Easy Vegan Recipes – Pumpkin Chocolate Chip Bars

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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 {15 Cool Uses for 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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Comments

  1. Heck yeah! I need to go harvest my pumpkins (all two of them) and make these. Forget dinner, these look delicious.

  2. 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!

  3. Is that a 15 oz or 29 oz can of pumpkin. These sound delicious, I can’t wait to try them.

  4. Carolyne Thrasher says:

    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.

  5. These sound awesome, I have a hungry 7 year old that will devour them!

  6. I just made these today, they are delicious.

  7. 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.

  8. 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!!!

  9. Are you supposed to add the 3T of water too, or did you not add it in the end?

  10. These were great! I made a half batch in an 8×8 glass pan that I sprayed with non-stick cooking spray.

  11. Yum the batter is so delicious! Can’t wait for these to finish baking since I’ve licked the bowl clean :)

  12. Can I substitute coconut oil for the canola oil?

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