Healthier Pumpkin Chocolate Chip Bars

One of my favorite things to do lately is to go back through old recipes on my blog and try to "clean" them up a bit.  These healthier pumpkin chocolate chip bars are exactly what I have done here.  And if I do say so myself, I knocked this one out of the park!

I replaced the white sugar with coconut sugar and honey, used white whole wheat flour to replace the all-purpose flour and I seriously cannot tell a difference between these and the old version.  They are just as dense and brownie-like and SO good!   

I just made these two days ago and the entire pan is almost gone.  They are TOO good!  Dangerous to keep around (even if they are healthier!).  I kept mine in the fridge and I swear every time I opened it up, I would sneak a piece off of one of the bars.  It adds up, believe me!  But my kids love them and it feels good to give them a yummy snack that is not full of processed sugar.

Makes 24 bars

Healthier Pumpkin Chocolate Chip Bars

1 cup organic unsalted butter, room temperature
3/4 cup coconut sugar
3/4 cup honey
1 egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
2 cups white whole wheat flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon sea salt
1 package (12 oz) dark chocolate chips

Preheat oven to 350 degrees and spray a 9 x 13-inch baking pan with non-stick cooking spray.  In the bowl of a stand mixer, cream butter, coconut sugar and honey until smooth.  Add egg and vanilla and beat until combined.  Mix in pumpkin puree.

Combine the flour, pumpkin pie spice, baking soda and salt in a small bowl.  On low speed, mix dry ingredients into wet until just combined.  Fold in chocolate chips.

Spread batter evenly in pan and bake until a toothpick inserted in the center comes out almost clean, about 30-35 minutes.  Cool completely in pan.  Cut into 24 squares.

Mini Pumpkin Banana Oat Muffins

We can't get enough of pumpkin muffins in our house!  I make them a LOT so I've been trying to come up with a couple of variations on them.  The mini versions are perfect for snacks for my preschoolers! 

Good and good for you - no butter, white flour or processed sugars!  My kids gobble these up!  You can make a double batch to keep in the freezer.  I simply throw a bunch of the muffins in a freezer bag and toss them in.  When you are ready to eat them, just let them sit at room temperature for a couple of hours.  They taste like you just baked them!  

This recipe is adapted from my regular Whole Wheat Pumpkin Muffins.  You could also do those as a mini version - how cute, right?  I do love the little sprinkle of oats on the top of these though.  Hope you enjoy!     

24 mini muffins

Mini Pumpkin Banana Oat Muffins

1 1/2 cups white whole wheat flour

3/4 cup old fashioned oats + more for topping

1 tablespoon pumpkin pie spice

1 teaspoon baking soda

1/2 teaspoon sea salt

1/4 teaspoon baking powder

2 eggs 

1/2 cup honey

1/3 cup unsweetened applesauce

1 cup pure pumpkin puree

1 ripe banana, mashed

Preheat oven to 350 degrees.  Spray a 24-cup mini muffin tin with non-stick cooking spray and set aside.  In the bowl of a stand mixer, combine the flour, oats, pumpkin pie spice, baking soda, salt and baking powder.  Add the eggs, honey and applesauce until just combined (do not overmix).  Add the pumpkin puree and banana and mix again.  

Divide the batter equally among the muffins cups (I used a small cookie scoop) to about 3/4 of the way full.  Sprinkle a pinch of oats on top of each muffin.  Bake until golden brown and a toothpick comes out clean, 15-18 minutes.  Store at room temperature or freeze.  

Pumpkin Spice Whole Wheat Pancakes

I still can't get enough of pumpkin spice anything.  And don't let the fact that these are NOT made from a box mix turn you off - they are SO easy!!  

This recipe makes the absolute best pancakes - they are light and fluffy and perfect every time.  We use this batter to make banana pancakes, strawberry, blueberry, you name it.  But these?  They just taste like fall and are PERFECT this time of year!

