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Pumpkin Cream Cheese Bars

Soft and moist homemade pumpkin bars, with just a few basic ingredients and no oil whatsoever! You won't be able to stop at just one, trust me! Find out how to make them here:

Leaves paint the ground.

Vivid orange, red, and yellow swirl through the sky, stirred by a cool Fall breeze.

Monet’s paintbrush.

(Hope you liked my little poem!)

Fall is by far my favorite time of year. Everything about it just seems so cozy: oversized sweaters, steamy mugs of hot cider, scarecrows and falling leaves. It’s the comfort food of seasons. Not to mention the actual comfort foods of Fall: roasted veggies, juicy apples, and—of course—pumpkin!

pumpkin bars

Topped with my favorite Healthy Cream Cheese Frosting.

If you could sum up “Fall” in a bar, this would be it. My first attempt at these bars was based on a (non-vegan) recipe I found online from Better Homes and Gardens. Sadly, that attempt turned out bland and dry. So for my second attempt, I went with my own intuition, adding ingredients I thought sounded good together and hoping for the best.

Soft and moist pumpkin bars from @choccoveredkt, with just a few basic ingredients and no oil whatsoever! You won't be able to stop at just one, trust me! Find out how to make them here:

Oh they were delicious! These bars have a soft texture and the perfect balance of sweet to spice.

Pumpkin Cream Cheese Bars

(These can be gluten-free!)

  • 1/2 cup spelt or white flour, oat flour, or Bob’s gf)
  • 1 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ener-g powder OR 1 tbsp ground flax (If necessary, you can omit completely)
  • 3 tbsp brown sugar or agave (For a sugar-free version, you can use xylitol)
  • pinch uncut stevia OR 2 more tbsp sugar
  • 1/2 cup canned or cooked and pureed pumpkin
  • 2 tbsp milk of choice
  • 2 tbsp oil (Some readers say subbing applesauce is fine, but I haven’t tried)
  • 1/2 tsp pure vanilla extract

Preheat oven to 350 F. Combine dry ingredients, then add in wet. Spread into an oiled 7×5 pan (or double the recipe for an 8×8) and cook for 14-15 minutes. Note: You can sub agave for the sugar; they’ll just be fluffier and a bit more dense. Let the pan cool for at least ten minutes before cutting or frosting the squares. Also, the flavors seem to intensify and these taste even sweeter the next day.

View Pumpkin Bars Nutrition Facts


You can frost with the aforementioned Healthy Cream Cheese Frosting. Or you can opt to leave them plain. They are deliciously-sweet even when completely unfrosted! (Alternative topping ideas include: apple butter, peanut butter, coconut butter, etc.)

Do you like reading or writing poetry?

I actually do, which is surprising because I hated reading poetry when I was younger. I’d get so confused! But I’ve always loved writing freestyle poetry, where there are no rules—you get to throw in exactly the words you want, in exactly the order you want. Come to think of it, that’s how I create recipes, too!

Published on September 23, 2011

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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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

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  1. Hannah says

    Hey, for the nutritional info you list it “per square” but don’t specify how many squares you get out of them. Would you mind listing that?
    By the way, they look amazing!

    • Mandee says

      Ok so I thought I’d be super cool and bake on a Friday night… Except right before I started I realized I was out of almond milk and agave, but I soldiered on. I used 2% milk instead of almond and a regular egg. Honey went in instead of the agave… And then I went to use applesauce instead of oil and found fruit flies in my jar of applesauce! I almost yakked!!! So gross! How they snuck in there, I will never know. So right now there’s a mish mosh of your recipe baking in a muffin pan in my oven. And they look so cute! I just peeked! I hope the taste is as good as yours was!

        • Mandee says

          They were really good! Moist and light. I may even add a little more pumpkin next time and some chocolate chips (I stuffed some in the middle of one after it came out of the oven – A+). These didn’t even need frosting! And as my little italian Nonna said “this taste-a good bc you no use a lot of sugar.” thanks cck 😉

  2. Ashley says

    I love reading and writing poetry! When I was in college, I was the poetry editor for our literature journal– it was so great, reading other people’s pieces, and planning the events where some of them would come and read their stuff out loud. Like you, I love the way you can use whatever words, however, and it is beautiful!
    Fall is my favorite season too! Where I grew up I never got to really experience it, but here in Reno (NV) I get to watch the trees change, the air get cooler, and drinking apple cider is perfectly acceptable on freezing nights! I have so many sweaters now, haha.

  3. Yasmeen says

    These look yummy! I may have to try a plain version and a chocolate version! :0)

    P.S. Thanks so much for turning me onto the Hershey’s Special Dark Cocoa, it’s soooooooooo much better than the Fry’s I’ve been using.

    I made chocolate pancakes for breakfast with it and they were much better than with the Fry’s.

  4. Katie @ Peace Love and Oats says

    oh my goodness – those look so delicious! I love all things fall and these fit right in! And I used to love writing poetry, it was very therapeutic! I took a class in high school once and got selected to be in a poetry symposium, haha but honestly I just felt silly up there, they required us to wear all black!

  5. Liz @ Southern Charm says

    These look so gorg! I actually have all the ingredients in the pantry .. hmm. I MAY be making these tonight?? haha!

    I love writing freestyle poetry! I try to read it, but I get distracted too easily. Kind of funny how I can dish it, but can’t take it?

  6. Elise says

    These sound sooo good! I finally opened my can of pumpkin today and made your pumpkin spice latte 🙂 It was my first time making coffee too haha :). I hope to make these soon 😛

    I’m wondering though, is it worth it to buy ener-g egg replacer? Does it work well?

    • Chocolate-Covered Katie says

      I can’t recommend it highly enough!

      Even if you aren’t vegan, it is so much more economical (and easier to store) than real eggs because you don’t have to keep it fresh and you get like a million servings per container. And all you have to do is throw in a teaspoon in place of an egg in baked good recipes.

      Haha sorry I sound like an infomercial for the stuff!

  7. Meredith says

    I’m totally going to make these! I wonder if they’d work with the blondie-type recipe (i.e. using chickpeas instead of flour). I’ll let you know if I try that 🙂

  8. alyssa booko says

    it was my minor in college. but i don’t write or read it often but i should cause there is nothin like a great poem.

  9. Amber K says

    They look delicious! I try to adapt magazine recipes all the time and it usually works better if I do my own thing. I like Fall, but I DON’T like being constantly cold. And having to wear leggings under my jeans. But other than that… 😉

  10. Jennifer JCD says

    Mmmm… autumn and pumpkin are a match made in Heaven! Autumn is my favourite season too – it’s so pretty with all the leaves changing colour.

