Recipe by: Lorraine Graybill
Source: Family recipe
Serves: 36 medium or 48 small cookie bars


  • 1 (15-16 oz) can pumpkin or 2 cups prepared pumpkin*
  • 300 g (1 ½ cups) sugar
  • 1 tsp baking soda
  • 100 ml (¼ cup) cooking oil
  • 175 g (1 cup) chocolate chips
  • 240 g (2 cups) flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 4 eggs
  • Topping:
  • 5 Tbsp sugar
  • 1 tsp cinnamon


  • Preheat oven at 350o F (175o C)
  • Stir together flour, baking powder, baking soda and 2 teaspoons cinnamon and set aside.
  • In a medium mixing bowl, combine eggs, pumpkin and oil. Stir in 1 ½ cup of sugar.
  • Add flour mixture and stir until moistened. Stir in in chocolate chips.
  • Spread batter into an ungreased 15x10x1” baking pan.
  • Mix together topping ingredients and sprinkle evenly over batter.
  • Bake at 350o F (175o C) for 25-30 minutes.
  • Cool completely and cut into 36 medium or 48 small cookie bars.


*If preparing your own pumpkin, cut pumpkin into half (or quarters, depending on the size of pumpkin) and remove seeds.

Place cut-side down on a roasting pan, and place in a 350o F (176o C) oven and bake for about 40 minutes or until flesh is soft.

Let cool, and remove flesh from skin. Process roasted pumpkin in a food processor or blender. (I freeze prepared pumpkin in 1 cup portions to use later.)


Download PDF version here: American Pumpkin Chocolate Chip Bars Lorraine Graybill