The original recipe, Gooey Chocolate Chip Peanut Butter Bars, found on, was one of the recipes we could make, photograph and review this month as part of the Allrecipes Allstar Ambassador Program.  Karo, one of our products to use this month, is the provider of the recipe on AR.  I had completed my activities, but of course, just because my month activities were complete, it did not mean I wouldn’t be cooking or baking anymore this month!

Yesterday, while Grumpy was in the woods, stealthily seeking big game to target with his bow and arrow, I was home with a headache of all headaches.  I spent a good amount of time on the loveseat with Lifetime Television.  When I knew it was time to have to start making dinner I went to AR and happened across the bar recipe and thought, this would be yummy as pumpkin.  While I may have followed suit and made the bar as presented, I was out of coconut and didn’t want to make it as written and not have the coconut.  So, I got rid of the peanut butter and coconut and in came my canned pumpkin.  Twas not a mistake my friends.  These are some pretty tasty bars and I will probably make them again!  I used the 13×9 pan as the recipe suggested, but next time I will go with a 9×11 as I felt the bars were way too thin and could have used a bit more height to them.

If you’re not pumpkined out, then try these for sure.  If you are, then why don’t you go with the original?

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Gooey Pumpkin Chip Bars
  • Crust:
  • 3/4 cup all purpose flour
  • 1/3 cup sugar
  • 1/4 cup Argo corn starch
  • 1/2 cup butter
  • Filling:
  • 2 eggs
  • 1/2 cup Karo Light Corn Syrup
  • 1/2 cup brown sugar
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet mini chocolate chips
Combine flour, sugar and corn starch in a medium size bowl. Cut in butter until mixture is crumbly. Press into a greased 9 x 11-inch pan.

Bake in a preheated 350 degrees F oven for 15 to 18 minutes or until crust is lightly browned.

Beat eggs, corn syrup, sugar, pumpkin, vanilla and salt in a medium mixing bowl. Stir in chocolate chips. Pour over crust. Return to oven.

Bake an additional 20 to 25 minutes, or until mixture is golden. Cool on wire rack and cut into bars.


Prep time: 15 minutes Cook time: 43 minutes  Total time: 58 minutes  Yield: 24 bars
WW Plus Points:  3

About the Author: Shelby Law Ruttan

Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.


  1. Power Pop Review October 28, 2012 at 3:52 pm - Reply

    Recipe sounds great. I was going to leave comment on your Google+ page but decided to post it here as you have no comments yet. Will let you know how it is once I make it.

  2. Megan's Cookin' October 28, 2012 at 8:59 pm - Reply

    These sound terrific with the pumpkin and only 3 ww points. A treat that cant be beaten!

  3. vanillasugarblog October 29, 2012 at 1:18 am - Reply

    those look really good Shel!

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Shelby Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. We started the Keto Diet in October 2017 and since then I have been creating Keto ... read more

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