    Poetry? I’m still in the ‘way-beyond-confused’ state where 99% of poetry doesn’t make sense to me. If there was ever such a thing as food poetry, I’d certainly have a better understanding. 😉 Oh, wait, you say your recipes are food poetry? No wonder they taste so good!

  11. Jenny says

    Ah, these are different than how I imagined! I like how the cream is optional… I think they might be lovely with cranberry-apple butter, too. 🙂

    As for poetry: I’ve been writing it since the third grade… I seemed to have a knack for it, so I love it because it was something everyone told me I was “good at”. Then in high school, when we had to analyse boatloads of poetry for IB Higher Level English, I grew to actually love reading it, too. I like how there are so many subtle ways to create mood or convey different tones and messages through poems. I don’t think there’s a form of poetry I don’t like… So anyway, I’m with you all the way on loving poetry!

  12. Emily @ Glitz Glam Granola says

    Oh my gosh- these look so delicious! They look totally moist (I know everyone hates that word- but it’s true!) And I love that they are so low in calories! What a great way to have a little pumpkin indulgence! I wonder how these would be with just a little sprinkling of powdered sugar on top?! Just a thought! And I’ve gone though times when I was into poetry but I can only really do non-rhyming poetry… when you ask me to rhyme I have a hell of a time 😉 hehe ok I couldn’t resist that one!

  13. Ashley says

    PUMPKIN!!! YUM!!! “Fall in a bar” haha I love it!! I used to love poetry in high school and I won a few contest. Somehow when college started I just didnt have time for it since im a science major.

  14. Megan says

    Yay! I am so excited to try your recipe! The love love LOVE pumpkin! Now if only we can get this Texas weather to be more fall-like. As for poetry, I was never big on writing it but I loved reading Robert Frost poems, because I love nature, and Shakespeare’s sonnets. Thanks for the recipe Katie!

  15. Elyse says

    Yuuuuuum!! I am definitely making these today! I bet they would be delicious with chocolate chips in them, or instead of frosting them, dipping them in chocolate! Thanks so much!

  16. Lenna says

    Yes, I love poetry, I enjoy both reading and writing it. Still, I like prose much more 🙂 Thanks for the recipe, it looks very very good!

  17. Aine @ Something to Chew Over says

    Ooohh these look so fudgey! Yum 🙂

    I’m an English graduate and my boyfriend is doing a PHD on poetry so I’d like to say yes…but I can’t!

  18. bitt of raw says

    These sound great. A few things: Bob’s is not vegan anymore because of the company donated tons of money to animal research. Not good for the animals. Bummer, I liked their products!

    Maybe better wording would be to write “egg replacer” of choice instead of “egg of choice”. It almost sounds like you are encouraging people to use an egg, which I know is not your intention at all.

    • Chocolate-Covered Katie says

      Wha?! Are you serious? This makes me so sad… last I heard, he was a super-magnanimous guy who was retiring and giving his entire company away to his employees as opposed to selling it off for a huge profit. Wow.

      Plus, honestly how stupid do you have to be in this day and age to give $ to animal research anyway? People and animals are DIFFERENT, and therefore they throw away 90% of those test results anyway. (Did you know Tylenol causes cancer in rats?) And with computer simulations, why wouldn’t a company want to back that up instead when it’s so much more accurate? Especially a company who knows it will receive backlash from its fan base/ target audience if it gives to animal research???!

      End rant. (Sorry, I know I’m preaching to the choir here.) I’m going to go read up on this when I get a chance, and I’ll then change my post. I am very disappointed.

      • Chocolate-Covered Katie says

        Just did a little research. Wow, that is sad. I found, among other things, “Neither party will deny that some of the funds will be used on animal research.” It just baffles me that Bob’s would want to anger their main target audience like that. Forget the compassionate standpoint for a moment, it doesn’t even seem like a good idea from a BUSINESS standpoint!

        I changed my post and will definitely not be recommending Bob’s in the future :(.

  19. Alex@Spoonful of Sugar Free says


    And I like reading poetry, but I’m not one to sit around and just read poetry. I’d rather read recipes!

  20. Maddie says

    Can’t wait to make these for my dad, he LOVES pumpkin!!

    Would these workout with whole wheat flour? or whole wheat pastry flour maybe?

  21. Kaitlyn@TheTieDyeFIles says

    Mmmm you and I definitely have the same idea of comfort food! Veggies and fruit! And chocolate, of course. These look delicious, and since I love everything pumpkin perhaps i’ll whip some up tonight!

  22. Becky @ Skinnyfat Girls says

    Thank you! Soooooo looking forward to baking these, and so looking forward to all things pumpkin now that fall is here! And I see you’ve already been playing in the pumpking patch! 🙂

  23. J3nn (Jenn's Menu and Lifestyle Blog) says

    I love how ooey gooey they look. YUM! My hubby loves pumpkin pie, I wonder if he’d go for bars? I’d have to try.

  24. Moni'sMeals says

    These look really good, nice and chewy and soft. 🙂 I will let you know if I make them, (I have so mannnnny Pumpkin recipes always being made, where to add another!) I know if I do they will be devoured in 2 hours. haha!

    BTW, I do love your poem. 🙂

  25. Lauren @ What Lauren Likes says

    I am a English Lit major so I think it’s my job right now to read, write and love all types of poetry! Great recipe 🙂 Happy 1st day of Fall!

  26. Natasha says

    Hey Katie!
    I have been following your blog for a while now and I am literally in love with all the recipes that you post, but when I’m away at school I don’t have access to a kitchen, so I was wondering if you could maybe do some recipes that focused on using a microwave haha cuz thats all I can use!
    I wish I could make these Pumpkin bars – they look scrumptious!!!!

    • Chocolate-Covered Katie says

      Hi Natasha,

      If you browse through my recipes, you’ll see that a lot of them don’t require cooking at all! 🙂 By any chance, can you sneak a Magic Bullet into your dorm? Many of my recipes only require a blender. And also, many of the cooked ones can be cooked in the microwave (such as the single-lady cupcakes). I wonder if you could do these in the microwave… I bet you could!

      • Natasha says

        Ya i definitely could get a Magic Bullet in my room!!! So ya definitely some of the no bake recipes would work! I can’t wait until i get a kitchen when i can actually use an oven to make these hahah

  27. erika says

    Can these also be sugar free too? Not as in fake sugar but as in no sugar. I’m trying to do a sugar detox, but these sound heavenly.

    • Chocolate-Covered Katie says

      Sure, I don’t see why not. Obviously, they’d be a lot less sweet… but maybe you could eat them more like cornbread? Or with pb on top?

      Or, another thought is to soak dates and then puree them and use that in place of the sugar. Or maybe even banana?

      If you try any of these things, let me know how it goes!!

  28. Anna @ The Guiltless Life says

    I’m so glad you went with posting these, they look so delicious! The moistness is just calling to me – I can’t wait to try these. In Canada Thanksgiving is the beginning of October so it’s coming up real soon and these will be on our dessert table! 🙂

  29. Lindsay S says

    These look so delicious! I can’t wait to make them with gluten free flour! I am on a huge pumpkin kick right now.

    I like to read poetry. Def not writing. I am not one with words. I’m more of a science girl, not an english girl.

  30. Emma (Sweet Tooth Runner) says

    I LOVE YOU!!! I can’t wait to get some pumpkin again so I can make these!! Or I might just get so desperate that I’ll skip that and use sweet potato instead! 🙂

  31. Aja says

    I was so excited to go home and look at this when I got your tweet about it at school. I love pumpkin. And fall is my absolute favorite time of the year.

  32. Averie @ Love Veggies and Yoga says

    Freestyle poetry is beautiful to both read and write; such a gift to just let the words flow and say what you’re thinking and feeling.

    And these bars…yum! I have some pumpkin bars that I made and am working on doing photo editing and writing it all up. I love the cream cheese frosting tops!

  33. Katie @Nutrition In A Peanut Shell says

    I absolutely hate poetry! It’s so boring. Your poem was nice though 🙂

    Your photos are such nice quality you look kind of out of place in them! It looks funny though because it looks like summer and you’re holding a pumpkin

  34. Jeanna says

    These look fantastic and I cant wait to try them. I find poetry is like everything in life, some is good and some is bad. All of it is worth at least a chance!!
    Question for you, when subbing stevia for sugar in a recipe do you have a conversion?

    • Chocolate-Covered Katie says

      I usually will say that 1 packet nunaturals stevia (1/2 tsp) seems to be as sweet as 1 T sugar. But I wouldn’t recommend subbing ALL of the sugar in a baked good recipe because there’s also the amount of bulk it takes up.

      • Jeanna says

        Thanks Katie,
        Made the pumpkin cream cheese bars tonight for my husband and a friend. Wow they are fantastic!! Thank you so much, great recipe!!!
        I will keep the Stevia info in mind and only sub a bit as I experiment!!

  35. Jessica @HomemadeFitFoodie says

    From the second I read the title of this post, I knew I was making these after work tonight and I wasn’t disappointed. They are amazing!! Thank you so much for this recipe, Katie!

  36. Aly says

    These look so delicious; I can’t wait to try them! First I’m going to finish the cookie dough dip and snickerdoodle pancakes in my room, though 🙂 I love poetry–reading, writing, and listening to it. Have you ever heard of the rapper Dessa? She’s such an inspiring woman…check her out.

  37. Rachel (tea and chocolate) says

    Mm those look fantastic! I think I need to buy another can of pumpkin.
    In reply to your comment on my blog, I did love the brownies! I prefer super fudgey brownies so they were perfect for me. 🙂

  38. Ragnhild says

    Beautiful pictures, and yum-sounding bars! I really cant get enough of pumpkin at the moment, and I feel like Im in good company with ever pumpkin-obsessed bloggers that are out there 😉

    I dont read too much poetry. But if someone wrote me a poem, I would surely love it 😉

    And you look beautiful in the midle of all those pumpkins Katie<3

  39. Natasha says

    YIPEEEEEEEEEEEEEEEEEEE! It’s raining outside and I’ma gonna maka me soma PCCB’s!
    Ok – I digress…Thank you for indulging all of us monsters 🙂
    I have a recipe to send you some time today after my “rainy day chores”
    Hugs and swirly twirly candy wishes!
    – Natasha
    ps – It will be the season again soon…have you seen “Elf”? – his love of everything sweet reminds me of you 🙂 It is one of my “seasonal movies” to watch – and one of my chessy fav’s right up there with “Cone Heads”, and “Connie and Carla”.

  40. Corinne says

    I am a HUGE new fan of yours! Pumpkin bread is baking as I type this. You outlook on life is great, I’m so glad I came across your site!!!!!!!!!

  41. Elise says

    I made these with white whole wheat flour, a little bit less sugar, a little extra pumpkin for the egg replacer, and coconut oil. SOOOOOOOOOOOOO good. 😛 I topped them with your cheesecake frosting which I was very very pleased to find did not taste like tofu 😀 I LOVE tofu but hate the taste of it in my dessert 🙁 YUUUMMMMYYY!

  42. Alexandra says

    yum, katie! This blog post literally TASTES like fall to me! i loved your poem, i love your recipe, i am definitely trying this one! (and this time i’ll actually follow instructions so i don’t end up with something that looks different than your delicious-looking recipe!) i love you, i love your blog, i love fall!

    xx alexandra

  43. Ally's Oma says

    Love your poem Katie. Autumn’s my favorite time too….strange because everything is beginning to die, but I think the beauty of it all brings the hope of new life that’s quietly waiting for it’s season. This sounds so good…you said “egg of your choice”. How, and with what do you substitute eggs in a recipe? I can’t eat eggs and it would be so nice to know how to tweak recipes so I can enjoy more things. Thanks, you’re the best of the best!

    • Chocolate-Covered Katie says

      If you can find something called “ener-g egg replacer” I cannot recommend it highly enough! Even if you’re not a vegan, I recommend it to everyone! It is MUCH more economical than eggs because you get a lot (over 100?) of servings from one little box, and you don’t have to worry about keeping it fresh. In moost baking recipes, all you do is add 1 tsp of the egg replacer for every egg you omit. (On the box, it says something about mixing it with water, but you can ignore that. It works fine just mixing it in with the other dry ingredients.)

      Look in the baking section at a store like Whole Foods. Or, my regular Kroger and Tom Thumb grocery stores carry it in the natural food section.

  44. Megan says

    Just made these with almond flour and swirled in chocolate (unsweetened chocolate melted with a little coconut oil, vanilla and sweetener). Boyfriend ate the whole pan in about 10 minutes and wants more!

  45. Liz says

    Those look so good! I can’t wait to get some canned pumpkin now, for these bars and your pumpkin spice latte recipe. You are the best!

    I’m not a huge fan of poetry; I wouldn’t buy a poetry book or anything. Very, very occasionally, I’ll write a poem, but I’m more a short story writer and novelist than a poet. However, my writers’ group has a few poets, so I’ve gotten pretty good at editing poems. They can be pretty fun.

