These Healthy Pumpkin Bars are so moist, and full of pumpkin flavors and chocolate chips! Yet they are so easy and quick to make, you will be making them all sweater weather long!
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Out of the three times, I made these healthy pumpkin bars this week, only once did they last long enough for me to take photos!
They’re always devoured within 24 hours and that’s a testament to how incredibly delicious and satisfying they are.
I love taking what you’d normally find as a cake or a pie and turning it into portable bars that you can enjoy for breakfast, snacks, and dessert on the go.
I’ve done the same with healthy strawberry cheesecake bars and healthy pecan pie bars too!
When coming up with your fall baking list this year, this fall dessert is what’s going to satisfy your pumpkin spice cravings without the guilt!
Why You’ll Love This Healthy Pumpkin Bars Recipe
These healthy pumpkin bars require just 10 minutes of prep time and a total of 40 minutes from start to finish.
The results are moist bars, with a bit of a crumble to them, thanks to the pure pumpkin purée flavored with familiar pumpkin spice that we all crave this time of year.
I use oat flour and almond flour to keep them gluten free but they can also be dairy free, depending on what kind of chocolate chips you use.
Either way, they don’t have any of the additives, preservatives, and unhealthy fats and oils you’d find in store bought bars.
For anyone as obsessed with pumpkin as I am, you’ll also love healthy pumpkin cake, healthy pumpkin cookies, and healthy pumpkin chocolate chip bread!
Ingredients and Notes
Here’s what’s in these scrumptious healthy pumpkin bars.
- Eggs: We use 3 large eggs in this recipe for binding and moisture. Since we’re not using any oil, the eggs and pumpkin work together to create structure and the perfect level of moisture. I have not tried egg free but it may work by learning how to make a flax egg or chia egg.
- Pumpkin puree: Make sure to use pumpkin puree and NOT pumpkin pie filling. Pumpkin pie filling comes with its own spices and added sugar. We don’t want that!
- Pumpkin pie spice and cinnamon: These are the perfect fall spices. Try making your own pumpkin pie spice substitute.
- Baking essentials: Vanilla extract, baking soda, and salt. The baking soda works to lift the bars so they don’t fall flat and dense.
- Sugar: I recommend cane sugar or coconut sugar. Don’t substitute liquid sweeteners like honey or maple syrup. The bars will end up with a wet consistency.
- Flours: For pumpkin bars to turn out properly please use blanched almond flour and oat flour. Both are widely available and affordable!
- Chocolate chips: Dark chocolate chips pair perfectly with pumpkin bars, but you can use milk chocolate chips if you prefer.
Step By Step Instructions
It’s unreal how easy these healthy pumpkin bars come together in just 1 bowl and 10 minutes of prep. Might as well make 2 batches and freeze one!
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 flour and oat flour until well mixed.
Don’t forget the chocolate chips: Stir in some chocolate chips. Fold them in until evenly dispersed.
Then transfer to a baking dish and use a spatula to level the batter.
Bake: For 30 minutes or lightly golden brown until this fall baked goodness is done!
Cool and enjoy: It’s best to let the bars cool completely before cutting into squares.
What Type of Pumpkin Is Best in These Bars?
Always pure pumpkin. If you cooked a whole pumpkin, you’ll end up with a more liquid puree, as the canned pumpkin puree is a bit more condensed and concentrated.
Either way, it needs to be 100% pumpkin and not pumpkin pie filling.
Best Tips for Success
- Make your own almond flour. Grind blanched almonds in a food processor or high speed blender until ground into a fine flour. Do not do this if you don’t have blanched almonds, otherwise, you’d be making an almond meal.
- Make your own oat flour. Grind quick oats or old fashioned rolled oats in a food processor to make homemade oat flour.
- A different add-in. Instead of chocolate chips, try nuts, raisins, or nothing at all, instead!
- Add a frosting. There’s nothing like a healthy cream cheese frosting to complement any pumpkin dessert. My healthy chocolate frosting is also worth checking out!
Can I Make These Bars Ahead Of Time?
Sure you can! Here’s how to best keep them fresh for as long as possible:
Store: It is best to keep these bars in a container in a cool place. They will last for up to 3 days, but not really because everyone will eat them before that.
Freeze: You can 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.
You can if you use a different dry sweetener. If you want to keep the dry to wet ingredient ratio correct, otherwise you’ll throw the texture of the bars off.
You can use sugar free sweetener like dry monk fruit extract or erythritol.
No! I wouldn’t recommend it. Almond flour is unique and I’ve come up with the perfect balance of both almond flour and oat flour. I wouldn’t mess with it.
I hesitate to say yes because I’ve never tried using an egg replacer. If you do that and succeed with also using vegan chocolate chips, please report back and let me know!
More Favorite Pumpkin Recipes
- Healthy pumpkin muffins
- Healthier pumpkin pie
- Healthy pumpkin brownies
- Healthy pumpkin bread
- Almond flour pumpkin bread
- Pumpkin muffins with almond flour
- Healthy pumpkin pancakes
You can also browse through this compiled list of almond flour recipes or my entire healthy dessert recipe collection!
Healthy Pumpkin Bars
- 3 eggs large
- 15 oz can pumpkin puree not pumpkin pie filling
- 1/2 cup cane sugar 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
- 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 flour and oat flour, and 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 30 minutes 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.
- Oat flour: You can make your own oat flour by grinding quick or rolled oats in a food processor.
Hello! Can brown sugar be used instead of coconut or cane sugar? Thanks!
That should work! Enjoy!
Can I use all almond flour in this recipe, and exclude the oat flour? What is the benefit of the part flour in this recipe? Thank you!
They would turn out more dense with all almond flour as oat flour is lighter and fluffier and adds that texture to the bars.
Love these very moist, easy to make and simply delish. One slice is not enough 😜
So glad you enjoyed them!