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    Home » Recipes » Dessert

    Gluten-Free Pumpkin Chocolate Chip Bars

    Modified: Oct 3, 2024 • Published: Sep 23, 2023 by Dr. 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 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).

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

    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 this recipe:
    • Ingredients and substitutions:
    • Recipe add ins:
    • How to make gluten-free pumpkin chocolate chip bars:
    • Top tips:
    • How to store:
    • Gluten-free pumpkin chocolate chip bars FAQs:
    • Other pumpkin recipes you will love:
    • Recipe

    Why you will love this recipe:

    • The taste! These pumpkin bars are so delicious! Sweet, soft, fudgy, gooey and chocolatey. They remind me of pumpkin blondies.
    • 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, just like my chocolate gluten-free mug cake.
    • They make the perfect fall dessert and are also great to serve at Thanksgiving.
    • These pumpkin cookie bars are gluten-free, dairy free, refined sugar free and paleo. They are also made without oatmeal.
    • Because they are made with almond flour they are high in protein compared to other pumpkin cookie bar recipes.
    • They store well and freeze well so are great for meal prep and to make ahead of time.
    • These healthy pumpkin bars also make great breakfast bars or snack bars and are a fun alternative to oat bars.

    If you are looking for an even easier pumpkin treat I recommend my easy edible pumpkin cookie dough, pumpkin mousse or pumpkin rice krispie treats recipe.

    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 - this is what gives this pumpkin dessert its pumpkin flavour and helps 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 - this gives these bars the perfect texture and adds more protein. 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 - 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 - this 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 - 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 work out if you tried.
    • Chocolate chips - I prefer to use dark chocolate chips and ones made with coconut sugar to keep these bars refined sugar free.
    • Sea salt - to help contrast the sweetness of these bars.
    • Vanilla extract - this helps enhance the flavours of this healthy treat.

    Recipe add ins:

    • If you want a little more texture add some chopped pecans or walnuts to these blondies.

    How to make gluten-free pumpkin chocolate chip bars:

    A large bowl filled with almond flour, an egg, pumpkin puree, vanilla extract and coconut sugar.

    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. 

    A large bowl filled with a pumpkin cookie batter.

    Step 2

    Blend the ingredients until you have a smooth batter.

    A large bowl filled with a pumpkin cookie batter with chocolate chips on top.

    Step 3

    Next stir in the chocolate chips by hand.

    A square glass baking pan filled with a cookie batter with chocolate chips on top.

    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.

    A batch of chocolate chip bars cut into squares.

    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 use smooth, unsweetened nut butter to make these bars.
    • 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.

    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 for up to 3 months.

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

    Gluten-free pumpkin chocolate chip bars FAQs:

    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 pumpkin recipes you will love:

    • A baking rack with pumpkin muffins with chocolate drizzle on them.
      Gluten-free Pumpkin Chocolate Chip Muffins (paleo, dairy free)
    • A bowl of vegan pumpkin risotto with a spoon in it and garnished with fresh parsley.
      The Best Vegan Pumpkin Risotto
    • A paleo pumpkin chocolate chip cookie on a baking sheet with sea salt on top of it.
      Paleo Pumpkin Chocolate Chip Cookies (gluten-free)
    • A bowl of pumpkin and sweet potato soup topped with chopped cilantro and pumpkin seeds.
      Pumpkin and Sweet Potato Soup

    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.

    Gluten-free 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
    • 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

    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!

    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. 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
    2. 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

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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 specialties 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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