Gluten-free chocolate chip pumpkin bars are the perfect fall treat. They’re made with oat flour and almond flour, and lightly sweetened with coconut sugar.
Chocolate Chip Pumpkin Bars
I’ll have to admit I’m not the biggest pumpkin fanatic, but these chocolate chip pumpkin bars are truly one of my favorite simple baked goods to make when the weather starts to cool.
They melt-in-your-mouth and have pools of melted chocolate in each bite. They’re not overly sweet, and are easy to grab in the morning before a workout or as a light snack. The oat flour adds the perfect fluffy texture, and even adds a boost of fiber and whole-grains.
If you’re not a fan of the chocolate + pumpkin combination, you can easily make these with white chocolate chips, or as plain pumpkin bars. They’re so convenient to have around and come together so easily.
Spread some butter or nut butter on them for the ultimate flavor combo.
What you’ll need to make these gluten-free pumpkin bars
- pumpkin puree– make sure you’re using 100% pumpkin and not pumpkin pie filling
- oat flour– I prefer buying pre-made oat flour for this recipe, but it would also work with homemade oat flour, or all-purpose flour for a non-gluten free version!
- almond flour– to add a fluffiness to the bars
- eggs– used as a binder and to help get that perfect fluffy texture
- oil– I used refined coconut oil, but you can use any neutral tasting liquid oil
- coconut sugar– one of my go-to sweeteners for its rich color and caramel-like flavor
- vanilla extract- just a little for added flavor!
- cinnamon for added flavor
- chocolate chips or chocolate chunks
These chocolate chip pumpkin bars are moist, easy to make, and truly the perfect fall dessert. I can’t wait for you all to try them 🙂
Other gluten-free recipes you’ll love:
Gluten-free Brown Butter Chocolate Chip Cookies
Trail Mix Granola Bars
Gluten-free Crumb Cake Muffins
Chocolate Chip Pumpkin Bars
Ingredients
- 1 cup 100% pumpkin puree
- 2 eggs
- 1 cup oat flour
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup chocolate chips or chunks
Directions
- Preheat the oven to 350 F
- In a mixing bowl, whisk together the eggs, sugar, oil, pumpkin, vanilla and cinnamon until smooth.
- Pour in the almond flour, oat flour, baking soda, baking powder and salt. Whisk the dry ingredients into the wet to form the batter.
- Fold in the chocolate chips or chocolate chunks, reserving some to top
- Pour the batter into a parchment lined 8 x 8 baking dish. Sprinkle the rest of the chocolate chips over the top of the bars
- Bake for about 25 minutes, until the top is firm to touch and a toothpick comes out clean.
- Store in an airtight container for 3-4 days, or refrigerate for up to 1 week
This was a super delicious and easy recipe! I highly recommend it and will be making it again.
Thank you Katie!!
Going to try these tonight! Can I use maple syrup or honey instead of coconut sugar?
Yes I think either one should work!
These turned out AMAZING!! Do you think it would turn out for next time to use all oat flour vs almond to make nut free for school?
Thank you Daniella! In my experience, oat flour is needed in a lesser amount in place of almond flour. My best guess is to use 1 1/4 cup oat flour total instead of 1 1/2 so that it doesn’t come out too dry. Let me know how it turns out!