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    Home » Course » Dessert

    Gluten Free Pumpkin Chocolate Chip Bars

    Published: Sep 23, 2023 · Modified: Oct 7, 2023 by Erin Carter · This post may contain affiliate links · 3 Comments

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    A batch of pumpkin chocolate chip bars cut into squares.

    These 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 gluten free and dairy free (but you would never know it).

    A batch of pumpkin chocolate chip cookie bars cut into pieces.

    Why you will love this recipe:

    • The taste! These pumpkin bars are so delicious! Sweet, soft, fudgy, gooey and chocolatey.
    • Even though they are made from scratch these cookie bars are quick and easy to make and only require a few minutes of hands on time.
    • These dessert bars are the perfect fall dessert.
    • These pumpkin cookie bars are gluten free, dairy free, refined sugar free and paleo.
    • They are the perfect treat to serve at Thanksgiving.
    • Kids love them!
    • These pumpkin bars with chocolate chips freeze really well.
    • These homemade cookie bars are made with almond to make them high protein compared to other pumpkin cookie bar recipes.

    If you are looking for an even easier pumpkin treat I recommend my no bake edible pumpkin cookie dough.

    Taste and texture:

    These gluten free pumpkin blondies are soft, gooey, chewy, fudgy, chocolatey, perfectly sweet, and have hints of pumpkin. The pumpkin flavour is not too strong so even if you don't like pumpkin you will still love this dessert.

    These bars are not dry or crispy.

    Key ingredients and substitutions:

    The ingredients needed to make pumpkin chocolate chip bars separated into small bowls including pumpkin puree, coconut sugar, almond flour, cashew flour, egg, chocolate chips and vanilla extract.
    • Pumpkin puree - pumpkin puree is what is used to give this pumpkin dessert its delicious pumpkin flavour and help make these bars soft and gooey. You can either use canned pumpkin puree or make your own. Be sure you use pumpkin puree and not pumpkin pie filling.
    • Almond flour - almond flour is one of my favourite gluten free flours to bake with. It is slightly sweet in flavour compared to other flours and is higher in protein and full of healthy fats. Be sure to use finely ground almond flour and not almond meal which is more gritty. Instead of almond flour you could use cashew flour instead.
    • Coconut flour - when combined with the almond flour coconut flour helps give these cookie bars the perfect texture. Do not try to substitute this with any other flours.
    • Coconut sugar - coconut sugar is my favourite granulated sweetener to help sweeten these bars while keeping them refined sugar free. If you don't have coconut sugar you could use brown sugar instead.
    • Coconut oil - coconut oil helps add moisture and give these cookie bars the perfect firm outer texture. I do not recommend swapping coconut oil for any other type of fat or oil.
    • Cashew butter - cashew butter helps make these bars even more soft and gooey. If you can't find cashew butter you could use almond butter or peanut butter to give them a different flavour. Just be sure whatever type of nut butter you use is smooth and unsweetened.
    • Egg - An egg is used to help bind these bars together and give them a little more moisture. I have not tried making these pumpkin bars egg free or with any egg replacements and am not sure if it would out if you tried.
    • Chocolate chips - chocolate chips are what take these cookie bars over the top. I prefer to use dark chocolate chips and ones made with coconut sugar to keep these bars refined sugar free.

    How to make:

    Step one:

    First, preheat your oven to 350 degrees Fahrenheit and line an 8" x 8" baking dish with parchment paper. 

    Step two:

    Then add all the ingredients, except for the chocolate chips, to the bowl of your standing mixer. 

    Almond flour, coconut sugar, pumpkin puree, cashew butter, an egg and coconut oil in a bowl.

    Step three:

    Now blend the ingredients until you have a smooth dough. 

    Blended cookie dough in a large bowl.

    Step four:

    Next stir in the chocolate chips by hand.

    Cookie dough with chocolate chips in a large bowl.

    Step five:

    Then 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.

