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.
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.
The recipe contains:
- Oat flour
- Pumpkin purée
- Brown sugar
- Coconut oil
- Almond butter
- Warming spices
- Vanilla
How to Make Gooey Chocolate Chip Pumpkin Bars
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.
- Combine dry ingredients.
- Combine wet ingredients.
- Fold dry ingredients into the wet ingredients.
- Fold in chocolate chips.
- Spread batter into an 8×8-inch pan.
- Bake for 35 minutes at 350 degrees F.
- Allow the bars to cool completely before slicing and serving.
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.
- These are my favorite dairy-free chocolate chips for this recipe.
- I recommend serving these bars with a cold glass of almond milk or you favorite type of dairy-free milk.
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Description
These gooey chocolate chip pumpkin bars are vegan, gluten-free, and filled with wholesome ingredients. Enjoy the sweet taste of pumpkin puree, pockets of melted chocolate, and warming spices for a perfect fall treat!
Ingredients
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
- 1 cup dairy-free chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Line an 8×8-inch pan with parchment paper.
- 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.
- In a large bowl, combine all dry ingredients. Whisk together.
- In a separate large bowl, combine all wet ingredients. Whisk together until thoroughly mixed.
- Gently fold the dry ingredients into the wet ingredients. Mix just until a cookie dough consistency is formed. Then, fold in the chocolate chips.
- Spread the batter into an 8×8-inch pan.
- Bake for 35 minutes.
- 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.
Keywords: gooey chocolate chip pumpkin bars, chocolate chip pumpkin bars, pumpkin blondies, pumpkin cookie bars, pumpkin dessert
These look fabulous – I do have some pumpkin in the fridge ready to be used! Thanks for sharing!
Hi, Katerina! Thank you so much! I hope you try them out and love them 🙂
I had just defrosted a jar of kabosha squash that I’d put up last year and had enough left over from a previous recpipe to go for these because they’re my favorite thing in the world. I did make just a few changes though. I can’t eat oats so I used the same amount Bob’s Paleo Flour Mix. First I should say that I’d just made pumpkin custard in my blender so I started by adding the wet ingredients thereto. When I started to pull out the coconut oil I realized I had 4 ounces of coconut butter leftover from my previous recipe so I dumped that in too (blender good); added a bit more spice because I’m addicted to spice and chopped up a bar of 70% chocolate.
I couldn’t find the chocolate in either the ingredients or the directions but it was in the title and the picture so I added those as well.
Baked per directions and have the most wonderful, quite moist, not quite gooey cakey/brownie combo which I can’t keep from inhaling. Literally.
Lovely recipe. Thank you.
★★★★★
Hi Laurel!
Thank you for the 5 star rating! I am so happy you were able to substitute ingredients according to your pantry/personal preference, and that it all worked out for you 🙂 I will have to try using kabocha squash and coconut butter myself. That sounds delicious!
The chocolate chips are listed in both the ingredients (last ingredient listed) and the directions (step 6). I think you may have overlooked that! xo, Kaylie
Doh!
Would Almond flour work as a substitute for the oat flour?
Hi Anna, I haven’t tried this recipe with almond flour yet. Another reader tried traditional all-purpose flour and it worked well for them. Aside from that, no other substitutions have been tested. If you happen to try using almond flour, please let me know how it goes! 🙂 I wouldn’t recommend using only almond flour, though. You will likely have better success with 1 cup almond flour + 1 cup gluten-free all-purpose flour OR oat flour OR rolled oats.