Chocolate Chip Pumpkin Bars

Course: Dessert

Cuisine: Amercian

Keyword: chocolate chip pumpkin bars, pumpkin chocolate chip bars, pumpkin chocolate recipe

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: squares

Calories: 221kcal

Chocolate Chip Pumpkin Bars are light and fluffy cookie bars with lots of gooey chocolate chips and pumpkin spice. A quick and easy pumpkin chocolate dessert bar recipe best enjoyed during the fall season. Gluten free.

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Ingredients

¾ cup brown sugar or coconut sugar
½ cup canned pumpkin puree
½ cup creamy cashew butter or almond butter
3 tbsp avocado oil
2 large eggs
1 teaspoon vanilla extract
1 ⅓ cups blanched almond flour
2 tablespoons tapioca flour or cassava flour
½ teaspoon baking powder
½ teaspoon fine sea salt
2 teaspoon pumpkin pie spice see notes for each spice
¾ cup chocolate chips plus more for sprinkling on top

Instructions

Preheat oven to 350ºF and line 8x8 metal baking pan with parchment paper.
In a large bowl whisk together coconut sugar, pumpkin purée and cashew butter. Add in oil, eggs and vanilla extract, mixing until smooth.
Add in almond flour, tapioca flour, baking powder, salt and pumpkin pie spice. Stir to combine then fold in chocolate chips.
Bake: Transfer batter to lined pan, sprinkle with more chocolate chips, and bake for 22-27 minutes, or until edges are golden and middle is set. Allow pan to cool for 15 minutes (add flaked sea salt here if you’d like) before transferring to fridge to cool completely, about 1 hour.
Slice into squares and enjoy!

Notes

SPICES: if you do not prefer the taste of pumpkin spice and chocolate together, you can omit the spices and use an equal amount of espresso powder instead.

STORAGE: stored, covered tightly with plastic wrap or in an airtight container, in the fridge for 4 days.

FREEZE: transfer chilled squares to a freezer bag or freezer-safe container. Freeze for up to 1 month. Thaw to room temperature before enjoying.

VEGAN OPTION: This recipe tested well using a flax egg replacement. It did not test well using a store-bought "egg replacer".

Nutrition