Pumpkin Walnut Chocolate Chip Cake Bars

These pumpkin chocolate chip bars are a quick and easy recipe filled with walnuts to indulge in fall treat.

Did the suspense kill you? I bet it did.

I’m pretty sure when I signed up for the Philadelphia half marathon subconsciously it was solely because of the extra food that comes along with training. For me, that food comes in the form of dessert. 10 mile run? That’s good for at least  3 cookies. It’s not like I look forward to eating more salad while training. Love my veggies, but not that much.

So, imagine the horror when I realized I was all out of these and these on Monday with 8 miles on the training plan. There’s only one reasonable solution in this kind of situation.

Open another can of pumpkin.

Pumpkin Walnut Chocolate Chip Cake Bars

Are you sick of pumpkin? I hope not because this was one of the big cans. I’ve got a Tupperware full of pumpkin puree still and there’s only so many mornings of pumpkin oats I can handle.

But, I can promise some reprieve after this since I bought an acorn, butternut and spaghetti squash this week. Things might get “squashy” for a bit.

Pumpkin Chocolate Chip Cake Bars

These are somewhere between the consistency of the pumpkin chocolate chip cookies and your traditional butter laden cookie bar. A happy, delicious tasting compromise.

Pumpkin Walnut Chocolate Chip Bars

They’ve got pumpkin, applesauce and oats in them. They’re practically a health food.

Which means you can have two without thinking twice.

Pumpkin Chocolate Chip Bars

Or one, heated up with vanilla ice cream, more chocolate chips and whip cream.

I may or may not have had first hand experience with that combo. I did run 8 miles after all.

Pumpkin Walnut Chocolate Chip Cake Bars
Prep time
Cook time
Total time
These pumpkin chocolate chip bars are a quick and easy recipe filled with walnuts to indulge in fall treat.
Serves: 9
  • ½ cup all purpose flour
  • ½ cup whole wheat pastry flour
  • ½ cup oats
  • ½ tablespoon pumpkin pie spice
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup brown sugar
  • ½ stick butter (room temperature)
  • 1 egg
  • 1½ teaspoons vanilla extract
  • ¾ cup pumpkin puree
  • ¼ cup unsweetened applesauce
  • ¼ cup chopped walnuts
  • ⅓ cup dark chocolate chips
  1. Preheat oven to 350.
  2. Grease 8 inch baking pan (or similar size).
  3. Beat sugar and butter in mixer until smooth.
  4. Add in egg and vanilla and beat until incorporated.
  5. Add pumpkin and applesauce and beat until combined.
  6. Combine all the dry ingredients in a separate bowl and slowly add into the mixer at a low speed. Mix until combined.
  7. Fold in walnuts and chocolate chips.
  8. Pour batter into pan and smooth to evenly distribute.
  9. Bake for 25-30 minutes.
  10. Let cool completely in pan before cutting into squares.


What’s your favorite type of squash?

What motivates you the most while training?


  1. says

    These cookie/bar/cake thingies look AH-MAZING!! I do love my sweets, but I don’t bake them…but I just might start, like today!

    I’m new to your sight and immediately saw that you have a Weimaraner and I just had to subscribe! Mine is 10 years old and STILL hasn’t calmed down ;), well, maybe a little.

    • Running to the Kitchen says

      I love hearing about others with weims. Ours is 4 and just recently started to calm down. I use that term loosely, ha! They’re awesome dogs :)

  2. Jakemann says

    I tried this recipe….I used whole wheat flour and the all purpose flour…and these turned out horrible. No taste…and definitely not for someone with a sweet tooth.

    • Running to the Kitchen says

      Sorry you didn’t like it. They came out pumpkin-y and sweet enough for me. Regular whole wheat flour, instead of pastry flour will give a more earthy flavor as it’s not ground as fine.

  3. Amanda says

    Hi Gina,
    I think I’m going to have dreams about these pumpkin bars! They look so good, as do all of your foods! It is still pretty warm here so I think I need to start making some fall foods to make up for the lack of cooler weather! :)

    • Running to the Kitchen says

      I busted out the pumpkin when it was still in the 80’s here, no shame ;)
      Hope you’re doing well down there!

  4. Sandy says

    I made these tonight. They are too darn good. I omitted the vanilla so they would stay more pumpkinny. Thanks for the recipe.

    • Running to the Kitchen says

      So glad you liked them! Just made a cranberry pumpkin bar today loosely based off these that turned out great :)


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