We all know pumpkin is good for us, and we all love to eat it at the holidays. So, why do most recipes skimp and just use 1 cup of pumpkin? And, why doesn’t anyone put pumpkin and chocolate together?
This recipe will use the whole can and will satisfy your holiday pumpkin craving. It’s simpler to transport than pumpkin pie and easy to slice into hand-held squares for the little ones. Our three-year old loves them and I feel good knowing exactly what’s inside. To her, they’re a “treat” because of the chocolate, but I feel they’re healthy enough to let her enjoy some for breakfast.
They go great with milk! Stock up on canned pumpkin during the holidays and enjoy these all year round.
(1) Preheat oven to 325 degrees
(2) In a large bowl, combine:
- 4 Eggs
- ¾ cup Loosely-packed Brown Sugar
- 2.5 oz Organic Prune Puree, such as Gerber’s (or substitute ¼ c oil)
- 15 oz Can Pureed Organic Pumpkin, such as Trader Joe’s brand
Blend for about one minute with hand-held or stand-type electric mixer until combined.
(3) In a smaller bowl, whisk together the dry ingredients:
- 1 cup Oatmeal
- ½ cup Whole Wheat Flour
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ¼ tsp Cloves
- ¼ tsp All Spice
- ¼ tsp Nutmeg
- ½ tsp Ginger
- 1 tsp Cinnamon
- ¼ tsp Salt
Combine dry ingredients until blended, then add dry ingredients to wet ingredients. Mix thoroughly with whisk.
(4) Fold in:
- ¾ cup Semi Sweet Chocolate Chips
- ¾ cup Pecans, chopped (or Walnuts)
Bake for 30-40 minutes in greased glass casserole-style pan. I use a 22quart/2 Liter pan that I’ve sprayed with non-stick spray. They are done when a toothpick inserted near teh center of the pan comes out clean.
Bars will be moist but not gooey. Let the pan cool on a wire rack for at least 10 minutes before slicing. Enjoy!