Yields 18 pancakes

Pumpkin Spice Whole Wheat Pancakes

2 cups white whole wheat flour

2 teaspoons baking powder

2 teaspoons pumpkin pie spice

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon honey 

2 large eggs, beaten

1 3/4 cup milk

1/2 cup pumpkin puree

butter for frying  

In a large mixing bowl, whisk together the flour, baking powder, pumpkin pie spice, baking soda and salt.  Add the honey, eggs, milk and pumpkin puree and whisk until everything is combined.  Heat a griddle or pan over medium heat.  Add butter to melt and coat the bottom.  Spoon batter onto griddle or pan, using about 1/4 cup.  When bubbles start to form on the top, flip the pancakes and cook on the other side.  Remove from pan, repeat with butter and batter.  Serve with maple syrup.  

To freeze: place pancakes in a freezer bag, layered with pieces of wax paper.  Heat for a minute in the microwave to serve.  

No-Bake Pumpkin Spice Bites

Just let me say...OMG.  I made these for the first time a couple of weeks ago...and as soon as I run out, I make them again!  I keep these in the freezer and swear I grab one (or three) every time I'm in the kitchen.



Totally addicting!  A great snack, quick breakfast or dessert.  The chocolate chips are optional and dried fruit such as cranberries or raisins would be a good substitution.

These become very soft at room temperature.  I highly suggest keeping them in the freezer - even then, they don't get too hard to bite into it.  At the very least, keep them in the fridge.  And whatever you do, just MAKE them and keep them around for as long as pumpkin spice is the flavor of the season!    

Yields 24 balls

No-Bake Pumpkin Spice Bites

2 cups old fashioned oats

1/2 cup honey

1/2 cup pumpkin puree

1/2 cup mini chocolate chips (or dried fruit, optional)

1/3 cup unsweetened coconut flakes

1 tablespoon chia seeds

1/2 tablespoon flax seeds

2 teaspoons pumpkin pie spice

1 teaspoon vanilla extract

Mix all of the ingredients in a large bowl.  Scoop onto a baking sheet lined with parchment paper with a small cookie scoop or form into 1" balls with your hands.  Place in the freezer for 30 minutes before eating.  Store in the freezer or fridge (will be a little soft). 

Whole Wheat Pumpkin Muffins

If you really want to know how good these are, ask me how many my 2-year old and I ate as I was taking these pictures.  No, don't ask...it's not pretty.  Ok, ok...5!!  I'm not proud.  

They are TOO good!!  And not bad for you!  No refined sugars, no butter, no white flour.  

I doubled the original recipe because I knew I wanted to freeze some.  I should have tripled it!  I'll be making these quite a bit, that I'm sure of.   

They freeze so great too.  When I brought our extra batch to room temperature, they were just as good as the day I made them.  My children are addicted and I don't blame them!  They make a perfect on-the-go, out-the-door kind of breakfast or a quick snack between school and ballet for my 4-year old.   

Yields 24 muffins

Whole Wheat Pumpkin Muffins

3 cups white whole wheat flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
4 eggs
1 cup honey
2/3 cup unsweetened applesauce
1 (15 oz) can pure pumpkin puree (not pie filling)

Preheat oven to 350 degrees.  Line 2 12-cup muffin tins with liners and set aside.  In the bowl of a stand mixer, combine the flour, pumpkin pie spice, baking soda, salt and baking powder.  Add the eggs, honey and applesauce until just combined (do not overmix).  Add the pumpkin puree until just combined.

Divide the batter equally among the muffin cups (I use an ice cream scoop).  Each cup should be about 3/4 full.  Bake until golden brown and a toothpick comes out clean, 18 - 20 minutes.  Store at room temperature or freeze.

(Source:  Adapted from 100 Days of Real Food)

Pumpkin Apple Streusel Muffins

'Tis the season for pumpkin recipes!!  I have so much canned pumpkin at my house it's not even funny.  Pinterest sure does inspire!  I also had a can of apple pie filling so thought I mix the two flavors together - these are amazing.  And it makes a ton of muffins, about 18 to 24.  