    Chocolate chip cookie dough spread out in a baking pan lined with parchment paper.

    Step six:

    Lastly, let the bars cool, then cut them into pieces and enjoy!

    Chocolate chip cookie bars cut into pieces.

    Chef's 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 easy to remove from the pan. I don't recommend using non-stick baking pans (you can read why in my post on 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.

    Variations and add ins:

    • Instead of almond flour you can use cashew flour to make these gluten free chocolate pumpkin bars.
    • Instead of cashew butter you can use almond butter or peanut butter.
    • If you don't have coconut sugar you can use brown sugar instead.
    • If you want a little more texture add some chopped pecans or walnuts to these blondies.

    How to serve:

    These pumpkin chocolate bars are delicious served warm or cold. I love pairing them with a mug of tea, coffee or hot chocolate. To make them even more decadent you could serve then with ice cream, top them with whipped cream or drizzle them with dark chocolate.

    How to store:

    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.

    A stack of three pumpkin chocolate chip cookie bars with chocolate chips around them.

    Frequently asked questions:

    Can I swap the almond flour for all purpose flour?

    No you can't. These two flours are not interchangeable. If you can't have almond flour I would use cashew flour instead.

    Can I replace the cashew flour with a different flour?

    I don't recommend it no. I don't know of any other flours that would be equivalent.

    Are these pumpkin bars vegan?

    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.

    Are these bars keto?

    No, these bars are not keto or low carb.

    Other recipes you will love:

    • Gluten free pumpkin muffins
    • Pumpkin Rice Krispie treats
    • Easy pumpkin mousse
    • Gluten free pumpkin chocolate chip cookies

    Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest, TikTok and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!

    Recipe

    Pumpkin chocolate chip cookie bars cut into pieces.

    Pumpkin Chocolate Chip Bars

    You are going to love these gluten free pumpkin chocolate chip bars. These cookie bars are the perfect fall dessert and are so easy to make!
    5 from 8 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Low Lactose, Vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 29 minutes minutes
    Total Time: 34 minutes minutes
    Servings: 16
    Calories: 194kcal
    Author: Dr. Erin Carter

    Equipment

    • standing mixer

    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

    1. Nutritional values are an estimate and will vary depending on the exact ingredients used. 
    2. Store these bars in an airtight container in the fridge for up to 2 weeks.
    3. The dough is very sticky so I recommend wetting a spoon or knife to help you spread the batter in the pan.
    4. Let these bars cool completely before cutting them into pieces and enjoying them.

    Nutrition

    Calories: 194kcal | Carbohydrates: 18g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 10mg | Sodium: 26mg | Potassium: 65mg | Fiber: 1g | Sugar: 12g | Vitamin A: 611IU | Vitamin C: 0.2mg | Calcium: 29mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @pureandsimpleno or tag #pureandsimpleno!

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    DISCLAIMERS: The statements made on this website have not been approved by the Food and Drug Administration or Health Canada. The information is not intended to diagnose, treat, cure, or prevent disease. You assume full responsibility for how you use this information. Always consult with your physician or other health professionals before making any diet or lifestyle changes. This post may contain affiliate links whereby if you purchase these products I receive a small percentage of the sale price. This allows me to keep the blog running and I thank you for allowing me to do that!

    Reader Interactions

    Comments

    1. Donna Veldhoen

      October 08, 2023 at 4:23 am

      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!5 stars

      Reply
    2. Anne

      October 17, 2023 at 1:25 am

      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 5 stars

      Reply
      • Erin Carter

        November 06, 2023 at 8:12 am

        Oh I am so glad you loved them! Thanks so much for commenting!

        Reply

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    Hi everyone! My name is Dr. Erin Carter and I am so thrilled you are here. I am a physician with specialities in both internal medicine and rheumatology, and I believe that food and healthy living are forms of medicine. In my spare time I share health information and delicious, healthy recipes here on Pure and Simple Nourishment.

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