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Soft and tender Healthy Pumpkin Chocolate Chip Blondies! These pumpkin bars are perfectly sweet and spiced, so incredibly moist and with gooey chocolate all throughout! They are lightened up at just 100 calories a bar but do not taste it for a second. The most perfect fall dessert!
About This Recipe
You are going to fall in LOVE with these healthy pumpkin chocolate chip blondies! I already know it. Even if you only sort of like pumpkin, you are going to swoon at the melt-in-your-mouth texture of these pumpkin bars. Perfectly flavored, perfectly spiced, the most perfect baked texture that you ever did taste…. and can we talk about all the chocolate!?
These pumpkin bars are one of the first desserts I ever created! They have been a reader favorite since the beginning and one I still make frequently– especially every time fall rolls around 😉
They are SO easy to make, lower in calories than your traditional blondie/pumpkin bar, and SO DANG delicious! If you haven’t tried them already, you must!
If you’re looking for more healthy, lightened up pumpkin recipes, be sure to check out these Fudgy Pumpkin Swirl Brownies, Healthy Pumpkin Cinnamon Rolls, Skinny Pumpkin Pie Dip and my favorite Healthy Pumpkin Coffee Cake!
Why You’ll Love These Healthy Pumpkin Chocolate Chip Blondies
- Made with easy, healthy, staple ingredients
- Only 100 calories per bar and with some sneaky protein and fiber!
- The PERFECT healthy fall snack or dessert
- Delicious warm or chilled
- Freezer-friendly 🙌🏽
- Oat flour – I love the flavor oat flour brings to these blondies, but all-purpose flour, 1:1 gluten-free flour, and whole wheat flour should work as a good substitutes. If you don’t have oat flour, you can also blend quick oats in a blender until it reaches a flour consistency.
- Coconut flour – coconut flour helps us get by using less flour since it is so absorbent. I haven’t tried this recipe without it, but it is 3-4x more absorbent than regular flour. So if you do try to replace, you will need to use 3-4x as much.
- Protein powder – I recommend a whey + casein blend here, otherwise the texture may turn out different. I used PEScience of course (code Laurenfitfoodie to save!) If you want to use another brand, just make sure it is also a whey + casein blend. Plant based protein will also work but strictly whey isolate protein powders will not bake the same. You can also just omit and replace with an extra 1/4 cup of flour! As far as flavor goes, vanilla, pumpkin or any snickerdoodle like flavor will work good!
- Sweetener – I used Truvia. You can use sugar or whatever sweetener you wish here.
- Baking essentials – Pumpkin pie spice, cinnamon, baking powder, baking soda, and pure vanilla extract.
- Egg
- Canned pumpkin – I love Libby’s for the most orange color.
- Milk – I used almond milk but any milk works!
- Mini chocolate chips – or regular chips or chopped chocolate.
How To Make
- Preheat the oven to 350 degrees F. Line a 8×8-inch baking dish with parchment paper and/or spray with cooking spray.
- To a large bowl, add the egg pumpkin, vanilla and milk and whisk until combined.
- In a separate smaller bowl, add the oat flour, coconut flour, protein powder, sweetener, pumpkin pie spice, cinnamon, baking powder and baking soda. Whisk until combined.
- Add the dry ingredients to the wet ingredients and mix until the dry ingredients are incorporated. Fold in 2 Tbsp of the chocolate chips.
- Transfer the batter to the baking dish and spread out evenly. Sprinkle the remaining chocolate chips on top.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out mostly clean. You still want it a little damp for most moist texture!
How to Eat These Pumpkin Blondies
- Warmed up in the microwave for 30 seconds with a glass of cold milk. HEAVEN.
- Chilled & crumbled on top of ice cream, protein fluff, or a yogurt bowl.
- With peanut butter on top – perfect for a quick breakfast, pre-workout, or snack to hold you over till your next meal!
- With cream cheese – kind of like how you would enjoy a pumpkin muffin!
- With brownie batter on top – add edible Healthy Brownie Batter on top for an insanely fudgy and indulgent treat!
Keep these pumpkin bars stored in an airtight container in the fridge for 4-5 days.
They are great eaten cold, in my opinion! Although they are also delicious if you warm them up again to get the chocolate all melty and gooey. Either way – keep them stored in the fridge to keep them fresh longer. They actually are better the next day as the bars start to set and the flavors come together more and more!
These bars will stay fresh in the fridge for up to a week or for several months if freeze.
To freeze, simply pre-cut bars, wrap individual bars up in plastic wrap or parchment paper, and store in a freezer-safe bag.
Can I use something in place of the coconut flour?
Coconut flour helps us get by using less flour since it is so much more absorbent than other flours. I haven’t tried this recipe without it, but it is 3-4x more absorbent than regular flours. So if you do try to replace with another flour, you will need to use 3-4x as much. If you try this, please let us all know in the comments!
Can I omit the protein powder?
You can definitely leave the protein powder out if you wish. Just add an extra 1/4 cup of oat flour and you will be good!
How long do these bars stay fresh?
As long as they are stored in an air tight container, these bars will stay fresh in the fridge for 4-5 days, or in the freezer for 3-4 months.
Do these healthy pumpkin blondies freeze well?
They freeze great! To freeze, allow blondies to cool completely, then cut into bars and wrap individually in saran wrap or aluminum foil. Then store in a freezer-safe ziploc bag.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
The Best Healthy Pumpkin Blondies with Chocolate Chips! (100 Calories)
Ingredients
- 1 cup oat flour (120g)
- 1/4 cup coconut flour (28g)
- 1/4 cup vanilla or pumpkin protein powder (30g) ideally a whey + casein blend (or omit and add an extra 1/4 cup oat flour)
- 1/4 cup Truva (48g) or sugar
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1.5 tsp baking powder
- 1/2 tsp baking soda
- 1 large egg
- 1.5 cup canned pumpkin (360g)
- 1 tsp pure vanilla extract
- 1/2 cup almond milk (120g) or milk of choice
- 1/4 cup mini semi-sweet chocolate chips (45g)
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Instructions
- Preheat the oven to 350 degrees F. Line a 8×8-inch baking dish with parchment paper and/or spray with cooking spray.
- To a large bowl, add the egg pumpkin, vanilla and milk and whisk until combined.
- In a separate smaller bowl, add the oat flour, coconut flour, protein powder, sweetener, pumpkin pie spice, cinnamon, baking powder and baking soda. Whisk until combined.
- Add the dry ingredients to the wet ingredients and mix until the dry ingredients are incorporated. Fold in 2 Tbsp of the chocolate chips.
- Transfer the batter to the baking dish and spread out evenly. Sprinkle the remaining chocolate chips on top.
- Bake for 30 minutes, or until a toothpick inserted in the center comes out mostly clean. You still want it a little damp for most moist texture!
Equipment
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