I added a streusel topping for a bit of added sweetness and crunch.  It's just butter, cinnamon, sugar and flour mixed together and sprinkled over the top before baking. 

Makes 18-24 muffins

Pumpkin Apple Streusel Muffins

2 eggs, lightly beaten
1 cup canned pumpkin puree
1 can of apple pie filling
2 1/2 cups flour
1 cup sugar
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt

For the streusel topping
2 tablespoons flour
1/4 cup sugar
1/2 teaspoon ground cinnamon
4 teaspoons butter

Preheat oven to 350 degrees and line 2 12-cup muffin tins with liners (or spray with non-stick cooking spray).  In a large bowl, mix the eggs, pumpkin and apple pie filling until combined.  In a smaller, separate bowl, mix the flour, sugar, pumpkin pie spice, baking soda and salt.  Add to the wet ingredients and stir just until everything is combined.

Using an ice cream scoop, fill the cup cake liners about 3/4 of the way full.  In a small bowl, combine the ingredients for the streusel topping.  Using a fork or knife, keep cutting through the butter until the mixture resembles coarse crumbs.  Distribute evenly over the muffin batter.

Bake for 30-35 minutes until a toothpick inserted into the center of a muffin comes out clean.

(Source:  Adapted from allrecipes.com)

 

Pumpkin Pie Mousse

You will not believe how unbelievably easy this dessert is.  And how unbelievably delicious.  In the mood for pumpkin pie but don't really feel like making it?  Try this!  It's seriously like eating the middle out of a pumpkin pie.  This might even replace pie at Thanksgiving...what a great dessert to bring to your family's next Holiday get together.  

 5 (1/2 cup) servings

Pumpkin Pie Mousse

1 package of instant vanilla pudding (4 serving box)

1 1/2 teaspoons pumpkin pie spice

1 cup cold milk

1 cup canned pumpkin

1 1/2 cups thawed reduced fat whipped topping, divided

Mix pudding mix and pumpkin pie spice in a large bowl.  Add milk and pumpkin; beat with a wire whisk 2 minutes or until well blended.  Gently stir in 1 cup of the whipped topping.  Spoon mousse into serving bowl or 5 dessert glasses.  

Refrigerate at least 1 hour to blend flavors.  Just before serving, top with remaining 1/2 cup whipped topping.  

(Source:  Adapted from McCormick website)

Pumpkin Chocolate Chip Bars

It's that time again...where pumpkin flavor everything starts showing up...and I LOVE it.  Pumpkin spice coffees, creamer, ice cream, you name it right?  Fall is definitely my favorite season.  These pumpkin chocolate chip bars are one of the first things I make when I spot those cans of pumpkin appearing on my grocery store shelves...

Fall also means a relief from the ridiculously hot temperatures in the South.  Today there is no humidity, a nice breeze and I'm sitting here tying in my sun room with all the windows open...it feels heavenly (it's still 83 degrees, but what a difference no humidity makes!).  What a perfect day to start some fall baking.  

As I do with most of my cookies, I left these just a bit underdone.  I hate dried out cookies! These are moist and dense and almost take on a pumpkin pie consistency.  I kept them in the fridge after they cooled. 

Makes 24 bars

Pumpkin Chocolate Chip Bars

1 cup unsalted butter, room temperature
1 1/4 cups sugar
1 egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
2 cups all-purpose flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 package (12 oz) semisweet chocolate chips

Preheat oven to 350 degrees and spray a 9 x 13-inch baking sheet with non-stick cooking spray.  In the bowl of a stand mixer, cream butter and sugar until smooth.  Add egg and vanilla and beat until combined.  Mix in pumpkin puree.

Combine the flour, pumpkin pie spice, baking soda and salt in a small bowl.  On low speed, mix dry ingredients into wet until just combined.  Fold in chocolate chips.

