Halloween is coming up, and it’s a big day for sweet treats. In past years I skipped posting desserts right before Halloween—there’s already plenty of candy around. But I’ve changed my mind: there’s definitely room for better-quality treats, especially when the alternatives are supermarket cupcakes with artificial frosting, marshmallow ghosts, or candy-corn brownies. Those options don’t do anyone’s mood, skin, or blood sugar any favors.
It’s hard to avoid sugar around Halloween, and many people slide into a cycle of frequent desserts that lasts through the holidays. First comes Halloween, then Thanksgiving, then pre-Christmas parties, and so on. A little mindfulness helps when you’re tempted by the kids’ trick-or-treat stash.
My family goes nuts for these pumpkin chocolate chip bars. They’re more like pumpkin chocolate chip blondies—dense, very moist, and full of flavor. They aren’t light and airy like muffins; instead they’re richly textured, just sweet enough, and studded with the right amount of chocolate. If you prefer no chocolate, swap in currants or chopped pecans. For me the secret to great pumpkin desserts is a well-balanced spice blend: cinnamon up front, with nutmeg and a touch of cloves for warmth. I taught this recipe in my cooking classes a couple of years ago and it was a hit.
I make these bars with whole wheat pastry flour or whole spelt flour—both work beautifully. I usually use coconut sugar, which is minimally processed, but the recipe also works with cane sugar or white sugar if that’s what you have. The photo above shows two versions: coconut sugar on the left and cane sugar on the right; the flavor difference is subtle.
Making pumpkin puree at home is easy when you have time; otherwise, a good-quality organic pumpkin in a BPA-free carton is a convenient option. Choose plain pumpkin puree (not pumpkin pie filling).
Whole Wheat Pumpkin Chocolate Chip Bars
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Ingredients
- 2 cups whole wheat pastry flour or whole spelt flour, or GF flour mix + ½ tsp. xanthan gum
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon fine sea salt
- 1 teaspoon baking soda
- ½ teaspoon aluminum-free baking powder, or omit to make these denser
- ¾ cup 1 ½ sticks unsalted butter, at room temperature
- 1 cup coconut palm sugar, pure maple syrup or cane sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1 ¾ cup pumpkin puree, (or 1 15-ounce can; not pumpkin pie filling)
- 6 ounces dark or semisweet chocolate chips, just shy of 1 cup
Instructions
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Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan and line it with parchment paper, leaving the paper to hang over the long sides for easy removal.
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In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, salt, baking soda, and baking powder. Set aside.
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In a large bowl, beat the butter and sugar on high speed until light and fluffy. Add the egg and vanilla, mixing until combined, then stir in the pumpkin puree.
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Add the dry ingredients gradually, mixing on low just until incorporated. Fold in the chocolate chips.
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Pour the batter into the prepared pan and smooth the top with a spatula. Bake 40–45 minutes, or until a toothpick inserted into the center comes out clean.
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Cool on a wire rack. Lift the bars from the pan using the parchment overhang, transfer to a platter, and cut to serve.
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Serve warm or at room temperature. Store leftovers in the refrigerator for up to one week.
Notes
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