Chocolate chip pumpkin sheet pan bars
INGREDIENTS
- 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
INSTRUCTIONS
- 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.
NOTES
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
