weight watcher’s pumpkin chocolate chip bars

•  Yield: 20

INGREDIENTS

• 2 1/2 cups Kodiak Cakes Protein Pancake Power Cakes or King Arthur Gluten-Free Pancake Mix. 
• 1 Tbsp pumpkin spice 
• 1/2 tsp baking powder 
• 1/2 tsp baking soda
• 1 large egg or 2 large egg whites
• 1/4 cup hot water
• 2 tsp pure vanilla extract
• 1 (15 oz.) can 100% pumpkin puree
• 3/4 cup zero point white or brown granulated sugar sweetener- I use Lakanto monk-fruit Golden Sweetener 
• 1/2 cup or 56 grams ChocZero no sugar added milk chocolate chips or any no sugar added chocolate chips

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Spray a 9×13 baking pan with non-stick cooking spray, set aside
3. Using a large mixing bowl, combine flour or pancake mix, pumpkin pie spice, baking soda, and baking powder. Stir to combine. 
4. In a separate bowl mix together the pumpkin purée, hot water, and sugar sweetener. Stir until combine.
5. Whisk in the egg and vanilla extract and continue whisking until well combined. 
6. Gradually mix in the dry ingredients until JUST combined
7. Fold in 1/4 cup sugar free chocolate chips and continue stirring until combined. 
8. Spoon batter into prepared pan-the batter will a bit sticky-don’t worry-that’s totally normal. 
9. Sprinkle and press remaining 1/4 cup chocolate chips on top.
10. Bake for 28-30 minutes or until you insert a toothpick into the middle it comes out clean. ( You don’t want these to overcook or they’ll be dry!)
11. Let cool for 5 minutes before cutting them into 20 equal slices. Enjoy! 

1-2 PersonalPoints™ per bar*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

What else could I use in place of the Kodiak Cakes Pancake Mix?

There are a few alternatives that your can use in place of the Kodiak Pancake Mix such as:

• Krusteaz Protein Pancake Mix, Buttermilk – 100% Whole Grain Flour
• King Arthur Gluten-Free Pancake Mix- as a gluten-free option 
• 1 (16 oz.) package Pillsbury Sugar Free Yellow Cake Mix -be sure to omit the baking soda, baking powder, and brown sugar sweetener.  

The overall point value may vary with these alternative options.  

• Leftovers can be stored in an airtight container in the refrigerator for up to a week. Layer each bar between parchment paper to keep them from sticking.
• You can freeze these asy WW Pumpkin Chocolate Chip Bars. Just place the bars in an airtight container and freeze for up to 3 months. To thaw, pull out as many as you like and let them thaw in the refrigerator overnight.