Switch up the Sugar with Sweet Pumpkin Bars

Image: A Whisk & Two Wands Last week I shared a bit about how to create more sustainable habits for 2016, starting with changing and reducing your sugar intake.

This recipe from A Whisk and Two Wands for pumpkin bars is a perfect example of that kind of switch-up: it calls for coconut sugar and applesauce as sweeteners, instead of the classic white granulated sugar (0r other refined sugars).

Oh, and they're DELICIOUS, which'll also send all kinds of positive signals to your brain about non-sugar sweeteners!

If you're already getting into your sugar substitutions, you could take this recipe one step further by subbing cacao nibs for the chocolate chips.

Either way, this recipe is great proof that you don't need to rely on sugar for a tasty sweet treat.


Pumpkin Bars

Makes an 8×8 pan, 9 large bars or 16-18 smaller bars


  • 1 1/4c gluten free oats, drop to 1c for less dense bars (used Bob’s Red Mill Old Fashioned Rolled Oats)
  • 1 1/2c oat flour (ground the same oats used above)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 teaspoon salt
  • 2 tsp pumpkin pie spice
  • 1c pumpkin puree, canned pumpkin
  • 2 tsp vanilla
  • 1/2c unsweetened applesauce
  • 1/3c coconut palm sugar
  • 1/3- 1/2c chocolate chips or white chocolate chips (used Enjoy Life Chocolate Chips)


Preheat oven to 350F.

In a large bowl mix together oats, oat flour, baking powder, baking soda, salt, and pumpkin pie spice.

In a smaller bowl whisk together pumpkin puree, applesauce, vanilla, and coconut palm sugar.

Add the wet ingredients into the dry, add chocolate chips, and mix until just combine. The mixture it will be thick.

Line a 8×8 pan with parchment paper or spray with non stick spray (like coconut oil) and spread mixture into the prepared pan.

Bake approximately 20-25 minutes, they will have a dry top and feel set but not hard.

Enjoy warm or cooled.

If packing for on the go it is best to cut the bars after they have cooled completely. Enjoy!