Get two new free healthy recipes each week. Sign Up

Pumpkin Chocolate Chip Cookie Bars

Pumpkin Chocolate Chip Cookie Bars: https://chocolatecoveredkatie.com/2014/09/15/pumpkin-chocolate-chip-cookie-bars/

Oh hi, pumpkin!

Nice to see you again… it has been entirely too long!

Whole Grain Pumpkin Chocolate Chip Cookie Bars: https://chocolatecoveredkatie.com/2014/09/15/pumpkin-chocolate-chip-cookie-bars/

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.

Pumpkin Bars  Pumpkin Blondies

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

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 <—

healthy pumpkin latte

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?

 5/5 (2)

Rate this recipe

Published on September 15, 2014

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions

96 Comments

Leave a comment or reviewLeave a rating
  1. Ceara @ Ceara's Kitchen says

    These pumpkin chocolate cookies bars look amazing! I can’t wait to try them this Fall! And I love the unedited pictures – they look equally as delicious (I want to reach into the pan and cut myself a piece!). I am so ready for pumpkin season! They do not sell canned pumpkin here (Things I’ve learned since moving to Europe!) but they do sell mini pumpkins in the grocery store (which I make into homemade pumpkin puree – yum!). Pinned!

  2. Eden Myers says

    Love love love pumpkin, and the kids love bars.
    Winning!

    Question (and I feel like you’ve answered this somewhere else and I’ve forgotten): is the nutritional info for the smaller amount of chocolate chips or the larger? When a recipe has a range of an ingredient listed, how does that relate to the nutritional info?

    Thanks.

      • Eden Myers says

        Thanks for the link to the awesome FAQs 🙂 There are answers to almost every question I’ve ever thought of when reading your recipes- except the one I asked here.

        I am so sorry if I missed what I am looking for, I read the FAQs twice and if it’s there I am totally not recognizing it.

        Is the nutritional info given for the recipe based on making the recipe with the smaller amount of chocolate chips listed in the recipe?

        Thanks!
        PS Already shared this recipe with two others 🙂 There’s gonna be an outbreak of pumpkin cookie bars!

        • Stacey says

          I’m not Katie, but I did want to let you know it is there under the link I provided. It is under this section: “Help! My online calculator gave me different numbers than those on your nutrition label. Why?”

  3. Danielle says

    Thank you, Katie! These look delicious, and my pumpkin craving is in full effect. I made your no bake pumpkin oatmeal cookies yesterday, and the family devoured them! I love the fall, but hate that it means winter is coming. I wish it was fall year round.

  4. Lisa says

    yummy! I miss when you post an individual or dual serving of things like this, though! but I love all the changes and thank you so much for sharing your story with us. You are such a generous soul.

  5. Hollie says

    I was just telling someone that I can finally accept that it’s fall and pumpkin season because of the recent cool down in weather. I feel like it was so hot last week, I just couldn’t get on board.

  6. Jordan Coeyman says

    I’m so excited to try your pumpkin chocolate cookie bar recipe. Pumpkin season is the absolute best, and those bars look SO tasty!

    Thanks for posting this recipe, I can’t wait to make these for my friends.

  7. Mikaela says

    Yay, pumpkin! This is unrelated but I’ve been meaning to tell you that your cookie pie has become a sort of tradition with my sister and I. She just started her freshman year of college so I don’t see her as much but when we get together we always make that deep dish cookie pie….with a few variations! We’ve made a chocolate version, a red velvet version, a peanut butter version, a chocolate mocha version, a chocolate mint version, a coconut version, an Oreo version, and now this weekend we’re gonna do a pumpkin version for fall. I don’t think there has been a variation that we haven’t completely loved haha. So I wanted to thank you for such a diverse, fun recipe 🙂

  8. Bridget says

    SO EXCITED for pumpkin season! Autumn is my favorite time of year. Love everything the cooler weather brings–sweaters, hot cocoa, PUMPKIN(S), leaves, McIntosh apples, etc., etc., etc.! These look delicious and suitable for all seasons in my book!

  9. Cee says

    If I use fresh sweet potato, does it have to be cooked before I use it in the recipe? Or can I just put it in a food processor and use the puree?

  10. Bianca says

    I had a pumpkin cinnamon roll this morning, my first pumpkiny treat of the year. Yay!!!! I <3 pumpkin season. These bars look terrific.

  11. EVA says

    So this is basically your Oatmeal gooey Chocolate Chip Bars with seasonal additions? I am TOO pumped for pumpkin. (I sat for minutes trying to think how I could combine the words “pumped” and “pumpkin”) I went grocery shopping and debated on buying a can of pumpkin. Why is it even a debate? I’m a loser and walked out of the store with none.

    Also, I LOVE the recent additions of your iPhone photos. I love seeing what the recipes truly look like!

  12. Rachel says

    I made your inside out pumpkin chocolate cookies last week, and I made a pumpkin pie a few days ago. As soon as the pie is eaten, I am going to make these!

  13. Steph says

    I love pumpkin so much and those bars look pretty good! I’m just coming out of pumpkin season unfortunately (Aussie) but my orange hands reveal that I definitely made the most of the season 😉

  14. Julianne says

    Mine came out perfect! The batter was perfectly spreadable, and I was happily surprised at how soft and rich they were. Even better than the photos! 🙂 🙂

  15. jenna @ just j.faye says

    I made my first pumpkin recipe this weekend and it just whetted my taste for more! I tried to hold out as long as I could, but the temperature hit 40 degrees, so I figured it was a good cue to start. Bring on the pumpkin!

