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Jump to Recipe·5 from 17 reviews

These gooey chocolate chip pumpkin bars are vegan, gluten-free, and perfect for the fall season! Enjoy the flavors of sweet pumpkin puree, warming spices, and pockets of melted chocolate all in one delicious bar.

chocolate chip pumpkin bars stacked on a small white plate

This is easily my new favorite dessert for the fall season! The texture is gooey and moist while the flavor is rich with pumpkin and chocolate in each bite. It’s as if a chocolate chip cookie met a pumpkin blondie, and then combined to create the perfect autumn treat. What’s more, the recipe is completely vegan, dairy-free, and gluten-free!

These chocolate chip pumpkin bars are made with:

  • Oat flour
  • Pumpkin purée
  • Brown sugar
  • Coconut oil
  • Almond butter
  • Warming spices
  • Vanilla
three pumpkin bars on top of a small white plate with chocolate chips

How to Make Gooey Chocolate Chip Pumpkin Bars

For the full recipe, scroll down to view the recipe card below.

Let’s take a glimpse into the process of creating these vegan and gluten-free gooey chocolate chip pumpkin bars. It’s quite straightforward and easy to follow.

  1. Combine dry ingredients.
  2. Combine wet ingredients.
  3. Fold dry ingredients into the wet ingredients.
  4. Fold in chocolate chips.
  5. Spread batter into an 8×8-inch pan.
  6. Bake for 35 minutes at 350 degrees F.
  7. Allow the bars to cool completely before slicing and serving.
whisking together flour, cinnamon, nutmeg, allspice, cloves, and ginger in a large pyrex bowl
a hand whisking together pumpkin, brown sugar, coconut oil, and almond butter
mixing together dry ingredients and wet ingredients
hand mixing pumpkin bar batter in a large glass bowl
a hand pouring a cup of chocolate chips into pumpkin bar batter
mixing together chocolate chip pumpkin bar batter in a glass bowl
a hand spreading pumpkin bar batter into a square pan
two hands holding a square pan filled with chocolate chip pumpkin bar batter

Kaylie’s Tips:

  • Allow the bars to cool completely before slicing and serving.
  • Be delicate with the bars. As the name suggests, these gooey chocolate chip pumpkin bars are seriously moist and ultra gooey! Due to their softness, make sure you handle them gently.
  • Use parchment paper. It is always best to line your 8×8-inch pan with parchment paper to prevent the batter from sticking. This makes it much easier to remove the bars from the pan, and the clean-up process will be effortless.
  • You can substitute 1 tbsp pumpkin pie spice to replace the cinnamon, nutmeg, ginger, cloves, and allspice.
  • I recommend serving these bars with a cold glass of almond milk or you favorite type of dairy-free milk.
sliced chocolate chip pumpkin bars on top of a distressed white cutting board
a hand holding a chocolate chip pumpkin blondie with a bite taken out of it
a hand holding two gooey pumpkin blondies

More vegan fall dessert recipes

More healthy recipes with pumpkin

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chocolate chip pumpkin bars stacked on a white plate

Gooey Chocolate Chip Pumpkin Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 17 reviews
  • Author: purelykaylie
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 16 bars 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

Gooey chocolate chip pumpkin bars are vegan, gluten-free, and an easy fall dessert recipe! These healthy cookie bars are loaded with pumpkin, chocolate chips, cinnamon, nutmeg, and ginger. Made with plant-based ingredients like oat flour, coconut sugar, and coconut oil. It’s an essential treat for fall baking! #pumpkin #pumpkinpie #vegandessert #fallbaking #falldessert #pumpkinspice #glutenfreedesserts #healthydessertrecipes #chocolatechipcookies #cookierecipes #dessertrecipe

Ingredients

Units Scale

Dry Ingredients

  • 2 cups oat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/8 tsp allspice

Wet Ingredients

  • 1 cup brown sugar, packed
  • 3/4 cup pumpkin puree
  • 1/2 cup coconut oil, melted and cooled
  • 1/4 cup smooth almond butter
  • 2 tsp vanilla extract

Add-Ins

Instructions

  1. Preheat oven to 350 degrees F.
  2. Line an 8×8 pan with parchment paper.
  3. Measure 1/2 cup solid coconut oil. Add the oil to a bowl. Microwave for 30 seconds or until completely melted. Set aside to cool. 
  4. In a large bowl, combine all dry ingredients. Whisk together. 
  5. In a separate large bowl, combine all wet ingredients. Whisk together until thoroughly mixed.
  6. Gently fold the dry ingredients into the wet ingredients. Mix just until a cookie dough consistency is formed. Then, fold in the chocolate chips. 
  7. Spread the batter into the pan.
  8. Bake for 35 minutes. 
  9. Allow the bars to cool completely before slicing and serving. 

Notes

  • Be delicate with these bars. They are extra gooey and will break apart if you do not let them cool completely before serving. 
  • You can substitute 1 tbsp pumpkin pie spice to replace the cinnamon, nutmeg, ginger, cloves, and allspice. 

Nutrition

  • Serving Size: 1 bar
  • Calories: 280
  • Sugar: 21g
  • Fat: 15g
  • Saturated Fat: 9g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 5g

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