Chocolate Chip Pumpkin Bars Recipe

Name: Chocolate Chip Pumpkin Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ⅓ cups flour; ¼ cup Splenda brown sugar blend; ½ cup Splenda Sugar Blend for Baking, divided; 1 cup old fashioned oats; ½ cup walnuts, chopped or ½ cup pecans; ¾ cup light margarine; 1 (8 ounce) container fat free cream cheese; 3 eggs; 1 (15 ounce) can pumpkin; 1 tablespoon pumpkin pie spice; 1 cup mini chocolate chip

Servings: persons

1 ⅓ cups flour
¼ cup Splenda brown sugar blend
½ cup Splenda Sugar Blend for Baking, divided
1 cup old fashioned oats
½ cup walnuts, chopped or ½ cup pecans
¾ cup light margarine
1 (8 ounce) container fat free cream cheese
3 eggs
1 (15 ounce) can pumpkin
1 tablespoon pumpkin pie spice
1 cup mini chocolate chip

1
Preheat oven to 350 degrees F. Line a 13X9 pan with foil and spray with a non-stick cooking spray.
2
Set aside.
3
Combine flour, SPLENDA Brown Sugar Blend, half of the SPLENDA Sugar Blend, oats and walnuts.
4
Cut in the margarine with a fork until the mixture is crumbly.
5
Press all but one cup of the crust mixture into the bottom of the prepared pan.
6
Bake for 15 minutes.
7
Allow to cool.
8
Beat cream cheese, eggs, the remaining half of the SPLENDA Sugar Blend, the pumpkin and the pumpkin pie spice until it is well blended.
9
Pour the cream cheese mixture over the pre-baked crust and sprinkle with the 1 cup of remaining crust and the chocolate chips.
10
Bake for 25 minutes or until set.
11
Lift from pan to cool.
12
Cut into 24 bars.

998

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ⅓ cups flour, ¼ cup Splenda brown sugar blend, ½ cup Splenda Sugar Blend for Baking, divided, 1 cup old fashioned oats, and more.

Yes, Chocolate Chip Pumpkin Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Chip Pumpkin Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions