It is officially pumpkin spice season! Everywhere you turn, there is something pumpkin-flavored. And you can’t go wrong with these pumpkin chocolate chip bars.
My banana bread bars are such a big hit, I figured let’s make a pumpkin version! The texture is absolutely perfect – moist, but also light and fluffy, and to be honest, they are like eating cake. They have a slight pumpkin flavor that compliments the chocolate so well.
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I love them as a snack or dessert. Warmed up with a little vanilla ice cream on top? Yes, please! Make them for an easy fall treat!
Why we love these pumpkin chocolate chip bars
- perfect cake-like texture while being fluffy and moist!
- made from simple ingredients
- seriously easy to make – They couldn’t be easier to whip up, even if you aren’t that great at baking. Plus they are pretty forgiving and easily customizable to what you have on hand.
- lightly sweetened – we are using just 2 tablespoons of maple syrup plus our chocolate chips.
- gluten-free – but I promise no one would even know!
Ingredients
- 1-to-1 gluten-free baking flour – I used Bob’s Red Mill
- pumpkin pie spice
- baking soda
- baking powder
- salt
- pumpkin puree – make sure to use 100% pumpkin puree and not pumpkin pie filling.
- egg
- butter or ghee
- maple syrup
- vanilla bean paste – a pumped-up version of vanilla extract. Both work the same though.
- chocolate chips – I used mini for lots of chocolate goodness in every bite.
How to make pumpkin chocolate chip bars
- Preheat oven to 350 degrees Fahrenheit. Grease an 8×8 inch baking pan with a little ghee/butter/oil/cooking spray.
- Mix together your dry ingredients. Add flour, pumpkin pie spice, baking soda, baking powder, and salt in a small bowl and mix well to combine.
- Combine your wet ingredients. Melt your butter in the microwave for about 15-30 seconds or in a small saucepan over the stove. Add your pumpkin, egg, softened butter, maple syrup, and vanilla extract to a medium bowl and whisk to combine.
- Add your dry ingredients to your wet ingredients and mix well. Fold in 1/4 cup of the chocolate chips.
- Bake. Pour the batter into your greased baking dish. Sprinkle with the remaining chocolate chips and bake for 28-32 minutes until a toothpick comes out clean.
- Enjoy! Let cool, cut into 9 pieces, and enjoy!
Storage
- on the counter – pumpkin bars will last on the counter for 2-3 days if your house is not too hot. If it is, I would suggest the fridge.
- in the fridge – first, let the bars cool completely. Add to an airtight sealable glass container or you can wrap the pan you baked them in with tin foil or saran wrap. Store in the fridge for up to a week.
- freeze – first, let cool completely. Place individual bars on a large plate or baking sheet, place in the freezer, and let freeze for 2 hours or until hardened. This will help ensure they freeze individually and won’t stick together. Transfer to a large bag (we love these reusable silicone bags) and freeze for up to 3 months. You can also wrap each one individually and throw it right in the freezer after they have cooled. Thaw by placing them in the refrigerator and then warming up the microwave if desired.
Substitutions and additions
- 1-to-1 gluten-free baking flour – all-purpose flour should work the same.
- pumpkin pie spice – if you don’t have pumpkin pie spice, a mix of cinnamon, ginger, nutmeg, cloves, and allspice will work instead.
- pumpkin puree – make sure to use 100% pumpkin puree and not pumpkin pie filling.
- egg – a flax egg will work the same.
- butter or ghee – both work the same. I haven’t tried it, but coconut oil should work as well.
- maple syrup – any kind of liquid sweetener would work such as honey or agave. If you did want to swap out for a dry or granulated sugar, you would need to add a little more liquid to help ensure they stay moist.
- vanilla bean paste – vanilla extract will work the same.
- chocolate chips – mini or regular-size chocolate chips will work. You can also use a chocolate bar and cut it into small pieces.
And we can’t forget about all the different add-ins! Here are a couple of suggestions:
- nuts – walnuts or pecans would be an awesome addition.
- frosting or glaze – if you really want to get fancy, feel free to add some kind of icing on top for more of a cake feel. Check out this cream cheese frosting for the real deal or try greek yogurt frosting from my carrot cake bars for something with a little added protein.
More healthy pumpkin recipes
- pumpkin overnight oats
- pumpkin chocolate chip protein muffins
- pumpkin baked oatmeal with cranberries
- pumpkin pie chia pudding
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Pumpkin Chocolate Chip Bars
These pumpkin chocolate chip bars are fluffy and moist and taste like pumpkin cake studded with chocolate chips. Made with simple ingredients and easy to make, they are sure to be a crowd-pleaser. Gluten-free and dairy-free friendly.
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ingredients
- 1 cup 1-to-1 gluten-free baking flour (148 grams)
- 1 1/2 tablespoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup + 2 tablespoons pumpkin puree (170 grams)
- 1 large egg
- 1/4 cup butter, slightly softened (ghee works too)
- 2 tablespoons maple syrup
- 1 1/2 teaspoons vanilla extract
- 1/4 cup + 1 tablespoon mini chocolate chips (75 grams)
instructions
- Preheat oven to 350 degrees Fahrenheit. Grease an 8×8 inch baking pan with a little ghee/butter/oil/cooking spray.
- Mix together your dry ingredients. Add flour, pumpkin pie spice, baking soda, baking powder, and salt in a small bowl and mix well to combine.
- Combine your wet ingredients. Melt your butter in the microwave for about 15-30 seconds or in a small saucepan over the stove. Add your pumpkin, egg, softened butter, maple syrup, and vanilla extract to a medium bowl and whisk to combine.
- Add your dry ingredients to your wet ingredients and mix well. Fold in 1/4 cup of the chocolate chips.
- Bake. Pour the batter into your greased baking dish. Sprinkle with the remaining chocolate chips and bake for 28-32 minutes until a toothpick comes out clean.
- Enjoy! Let cool, cut into 9 pieces, and enjoy!
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nutrition
Nutrition Facts
Pumpkin Chocolate Chip Bars
Amount Per Serving (1 bar)
Calories 182
Calories from Fat 77
% Daily Value*
Fat 8.6g13%
Saturated Fat 5.2g33%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1.5g
Cholesterol 34mg11%
Sodium 295mg13%
Potassium 113mg3%
Carbohydrates 24.6g8%
Fiber 2g8%
Sugar 7.7g9%
Protein 2.6g5%
Vitamin A 290IU6%
Vitamin C 1.4mg2%
Calcium 64mg6%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Did not rise at all despite fresh baking soda and baking powder. It tasted ok but looked pretty rough; my husband said it looked like it dried in the oven rather than baking. I checked the instructions and measurements over and over because it looked too thick at almost every step. I used Bob’s red mill gluten free flour but maybe I should have tried the 1:1 product.
Hey, ES! Sorry, they didn’t turn out for you. I am not familiar with BRM’s regular gluten-free flour, but after doing some research, it looks like it is made with chickpea flour. Chickpea flour is much heavier and thicker and will totally change the consistency of these bars. I think that is what happened. The batter is thicker, but they come out cake-like once baked. I hope you give them another shot with the 1:1 flour and they turn out better.
Made this tonight and 10/10 delicious and not too sweet. Used King Arthur GF 1:1 flour.
So glad you enjoyed it! Good to know that flour works too. Thanks, Michelle!
So good!!
Glad you enjoyed them, Clara!
These are AMAZING! Soft, moist and very flavorful.
Thanks for trying them, Allison!
Oh my gosh, these were amazing! So much yummy pumpkin flavor and so soft and delicious! Definitely making these again!
So happy to hear it! Thanks, Catrina!
🙌❤️❤️❤️
Thanks, Erika!