  46. Kristin says

    Just made two batches of these using garbanzo bean flour (gluten free and high in protein)! I used applesauce as the egg replacer for a low fat, and appropriate pairing with the pumpkin. They came out really well. Very soft and cake like. Thanks for the recipe. Always looking for delicious vegan/gluten free recipes 🙂

  47. Mali Korsten @ The Korsten Chronicle says

    These look amazing! I’m going to try them with coconut or almond flour, since I’m on a grain-free diet at the moment.

    I write songs for a living, which is a kind of poetry (just against a musical backdrop!). It’s my favourite aspect of my job as a musician!

    • Chocolate-Covered Katie says

      The stevia in the packets isn’t pure stevia… it’s 1/2 a tsp in a packet, but once again it’s cut down with other ingredients. So I don’t know how much of the pure stuff that’s equal to. Maybe a google search for your specific brand will have a chart?

  48. Kelsey @ Snacking Squirrel says

    Fall in a bar indeed. I’m a little distracted by your fun pumpkin picture- wow model MUCH!?! hehe <3 these remind me of pumpkin fudge which i need to make on my blog soon. these bars are wonderful, i can't wait for all of your fall recipes- you always make the best treats!!

    xoxo <3

  49. brighteyedbaker says

    I was just thinking that it’s about time to make something with pumpkin, and these bars look delicious!Also, I really like that you give substitutes in your recipe for different ingredients.

    I’m not a poetry person AT ALL, but I love to read 🙂

  50. Amber Shea @Almost Vegan says

    I just made these! They’re great – super-tender, not too sweet. Bravo!

    One more thing, while I’m commenting – you and I have discussed meeting up before, since I’m in Dallas fairly frequently, but we’ve missed each other every time so far. BUT, as you may know, the Texas State Veggie Fair is next month – will you be there?! I’ll be giving a demo and talk on raw foods. I’d love it if you’d come! 😀

  51. Anonymous says

    No offense, but I think you need to check your BMI because you seem to look unhealthily thin in this portrait of you at the pumpkin patch. I love all your recipes, but maybe you should consider eating a few more calories a day!

  52. Lisa says

    Katie, these were fabulous! They were so flavorful and soft. I couldn’t believe it. Thanks for making a believer out of this healthy food skeptic and her family. You rock!

    P.S. I found you from your feature on Now I’m a new fan :).

  53. jessica says

    Ok so my third batch are in the oven!!! these are so good i made a batch last night and im making two more for friends right now 🙂 soo good mmmm

  54. Lina says

    These sound delicious. I’ll make some this weekend after I go to Trader Joes. However, I’ll use sweet potato instead, not really fond of pumpkin. Will grind up some walnuts to use as a flour. Might even add a layer of coconut flakes to the bottom. Oh boy, I can’t wait to try these.

    How much applesauce goes in as an egg substitute? Or could I just use a real egg?

    • Chocolate-Covered Katie says

      I’ve never tried it with just extra applesauce… honestly, I think if you just omitted, it might be a little less fluffy but still completely fine. I have no idea how a real egg would work, because it’s more liquidy. But really, I don’t think it *needs* any type of egg at all.

      If you do try it without the egg, I’d love to know how it turns out! 🙂

      • Lina says

        Used the applesauce. The overall product was really soft, never really set up. Will just crumble them up and eat as a warm cereal. Might try again because I have extra sweet potatoes, and omit the applesauce.

        • Chocolate-Covered Katie says

          Using the applesauce probably made it too moist. I’d either omit completely or maybe add a little extra baking powder… or, if you can possibly find it, ener-g is really becoming more readily available. It’s even in my mainstream grocery store! And even if you’re not a vegan, it’s an awesome thing to keep on hand, because you can use it any time you want to bake with an egg, and you don’t have to keep it fresh. Plus, one box gives you a ton of servings.

          LOL I promise they’re not paying me to pitch their product! 😉

  55. Wendy says

    Hi Katie,

    Just wanted to report that I made these last week pre-office party, as a test run, and they are delicious. So I made another batch for the office party.

    I followed the recipe exactly except I did try it with a real egg – and mine were very cake-like. I’m going to try it out again with a flax egg, because I want mine to have that gooey brownie look that is in your picture! I might try a smaller pan as well and see if that makes a difference.
    These were delicious – I think it’s the coconut oil that is KEY!!
    I’m also going to try out the chocolate suggestion above. And the chickpea flour too. Whew. so many options. Yum!!
    The only thing that didn’t turn out for me…I tried to make the healthier cream cheese frosting, and I must have used the wrong kind of tofu, b/c mine just tasted like tofu. I was also using liquid stevia, and had to keep adding until I finally gave up and just used real sugar.

    But these bars do not need frosting! They are delicious on their own and I plan to put this yummy snack on our regular rotation, so THANK YOU KATIE!!

    • Chocolate-Covered Katie says

      Aww I am so so glad they came out well!

      To be honest, I don’t have much experience with flax eggs. I really like the ener-g because it’s so easy (and cheap!). But I know a lot of other people like using flax in place of eggs. I probably should experiment with it more, since flax is so healthy.

      For the icing: what brand/firmness of tofu did you use?

  56. Allison says

    I made this recipe using whole wheat flour, 2 egg whites, light vanilla soymilk, and vanilla greek yogurt (instead of the oil), and it was FABULOUS. Actually, I’ve made it twice in the past 2 days (and doubled the recipe today!). I forgot the vanilla extract tonight, but I think the vanilla soymilk and vanilla greek yogurt made up for it. They’re so soft and just absolutely delicious! Each serving of my version is only 86 calories with 0.2g fat, 17.8g carbs, and 3.2g protein! 🙂

  57. Natalia Salies says

    Just made this.

    IT WAS AMAZING! I put a bit more salt and pumpkin spice. Served it warm with ice cream… Divine. My friends loved it too =)

  58. Michelle says

    I just made these… my teen who doesnt like anything healthy didnt want to stop eating… I used the flax egg method. One T flax to a few tablespoons of hot water…. loved them… My 4 yo, hubby.. I said can we save half for tomorrow. I honestly dont think theyll make it….lol
    I used whole wheat flour… thought I had spelt but must have used it for cupcakes….

    your blog is definitely becoming a favorite… I wanna visit everyday to see what you come up with…LOVE the pumpkin stuff

  59. Yasmeen says

    So I decided to make these this morning, I subbed out 1T of oil for apple sauce but otherwise kept the recipe the same. I didn’t have an 8 x 8 pan so I had to use a 9 x 9 which made the bars a little thinner.

