Who out there thinks “Bars” are a Minnesotan thing? I’ve heard people mention this many times. Either way, I can hear my northern accent come out when I say the word…
I’m still going strong on the pumpkin kick – have made the smoothies several times and they’re still delicious, and made these bars for the second time today. The response from both groups of (non-veg) people I served them to was overwhelmingly positive.
These are easy to make, have just the right amount of sweetness, and an amazing chewy texture without being too dense.
Vegan Pumpkin Chocolate Chip Bars
-2 cups flour (I used all purpose unbleached)
-2 tsp pumpkin pie spice mix (you can sub a combo of cinnamon, ginger, nutmeg, cloves, etc., just google “pumpkin pie spice mix”)
-2 tsp vanilla extract
-1 tsp baking soda
-3/4 tsp salt
-1/3 cup canola oil
-1/3 cup applesauce
-1 1/4 cup sugar
-1 Tbsp ground flax seeds
-3 Tbsp water
-1 cup canned pumpkin
-12 oz. package semi-sweet chocolate chips**
1. Preheat oven to 350 degrees and oil or spray a 13 x 9 in. baking pan.
2. Mix flaxseed and water in a little bowl and set aside so it can thicken.
3. Mix flour, spices, baking soda and salt in a bowl.
4. In large bowl, mix sugar, oil, and applesauce. Add vanilla and flax mixture. Add pumpkin, then gradually stir in flour mixture until well combined. Then mix in chocolate chips and bake until knife comes out clean, about 30 minutes. Let cool before cutting, or you will have very messy bars.
**I personally thought this was too many chocolate chips and next time would either just use a bit less or sub half with pecans.
Jane helping by clearing off the pantry shelves:
What Whaaaat Pumpkin Butt?!