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This Paleo Chocolate Chip Pumpkin Bar Recipe is so moist, gooey, and tasty. Think of chocolate chip cookies and pumpkin pie put together! Just the perfect combo that will get you craving this every week!
You may also want to try my pumpkin oatmeal cookies or my healthy pumpkin muffins.
So, I can start by saying these Pumpkin bars are to die for. The kids love them so much and usually finish it in one day! But don’t forget I have 5 kids and we hardly have leftovers. There is something about adding chocolate chips to these Paleo Chocolate Chip Pumpkin Bars that make them perfect and addicting. Not to mention that dark chocolate is good for you? so why not add them right?
Not only is this delicious, ooey-gooey, and paleo, but it’s also super easy to make! In around 30 minutes you have a batch of lovely pumpkin bars, packed with chocolate chips – what’s not to love?
Want more easy-to-make and healthy bars, why not try these delicious No Bake Chocolate Filled Oat Bars or these scrumptious Healthy Blueberry Breakfast Bars?
Summary
- Ooey-Gooey: These bars are perfectly moist, with a deliciously soft and chewy middle.
- Easy: These are a breeze to whip up easy to prep and around 30 mins from the pantry to the table.
- Chocolate Goodness: Packed with melty chocolate chips!
Ingredients you will need
- Almond Butter: Natural
- Coconut Sugar: It has a light but distinctive flavor, close to brown sugar or molasses
- Pumpkin Puree: You can use canned, just make sure there are no added spices.
- Granulated Erythritol: Or you can use all coconut sugar.
- Almond Flour: Almond flour is much lower in carbs than wheat flours.
- Coconut Oil: Melted.
- Egg: Large. Ideally free-range/organic.
- Spices: Pumpkin pie spice and cinnamon.
- Vanilla extract: You can use almond extract but it is stronger, so use sparingly.
- Salt: Omit if almond butter is slated.
- Chocolate Chips: Dark Chocolate is great!
How to make Pumpkin Bars
Preheat oven to 350 F and prepare an 8×8 inch pan with parchment paper both ways to create an overhang.
Step 1: In a mixing bowl, whisk together almond butter and pumpkin puree until smooth.
Step 2: In a mixing bowl, whisk together almond butter and pumpkin puree until smooth.
Step 3: Stir in the almond flour, coconut sugar, spices, and salt.
Step 4: Mix again to combine.
Step 5: Transfer to the pan and sprinkle with chocolate chips.
Step 6: Bake for 20-24 minutes. Let cool completely before cutting into squares and serving.
My Pro Tip
Recipe Tips
- Use an offset spatula to make sure both your pumpkin bar batter is spread in an even layer.
- Don’t be tempted to use pumpkin pie filling here, it’s not the same thing as pumpkin puree and you will not get good results.
- Leave out the salt if the almond butter is already salted.
- Pumpkin bars keep in the fridge for up to 5 days
- Keep your bars loosely covered, and it’s best to cut them just before serving
Common Questions
Cooled pumpkin bars can be frozen for up to 3 months. The batter can be made, covered, and refrigerated for up to 3 days before pouring into crust and baking. Thaw overnight in the refrigerator.
Yes. You can make it without the egg. To replace one egg, mix one tablespoon of ground flax seed with 3 tablespoons of warm water and use that instead. You can also replace the egg with 1/4 cup of apple sauce.
Place your leftover pumpkin bars in a sealed container in the fridge for up to 5 days.
More pumpkin recipes
- Chocolate Chip pumpkin muffins
- Chocolate Chip Pumpkin Bread
- Healthy Pumpkin Pancakes
- Healthy Pumpkin Bread
- Pumpkin Oatmeal
You may also like
- Oatmeal Date Bars
- No Bake Peanut Butter Oatmeal Bars
- Raspberry Oatmeal Bars
- Homemade Oatmeal Granola Bars
- Chocolate Chip Oatmeal Breakfast Bars
- Healthy Oatmeal Bars
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Chocolate Chip Pumpkin Bars
Video
Ingredients
- 1 Cup Almond Butter, natural
- 1/2 Cup Pumpkin Puree
- 1/2 Cup Coconut Sugar
- 1/2 Cup Granulated Erythritol, or all coconut sugar
- 1 Cup Almond Flour
- 2 Tablespoons Coconut Oil, melted
- 1 Egg, large
- 2 Teaspoon Pumpkin Pie Spice
- 1 Teaspoon Cinnamon
- 1 Teaspoon Vanilla Extract
- 1/4 Teaspoon Salt (omit if almond butter is salted)
- 1/3 Cup Dark Chocolate Chips
Instructions
- Preheat oven to 350 F and prepare an 8×8 inch pan with parchment paper both ways to create an overhang.
- In a mixing bowl, whisk together almond butter and pumpkin puree until smooth.
- Add in the egg, coconut oil, and vanilla and mix until combined. Stir in the almond flour, coconut sugar, spices, and salt.
- Transfer to the pan and sprinkle with chocolate chips. Bake for 20-24 minutes.
- Let cool completely before cutting into squares and serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Really good. I doubled the recipe and kept in the fridge for our weekly treat allotment 🙂
Husband and teen loved them. Perfect for fall vibes. I love this website so much I have it as an icon on my phone screen. It’s my first go to during weekly meal planning. Thank you!
Glad you all loved it.
I definitely want to make this but I am not a fan of almond butter can I use peanut butter instead.
Yes. You can use peanut butter
These were delicious but took over double the recommended cooking time
HI there. The ovens vary. That’s odd. So glad they turned out good and you loved them.