Ingredients Jump to Instructions ↓

  1. BATTER:

  2. 1 3/4 cups unsweetened pumpkin puree

  3. 1 cup canola or vegetable oil

  4. 4 large eggs

  5. 1 1/2 cups granulated white sugar

  6. 1/2 cup light brown sugar, packed

  7. 1 cup all-purpose flour

  8. 1 cup whole-wheat pastry flour

  9. 2 teaspoons baking powder

  10. 2 teaspoons ground cinnamon

  11. 1 teaspoon baking soda

  12. 1/2 teaspoon salt

  13. 1/2 teaspoon ground ginger

  14. 1/4 teaspoon ground cloves

  15. 3/4 cup mini- chocolate chips


  17. 8 ounces cream cheese, at room temperature

  18. 4 Tablespoons butter, at room temperature

  19. 2 teaspoons milk

  20. 1 teaspoon pure vanilla extract

  21. 4 cups powdered sugar, measured then sifted

  22. 1/2 cup mini- chocolate chips (for topping)

Instructions Jump to Ingredients ↑

  1. Prepare batter: Preheat oven to 350°F. Spray 10x15-inch baking pan with nonstick spray.

  2. In a large bowl, whisk together pumpkin, oil, eggs and sugars until combined.

  3. In a separate bowl, whisk together flours, baking powder, cinnamon, baking soda, salt, ginger and cloves. Toss in mini chocolate chips and stir to combine. Add dry ingredients to the wet and stir until moistened.

  4. Pour batter into prepared pan coated with nonstick spray. Bake until the center springs back when lightly pressed in the center- about 25 to 30 minutes. Remove and place on wire rack to cool completely.

  5. Prepare frosting: In a large mixing bowl, beat together cream cheese, butter, milk and vanilla. Slowly add the powdered sugar, 1 cup at a time, and mix until smooth. Frost bars and sprinkle with additional mini chocolate chips.


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