Ingredients
Nonstick cooking spray
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup granulated sugar
1/2 cup pecans or walnuts, finely chopped (optional)
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup refrigerated or frozen egg product, thawed, or 4 eggs, slightly beaten
1 15-ounce can pumpkin
1/2 cup canola oil
1/4 cup fat-free milk
1/3 cup miniature semisweet chocolate pieces
2 tablespoons miniature semisweet chocolate pieces
1 1/2 to 2 teaspoons powdered sugar (optional
Preparation
Preheat the oven to 350°F. Lightly coat a 15101-inch baking pan with nonstick cooking spray; set aside. In a large bowl, stir together all-purpose flour, whole wheat flour, granulated sugar, pecans (if using), baking powder, cinnamon, baking soda, and salt.
In a medium bowl, combine egg, pumpkin, canola oil, and milk. Add pumpkin mixture to flour mixture along with 1/3 cup chocolate pieces; stir just until combined. Spread the batter very evenly in the prepared pan. Sprinkle top with 2 tablespoons chocolate pieces. Bake about 25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. If desired, sprinkle lightly with powdered sugar. Cut into bars.
