Pumpkin Chocolate Chip Cake Bars
After baking a maple cake over the weekend, I couldn’t stop thinking about fluffy textures and warm fall flavors. These bars are the result… Part pumpkin bread, part chocolate chip cake, and one hundred percent delicious.
They're soft, sweet, and sneak in a little protein to make them a perfect anytime treat.
Ingredients (makes 12):
¾ cup (180g) pumpkin purée
¼ cup (64g) natural peanut butter
2 eggs (room temperature)
3 tbsp (60g) maple syrup (or honey)
¼ cup (48g) stevia (or coconut sugar)
1 tsp (5ml) vanilla extract
1 cup (96g) oat flour
½ cup (48g) vanilla protein powder (vegan bakes best)
1½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ tsp pumpkin pie spice
Pinch of salt
¼ cup (40g) chocolate chips
How to Make It:
Preheat oven to 350°F and line an 8x8 baking pan.
Mix all wet ingredients in a large bowl.
Stir in dry ingredients until a thick batter forms.
Fold in chocolate chips.
Spread evenly into pan and bake for 20–24 minutes until golden and a toothpick comes out clean.
Let cool completely before slicing into 12 bars.
Macros (per bar): 120 cal | 8g protein | 11g carbs | 5g fat
Note: Macros are approximate and will vary based on ingredient brands.
These are light, fluffy, and the perfect way to enjoy a little sweetness in your fall routine.
