Pumpkin Chocolate Chip Bars
These Pumpkin Chocolate Chip Bars are the perfect mix of cozy fall flavor and wholesome ingredients.
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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