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Delicious dessert bars with all the flavors of fall and loaded with chocolate chips. These Pumpkin Chocolate Chip Bars are oil free and vegan. Betcha can’t eat just one!
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!
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.
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 the recipe
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!
More vegan pumpkin recipes
- Vegan Pumpkin Bread
- Soft Baked Vegan Pumpkin Cookies
- Pumpkin Fudge Brownies
- Pumpkin Chocolate Chip Cookies
- Pumpkin Spice Pancakes
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.
For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Pumpkin Chocolate Chip Bars
Ingredients
- 1 ½ cups white whole wheat flour spelt flour would also work
- ½ cup ground flaxmeal
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ½ teaspoon Himalayan pink salt
- 1 cup pure pumpkin purée
- ¾ cup coconut sugar
- ½ cup cashew butter
- 2 teaspoon pure vanilla extract
- 1 cup dairy free chocolate chips
Instructions
- Preheat the over to 350°F.
- Line an 8×8 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 to 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!
Gracie says
Jenn, I would love to make these, however, I need to know a good substitute for the flaxmeal? (does not agree with a family member). Thank you.
Jenn Sebestyen says
If you want a similar nutritional profile, you can use ground up chia seeds. Grind whole chia seeds them in a small coffee grinder. Or you can just replace with extra flour. Let me know how they turn out!
Denise says
Love 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
Thanks, 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
These 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
Thank you, Ginny! Life is nothing without chocolate! 🙂
Mary says
I’m glad fall is here! So much pumpkin goodness!
Jenn S. says
Me too, Mary! Love this time of year!
Jill says
I 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
HaHa, Thanks, Jill! Pumpkin and chocolate were meant for each other!
Tisha says
Adding chocolate chips to pumpkin is a genius idea!
Jenn S. says
Thanks, Tisha! They are a match made in heaven!
Ellen says
I just love pumpkin season! This treat looks delicious and I love that you included chocolate.
Jenn S. says
Thank you, Ellen. Fall treats are the best!
Bintu | Recipes From A Pantry says
These look like the perfect Fall snack – we are loving using pumpkin in recipes right now. My kids would love these.
Jenn S. says
I vote for pumpkin all year round! So good! Thanks, Bintu!