    They turned out great, even though I left them on a cooling rack on top of the stove which I FORGOT to turn off! So they were nicely warm when I got home 8 hours later. The edges are a little crunchy but that’s okay! :0)

      • Yasmeen says

        They’re still REALLY good! I borrowed the right size pan from my mom so I’ll make another batch when these are gone but I’m going to add some cocoa to it just cause I LOVE pumpkin and chocolate together! :0))

  60. Kaity says

    made these today, there soo good! i think i mite sub the oil for applesauce next time they were very moist wich is never a bad thing otherwise! but just mite try to c how it turns out, good recipe thank you!

  61. LouiseinNI says

    They look lovely, I’ve been thinking of buying some pumpkins to cook with. Here in the UK we only buy them at Halloween to make Jack o’ Lantern!

    What would be in the pumpkin pie spice mix? Nutmeg, ginger?


  62. Debra says

    I am going to try this one. I bought some coconut butter for one of your recipes, but I don’t remember which one now. What is the difference between coconut butter and coconut oil. I am going to have to buy some coconut oil.

  63. Justine says

    Hi, Katie … I also used a real egg and mine weren’t as fudgy, either. I will try again with flax egg (which I really like, BTW!).

    I wonder if you could use coconut flour to make these gluten free and even higher in protein? Hmmm …

  64. Debra says

    I haven’t made them yet, but I am thinking of substituting Pamela’s pancake and baking mix for the flour. I think I should leave out the baking powder if I do that. I have to have gluten free.

  65. Shelley says

    JUST made these! They’re currently in the oven. I did everything like you said EXCEPT I realized that I didn’t have any canned pumpkin (stupid me! lol) soooo I subbed it for this sweet potato spread stuff we had in the fridge!!!

  66. Paris Cole says

    Made these tonight to take to a scuba diving gathering tomorrow…my husband tried one and LOVED them!! Thanks for the delicious recipes!!!

  67. Em says

    trying these with quinoa flour and lakanto. (its another amazing substitute for sugar. crazy expensive but worth it! 😉 )
    I’m on a candida diet (sugar free) and i can still use lakanto! its amazing…
    im baking these RIGHT NOW 😉
    do you think they could make cookies too?

  68. karen says

    1 egg of choice (flax, chia, I used 1 tsp energ. If necessary, you can omit completely.)
    I’m confused by this line. something missing?
    thanks, Karen

    • Chocolate-Covered Katie says

      Hi Karen,

      I just used 1 tsp ener-g egg replacer. But I know not everyone has access to that product, so I gave other options such as flax egg or chia egg (if you google “flax egg” it’ll tell you how to make one. I’ve never actually done it).

  69. Danielle says

    These bars are great! I made them for a pre-Thanksgiving party this weekend and they were a huge hit. Thanks for another great recipe.

  70. Elizabeth says

    These are so good. I use 1/4 C applesauce as my egg substitute and 1/4 C brown sugar as the only sweetener, and then I add in a handful of chocolate chips. And then I eat the entire batch for breakfast/lunch.

  71. Claire says

    I subbed one of the tbsp of brown sugar for honey. And subbed gluten-free flour for the normal kind. I also used a regular egg. They turned out incredible!! But more like pumpkin bread. They are more cake-y than brownie-y (can you do that to the word “‘brownie”??). Anyway, I loved them ,but was wondering what I may have done differently that made it come out fluffier. Thanks!

  72. Lauren says

    I just made these and burned my mouth because I couldn’t wait until they cooled to try them 🙂 I used a flax “egg” and they seem to be a great consistency. I’ll have another one for dessert, just to be sure! I put in a handful of chocolate chips because people recommended it, but I don’t think they need it. Besides, I’m making them for Thanksgiving and want them to taste more like pumpkin pie, so I’ll probably omit them. Thanks for sharing this wonderful recipe!

    • Lauren says

      Update: They continue to be amazing, even after they have cooled. Just curious – if I doubled the recipe, should I use a 9×13? And do I adjust baking time? I never know with those things, but I do know if I make them for Thanksgiving, an 8×8 will never be enough! 🙂

  73. Courtney says

    I made these for my picky little sister, and she loved them! Used WW flour, skim milk, two egg whites and coconut oil. They’re awesome! I would say though that next time I’d use three packets of stevia instead of two, just for a sweeter tooth! 😉

  74. Kathy says

    I made this at 10:00pm, then when they came out of the oven, (I made them as muffins) I grabbed a muffin & bit into it.
    It was exactly like fall in a muffin! I absolutely forgot what an autumn muffin/bar tasted like until I had one of these again!
    Then I grabbed for another…ooh, super yummy Katie!

  75. Jessica says

    First recipe i’ve tried from your site. Wasn’t sure if they’d turn out like yours, but indeed they did! So good! Thanks.

  76. dc says

    This was the 2nd CCK recipe I’ve tried (first being boatmeal).. delicious again! I used sweet potato instead of pumpkin since I had it on hand, half the sugar amount, egg white, additional milk instead of the oil, and used a mixture of oat bran and ww flour. I brought them to a beach playdate this morning and everyone loved them (my 2yo daughter, my friends and their kids), even my friend’s super picky daughter. Her mom was so happy she ate something with vegetables in it, she asked for the recipe! Thanks Katie!

  77. Veronica Gritock says

    Just curious, instead of cutting these into squares, could you let it cool after it came out of the oven, ice it, then roll it up to make a “pumpkin roll”? Or would it be too dense, and fall apart when you roll it? I’ve researched other vegan pumpkin rolls, but none of them seem to be as healthy as your Pumpkin Bar recipe 😉

  78. Samantha says

    So I came across this recipe through Pinterest (seriously, how did we live without it?! lol) and decided to make this for a playdate today. I must be a pig because it barely made even a small square in my 9×9 pan. So I put them into individual star pans and came out with only 4.. Regardless, they were gobbled up within 10 minutes of them coming out of the oven. 7 being that the girls were upstairs. 😉 We used an egg and used just brown sugar. Scrumptious. Thanks!!

  79. Stefanie says

    For those of you who have made these, did you put anything on top? A cream cheese icing maybe? Nothing? Maybe just sprinkle some icing sugar? Just trying to find out what would be best.

  80. A says

    Made these with applesauce and they tasted great. Just to note though they were a little ‘gummier’ than i imagine they would have been with using the oil…but they were very moist and delicious! also, i used the splenda brown sugar blend and no one could tell that they were made without ‘real’ sugar. My family loved them!

