Preheat oven to 350 degrees Grease or line 9x13 baking pan.
In large mixing bowl, cream the butter and half the sweetener together. Then beat in egg and vanilla. Add the pumpkin and mix well.
Add the rest of the ingredients and mix until well combined. Fold in all but ¼ cup of the chocolate chips.
Spread batter into prepared pan. Sprinkle reserved chips on top.
Bake for 30-35 minutes. Let cool on rack before cutting.
6 grams net carbs per bar.Originally, 1.5 cups of sweetener was used, but it seemed too sweet so it was cut back to 1 cup. Additional sweetener can be added if desired. You can also use ½ cup of granular low carb sweetener and 1 teaspoon of either liquid monk fruit or liquid stevia to reduce the erythritol.The recipe yields a dozen large bars. They could be cut into smaller squares to reduce carbs and yield more.A chocolate ganache could be drizzled on top instead of the chips. The recipe we suggest is in the low carb peanut butter cheesecake recipe.If the chocolate is left out, a drizzle made with cream cheese, cream, and powdered sweetener could be used. Another option is to frost them with the same cream cheese icing used in the low carb pumpkin bars recipe.