by Olena

Healthy Pumpkin Bars

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Olena Osipov
4.9 from 8 votes

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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.

Healthy Pumpkin Bars

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!

Healthy Pumpkin Bars

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. How to Make Healthy Pumpkin Bars step by step
  • Add flours: Whisk in almond and oat flours until well mixed. How to Make Healthy Pumpkin Bars step by step
  • 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. How to Make Healthy Pumpkin Bars step by step
  • Bake: Just 30 minutes until this fall baked goodness is done! How to Make Healthy Pumpkin Bars step by step
  • 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

You can also browse through this compiled list of 20 almond flour recipes or my entire healthy dessert recipe collection!

Healthy Pumpkin Bars

Healthy Pumpkin Bars

Healthy Pumpkin Bars

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!
4.88 from 8 votes
Print Save Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 16 servings
Calories: 180kcal
Author: Olena Osipov



  • 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.


      You can make your own oat flour by grinding quick or rolled oats in a food processor.


      Serving: 1bar | Calories: 180kcal | Carbohydrates: 18g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 106mg | Potassium: 134mg | Fiber: 3g | Sugar: 7g | Vitamin A: 4181IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg
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      26 comments on “Healthy Pumpkin Bars

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      1. 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!

      2. 5 stars
        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!

      3. 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!

        1. 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!

      4. 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??

      5. 4 stars
        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!!

      6. 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

        1. 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.

      7. 5 stars
        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!

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