Healthy Pumpkin Bars with oatmeal, almond flour and chocolate chips. A delicious guilt free treat on a chilly fall day that the entire family will love!
Looking for more Fall baking recipes? Check out my healthy pumpkin muffins, pumpkin pie, and healthy pumpkin brownies.
Pumpkin Bars
I made these healthy pumpkin bars 3 times in a week. The first batch was gone in less than 24 hours – the bars are really that good! The second batch was gone just as fast. Finally, the third batch lasted long enough for me to photograph.
These bars are so easy to make, moist, a little bit crumbly and super filling; thanks to the almonds and oatmeal. They really are a delicious autumn treat just like pecan pie bars!
For anyone obsessed with pumpkin bakes (like us!) you’ll love these. They’re now in my permanent pumpkin rotation along with healthy pumpkin cake, pumpkin protein oat bars, pumpkin cookies, and chocolate chip pumpkin bread!
Ingredients for Healthy Pumpkin Bars
- Pumpkin puree: Make sure to use pumpkin puree and NOT pumpkin pie filling (there is a difference)!
- Pumpkin pie spice and cinnamon: These are perfect fall baking spices. Try making your own pumpkin pie spice. If you love warming spices, you may also love gingersnap cookies or gingerbread men!
- Baking essentials: Eggs, vanilla extract, baking soda and salt. I have not tried egg-free but it may work with a flax or chia egg.
- Sugar: I recommend cane or coconut sugar. Don’t substitute liquid sweeteners like honey or maple syrup. The bars will end up with a wet consistency.
- Almond flour: For pumpkin bars to turn out properly please use almond flour and oat flour a.k.a ground oatmeal. Both are widely available and affordable – plus it makes for delicious bakes like this almond flour pumpkin bread, almond flour chocolate cake, and even almond flour banana muffins!
- Chocolate chips: Dark chocolate chips pair perfectly with pumpkin bars (in my opinion). You can use milk chocolate chips, if you prefer.
How to Make Healthy Pumpkin Bars
There is a full recipe card below.
- Whisk eggs: In a large mixing bowl, whisk the eggs for 10 seconds.
- Combine ingredients: Add pumpkin puree, sugar, pumpkin pie spice, cinnamon, vanilla, baking soda and salt.
- Add flours: Whisk in almond and oat flours until well mixed.
- Don’t forget the chocolate chips: Stir in some chocolate chips. Then transfer to a baking dish and use a spatula to level the batter.
- Bake: Just 30 minutes until this fall baked goodness is done!
- Cool and enjoy: It’s best to let the bars cool down before cutting into squares.
How to Store and Freeze Pumpkin Bars
Store: It is best to keep these in a container in a cool place. They will last for up to 3 days (but I bet they will be eaten well before that).
Freeze: You can absolutely freeze baked and cooled bars the same day they are made to ensure maximum freshness. Freeze in freezer safe bags for up to 3 months. To thaw, just remove pumpkin bars from the freezer and let them defrost for a few hours or overnight.
More Healthy Bar Recipes
- Healthy no-bake peanut butter bars
- Key lime pie bars
- Healthy lemon bars
- Healthy strawberry cheesecake bars
- Superfood chocolate bars
- Avocado mint fudge bars
You can also browse through this compiled list of 20 almond flour recipes or my entire healthy dessert recipe collection!
Healthy Pumpkin Bars
Ingredients
- 3 eggs large
- 15 oz can pumpkin puree
- 1/2 cup cane or coconut sugar
- 2 tbsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp pure vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups almond flour
- 1 cup oat flour
- 1/2 cup dark chocolate chips
Instructions
- Preheat oven to 375 degrees F and line square baking dish with unbleached parchment paper and spray with cooking spray. Set aside.
- In a large mixing bowl, whisk the eggs for 10 seconds. Add pumpkin puree, sugar, pumpkin pie spice, cinnamon, vanilla, baking soda and salt; whisk until well combined.
- Add almond and oat flours, whisk until well mixed. Add chocolate chips and give a few stirs with a spatula.
- Transfer to previously prepared baking dish and level with spatula. Bake for 30 minutes or until toothpick inserted comes out clean.
- Remove from the oven and let cool for a couple hours or completely. Cut into 16 squares and enjoy!
Store: In a cool place for up to 3 days.
Freeze: In an airtight container for up to 3 months.
Notes
Nutrition
Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.
I really enjoy your website especially your healthy dessert recipes and bake many of them on a regular basis. Would it be possible to email me the pumpkin, chickpea, date blondie recipe also? Thanks so much!
Emailed. 🙂
Love these very moist, easy to make and simply delish. One slice is not enough 😜
So glad you enjoyed them!
Wonderful recipe! I used a bit less sugar (I also used less sugar in the pumpkin brownie recipe) and it turned out great. Thank you so much!
So happy to hear of the recipe success!
These were delicious! Thank you!
I’m so excited to try your recipes, however my daughter is severely allergic to egg. Is there an egg substitute you would recommend? Thank you! I’m excited to begin working my way through these delicious recipes!
Hi Kate! I haven’t tested the recipe with any egg substitutes. But I know other readers have used flax eggs. Hope that works for you!
Where did your recipe go for pumpkin blondies using chickpea, dates, oat flour and chocolate chips. I Loved that recipe and now the link I saved brings me to a completely different pumpkin blondie recipe??
Emailed it to you. 🙂
Hey! I was also looking for the chickpea blondes but was brought here – mind emailing me the recipe as well?
Done.
Nice, not too sweet. Only used 2 tsp of pumpkin pie spice bc 2 tblspns sounded like too much. Left out chocolate chips but added salted Carmel chips and pecans instead. Yum!!
Prima!
sounds like too much pumpkin spice….2 Tablespoons! Really?????
I am going to use 2 teaspoons.
Input???
Fell free to use any amount you seem fitting.
Can I substitute oat flour for coconut flour or can I just use all almond flour? I don’t usually have oat flour on hand. Or can I just use whole wheat flour? Thanks
Hmm, if you have oats you can grind them into flour. Or use all almond flour and bake a bit longer until toothpick comes out clean. Don’t use coconut. I would also “risk” 1/2 cup whole wheat flour.
I used monkfruit sugar! They were great.
Fantastic! Glad you enjoyed the recipe!
These were really good! I confess, we couldn’t wait 2 hours for them to cool so my husband and I grabbed spoons and ate a few bites while they were hot. Yummy!
Whatever works for you.:) Happy to hear!:)
can you use regular flour in this recipe?
Unfortunately not. There is an explanation in the post above the recipe.
I made these today and by far the best healthy pumpkin bars I have tried. Thank you!