Spread batter evenly in pan and bake until a toothpick inserted in the center comes out almost clean, about 30-35 minutes.  Cool completely in pan.  Cut into 24 squares.

Soft Pumpkin Cookies with Glaze

These pumpkin cookies are so soft and the glaze is just the right touch to put these right over the top. This is a classic pumpkin recipe from Libby's Pumpkin, but I did substitute the original spices for pumpkin pie spice.  These are like mini spice cakes!  I have quite an excess of pumpkin in my house because I tend to overstock when it comes out around fall time.  I don't know about where you live, but I cannot get canned pumpkin until it's like September!  So, I have a can or two in the pantry and even some in the freezer...I think I'm good for another dozen or so pumpkin recipes!  Guess I'll have to get thinking!!   

Makes 3 dozen cookies

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon baking powder

1 1/2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1 1/2 cups sugar

1/2 cup butter, room temp

1 cup canned pumpkin puree

1 egg

1 teaspoon vanilla extract

Glaze

2 cups powdered sugar

3 tablespoons milk

1 tablespoon melted butter

1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Combine flour, baking soda, baking powder, pumpkin pie spice and salt in a medium bowl.  With an electric mixer, beat sugar and butter until well mixed.  Beat in pumpkin, egg and vanilla until combined.  Gradually add flour mixture.  Using a cookie scoop, drop dough onto cookie sheet.  Bake 15-18 minutes or until firm.  Cool completely on wire cooling rack and drizzle with glaze.  

Glaze

Combine all ingredients until smooth.  Using a spoon, drizzle glaze over the cookies by dipping it into bowl and waving the spoon back and forth over the cookies.  

Pumpkin Roll

This was my first attempt at making a Pumpkin Roll and to be honest, it seemed a little daunting.  I mean, the whole rolling up the cake with a kitchen towel, then keeping my fingers crossed that it wouldn't stick (did I put enough powered sugar on it?!)...I'm a worrier, especially to have to work at something and not have it turn it, you know?  

 I read some tips, some reviews and most said that it was a lot easier than it looks.  And it certainly was.  Parchment lined baking sheets, greased and floured, and your cake will not stick at all.  Just be prepared and have your towels ready, sprinkled with powdered sugar when the cakes come out of the oven.   

Once laid out on the towels, you'll roll them up warm, let them cool, then unroll.  That's when the cream cheese filling goes on, then rolled back up. 

Easy as pie...or...pumpkin roll.  And fun for the whole family! 

Makes 2 Rolls

Pumpkin Roll

1/2 cup powdered sugar (to sprinkle on towel)

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

6 large eggs

2 cups sugar 

2 cans (15 oz) pumpkin puree

For the filling

2 packages (8 oz) cream cheese, room temp

2 cups powdered sugar

1 1/2 sticks butter, softened

2 teaspoons vanilla extract 

Preheat oven to 375 degrees.  Grease 2 half-sheet pans and line with wax paper.  Grease and flour paper.  Sprinkle 2 thin, cotton kitchen towels with powdered sugar. 

Combine flour, baking powder, baking soda, pumpkin pie spice and salt in a small bowl.  Beat eggs and sugar with an electric mixer until thick.  Mix in pumpkin, then mix in flour mixture until just combined.  Spread evenly onto the prepared sheet pans.  

Bake for about 15 minutes or until cake springs back when touched.  Immediately turn out cake onto prepared kitchen towel.  Carefully peel off paper and roll up cake and towel together, starting with narrow end.  Cool on wire rack.

To make the filling: Combine all ingredients and beat with an electric mixer until smooth.  Carefully unroll cake and spread cream cheese mixture evenly on cakes.  Re-roll, cover with plastic wrap and refrigerate for at least an hour.  Can be frozen for up to 3 months. 

Pumpkin Spice Raisin Cake

I've said it before, but Fall is one of my favorite times of the year because pumpkin is back in grocery stores! This makes a double batch of bread or 24 muffins, or 1 batch of each (which is obviously what I did). I always like a bit of something in my breads, and the raisins are a great addition. Not so keen on nuts, but if you are, 1 cup of walnuts should do the trick!

