Oh hi, pumpkin!
Nice to see you again… it has been entirely too long!
Are you happy to see the return of pumpkin season?
There are about a million and three new pumpkin recipes I’ve been holding onto since June that I’ve wanted so badly to share with you all, and finally I can post them! Starting with these gooey pumpkin chocolate chip cookie bars.
Whole-grain, and loaded with pumpkin and chocolate chips, they are perfect for a lunch box or to consume as an afternoon snack with a tall glass of ice cold almond milk.
Above, I’ve included some unedited iphone photos… Sometimes I think it’s fun to show what the recipes look like in a non-photoshoot setting!
Pumpkin Chocolate Chip Cookie Bars
- 1 1/2 cups spelt or white flour (180g) (Oat flour works; the texture is just a bit denser.)
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp pumpkin pie spice (or cinnamon)
- 1/4 cup rolled oats (20g)
- 1/2 cup brown sugar or date sugar (90g)
- 1/2 cup to 1 cup chocolate chips, depending on how chocolatey you want the bars
- 1/2 cup vegetable or melted coconut oil (80g)
- 1/2 cup canned or pureed pumpkin or sweet potato (120g)
- 2 1/4 tsp pure vanilla extract (10g)
- pinch uncut stevia, or 1 tbsp sugar of choice
- 3 tbsp pure maple syrup or honey (If strict vegan, don’t use honey.) (45g)
Preheat the oven to 325 degrees. Line the bottom of an 8-inch square pan with parchment paper. Set aside. In a large mixing bowl, stir together the first 7 ingredients. In a separate bowl, whisk all remaining ingredients. Pour wet over dry, and stir to form a batter. Spoon batter into the prepared pan. Bake 25 minutes. They will still look undercooked when you take them out, but this is okay. They continue to cook as they cool. Let cool for 20 minutes, and if they’re not firm enough yet, refrigerate overnight. They will firm up nicely! Makes 15-24 squares, depending on how large you cut them.
—> View Pumpkin Cookie Bars Nutrition Facts <—
Link of the Day: Healthy Pumpkin Spice Latte – with REAL pumpkin in the ingredients
Questions of the Day:
Are you excited for pumpkin season? Have you started eating pumpkin yet?
Hi Katie! I made these the other day, and they were delicious. Thank you so much for sharing your recipe. I was wondering, how do you usually store these after baking? Is it okay to leave out at room temp or would refrigeration be safer?
Refrigerate.
I love all of Katie’s recipes and love that my sons are eating things like black beans and enjoying the sensation. Really looking forward to making the pumpkin cookie recipe for Thanksgiving dessert.
If I double this recipe and bake in a 9×13″ dish, how long should I bake them?
If I double this recipe and use a 9×13″ dish, how long should I bake them?
Hi Katie,
I am a personal trainer and have made several of your recipes for my clients. Everyone loves them, including me! The black bean brownies are a big hit and surprise to all you try. I will keep experimenting and enjoying your creations. Thanks for making it easy and healthy for us.
Pete
Katie your recipes are delicious. These bars are a great fall desert. I will definitely be making again:)
I sure wish the comments were responses to having made these and tasted them. “They look amazing” and “I can’t wait to make them” are not helpful comments.
My question: Do they work with no eggs in the ingredients?
thank you for the recipe it’s in the oven now but please don’t call me ”strict” vegan.
Hello,
I’ve just made this. There are so many comments, but nobody has actually made it, so I thought I’d just give my input. I find it really sweet, but tasty. I was wondering why you add sugar twice? I think the last 1 tbsp. added with the liquid may not be needed, to cut down on the sweetness. It did taste good, though.
Thanks,
Me again. I see that I didn’t look far enough down in the comments. I was wrong that nobody said they made it. Sorry. As I said in my last post, I had just made these. They are now a couple of hours old. They are really good, but soooo oily. I baked it for the required time. I’ve cut them up and set them on paper towels to soak up some of the oil. They taste pretty good even with them being gooey! hehe.
I’ve made these over and over. Always a hit! I just wish the recipe was printable. Am I missing the button?
Hi Tracy! All of Katie’s recipes posted after around 2016 are printable. This looks like it was posted in 2014 so we haven’t gotten back to changing it yet, but her goal is to someday have all of the older ones moved to the printable format too 🙂