These Pumpkin Chocolate Chip Bars are the perfect mix of cozy fall flavor and wholesome ingredients. Made with real pumpkin puree, maple syrup, and warm pumpkin pie spice, they bake into soft, thick oatmeal pumpkin bars with melty chocolate chips in every bite.
A Quick Look at the Recipe
✅ Recipe Name: Pumpkin Chocolate Chip Bars
🕒 Ready In: ~30 minutes
👪 Serves: 18 bars
🍽 Calories: ~260 per bar (estimated)
🥣 Main Ingredients: Pumpkin puree, eggs, maple syrup, oats, pumpkin pie spice, chocolate chips
📖 Dietary Info: Gluten-free; dairy-free; naturally sweetened
👌 Difficulty: Very easy - one bowl, mix, spread, bake
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Thanks to oats and oat flour, they're naturally gluten-free, naturally sweetened, and hearty enough to double as healthy pumpkin bars for breakfast, snacks, or lunchboxes.
If you enjoy simple, clean-ingredient baked goods, try our Chocolate Chip Zucchini Cookies, soft Gluten-Free Oatmeal Cream Pies, or fluffy Gluten-Free Applesauce Cake next. They all follow the same wholesome, healthier style that makes these Pumpkin Chocolate Chip Bars a fall staple.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love These Pumpkin Chocolate Chip Bars:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Pumpkin Bars:
- Recipe Notes & Tips:
- How to Store:
- Pumpkin Chocolate Chip Bars FAQs:
- More Pumpkin Recipes You'll Love
- Get a FREE Healthy Meal Planning Ebook
- Pumpkin Chocolate Chip Bars
Why You'll Love These Pumpkin Chocolate Chip Bars:
Soft and hearty: These bars are thick, moist, and loaded with texture from oats and chocolate chips.
Naturally sweetened: Made with maple syrup and pumpkin instead of refined sugar.
Wholesome ingredients: Packed with fiber-rich oats and warm pumpkin pie spices.
Great for snacks or breakfast: Not too sweet and full of fall flavor, perfect for on-the-go or cozy mornings.
Easy one-bowl prep: No mixer needed, just stir and bake.
Key Ingredients:
- pumpkin puree. Use 100% pure pumpkin, not pumpkin pie filling. It adds moisture, natural sweetness, and classic fall flavor.
- maple syrup. Naturally sweetens the bars and adds a rich, subtle flavor, make sure it's pure maple syrup.
- old fashioned oats. Give the bars a hearty texture. Use rolled oats, not quick oats, for best results.
- oat flour. Helps hold the bars together and keeps them gluten-free, store-bought or homemade from blended oats.
- chocolate chips. Add sweetness and indulgence, semi-sweet or dark chocolate both work well.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Swap the sweetener: Maple syrup keeps these healthy pumpkin bars naturally sweet, but honey works just as well. For a lower-sugar option, reduce the sweetener to ⅓ cup.
- Use different chocolate options: Semi-sweet chocolate chips are classic, but dark chocolate, mini chips, or dairy-free chocolate all work perfectly.
- Add nuts or seeds: Stir in ½ cup of chopped pecans, walnuts, or pumpkin seeds for texture. This turns them into heartier oatmeal pumpkin bars.
- Make them chunkier or smoother: If you prefer a more traditional bar texture, blend the oats briefly before mixing. For chunkier, chewier bars, leave the oats whole.
How to Make Pumpkin Bars:
- Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or lightly grease.
- In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, and melted coconut oil until smooth and well combined.
- Stir in the old fashioned oats, oat flour, pumpkin pie spice, baking soda, baking powder, and salt until fully incorporated.
- Gently mix in the chocolate chips, saving a few to sprinkle on top if desired.
- Spread the mixture evenly in the prepared pan and bake for 25-30 minutes, or until the center is set and a toothpick comes out mostly clean.
- Let cool in the pan for 15 minutes before slicing into bars. Serve warm or at room temperature.
Recipe Notes & Tips:
- Let coconut oil cool: Hot oil can cook the eggs or make the chocolate chips melt into the batter, let it cool for a few minutes after melting.
- Don't skip the oat flour: It helps bind everything together and prevents the bars from falling apart, blending rolled oats in a food processor works if you don't have store-bought.
- Check for doneness in the center: The edges will set first; the middle should look firm and no longer glossy before removing from the oven.
- Add-ins to try: Chopped walnuts, pecans, pumpkin seeds, or shredded coconut all work well if you want to change up the flavor or texture.
- Make ahead: These bars stay moist and taste even better the next day, perfect for prepping in advance.
- Serve chilled or warm: They're great straight from the fridge or gently warmed for a soft, gooey texture.
How to Store:
Room temperature: Store in an airtight container for up to 3 days. Keep them in a cool, dry place.
Refrigerator: For longer freshness, refrigerate for up to 1 week. The bars will firm up slightly when chilled.
Freezer: Freeze bars in a single layer or between parchment in an airtight container for up to 3 months. Thaw at room temperature or warm slightly before serving.
Make ahead tip: These bars are perfect for batch baking, prepare and freeze for quick snacks, lunchboxes, or holiday treats.
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Pumpkin Chocolate Chip Bars FAQs:
Pumpkin adds a lot of moisture, and oat-based bars naturally stay softer than all-purpose flour versions. If the center of your bars seems too soft, simply extend the bake time by 3-5 minutes. The bars will continue to firm up as they cool, so let them rest for at least 15 minutes before slicing.
Yes, this recipe is already naturally gluten-free as long as you use certified gluten-free oats and gluten-free oat flour. No wheat flour is used, so the bars maintain a hearty, wholesome texture without gluten.
You still need both. The whole rolled oats create chewiness, while oat flour binds the batter so the bars hold their shape. You can make your own oat flour by blending rolled oats into a fine powder, but replacing the oat flour entirely with whole oats will make the bars loose and crumbly.
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Pumpkin Chocolate Chip Bars
Ingredients
- 1 ½ cups pumpkin puree
- 3 eggs
- ½ cup maple syrup
- ⅓ cup coconut oil, melted
- 4 cups old fashioned oats
- 1 ½ cups oat flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper or lightly grease.
- In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, and melted coconut oil until smooth and well combined.
- Stir in the old fashioned oats, oat flour, pumpkin pie spice, baking soda, baking powder, and salt until fully incorporated.
- Gently mix in the chocolate chips, saving a few to sprinkle on top if desired.
- Spread the mixture evenly in the prepared pan and bake for 25-30 minutes, or until the center is set and a toothpick comes out mostly clean.
- Let cool in the pan for 15 minutes before slicing into bars. Serve warm or at room temperature.
Nutrition
Notes
- Let coconut oil cool slightly before mixing: Hot oil can cook the eggs or make the chocolate chips melt into the batter, let it cool for a few minutes after melting.
- Don't skip the oat flour: It helps bind everything together and prevents the bars from falling apart, blending rolled oats in a food processor works if you don't have store-bought.
- Check for doneness in the center: The edges will set first; the middle should look firm and no longer glossy before removing from the oven.
- Add-ins to try: Chopped walnuts, pecans, pumpkin seeds, or shredded coconut all work well if you want to change up the flavor or texture.
- Make ahead: These bars stay moist and taste even better the next day, perfect for prepping in advance.
- Serve chilled or warm: They're great straight from the fridge or gently warmed for a soft, gooey texture.
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