Pumpkin Toll House Bars

by Julie Cohn

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My family has been obsessed with Toll House bars lately, but I decided to mix up the recipe a little bit to make it more nutritious.  Did you know that you can replace the egg in your baking with pumpkin puree, to make it healthier?  And, if you know of someone who is allergic to eggs (like my little niece), this makes a tasty treat without the allergic reaction!

I used the original Toll House recipe as my base, but made the following substitutions, and left out the nuts…

Pumpkin Toll House Bars

  • 2 1/4 c. Whole Wheat Flour (the original uses white)
  • 1 tsp. Baking Soda
  • 1 tsp. Salt
  • 1 c. (2 sticks) Unsalted Butter, softened
  • 3/4 c. White Sugar
  • 3/4 c. Brown Sugar
  • 1 tsp. Vanilla Extract
  • 1/2 c. Pumpkin Puree (instead of two eggs)
  • 2 c. Toll House Semi-Sweet Chocolate Morsels

Preheat oven to 375 degrees.  Grease a 15 x 10-inch jelly-roll pan or an 11 x 14 cake pan (which I used).  Combine flour, baking soda, and salt in a small bowl.  Set aside.  Beat the butter, sugars, and vanilla extract until smooth.  Add the pumpkin purée a little at a time, and continue beating until mixed.  Gradually beat in the flour until blended.  Mix in the chocolate chips.

Spread in the prepared pan.

Bake for 20 -25 minutes until golden brown.  Cool in pan on wire rack and cut into bars.   Yum!


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