These Easy WW Pumpkin Chocolate Chip Bars are a lightened up version of a classic pumpkin chocolate chip bar-packed with pumpkin puree, pumpkin spice, and chocolate chips. These make for the best Fall treat, snack, or dessert!

Makes 20 bars

What ingredients do I need to make these Easy WW Pumpkin Chocolate Chip Bars?

• Kodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix- you could substitute the Kodiak Cakes Pancake mix for: Krusteaz Protein Pancake Mix, Buttermilk – 100% Whole Grain Flour , King Arthur Gluten-Free Pancake Mix– as a gluten-free option or 1 (16 oz.) package Pillsbury Sugar Free Yellow Cake Mix -You’ll want to omit the egg, baking soda, baking powder, and brown sugar sweetener if you use the cake mix. The overall point value per serving is the same for all of these alternative options.  
• Baking powder
• Baking soda
• Pumpkin Spice– I love and use collected food premium pumpkin spice blend. You can find it HERE on Amazon.
• Egg or Egg Whites
• Zero point brown sugar substitute: I use Lakanto Monkfruit Golden Sweetener. You can find this online HERE. Get 20% on your order using POUND20. Another great zero point brown sugar sweetener is Sukrin Gold. You can find that online HERE on Amazon. 
• Vanilla extract 
• Water- use hot water. This helps thin the batter out.
• 100% pumpkin puree
• No sugar added milk chocolate chips: I LOVE  Chocozero no sugar added milk chocolate chips or Lakanto no sugar added chocolate chips. They two are my favorite when it comes to no sugar added chocolate chips. These are super delicious and have NO bitter aftertaste! If you prefer dark chocolate you can substitute the milk chocolate for Lily’s Dark or Milk Chocolate Chips, Stevia Sweetened, with no added sugar.  You can find those HERE on Amazon.  Note: The overall point value for the bars would be the same for any of these no added sugar chocolate chips.

What else could I use in place of the Kodiak Cakes Pancake Mix?

There are a few alternatives that your can use in place of the Kodiak Pancake Mix such as:

• Krusteaz Protein Pancake Mix, Buttermilk – 100% Whole Grain Flour 
• King Arthur Gluten-Free Pancake Mix– as a gluten-free option 
• 1 (16 oz.) package Pillsbury Sugar Free Yellow Cake Mix -be sure to omit the egg, baking soda, baking powder, and brown sugar sweetener.  

The overall point value may vary depending on which one you use.  

 

Where can I purchase ChocZero sugar-free chocolate chips?

You can buy ChoZero sugar-free milk chocolate chips HERE online.

Save yourself 10% using discount code pounddropper at checkout!

How do I store these Skinny Chocolate Chip Bars?

 To keep them fresh- I recommend keeping them in plastic wrap or in an airtight container in the fridge for up a week. Be sure to let them cool down to room temperature before you put them away, and store them in a container or a ziplock bag. 

 These bars will stay fresh in the freezer for up to 3 months. Layer each bar between parchment paper to keep them from sticking.

 

How do I make these Easy WW Pumpkin Chocolate Chip Bars?

Here are a few things to remember when baking breads, bars, brownies and cakes with flour or pancake mix:

• MEASURING IS KEY: Don’t over measure the flour/pancake mix:  It has a tendency to fall and become denser as it sits in the bag. Always spoon flour and pancake mix by spoonful into the measuring cup to ensure we’re not over measuring!
• DO NOT OVER MIX! This is a MUST!  If you over work your batter-you’ll be left with a gummy, chewy, gross pumpkin bar.

Preheat oven to 350 degrees.

Spray a 9×13 baking pan with nonstick cooking spray, set aside

Using a large mixing bowl, combine flour/pancake mix, pumpkin pie spice, baking soda, and baking powder. Stir to combine. 

In a separate bowl mix together the pumpkin purée, hot water, and sugar sweetener. Stir until combine.

Whisk in the egg and vanilla extract and continue whisking until well combined.

Gradually mix in the dry ingredients until JUST combined

Fold in 1/4 cup sugar free chocolate chips and continue stirring until combined. 

Spoon batter into prepared pan-the batter will a bit sticky-don’t worry-that’s totally normal.  

Sprinkle and press remaining 1/4 cup chocolate chips on top.

Bake for 28-30 minutes or until you insert a toothpick into the middle it comes out clean. ( You don’t want these to overcook or they’ll be dry!)

Let cool for 5 minutes before cutting them into 20 equal slices. Enjoy! 

Ingredients: 

• 2 1/2 cups  Krusteaz Protein Pancake Mix, Buttermilk – 100% Whole Grain Flour or Kodiak Cakes Protein Pancake Power Cakes  or King Arthur Gluten-Free Pancake Mix.
• 1 Tbsp pumpkin spice 
• 1/2 tsp baking powder 
• 1/2 tsp baking soda
• 1 large egg or 2 large egg whites
• 1/4 cup hot water
• 2 tsp pure vanilla extract
• 1 (15 oz.) can 100% pumpkin puree
• 3/4 cup zero point white or brown granulated sugar sweetener- I use Lakanto monk-fruit Golden Sweetener 
• 1/2 cup or 56 grams ChocZero no sugar added milk chocolate chips or any no sugar added chocolate chips

Directions: 

• Preheat oven to 350 degrees.
• Spray a 9×13 baking pan with non-stick cooking spray, set aside
• Using a large mixing bowl, combine flour or pancake mix, pumpkin pie spice, and baking powder. Stir to combine. 
• In a separate bowl mix together the pumpkin purée, hot water, and brown sugar sweetener. Stir until combine.
• Whisk in the egg and vanilla extract and continue whisking until well combined. 
• Gradually mix in the dry ingredients until JUST combined
• Fold in 1/4 cup sugar free chocolate chips and continue stirring until combined. 
• Spoon batter into prepared pan-the batter will a bit sticky-don’t worry-that’s totally normal. 
• Sprinkle and press remaining 1/4 cup chocolate chips on top.
• Bake for 28-30 minutes or until you insert a toothpick into the middle it comes out clean. ( You don’t want these to overcook or they’ll be dry!)
• Let cool for 5 minutes before cutting them into 20 equal slices. Enjoy! 

Makes 20 bars

1 Point® for 1 bar or 3 Points®for 2 bars

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Author Notes:

• Leftovers can be stored in an airtight container in the refrigerator for up to a week. Layer each bar between parchment paper to keep them from sticking.
• You can freeze these Easy WW Pumpkin Chocolate Chip Bars. Just place the bars in an airtight container and freeze for up to 3 months. To thaw, pull out as many as you like and let them thaw in the refrigerator overnight.  
• You may substitute the  Krusteaz Protein Pancake Mix, Buttermilk – 100% Whole Grain Flour or Kodiak Cakes Protein Pancake Power Cakes  or King Arthur Gluten-Free Pancake Mix for 1  (16 oz.) package Pillsbury Sugar Free Yellow Cake Mix and omit the egg, baking soda, baking powder, and brown sugar sweetener. The point value can vary depending on which one you use.