Yields 2 loaves or 24 muffins

3 cups of sugar

1 cup vegetable oil

4 eggs, lightly beaten

15 oz can of pumpkin

3 1/2 cups flour

2 teaspoons salt

1 teaspoon baking soda

4 teaspoons pumpkin pie spice

2/3 cup water

Preheat oven to 350 degrees. Butter and flour 2 loaf pans or line 2 12-cup cupcake pans with liners. Mix together butter and sugar. Add eggs and mix thoroughly, followed by the pumpkin. Combine all the dry ingredients in a separate bowl. Blend dry ingredients and water into the wet mixture, alternating. Divide the batter between the pans and bake for 30-40 minutes until a toothpick comes out clean for bread; 20-25 minutes for cupcakes.

Mini Pumpkin Whoopie Pies

How cute are these? I love, love, love pumpkin! And cream cheese, what a combination. These also will make 6-9 large whoopie pies, but I just thought these were so adorable.

Makes 12-14

1 1/2 sticks unsalted butter, 1 stick melted, 1/2 stick room temp
1 cup packed light brown sugar
2 large eggs, room temp
1 cup canned pumpkin puree
1 1/2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon salt, plus 2 pinches
1 2/3 cups flour
4 ounces cream cheese
1 cup confectioners sugar

Preheat oven to 350 degrees. In a large bowl, whisk together the melted butter and brown sugar until combined. Add the eggs, pumpkin, 1 teaspoon vanilla, baking soda and powder, and salt. Whisk until combined. Fold in the flour. Using a tablespoon size ice cream scoop, drop mounds of batter onto baking sheet. Bake for 10-12 minutes or until springy to the touch. Cool completely.

Mix the cream cheese with the softened butter. Add the confectioners sugar and the remaining 2 pinches of salt and vanilla. Mix on low speed until blended, then medium-high speed until light and fluffy.

Spread the cream cheese frosting on the flat side of half of the cakes, then top each with another cake.

Pumpkin Cupcakes with Cream Cheese Icing

These were a creation based on "let's clean out the pantry" last night, where I found a can of pumpkin puree that I just couldn't let go to waste. As soon as it starts to feel like fall, I immediately get obsessed with anything pumpkin...pumpkin pie, pumpkin roll, pumpkin chocolate chip cookies, you get the picture. Fall is over and we are now well into winter (even though today in Savannah it's about 65 degrees!) but these will do just fine to satisfy my and my husband's sweet tooth. Enjoy!

Makes 12

Pumpkin Cupcakes with Cream Cheese Icing

1 stick unsalted butter, melted, 

1 cup packed light brown sugar

2 large eggs, room temperature, lightly beaten

1 cup canned pure pumpkin puree

1 tablespoon pumpkin pie spice

1 1/2 teaspoons pure vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon plus 2 pinches salt

1 2/3 cups flour

For the icing
1/2 stick butter, room temperature
4 ounces cream cheese

1 cup confectioner's sugar

Preheat the oven to 350 degrees. Spray a 12-cup muffin pan with non-stick spray.

In a large bowl, whisk together the melted butter and brown sugar until smooth. Whisk in the eggs, pumpkin puree, pumpkin pie spice, 1 teaspoon vanilla, baking powder, baking soda and 3/4 teaspoon salt until combined. Fold in the flour.

Using an ice cream scoop, drop generous mounds into the muffin pan cups. Bake for 20 minutes or until springy to the touch. Let cool completely.

Using an electric mixer, cream the softened butter with the cream cheese. Add the confectioner's sugar and remaining 2 pinches of salt and 1/2 teaspoon vanilla. Mix on low until blended, then beat on medium-high speed until fluffy, about 2 minutes.

Spread the cooled cupcakes with the icing and dust with pumpkin pie spice.