  81. Jack says

    Hi Katie!
    I just made these earlier and they are absolutely DELICIOUS! In fact maybe too much so because I can’t stop eating them!
    I try to eat as little flour as possible, and especially white or finely ground flour, so I substituted the flour for 2/3 whole meal flour and 1/3 oats – I really loved the oat in there!
    My brownie tin was way too big so I cooked it in a loaf tin in the end and it’s just fantastic – like a delicious sweet oaty pumpkin loaf! Yum I can’t wait till it’s tomorrow just so I can have some more!
    This is the first recipe of yours I’ve tried, even though I’ve been stalking this site like a creeper for months, no going back now I’m hooked. Sometimes I have to swap stuff cz we don’t have everying you have here in the UK but this one still worked a treat 😀
    Thank you! Jack

  82. Hillary says

    I cooked these for about 23 min. Are they supose to be dough-ey inside? I cooked them until they had more of a bread texture.

  83. Hillary says

    Ok! Thanks:) They are very good! Although the tofu I used was not silken (for the frosting) so it came out with little lumps. Maybe it was the blender too.

  84. Caroline says

    These were super delicious! I say were, because they were devoured- mainly by me 😉
    It was after a run though!
    But really, really good!!

  85. Sabrina says


    Where on earth did you get a 7×5 pan??? I can’t even find one online when I search through google! I noticed that you use it in a number of your recipes and I’d like to get one. Thanks!

  86. Therese says

    Made this recipe (doubled it)…delicious! Used 3 Tbsp agave and 3 Tbsp brown sugar (instead of one or the other, hey why not wanted to see how it turned out). Didn’t have pumpkin pie spice so instead used a bit more cinnamon than called for, 1/4 tsp ground cloves, and diced pieces of Trader Joes Uncrystallized Ginger (mixed in at the end). Omitted the ‘egg of choice’, used regular almond milk, and applesauce instead of oil. I also pulled an audible and substituted canned, pureed sweet potato for the pumpkin as I had this leftover in the fridge from a healthier mac and cheese recipe from earlier in the week. I baked it for 18 minutes and there was a thin layer of gooey-batter on the top still, but I thought this was perfect especially right out of the oven. With the batter-eqsue top, I covered and refrdigerated what we didn’t eat and just microwaved for 10-15 seconds when we ate it over the next few days.

    Love these recipes!

  87. Kristina says

    I just made these because I had left over pumpkin from making the pumpkin bread in a bowl recipe and needed to use it up. I ate 4 immediately after frosting them. My mom had 3. Oh. my goodness. Half the pan was gone within 40 minutes of taking them out of the oven!! I used the coconut oil, it was very good. They were so light and fluffy! Thank you for this recipe, I will definitely make again!

  88. Haylee says

    These are amazing! I don’t know why that would surprise me considering that they are one of your recipes, but I just didn’t expect them to be that great for some reason. But I was definitely wrong. They like literally melt in your mouth! So good, thanks Katie!

  89. Mary says

    I have made these squares several times. This time I omitted all sweetener an added 1 Tablespoon of mini semi-sweet chocolate chips, I also added an extra Tablespoon of chia seeds for a little extra crunch. I used ww pastry flour. Everyone here loved them. I tried them simply with no sweetened, and it needs just a little bit of sweetness.

  90. Avra-Sha Faohla says

    I love poetry, both writing and reading! I’m the opposite of you, though; I prefer structured poems. I find if there’s a structure to stick to, it keeps the poem from getting long-winded and repetitive and boring.

  91. Anonymous says

    made these at midnight tonight because I saw the recipe and knew I had all the ingredients in my pantry! Let’s hope they turn out nicely:)

  92. Stacey says

    Katie, you have done it again!! These came out so yummy. My husband (not a healthy eater) could not stop eating these. mine came out more like a pumpkin pie cake ( I used agave sweetener). Thank you again for your amazing recipes!

  93. Kay says

    Just made these for my family. They aren’t much for healthy eating but they LOVED these! They were soo good. I think next time I will add pecans for a nice crunch amid the cake-y goodness.

  94. Jalene says

    I made these last night because, well, the pumpkin baking obsession has begun! I doubled the recipe, and put it in an 8×8 pan. I didn’t follow the recipe exactly – 1) whole wheat baking flour, because I already have it 2) I only have Stevia in a big bag, and didn’t know how much is in one packet of nunaturals stevia, so I opted for more brown sugar. 3) I’m not vegan, and didn’t know much about the options for “egg of choice” so I used regular eggs. Then, I added 3/4C mini chocolate chips. It looked NOTHING like the picture (because of the ingredients I used) but it still tasted AMAZING! It was basically a cake, rather than bars. The eggs in particular are my guess for why it came out like cake. I baked it in the 8×8 pan until it wasn’t jiggly (about 20 minutes, I think). It was moist, and flavorful, and wonderful! The whole pan was gone by the time the dishes were done! I think I might try it again but just omit the eggs and see if they come out more like bars.

    • Julie says

      I made mine almost exactly the way you did yours and mine came out quite cakey as well, plus I had to bake it for about 30-35 minutes. However, they are very tasty and I haven’t even put the frosting on yet…and may not! I like the idea of adding mini choc chips though…yum!

  95. Kaila says

    I’m new to clean/healthy eating so forgive me if this is a silly question. While reading the ingredients I was confused by this…
    “1 egg of choice (flax, chia, I used 1 tsp energ. If necessary, you can omit completely.)”
    Does this call for 1 egg and give me the option of also putting in flax, chia, or protein powder? Or is there some sort of flax, chia or, energy egg that exists? Haha!

    • Chocolate-Covered Katie says

      Sorry, I guess that’s confusing! I edited my post. Just use either 1 tbsp ground flax or 1 tsp of something called Ener-g Egg Replacer (I find it in the natural food section of a regular grocery store, or at Whole Foods). Ground flax can even be found in the baking section of places like Wal Mart! 😉 If needed, you can omit.

  96. Kristyn says

    Just made these. I doubled it in an 8×8 pan and had to in turn double the cook time–probably could have used an extra 3 mins or so….i used coconut oil, and real eggs and the texture is def. more like cake than fudge and used 7 tbsp of maple syrup and no other sweetner. They fell apart a little bit when I tried to frost them, which surprised me a little bit because I used real eggs as opposed to a veg egg which usually gives me crumbling problems.

    • Kristyn says

      Oh- and in the pictures it looks like oats maybe in there? did you use a coarse ground oat flour? i used whole wheat pastry flour and think that could have contributed to my crumbly issue. coarse ground oat flour is what i might try next instead and have them gluten free 🙂

  97. Amanda says

    Made these last night in what is probably record time. 20 minutes, from putting the first ingredients in the bowl to taking it out of the oven. (I like speed baking because I’m usually short on time.) Thank you for providing a recipe with such a quick bake time.
    Also- mine turned out SUPER fluffy/cake-like (I followed the recipe exactly, using ener-g for egg.) Any suggestion to make them more brownie-like?

  98. Myrynda says

    So yummy! I didnt make the frosting but we topped them with a dab of cool whip- my husband said they tasted just like pumpkin pie (I disagree, I despise pumpkin pie but LOVED these!)

  99. Rhonda says

    I made these yesterday – and everyone I’ve given one to so far loves them!! Thank you!! I can’t get over the wonderful texture of them – and the fact that they’re healthy – even better 🙂

  100. Julie says

    Made today and turned out great! I love them! Will be making again VERY soon. Used 1/4 cup gfree oat flour, 1/4 cup of the Williams-Sonoma gfree flour Cup4Cup, coconut oil, almond milk, the ground flax, 4 Tbsp. brown sugar, 1 packet Nunaturals stevia, and everything else as written in the recipe. Even my 8 year old who does not like pumpkin at all liked them. Thanks, Katie!

  101. Jasmine says

    Just made these and they turned out AMAZING!!!! I didn’t have any milk and so used water instead and the bars still came out unbelievably yummy! For the frosting I ended up crushing up walnuts, adding a bit of brown sugar and cinnamon and sprinkling this mix over the bars about 5 minutes before they were done in the oven. The nut/sugar combo created a delicious coffee cake crumble on the pumpkin bars and made them even more delicious 🙂 ….now just to keep from eating the whole pan in one sitting lol

  102. Sheila Chapman says

    Just saw this recipe in link from SHAPE magazine. I knew from the ingredients it was your recipe – the credit proved it. Awesome!

  103. Abigail says

    Just made these! They are fantastic! I used agave, and they did end up coming out a little more fluffy and cake-like, but it was still delicious. I doubled the recipe, but halved the stevia, and it was perfectly sweet. Absolutely delicious. Next time I think I’m going to add some walnuts, and maybe some chocolate chips or dried fruit. So yummy! Thanks!

  104. Celeste says

    I just made these. I didn’t have any milk so I had to use unsweetened applesauce, also subbed the applesauce for the oil, and used 2 actual eggs. I also doubled the recipe and only did 3 Tbs of brown sugar and they turned out tasty and really fluffy, cake-like fluffy. Now I just need a cream cheese frosting! Yum! 🙂

  105. Shayna says

    I am so in love with these! I’ve made them a few times now and usually leave off the cream cheese icing so I can use them as a pre-workout snack and they are still delicious! Thank you so much for introducing me to coconut oil!

  106. SophieD says

    I’m currently tucking into this delicious recipe! And I’m having it with the healthy cream cheese frosting. I used Apple sauce instead of oil and eggs instead of egg substitute. It turned out amazing. I also added some raisins. Thank you for this wonderful recipe! 🙂

  107. Michelle Connealy says

    I made this recipe using an egg and Bob’s red mill gf all purpose baking flour. I baked it in a round cake pan. I made three batches to make three cakes. I made cream cheese frosting and made it as a birthday cake for a relative who is not gluten free. My family loved it and have been begging for the recipe!! Thanks for this awesome recipe!! I am so glad to have found your blog!!

  108. sam says

    It says under nutritional facts that its 80 calories per square and it makes 8 squares. is that using the 8×8 pan or using the 7×5?

  109. Emily says

    Just made this recipe! It’s in the oven now. I added some rolled oats for a chewy texture, we’ll see how it turns out! Love your blog!

  110. Casey says

    These were amazing! I’ve been looking for something vegan to bring to the family Thanksgiving dinner, and I know these will be a hit. I added some walnuts and your suggested frosting (yummy). I can’t wait to share them with the family. Thanks for the delicious recipe, I’ll be visiting your site again for more!

  111. Angie says

    Just made these – thanks for the subs – I used ground flax with three tablespoons of warm water – and let it sit for a minute or two for the egg – I used applesauce instead of oil – and organic sugars because it’s all I had – I added ground ginger and cloves(? I think) and extra cinnamon – baked them longer than 15 minutes – more like 30 – I think I added more pumpkin than called for – turned out great!!!!! Topped with vanilla soy ice cream – love these

  112. Kris says

    I don’t have any pumpkin pie spice and can’t get it where I live 🙁

    Will the bars taste just as delicious with just extra cinnamon? 🙂

  113. rachael swetnam says

    couple questions about this..

    first, when you say coconut oil, do you always mean liquid form? i’m new to baking and not sure if you all nuke yours since it always seems to be a solid in the cabinet.

    second, can you explain more what you mean by using a powder for an “egg” ? Do you mean we could use something like protein powder or should non-vegetarians actually use an egg?

    finally, could you advise the cooking time for the 8×8 version?

    thanks:) tastes EXCELLENT so far by the way.. I have it in the oven right now. 🙂 THANK YOU!

  114. Mallory says

    Just doubled the recipe in an 8×8 pan (baked for 20 minutes) and they turned out fantastic–no cream cheese necessary! Thanks for the great recipe! How do you recommend storing them? Thanks again!

  115. Jessica says

    I made these today and they are AMAZING!! I ate so many. It tastes like pumpkin pie. I followed the recipe and doubled it. I ended up having to bake it for an extra 8 min. I’ll def be making them again.

  116. Amanda says

    Hello! First of all — love your blog. I’m pretty much obsessed with your oatmeal and pancake recipes! Thanks for making such healthy and tasty breakfast options!

    So I made this bar and I’m not sure what I did wrong. I followed the recipe exactly (left out the egg/flax part, like you said we could), but it ended up very puffed up and cake-like. Not like the pictures at all. It was extremely tasty, so I’m willing to try again! I’m just wondering if maybe you did something in your trials that made it cakey and I make the same mistake? Cheers!

  117. Cindy says

    Did you mix these up with a blender or food processor or ?? I like to make most of my stuff in a stand mixer, but your recipes are often so small – that doesn’t work out so well. Hoping for some guidance.

  118. Nikki says

    Delicious recipe, thank you! I swapped some items: I used 2% milk, whole wheat flour, and nutmeg because I didn’t have pumpkin spice. Then, I added a half a cup of mini chocolate chips. I made as cookies instead of bars and they are yummy!!!

  119. Jo says

    Hi, what do you mean by:-
    ■1 “egg” of choice- I used 1 tsp ener-g powder, but 1 tbsp ground flax would work. If necessary, you can omit completely.
    Are you saying use 1 egg plus 1 tsp ener-g powder or flax?
    Thanks 🙂

  120. Courtney says

    These look amazing- any thoughts on how to adjust the amount of each ingredient so this could be made in a 13×9 pan? If I double it and put it in this size pan would they be too thin? thanks!

