Craving a dessert that's both decadent and somewhat healthy? Get ready to fall in love with these mind-blowing Whole Wheat Chocolate Chip Pumpkin Cookie Bars! Imagine biting into a soft, chewy bar that combines the warm, comforting flavors of pumpkin and cinnamon with rich, melty chocolate chips - all while sneaking in some wholesome whole wheat goodness. These bars are the ultimate treat that will make your taste buds dance and your health-conscious mind rejoice!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1/2 cup pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a medium bowl, whisk together whole wheat flour, baking soda, baking powder, salt, and ground cinnamon until well combined and no lumps remain.
- In a large mixing bowl, cream the softened butter and brown sugar together using an electric mixer until light and fluffy, approximately 2-3 minutes.
- Add pumpkin puree, egg, and vanilla extract to the butter mixture. Mix until smooth and fully incorporated, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the chocolate chips using a spatula, distributing them evenly throughout the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula and smoothing the top.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
- Remove from the oven and let cool in the pan for 10 minutes, then use the parchment paper to lift the bars out and transfer to a wire rack to cool completely.
- Once cooled, cut into 16 equal bars and serve. Store in an airtight container at room temperature for up to 5 days.
Tips
- Room Temperature Ingredients: Ensure your butter, egg, and pumpkin puree are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the bars tender and soft.
- Check for Doneness: A toothpick with a few moist crumbs is perfect - avoid overbaking, which can dry out the bars.
- Chocolate Chip Distribution: Fold chocolate chips gently to ensure even spread throughout the batter.
- Cooling is Crucial: Let the bars cool completely before cutting to help them set and achieve the perfect texture.
- Storage Tip: Store in an airtight container to maintain freshness for up to 5 days, or freeze for longer storage.
- Customize: Feel free to add nuts, use different chocolate chip varieties, or sprinkle some sea salt on top for extra flavor!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 24g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 25mg
