Pumpkin Bars
These easy Pumpkin Bars are a healthy dessert that is full of pumpkin flavor. A perfect way to enjoy the Fall season, these moist Pumpkin Bars combine all the taste of fresh pumpkin and a bit of chocolate to sweeten the deal!
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One of our favorite pumpkin bar recipes, this perfect Fall treat is naturally sweetened with maple syrup and gluten-free. Chocolate chips provide just the right amount of sweetness and goes so well with the classic pumpkin spice flavor. If you need a little more sweetness, you can shake a little powdered sugar on top!
These delicious pumpkin bars are a great recipe to spice up pumpkin season. We all love our other favorite pumpkin recipes like pumpkin cake, pumpkin cookies, and pumpkin muffins, but these Pumpkin Bars provide an unbeatable moistness and perfect balance of sweetness in a healthy treat.
Oat flour replaces all purpose flour, doing the job of keeping these bars together while keeping it gluten-free. You can even make your own by blending rolled oats if you don’t have any from the grocery store.
Why You’ll Love This Recipe:
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.
Ingredients to Make Pumpkin Bars:
- pumpkin puree. Use 100% pure pumpkin, not pumpkin pie filling. It adds moisture, natural sweetness, and classic fall flavor.
- eggs. Help bind the bars and give them structure. Use large eggs at room temperature for best results.
- maple syrup. Naturally sweetens the bars and adds a rich, subtle flavor, make sure it’s pure maple syrup.
- coconut oil. Melted and cooled slightly before mixing, adds moisture without overpowering flavor.
- 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.
- pumpkin pie spice. A cozy mix of cinnamon, nutmeg, ginger, and cloves. Feel free to add extra cinnamon if you like.
- chocolate chips. Add sweetness and indulgence, semi-sweet or dark chocolate both work well.
How to Make Pumpkin Bars:
- Preheat oven to 350°F. Line a 9×13-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.
Serving Suggestions:
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.
FAQs:
No, pumpkin pie filling contains added sugar and spices. For this recipe, use 100% pure pumpkin purée.
Yes, just blend rolled oats in a food processor or high-speed blender until very fine. One cup of oats yields about ¾ cup oat flour.
Yes, if you use certified gluten-free oats and oat flour, the recipe is naturally gluten-free.
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Pumpkin 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 chocolate chips
Instructions
- Preheat oven to 350°F. Line a 9×13-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.
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.
Nutrition Facts:
These nutrition facts are estimated and can vary based on ingredient brands, portion sizes, and preparation methods. Always consult product labels or a nutrition professional for precise information.Calories: 280
Fat: 14g
Saturated Fat: 8g
Cholesterol: 35mg
Sodium: 230mg
Carbohydrates: 34g
Fiber: 4g
Sugars: 17g
Protein: 5g
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