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?
These are so yummy! I made them with oat flour and they came out perfectly! 🙂
Thank you for making them! 🙂
I made a pumpkin pie yesterday. Really like pumpkin pancakes (and chocolate pancakes). Yum. Bring on the pumpkin!
These bars are addictive! They are going in my regular rotation for fall from now on.
I love all your recipes, Katie. Looking forward to your cookbook. When does it come out again?!?
I have so many recipes in my archives that I’m usually not one to pick up a new recipe BUT this looks delicious! My kids would love this!! I’m definitely going to try it..might make a few substitutions, but that’s just what I do, lol!
I made these last night, and we had them for breakfast this morning. They were delicious! I used sweet potatoes because I haven’t purchased any canned pumpkin yet this season. I actually made a mistake that turned out great: I added the sweet potato while it was still hot which caused the chocolate chips to melt. My daughter said they tasted like caramel brownies. I also cut back on the sugar, and they were plenty sweet enough. Thanks for another great recipe!
I love your recipes! I made your chocolate chip pumpkin bars last night and they were delicious! Love your Blog!
Made these this week! They are terrific!!!
I was ill all last pumpkin season; so there is still a can of pumpkin with my name on it in the cupboard… Anyone want cookies?
I made these with out using oil. Subbed applesauce for the oil and they came out delicious and look just like your photos! The batter was thick, but easily patted into the pan with a spatula. Thanks for a great recipe!
I think I solved the “dryness debate”. I followed the recipie exactly,but found the batter crumbly and dry as some others have said. I notice on the back of my cold metal spoon, a layer of thick solid coconut oil! I melted it first in a glass measuring cup, poured it into a cold (Maine room temperature) bowl, then added cold canned pumpkin, and cold maple syrup from the fridge. I think it cooled the coconut oil down so it was no longer liquid! When I added it too the dry ingredients, same as some described, dry and crumbly! I added a bit of almond milk and made them into individual cookies, they are delicious!