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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!
These chocolate chip pumpkin bars are made with:
- Oat flour
- Pumpkin purée
- Brown sugar
- Coconut oil
- Almond butter
- Warming spices
- Vanilla
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.
- 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 tablespoon 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.
More vegan fall dessert recipes
- Vegan Pumpkin Bread
- Vegan Oatmeal Cream Pies
- No-Bake Pecan Pie Bars (Vegan, Gluten-Free)
- Vegan S’mores Bars
- Pecan Pie Bliss Balls
- Chocolate Chip Banana Blondies (Vegan, Gluten-Free)
More healthy recipes with pumpkin
- Pumpkin Energy Balls
- Vegan Pumpkin Pasta
- Pumpkin Chocolate Chip Oatmeal Cookies
- Pumpkin Pie Smoothie Bowl
- Pumpkin Hummus
If you try these Gooey Chocolate Chip Pumpkin Bars, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Instagram and YouTube!
Print
Gooey Chocolate Chip Pumpkin Bars
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
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
Dry Ingredients
- 2 cups oat flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- ⅛ tsp allspice
Wet Ingredients
- 1 cup brown sugar, packed
- ¾ cup pumpkin puree
- ½ cup coconut oil, melted and cooled
- ¼ cup smooth almond butter
- 2 tsp vanilla extract
Add-Ins
- 1 cup vegan chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Line an 8×8 pan with parchment paper.
- Measure ½ 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 the 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 tablespoon 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
Keywords: gooey chocolate chip pumpkin bars, pumpkin blondies, pumpkin cookie bars
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I just made these and wanted to leave a comment to remember what I did and share my experience with others who might be interested in potential modifications.
These looked really tasty, and I had pumpkin that I needed to use up, so I wanted to give them a try. However, I really wanted something grain free. Having read in other places that almond flour might work in place of oat flour I decided to give it a try. I chose to use 1 1/2 cups almond flour & 1/2 cup tapioca flour in place of the 2 cups of oat flour. Knowing that grain free baking can be a bit more difficult to get to bind together, I opted out of the vegan plan by replacing the almond butter with one large egg. Finally, I’m used to quite a bit less sugar, but wanted to keep the brown sugar for the gooey factor, so I just cut it back to 1/2 cup + 2 Tbsp. Everything else stayed as written (including baking temp and time).
I wasn’t sure if it was going to work, because the consistency before baking was more like thick batter than the “cookie dough” description in the recipe. Nevertheless, I feel that my modifications worked 🙂 We were impatient to try them, so we gave them about 10-15 minutes to cool down and then cut into them. They were definitely gooey, and as stated, somewhat prone to falling apart (but not terribly) since they were still warm. They were moist and delicious, and personally I wouldn’t have wanted them any sweeter.
Thanks for the tasty recipe to work from 🙂
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Thanks for sharing, Tracy! It’s interesting to hear the way you played around with the recipe 🙂 Happy baking!! xo
Made these last night and are delicious – husband approved. One question though – I had to use Coconut palm sugar since I can’t have any refined sugars at the moment. It was not as gooey (more cake like, yet moist/sticky in the mouht), but I wondered if you had any suggestions for that? Thanks!
Hi, Ann! Thanks for your comment. I am so glad you and your husband enjoyed these pumpkin bars 🙂 The reason yours were more cakey (rather than gooey) is because coconut palm sugar contains less moisture than brown sugar. For the gooey texture, brown sugar is helpful because it gives baked goods its super moist texture!
Thanks Kaylie-
Do you have any suggestions to add moisture – I cannot eat any processed sugars. I wonder if adding more pumpkin or adding almond milk would work?
Of course, you’re welcome! Yes, you could try adding an extra 2-3 tbsp of pumpkin puree. If you can consume applesauce, that should also work!
Ah, great idae with the applesauce – great idea! Thanks for giving the amount to add too 🙂
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Of course! I hope it goes well, and let me know if you find success with it! Happy baking 🙂