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?
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?
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 🙂
Claudia says
I tried this and it was amazing! Do you think this could be made into cookies?
Emily Busch says
Could i substitute the oil for applesauce?
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
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
Muskaan says
Katie, I made these and devoured them within 3 days!! They’re really good, thanks for sharing this recipe 🙂
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.
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!)
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!
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?
Unofficial CCK Helper says
Refrigerate.
Keira says
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.
Devin says
If I double this recipe and bake in a 9×13″ dish, how long should I bake them?
Devin says
If I double this recipe and use a 9×13″ dish, how long should I bake them?
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
Rebecca mathews says
Katie your recipes are delicious. These bars are a great fall desert. I will definitely be making again:)
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?
just vegan says
thank you for the recipe it’s in the oven now but please don’t call me ”strict” vegan.
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.