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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