As a teacher, summer is obviously my favorite season. I don’t complain about the heat because I’m so grateful to have 2 months off work every year, BUT… as soon as school starts back up, I’m ready for fall. I love the cooler weather, the plaid flannels, and yes, I’m one of those people who loves everything pumpkin (except for, oddly enough, pumpkin spice lattes, just not that into them). But everything else- pumpkin bread, pumpkin muffins, pumpkin waffles- whatever it is, I want it.
The wonderful thing about canned pumpkin is it is THE BEST for baking, and it actually makes grain free and gluten free baking easier than it usually is. A lot of times the struggle with baking grain free is keeping breads and muffins from getting too dry, but these Chocolate Chip Pumpkin Bars are so moist and taste exactly like you want your sweet treats to taste in the fall.
The best part though? There is no flour… literally none. These are naturally low carb without having to use almond or coconut flour. AND they are almost refined sugar free… the only refined sugar is in the dark chocolate chips.
So I know it’s the end of August, it’s probably annoying that I’m posting a pumpkin recipe already, but school has begun, meaning pumpkin season is in full swing for this lady.
And if I haven’t convinced you to make these already, did I mention these take 5 minutes and only one bowl to prep? My husband and son love them, so I’ll probably be making them weekly until December, but that’s okay because they’re so incredibly fast and easy.
To begin, add all of your ingredients except for the chocolate chips to a large bowl.
Use a hand mixer on medium speed to combine the ingredients until they are smooth.
Then, use a rubber spatula to fold in 1 cup of dark chocolate chips (I always use dark chocolate chips that are at least 70% cacao due to the health benefits). This may be a little bit hard to find at your local grocery store, but you can easily find it on Amazon. PASCHA Organic Dark Chocolate Baking Chips – 85% Cacao, Bitter-Sweet – 8.8 oz is a great option. Add the batter to a prepared 9×13 baking dish. Then, sprinkle the last 1/2 cup of dark chocolate chips over the top.
Bake at 350 degrees for 25 minutes or until a toothpick inserted into the center comes out clean. Allow the bars to cool for at least 10 minutes before cutting.
Let me know what you think! And send me any other fall baking requests here, and I’ll try my best to make them happen! Have a great rest of the weekend 🙂
Chocolate Chip Pumpkin Bars (Grain free, Flourless, Low Carb)
1 cup canned pumpkin
1 cup natural peanut butter
4 large eggs
1 1/2 cup dark chocolate chips (PASCHA Organic Dark Chocolate Baking Chips – 85% Cacao, Bitter-Sweet – 8.8 oz)
2/3 cup real maple syrup
4 tsp pumpkin pie spice (McCormick Pumpkin Pie Spice, 2 Ounce)
2 tsp vanilla
1/4 tsp salt
1 tsp baking soda
1. Add all ingredients to a large bowl (except the chocolate chips). Combine using a hand mixer until smooth.
2. Add 1 cup of the dark chocolate chips and fold in using a spatula.
3. Transfer the batter to a greased 9×13 baking dish. Sprinkle the other half of the chocolate chips over the top.
4. Bake at 350 degrees for 25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool before cutting into squares.