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!

Healthy pumpkin bars cut into squares with glass of milk.

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!

Healthy Pumpkin Bars

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

Almond flour, oat flour, pumpkin puree, chocolate chips, cinnamon, pumpkin pie spice, eggs, coconut sugar, baking soda, vanilla.

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!

Egg, pumpkin puree, pumpkin pie spice, vanilla extract in white bowl.

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.

Almond flour and oat flour being added to pumpkin puree ingredients in bowl.

Add flours: Whisk in almond flour and oat flour until well mixed.

Bars batter in a bowl with chocolate chips.

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.

Unbaked pumpkin bars dough flattened in parchment lined pan.

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.


Can I use a different sweetener?

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.

Can I use other flour?

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.

Can I make these vegan?

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

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

Healthy pumpkin bars cut into squares on parchment paper with a glass of milk.
Healthy pumpkin bars cut into squares with a glass of milk.

Healthy Pumpkin Bars

These Healthy Pumpkin Bars are super moist and full of pumpkin flavors. Yet they are so easy and quick to make!
4.93 from 13 votes
Servings 16 bars
Calories 180
Diet Gluten Free
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes



  • 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.


Serving: 1bar | Calories: 180kcal | Carbohydrates: 18g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 31mg | Sodium: 106mg | Fiber: 3g | Sugar: 7g
Course: Dessert
Cuisine: North American
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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  1. 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!

  2. 5 stars
    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!

  3. 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!!

  4. 5 stars
    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.

  5. 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!

4.93 from 13 votes (2 ratings without comment)

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