These Chocolate Chip Pumpkin Oat Bars are a cross between pumpkin brownies and pumpkin cake. Filled with chocolate chips, pecans and pumpkin spice, and topped with a chocolate drizzle, these bars are loaded!
Do you know anyone who doesn’t like pumpkin?
My Father-in-law hates pumpkin. He’s been known to say that eating anything with pumpkin in it is like eating baby food! Which, hey, yeah.. pumpkin puree is basically baby food.
I think there’s a few rules to bake with pumpkin successfully… to make even the pickiest of eaters content.
First, pumpkin should always be accompanied by spices. Plenty of cinnamon, ginger, cloves, nutmeg and allspice. YUM. That seals the deal for me. But, I know that’s not enough for everyone.
Next, think about adding nuts. The crunch of some pecans or walnuts pairs nicely with a spongy pumpkin texture. And, nuts are perfect for Fall!
And, last: Chocolate. Add some chocolate chips and/or a chocolate drizzle to a pumpkin baked good. Most of the time, if there’s chocolate involved, people will eat some of it. 🙂
These Chocolate Chip Pumpkin Oat Bars are loaded with spices, pumpkin puree, nuts, and chocolate. This recipe is made healthier with oat flour and applesauce, for a lighter sweetened and whole grain treat. They’re easily made gluten-free and dairy free as well.
If someone in your life STILL doesn’t like pumpkin after trying these, I’m not quite sure what to tell you! Good luck! 😉
Let’s talk about how easy these bars are to make too.
In a small mixing bowl, combine your dry ingredients: oat flour, baking powder, baking soda, pumpkin spice seasoning and salt.
In a separate, medium sized mixing bowl, combine your sugar, applesauce, butter and pumpkin puree. Stir until well combined. Add your two eggs into the bowl, and whisk them into the batter.
Add your dry ingredients to your wet ingredients and stir them together till well combined. Then, gently fold in your chocolate chips and pecans.
Bake at 350 for about 25-28 minutes, or till the top is springy to touch and a toothpick inserted in comes out clean.
The hardest part now, of course, is letting your bars cool.
If you don’t let them cool entirely they won’t hold together when you cut them. Let them cool entirely and then cut them into your desired amount.
Then, for the chocolate drizzle. Melt your chocolate drizzle ingredients together in a bowl in the microwave for about 15 second intervals, stirring in between, until they are melted entirely. Using a small spoon, quickly move back and forth and drizzle the chocolate across the bars.
To make these bars gluten-free, be sure to use certified gluten-free oat flour. These bars can also be made with regular flour, or an all purpose gluten-free flour blend.
To make these bars dairy-free, be sure to use coconut oil (or a dairy-free butter alternative) and dairy-free chocolate chips.
With pumpkin puree, pumpkin pie spices, nuts and chocolate chips, you can’t go wrong with these Chocolate Chip Pumpkin Oat Bars! They’re the perfect Fall treat.
And please tell me if you make these for someone who isn’t a huge pumpkin fan, and let me know what they think!
Looking for other easy desserts that everyone will love? Check out my gluten-free Apple Cinnamon Coffee Cake, Maple Pecan Oatmeal Cookies, Snickerdoodle Cookies, and Pecan Pie.
- 1 cup oat flour (certified gluten-free)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1/3 cup brown sugar (or coconut sugar)
- 1/2 cup applesauce
- 1/2 cup butter, melted (or coconut oil)
- 1 cup pumpkin puree
- 2 eggs
- 1/2 cup chocolate chips
- 1/2 cup chopped pecans (or walnuts)
- 1/4 cup chocolate chips
- 1/2 tsp butter, coconut oil or olive oil
-
To begin, spray a 9×9 pay with non-stick spray (or line with parchment paper). Preheat your oven to 350.
-
To a small mixing bowl, add your dry ingredients (oat flour, baking powder, baking soda, pumpkin pie spice, and salt) and stir till combined.
-
To a large mixing bowl, add your sugar, applesauce, butter and pumpkin puree and whisk them together. Then add your eggs and whisk them in briefly.
-
Add your dry ingredients to your wet ingredients and stir till you have a smooth batter. Add your chocolate chips and nuts and gently fold them in. Pour your batter into your and spread it into one even layer.
-
Bake in the oven for 25-28 minutes, or till the top is springy and a toothpick inserted comes out clean.
-
Let the bars cool entirely, then drizzle with chocolate and cut into pieces. Devour!
-
Add your chocolate chips and butter to a small, microwave safe bowl. Microwave in small increments (15-20 seconds), stirring in between, till the chocolate is melted. With a small spoon, move quickly back and forth over the bars and drizzle the chocolate across the tops.
Stored in an airtight container in the fridge these bars will last about 4-5 days.
Hi there, can you please advise what size can is needed for the pumpkin purée. Many thanks!
Hi Minu. I would buy a 15 oz can of pumpkin puree. You’ll only need to use 1 cup (or 8 oz) of it, so you’ll have about half the can leftover that you can use in other recipes.