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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 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.
If you love this vegan fall dessert recipe, you may also enjoy:
- Vegan S’mores Bars
- Chocolate Chip Banana Blondies (Vegan, Gluten-Free)
- Pumpkin Chocolate Chip Oatmeal Cookies
- The Best Vegan Banana Bread
- Vegan & Gluten-Free Chocolate Chip Banana Bread
- Peanut Butter Banana Oatmeal Cookies
- Vegan Banana Chocolate Chip Muffins
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
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 vegan chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Line an 8×8 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 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 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
Keywords: gooey chocolate chip pumpkin bars, pumpkin blondies, pumpkin cookie bars
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Katerina
These look fabulous – I do have some pumpkin in the fridge ready to be used! Thanks for sharing!
purelykaylie
Hi, Katerina! Thank you so much! I hope you try them out and love them 🙂
Laurel
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.
★★★★★
purelykaylie
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
Laurel
Doh!
Anna
Would Almond flour work as a substitute for the oat flour?
purelykaylie
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.
Erin
These are so good! I substituted 1/2 C maple for the brown sugar & they were still amazing!;) They are gooey for sure… But oh, so delicious!
purelykaylie
Hi Erin! Thank you for leaving a comment 🙂 I am so happy you enjoyed these bars! Also, I’m glad to know the maple substitute worked well for you! xo
Marina
I LOVEE these gooey chocolate chip pumpkin bars! its easy to follow the steps 🙂
★★★★★
purelykaylie
Thank you, Marina! I am so happy you love them! 🙂
Marianne Austin
These are amazing! The only change I made was 2/3 cup coconut sugar for the brown sugar. We will make these again and again! Thank you!
★★★★★
purelykaylie
So happy you enjoyed them, Marianne! I am glad that substitution worked well for you 🙂
Emily
I’ve made these twice and substituted the 2 cups oat flour with 1 cup almond flour and 1 cup rolled oats! Delicious!!
★★★★★
purelykaylie
Hi Emily! I’m so happy to hear that substitution worked well for you. And, I’m even happier to hear you enjoyed them so much that you made them twice!! 🙂
Leslie
Wow! The dough alone tastes amazing! My daughter and I are waiting for these to come out of the oven! Thank you for a great recipe💜
★★★★★
purelykaylie
Hi Leslie! I’m so happy you love the recipe! I hope they are now out of the oven and being enjoyed by both you and your daughter 🙂
Kellie
just made these for thanksgiving and they turned out so yummy! thank you so much for sharing!!
★★★★★
purelykaylie
Yay! I’m so glad you enjoyed them 🙂 I hope you had a wonderful Thanksgiving holiday! xo
Sheri P.
These are awesome!!! They will definitely become a staple every Thanksgiving!! I did use almond flour and all purpose gluten free flour instead of oat flour. I also made in a larger pan, a 10×10, which worked perfect.
★★★★★
purelykaylie
I’m so happy you enjoyed these bars! Also glad the flour substitution worked well for you. Wishing you a wonderful holiday season! 🙂
Allie
Super yummy! I made these as written except used
1/2 cup of powdered maple sugar instead of the 1 cup of brown sugar and 1/2 cup of applesauce instead of the oil. I also added more spice . Lovely texture . I also used the mini vegan chocolate chips! So good! Had to put the leftovers in the freezer away from temptation! Ready to share with others!
★★★★★
purelykaylie
Hi, Allie! So glad you enjoyed these bars! 🙂 xo
Laurel
OMG I just made this again and again I was missing something essential – chocolate chips; but neither that nor the fact that I can’t eat oats deterred me, no sir I needed Gooey Pumpkin Bars. So… (I bet you hate me playing with your recipe but it was so delicious in the end and really easy).
I used Almond Flour but only 1 1/2 C because I wanted the weight to be similar to the oats plus cutting back on the amount of flour allowed me to add in 1/4 C of cocoa powder as well as another 1/4 C of tapioca to lighten it up. Then I just followed the recipe except for adding an an additional tsp of pumpkin spice and some chopped candied ginger. I just ate a quarter of a pan of the cooled brownies. I don’t think I feel so well.
Seriously just consider how easy double chocolate gooey pumpkin bars could be, I am, Must buy chocolate chips though. Oh, and easily Paleo by using Coconut Sugar.
purelykaylie
I am happy to hear those substitutions worked well for you! 🙂