These gluten-free pumpkin chocolate chip bars are going to become your new favourite fall dessert. They are easy to make, soft and gooey, and bursting with chocolate chips. These dessert bars are also refined sugar free and dairy-free (but you would never know it).
Dessert and snack bars like my healthy chocolate chip lactation bars and gluten-free chocolate chip cookie bars are so handy to have on hand which is why I am so excited for you to try today's recipe!
Table of Contents
Why you will love these bars:
- The taste! These pumpkin bars are so delicious! Sweet, soft, fudgy, gooey and chocolatey. They remind me of pumpkin blondies.
- These cookie bars are quick and easy to make, just like my chocolate gluten-free mug cake.
- These pumpkin cookie bars are also dairy-free, refined sugar free and paleo. They are also made without oatmeal and because they are made with almond flour they are higher in protein than other pumpkin cookie bar recipes.
If you are looking for an even easier pumpkin treat I recommend my easy edible pumpkin cookie dough, or pumpkin mousse.
Ingredients:
For the exact measurements refer to the recipe card later in this post.
Jump to the Recipe
- Dry ingredients: almond flour, coconut flour, coconut sugar and salt. Be sure to use almond flour and not almond meal which is too gritty.
- Wet ingredients: pumpkin puree, coconut oil, cashew butter, an egg, and vanilla extract. Be sure to use smooth, unsweetened cashew butter.
- Chocolate chips: I prefer to use dark chocolate chips and ones made with coconut sugar to keep these bars refined sugar free.
Recipe add ins:
- If you want a little more texture add some chopped pecans or walnuts.
How to make gluten-free pumpkin chocolate chip bars:
Step 1
Preheat your oven to 350 degrees Fahrenheit and line an 8" x 8" baking dish with parchment paper. While the oven is heating add all the ingredients, except for the chocolate chips, to the bowl of your standing mixer.
Step 2
Blend the ingredients until you have a smooth batter.
Step 3
Next stir in the chocolate chips by hand.
Step 4
Transfer the dough to the baking pan and spread it out into an even layer. The dough is sticky so wetting your spoon will help make it easier to spread. Bake the bars for 31-33 minutes, until the top is golden brown and a toothpick inserted inside comes out clean.
Step 5
Let the bars cool, then cut them into pieces and enjoy!
Top tips:
- The dough is very sticky so I recommend wetting a spoon or knife to help you spread the batter in the pan.
- Be sure to line your baking pan with parchment paper to make these bars easier to remove from the pan. I don't recommend using non-stick baking pans (you can read why in my guide to the best non-toxic bakeware).
- Let these bars cool completely before cutting them. If you want to cool them faster you can put the pan in the fridge.
- Storage: store these bars in an airtight container in the fridge for up to 2 weeks. They also freeze really well. I recommend cutting them into pieces before freezing them in an airtight bag or container for up to 3 months.
Gluten-free pumpkin chocolate chip bars FAQs:
No you can't. These two flours are not interchangeable. If you can't have almond flour I would use cashew flour instead.
I don't recommend it no. I don't know of any other flours that would be equivalent.
No they are not because they are made with an egg. I have not tried making these bars egg free or with any replacers and am not sure if it would work out.
No, these bars are not keto or low carb.
Other pumpkin recipes you will love:
Recipe
Gluten-free Pumpkin Chocolate Chip Bars
Equipment
- 8 inch square baking dish
Ingredients
- 1 1/4 cups almond flour
- 1 cup coconut sugar
- 2 tablespoon coconut flour
- pinch sea salt
- 1/3 cup cashew butter
- 1/4 cup pumpkin puree
- 1/4 cup coconut oil, melted
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips
Instructions
- Preheat your oven to 350F and line an 8" x 8" baking dish with parchment paper.
- Add all the ingredients, except for the chocolate chips, to the bowl of your standing mixer.
- Blend the ingredients until you have a smooth dough.
- Stir in the chocolate chips by hand.
- Transfer the dough to the baking pan and spread it out into an even layer. The dough is sticky so wetting your spoon will help make it easier to spread.
- Bake for 29-32 minutes, until the top is golden brown and a toothpick inserted inside comes out clean.
- Let the bars cool, then cut them into pieces and enjoy!
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- Store these bars in an airtight container in the fridge for up to 2 weeks.
- The dough is very sticky so I recommend wetting a spoon or knife to help you spread the batter in the pan.
- Let these bars cool completely before cutting them.
Anne
Absolutely delicious!
My daughter and I had two warm pieces each for our dessert - couldn’t stop at just one
So thankful to have found your blog!
Thank so much!
Anne
Erin Carter
Oh I am so glad you loved them! Thanks so much for commenting!
Donna Veldhoen
These blondies are very easy and tasty! Only drawback was waiting for the product to cool prior to eating! Felt there was a great deal of chocolate chips in this recipe. I am going to try with white chocolate next time!