Pumpkin Chocolate Chip Bars
Delicious dessert bars packed with fall flavor and loaded with chocolate chips. These Pumpkin Chocolate Chip Bars are soft, rich and decadent. They're easy to make - no mixer needed! Perfect for snacks or dessert.
Servings: 16 bars
Calories: 224kcal
Ingredients
- 1 ½ cups white whole wheat flour spelt flour or all-purpose 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 oven to 350°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 25 to 28 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!
Video
Notes
~ Use 100% pure pumpkin purée, not pumpkin pie filling.
~ I highly recommend using cashew butter as it's naturally sweet and very creamy. However peanut butter or almond butter may be used if you prefer. Please note the flavors of the bar will be affected.
~ If the cashew butter is too thick, warm it in the microwave in 15 second intervals for about 30 seconds, until it can be stirred easily.
~ The dough should be thick like traditional cookie dough. Use a silicone spatula or your clean hands to press the dough into the pan.
~ For a nut-free option, try Wowbutter or Sunbutter instead of cashew butter.
~For a gluten-free option, use a gluten-free flour blend meant to replace wheat flour at a 1:1 ratio, like Bob's Red Mill Gluten-Free 1 to 1 Baking Flour.
The full recipe makes 16 square bars. Nutrition facts are calculated per bar.
The full recipe makes 16 square bars. Nutrition facts are calculated per bar.
Nutrition
Calories: 224kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 91mg | Potassium: 29mg | Fiber: 3g | Sugar: 17g | Vitamin A: 1900IU | Calcium: 50mg | Iron: 2.3mg