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Pumpkin Chocolate Chip Bars – delicious dessert bars with all the flavors of fall and loaded with chocolate chips. Oil free and vegan.
It’s officially October and that means – PUMPKIN!
Are you ready for sweaters, boots, crunchy leaves, apples, cool crisp air, and all things pumpkin??
Or are you sad to see summer go?
Fall is my favorite season and I wish it lasted longer. We are getting things started around here with these soft, cake-y Pumpkin Chocolate Chip Bars!
My kids can’t get enough of these!
Kids Love Snack Bars
My kids go crazy for little snack bars like these.
My Banana Chocolate Chip Snack Cake and Chocolate Chip Zucchini Bars are some of their favorites.
The texture of these Pumpkin Chocolate Chip Bars are very similar to both of those. Dense, yet soft, and perfect with a cup of coffee or almond milk.
My kids love to take them in their lunchbox for a little sweet treat.
Pumpkin Nutrition
Pumpkins don’t just look good on your front porch, they’re incredibly good for you.
These orange beauties contain fiber, potassium, vitamin C, vitamin E, and antioxidants.
You can use pumpkin purée to replace oil in most baking recipes.
Just make sure to use pure pumpkin purée, if you’re using canned, not pumpkin pie mix.
How to Make Pumpkin Chocolate Chip Bars
These bars are super easy to make. No mixer needed…just some mixing bowls and a whisk.
- Whisk together the dry ingredients
- Whisk together the wet ingredients
- Pour the dry into the wet and stir to combine
- Press the mixture into a parchment lined baking dish
- Bake
All that’s left to do is….devour!
Pumpkin Chocolate Chip Bars
I hope you love these vegan Pumpkin Chocolate Chip Bars as much as we do. If you try them, please come back and leave me a comment below with your feedback and star rating.
You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.
Enjoy!
- 1 1/2 cups white whole wheat flour (spelt flour would also work)
- 1/2 cup ground flaxmeal
- 1 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/2 tsp Himalayan pink salt
- 1 cup pure pumpkin purée
- 3/4 cup coconut sugar
- 1/2 cup cashew butter
- 2 tsp pure vanilla extract
- 1 cup dairy free chocolate chips
Preheat the over to 350 degrees F.
Line an 8x8 square baking dish with parchment, letting the ends overhang to use as "handles" later.
In a medium mixing bowl, whisk together the flour, flax, pumpkin pie spice, baking soda, and salt.
In a large mixing bowl, whisk together the pumpkin purée, coconut sugar, cashew butter, and vanilla extract.
Pour the dry into the wet and stir to combine.
Add the chocolate chips and stir to incorporate. The mixture will be thick like traditional cookie dough.
Press the mixture into the prepared baking dish. Pro tip: slightly dampen your hands so the batter doesn't stick to your hands.
Bake for 22-27 minutes until a toothpick inserted in the center comes out clean.
Cool in the pan on a wire rack until cool to the touch. Using the parchment "handles" lift the whole thing out of the pan and place on the wire rack to cool completely.
Once cool, cut into squares and enjoy!
*You can use a 9x9 baking dish also. The bars will be slightly thinner, so make sure to check for doneness earlier while baking.
More Vegan Pumpkin Recipes to Love:
Pumpkin, Apple, and Caramelized Onion Quesadillas
Crunchy Pumpkin Chocolate Chip Cookies
Chai Spiced Pumpkin Layer Cake
Simply Organic – Chai Spiced Pumpkin Layer Cake
Denise says
12/26/2018 at 10:35 amLove this recipe! I notice a lot of plant based food bloggers have this same dessert dish/sweet treat of Pumpkin Chocolate Chip Bars, or a variation of it… but you’re one of the very few that include the yummy cookie-dough-like-flavors of Cashew Butter in the ingredients! I love Cashew Butter… although more expensive, I think it’s definitely the perfect compliment to blondies.
I would love to know what your top rated (or top commented and/or requested recipes are on your blog.
Jenn S. says
12/26/2018 at 3:51 pmThanks, Denise! Cashew butter is expensive, but it’s such a great ingredient. Definitely worth the splurge from time to time. Check out my Meet Jenn page for reader favorites! https://www.veggieinspired.com/about/
Ginny McMeans says
10/27/2018 at 1:45 pmThese pumpkin bars are perfect! They look so soft with those little bites of chocolate every once in a while sounds delicious. Thanks for the great recipe!
Jenn S. says
10/27/2018 at 6:34 pmThank you, Ginny! Life is nothing without chocolate! 🙂
Mary says
10/27/2018 at 1:40 pmI’m glad fall is here! So much pumpkin goodness!
Jenn S. says
10/27/2018 at 6:33 pmMe too, Mary! Love this time of year!
Jill says
10/27/2018 at 1:27 pmI love the combination of pumpkin and chocolate together. I’ll have to try this recipe since it’s much healthier than the (non vegan) pumpkin chocolate chip bread I usually make!
Jenn S. says
10/27/2018 at 6:33 pmHaHa, Thanks, Jill! Pumpkin and chocolate were meant for each other!
Tisha says
10/27/2018 at 12:50 pmAdding chocolate chips to pumpkin is a genius idea!
Jenn S. says
10/27/2018 at 6:33 pmThanks, Tisha! They are a match made in heaven!
Ellen says
10/27/2018 at 12:44 pmI just love pumpkin season! This treat looks delicious and I love that you included chocolate.
Jenn S. says
10/27/2018 at 6:30 pmThank you, Ellen. Fall treats are the best!
Bintu | Recipes From A Pantry says
10/27/2018 at 12:41 pmThese look like the perfect Fall snack – we are loving using pumpkin in recipes right now. My kids would love these.
Jenn S. says
10/27/2018 at 6:30 pmI vote for pumpkin all year round! So good! Thanks, Bintu!