  16. Adrienne says

    Just made these – they’re really lovely!! Subbed molasses for honey/maple syrup and added a pinch of ginger for a pumpkin-gingerbread chocolate chip bar. Still rocking! Great recipe!

  17. Heather @ Shards of Lavender says

    I’m so excited about the return of pumpkin season, but I have to admit that I cook and bake with pumpkin all year:) Thanks for sharing some of your iPhone pics to make things real…I’m looking forward to all the pumpkin recipes you have to share with us!

  18. Jules @ WolfItDown says

    Haha, I was wondering when the pumpkin would start bombarding my blog feed, the answer was – today! But it’s great as I am warming to the idea of Autumn now, totally in the mood for making soups and casseroles, as well as lovely bakes such as this, mmm ^ ^

  19. Linda says

    These pumpkin bars certainly look delicious. Tried them and sorry to say, this recipe needs some tweeting — definitely needs more spice and pumpkin flavors.

    • Jennifer N. says

      Oooh no I don’t agree with this. I think they are perfectly spiced and wouldn’t add any more. You might be happy to know they are even sweeter and more flavorful the second day!

      Great recipe CCK!

  20. Barbara says

    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?!?

  21. Lisa @bitesforbabies says

    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!

  22. Salpy says

    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!

  23. linz says

    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!

  24. Danielle says

    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!

  25. Stephanie says

    Just made this today. It’s delicious!

    Love reading your blog and trusting that recipes are going to be delicious and healthy. Keep up the good work!

  26. Jennifer says

    I made these and took them for family dinner tonight and they were devoured–so delicious, I’m thrilled that they are vegan so I can share with everyone! AND–SO super easy to make. Also very glad that I still have half a can of pumpkin leftover so I can make another batch very soon!

  27. Victoria says

    Honestly don’t know where I went wrong because my batch turned out sooo dense and flavorless. I am so bummed! Any thoughts? I’d love to retry but afraid I’ll achieve same results.

    • Unofficial CCK Helper says

      Did you follow the recipe exactly, with no changes? Without knowing what you did, we can’t evaluate what might have gone wrong and try to help. Also, did you check out the FAQ troubleshooting section at the top of Katie’s blog? Please report back!

    • Karen says

      Katie is vegan. Because of this there are no eggs or dairy in any of her recipes. However, every single recipe I have tried on this blog (and I’ve tried a lot) has been delicious! So there is no need to worry about the lack of eggs making these not taste good!

  28. Juliet Wood says

    I like this recipe and I have 3 cups of fresh pureed pumpkin in my fridge! However, I couldn’t see where to print the recipe so I had to copy and paste and print the selected page. Is there a print button I am missing? Thanks.

  29. Valerie says

    Wow! These were awesome! The bars held together nicely. The cookie and the chocolate were so gooey and the oats gave each bit some texture. I like that they were just sweet enough.

  30. Sarah says

    I made these this week, and they turned out great. My son LOVED them, and requested I make them for all of our family holiday gatherings. This is my first time posting a comment, but I have made so many of your recipes, they are awesome! My 3 year old daughter loves to bake with me, and my family loves to try out all the treats we make. Love your blog! 🙂

  31. Sue says

    Making these right now! Just wondering why there are so many different sweeteners? Can I just use honey, Palm sugar or maple syrup?

  32. Katherine says

    Made these this morning for my studio! I used white flour, honey since I ran out of maple syrup, and a lil extra brown sugar instead of stevia. I did have to add a tad bit of almond milk because I couldn’t get all of the flour to incorporate since it was a little dry. They turned out amazing and my studio loved them!! Thanks for a great recipe 🙂

  33. Rachel says

    Hey! The pumpkin pie filled pumpkin muffins recipe is gone!

    I’ve been making the pumpkin pie filled pumpkin muffins non stop for my friends (and me!) the past couple of months – you’d think I’d have the recipe memorized by now, but I don’t! Did you remove it on purpose (if so, it was amazing, please put it back!) or is there just a glitch? 🙂

    -Rachel

  34. Katie says

    Hi Katie!

    I never comment on things on the internet BUT I HAD to tell you that I’ve baked these about three time and they are SO extremely delicious that I made them into ‘muffins’ froze them and are going to send them to my boyfriend in afghanistan. Thank you for all your recipes they help keep me on track! Everything I’ve taken off your site has been delicious.

    xooxxxox – Katie

  35. Adrianne says

    I made these bars and loved them. My husband does not often like sweets and he loved them. My neighbors also loved them and now I have non left. I have already thought of several variations I want to try. I thought a version with aple butter and chunks of aples rather than the pumpkin and chockolate chips might be good to. This was the first time I came across your websight and I am enjoying the look of other recipes. I will definatly be back.

  36. Marcie says

    I made these on Sunday night with homemade gfree oat flour and took them to work. They came out wonderfully to rave reviews! Now that I’ve restocked my AP gfree flour supply I plan on making them again, and this time I may not share!

    I made them in a 9″ square pan, and they came out a bit flatter than your photos, but still fantastic. I also made you regular chocolate chip cookies bars at the same time in an 8″ round pan and again – fantastic results! (I work in theatre and actors are a hungry bunch!)

  37. ciara says

    Just made a batch of these to bring to work on thanksgiving, they turned out insanely good! Ive eaten half of the batch already haha. Thank you so much for posting recipes like this, Ive been telling everyone I know about your website. I also have the healthy pumpkin pie cooling in the fridge right now, cant wait to see how it turns out!

  38. Dean says

    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?

  39. Peter Drewek says

    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

  40. Gillian says

    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?

  41. Carol says

    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,

    • Carol says

      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.

Leave A Reply

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes