Preheat the oven to 350°F. Lightly oil or coat a 15 x 10 x 1-inch baking pan (jelly roll pan) with nonstick cooking spray and set aside. Whisk together the flour, whole wheat flour, sugar, pecans, baking powder, cinnamon, baking soda, and salt in a large bowl. In a separate bowl, combine the eggs, pumpkin, canola oil, and milk. Add to the dry mixture along with the chocolate chips and stir to combine. Spread the batter evenly in the prepared pan and bake for 25 minutes or until a wooden toothpick inserted in the center comes out clean. Cool on a wire rack.
Yield: 30 bars