Chocolate chip pumpkin sheet pan bars

Chocolate chip pumpkin sheet pan bars


  • 4 eggs
  • 1/2 cup brown sugar
  • 3/4 cup unsweetned apple sauce
  • 1/4 cup plain 0% greek yogurt
  • 2 cups canned pumpkin
  • 1 tsp vanilla
  • 2 cups flour
  • 2 tsp cinnamon
  • 2 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 cup Lily’s dark chocolate chips


  • Preheat oven to 350F and spray a large sheet pan (I used a 18×13) with some non stick spray
  • In a bowl whisk the eggs and mix in the brown sugar. mix in the apple sauce, yogurt, pumpkin and vanilla.
  • Stir in the flour, cinnamon, pumpkin pie spice, baking soda and powder.
  • Pour the batter evenly out onto the sheet pan.
  • Top with chocolate chips, spread evenly so all bars will have chips on them.
  • Bake in the oven for 30-35min, you can use a toothpick to make sure they are baked through.
  • Let cool and then cut into 35 squares, I did 5 across and 7 down..
  • Bars are best stored in the fridge after day one and they will freeze well.


Personal Points- 1-2 depending on your 0PP foods 

Smart points- blue & purple- 1 using WW recipe builder

Smart points- green- 2 using WW recipe builder

Points plus- 1 using PP calculator

Nutritional info per bar…Calories 55…Fat 1g…Sat fat 0.3g…Carbs 10.2g…Fiber 0.8g…Sugar 3.8g…Protein 1.7g

Leave a Comment


No comments yet. Why don’t you start the discussion?

Leave a Reply