So, I can start by saying these Pumpkin bars are to die for. we seriously are addicted to them. 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?
Why this Pumpkin Bar Recipe is so good
- 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 table.
- Chocolate Goodness: Packed with melty chocolate chips!
- 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 this Pumpkin Bar recipe
- Mix: In a bowl mix together almond butter and pumpkin puree. Then add in the egg, coconut oil vanilla. followed by the almond flour, coconut sugar, spices, and salt.
- Cook: Pour into a baking tray and bake for around 20 minutes.
- Cool: Allow to cool completely before serving.
An easy Pumpkin Bar recipe
Not only is this delicious, ooey-gooey, and paleo, it’s also super easy to make! In around 30 mins you have a batch of lovely pumpkin bars, packed with chocolate chips – what’s not to love!
You just mix all your ingredients up in one bowl, then pop in the oven – done!
A perfect sweet treat for Fall
This is the season to make desserts with pumpkin. Not sure where you guys all live, but I see pumpkins everywhere I go. It’s hard not to make pumpkin stuff. Have you guys tried pumpkin lattes? It’s ok I guess. I love my coffee simple. Speaking of a pumpkin drink try this high protein Pumpkin Pie Shake.
Can you freeze pumpkin bars?
Cooled pumpkin bars can be frozen 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.
Recipe Notes and 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.
If you love pumpkins you can check out:
- Healthy Pumpkin Cookie Skillet
- Cinnamon Sugar Pumpkin Donuts
- No-Bake Paleo Pumpkin Chocolate Truffles
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Paleo Chocolate Chip Pumpkin Bars
- 1 Cup Almond Butter natural
- 1/2 Cup Pumpkin Puree
- 1/2 Cup Coconut Sugar
- 1/2 Cup Granulated Erythritol or all coconut sugar
- 1/2 Cup Almond Flour
- 2 Tbsp Coconut Oil melted
- 1 Egg large
- 2 Tsp Pumpkin Pie Spice
- 1 Tsp Cinnamon
- 1 Tsp Vanilla Extract
- 1/4 Tsp Salt (omit if almond butter is salted)
- 1/3 Cup Dark Chocolate Chips
- Preheat oven to 350 F and prepare an 8x8 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.