out because the word vegan is in the title. My neighbor Francisco made these the other day and let me have a few to take home. And guess what? They were so stinkin’ good I had to whip up another batch. These pumpkin chocolate chip bars were a HUGE hit at my house {and we are not even vegan.
I’m telling you, these pumpkin bars are da’ bomb!
Ingredients {slightly adapted from Frugal Vegan Mom}
2 cups all-purpose flour
2 teaspoons pumpkin pie spice mix
2 teaspoons vanilla extract
1 teaspoon baking soda
3/4 teaspoon salt
2/3 cup canola oil
1 1/4 cups sugar
3 tablespoons water
1 cup canned pumpkin {I used pureed of course}
1 1/2 cup {soy} semi-sweet chocolate chips {free from Vitacost}
Directions
Preheat oven to 350 degrees.
Line a 13 x 9 in. baking pan* with parchment paper {for easy removal}
In a medium sized bowl sift together the flour, pumpkin pie spice, baking soda and salt.
In a mixing bowl combine the sugar, oil, vanilla, water and pumpkin. Once mixed gradually stir in flour mixture until smooth. Fold in the chocolate chips and bake at 350 degrees for 28 minutes or until a knife comes out clean. Cool 1 hour. Slice into 2 inch bites and store in an airtight container.
The Happy Herbivore Cookbook By Lindsay S. Nixon is filled with recipes that show eating a low fat vegan diet is not only healthy but delicious. Amazon currently has this book in stock and ready to ship.
*Direct link to Amazon product
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Heck yeah! I need to go harvest my pumpkins (all two of them) and make these. Forget dinner, these look delicious.
These are super, super good! I had them for dinner too! Ha!
I just cooked up some pumpkin. Now I need to find some chocolate chips and I’ll be set. I LOVE the pumpkin-chocolate combination!
You and your family would really like these!!!
Is that a 15 oz or 29 oz can of pumpkin. These sound delicious, I can’t wait to try them.
I think its just 1 cup of pumpkin if I am reading the recipe correctly
oops I read one can not one cup,
These are going to be perfect for dessert for company tomorrow night. I happen to be allergic to dairy and eggs so “vegan” dessert recipes are always on my radar. Thanks for sharing.
These sound awesome, I have a hungry 7 year old that will devour them!
I just made these today, they are delicious.
They are so stinkin’ moist! I love them too!
Wow; this is a dangerous recipe if you have a big tub of pumpkin from last year that needs to go to make room in the freezer for this year’s pumpkin. I’m making my third batch and I’ve eaten most of the last two. I like that the ingredients are simple because I tend not to have luck with the recipes calling for flax seed eggs, etc.
I know! The bars are so stinkin’ moist I couldn’t stop making them either!
I made these last week to use up some pumpkin butter that I was having a hard time finishing. They were delicious bars. Now, I am using the recipe to use up my apple butter! I am using apple butter in place of the pumpkin, apple pie spice in place of the pumkin pie spice and butterscotch chips in place of the chocolate. I have also added in some chopped pecans. Now I am just waiting for the oven to preheat!!!
Are you supposed to add the 3T of water too, or did you not add it in the end?
Yes, add the water in when you add the pumpkin and other ingredients.