Description
These Chocolate Chip Pumpkin Bars are a cozy, easy fall dessert made with pumpkin puree, warm spices, and chocolate chips. They’re vegan and gluten-free friendly, soft, chewy, and perfect for snacking or sharing.
Ingredients
- 1 cup pumpkin puree
- 2 tablespoons unsweetened almond or oat milk (or regular milk)
- 4 tablespoons melted vegan butter or coconut oil (or regular butter)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- A pinch of salt
- ¾ cup organic cane sugar, light brown sugar, or coconut sugar
- 1 cup regular or gluten-free all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ cup mini vegan chocolate chips or regular semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×11-inch baking dish with non-stick spray or parchment paper.
- In a large bowl, whisk together the pumpkin puree, milk, melted butter, baking powder, vanilla, salt, and sugar until smooth.
- Stir in the pumpkin pie spice, then gradually add the flour, mixing until a thick batter forms.
- Fold in the chocolate chips evenly.
- Spread the batter into the prepared baking dish and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bars cool for a few minutes, then cut into 16 squares and serve warm or at room temperature.
Notes
- Add chopped walnuts, pecans, or pumpkin seeds for extra texture.
- Drizzle with melted chocolate or add white chocolate chips for more sweetness.
- Store in an airtight container at room temperature for 3 days, or refrigerate for up to a week.
- Freeze for up to 2 months; reheat in microwave for 10–15 seconds.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