  121. Kristen says

    LOL! I read through the recipe and started reading the comments when I had to go re-read to make sure I hadn’t missed the tofu cream cheese!!! These will be baking this weekend! Thanks!!

  122. Shawn says

    In an attempt to keep it paleo, (and use what I have on hand) I’m subbing the spelt with 50% coconut flour and 50% almond flour. Also using Coconut Nectar instead of brown sugar… Hopefully it will turn out! I’ll know in about 20 min!

  123. rs says


    I used rice flour (for sharing with a gluten-free friend) and coconut oil, and these turned out with the most INCREDIBLE texture!!! They are so velvety and spongy at the same time. Absolutely incredible. I’ve never made anything with a texture quite like these.

    Today is my FOURTH batch (!) in a week and I’m adding chocolate chips for the first time . . . can’t wait to bring these to class!

  124. Alouette says

    I just made these and they are amazing! I used applesauce in place of the oil. They are very delicious! Thanks for the recipe!

  125. CatMat says

    I doubled up on the recipe, used an 8×8 pan but the cooking time didn’t work for me. I cooked for 20+ minutes and it was still undercooked. 🙁
    Could using a glass pan have made such a difference in the time? Mine was also much fluffier looking.

  126. Kate says

    What I do is double the recipe but keep the sugar amount the same (3 tbsp. brown sugar, 2 tbsp. white sugar). I sub milk for soy milk and use only egg whites. I also use apple sauce instead of oil. Love it!

  127. Beth says

    I made these tonight for my family. I was out of coconut oil and do not use vegetable oil, so I substituted a mashed banana for the oil. They turned out amazing. One of my daughter’s said these are a keeper. You will definitely need to make these again. 🙂 Thank you for a great recipe.

  128. Jess says

    Yum! I was stumbling for a way to use up the 3/4 cup of pumpkin puree that I had leftover from a recipe! So delicious! I didn’t have the ingredients for the cream cheese topping so I just sprinkled some raw cane sugar on top and they turned out amazing! I also only used 2 1/2 T of brown sugar and then added 2 teaspoons of fresh maple syrup to the wet ingredients. Perfect sweetness for me! Thank you so much for solving my leftover pumpkin problems! 🙂

  129. amy says

    Hi – I want to try these but am gluten free and I ‘m reading that spelt is not gluten free. Can I sub coconut flour? And how much would I use?
    Thanks! they sound yum-o

  130. Reg Sypher says

    I couldn’t sleep yesterday morning ,so at 3.30am I decided to make these.I live in Australia and I didn’t know what pumpkin spice was so I used half as much nutmeg.I was very pleased in the way they turned out,I also added a sprinkling of chocolate bits and used cream cheese icing with some lemon zest in it.They turned out excellent ,so soft and moist,and I always put a roasting tray of water in my oven when I bake because I seem to think it keeps things moist in my electric oven and stops things over browning on the bottom.Very nice thank you I will try more of your recipes and I hope you don’t mind if I share them.

  131. Odette says

    Hi! Do you know how you can make your own pumpkin spice? Also, do you think it would be okay to omit the added salt in this and many of your other recipes where salt isn’t a major ingredient? I’m trying to eat low-sodium, and even the tiniest bit of salt contributes so much sodium, plus other ingredients already add some amount of sodium anyways.

  132. Melissa says

    Thanks for this recipe, so easy and quick to make but more importantly it’s delicious. I added a bit of cacao powder to half of the batter so half the “loaf” came out with a yummy tinge of chocolate. My husband and toddler definitely enjoyed these squares as well, loved that there are no nasties in it so can happily give it to my 15 month old. I have just found a recipe online for pumpkin oatmeal cookies which I would love to try but it calls for 1 cup of brown and 1 cup of white sugar, way more than I’m comfortable with. Do you have a suggestion for replacing these? Do you have a recipe for pumpkin oatmeal cookies by any chance?

  133. Lauren says

    Mine didn’t come out fudgy at all like the picture, but very dense and cakey. What would you recommend I do differently? I used whole wheat flower.. Could that have been the culprit?

    • Chocolate Covered Katie says

      Unfortunately, using ww flour is not following the recipe. I can only vouch for the recipe if made according to instructions. Please see my FAQ page for more on this subject and why it’s important to follow a recipe to the letter.

  134. Kimberly says

    May I recommend a Print Recipe feature on your recipes?? I love your recipes, and would like to add them to my recipe binder. I copy and paste presently, but being able to print easily would be helpful! 🙂 Just a thought. Thank you for posting awesome, healthy, YUMMY recipes!!

  135. E Eloise says

    We don’t have a microwave to melt our coconut oil and i just ran out of safflower oil (my vebetable oil replacement) so i subbed with EVOO and added a little extra sweetener. In the oven now! Hopefully they turn out alright.

    Has anyone used EVOO in this before?

  136. Taylor says

    I just made these, and they smell beautifully aromatic! Just like Fall. I was wondering, in the nutrition info, it says it makes 8 servings, but in the comments, you say it’s 14 servings, so I’m a bit confused. Is the calorie info for 8 or 14 servings?

  137. Angelina says

    I’m so excited to finally have found an allergen free recipe!!! I’m going to quadruple the recipe for my son’s snack day. Thank you for making my life easier! I may even make these my Thanksgiving Day dessert.

  138. Marie says

    I don’t know why but I had to put these back in the oven to bake again. After cooling I tried to cut them but it just glooped everywhere 🙁

    The batter seemed really wet. I doubled the recipe for 8×8 glass dish maybe i should have anticipated doubling the baking time?

  139. Sandra says

    Katie, these are so good!!! First of all, I am from Mexico, and pumpkin isn’t really a thing here, but I just kept seeing all these interesting pumpkin recipes in the blogs that I follow so when I went to Texas a few weeks ago, I grabbed some pumpkin and pumpkin spice. These pumpkin bars are the first thing that I make and my taste buds are dancing with joy right now. I can’t believe I’ve been missing out all these years. Now I have to try pumpkin pie, pumpkin muffins, pumpkin cinnamon rolls, pumpkin cookie dough ice cream… Argh, I should have bought more cans!

  140. Tess says

    KATIE. Huge problem with these bars…they are too delicious and now I have lost all self-control. And they get better as they sit in the fridge!! I keep some whipped coconut cream and slice the bars in half and slather that in the middle like a sandwich. SO. GOOD.

  141. Morgan says

    I made these for Thanksgiving with Bob’s gluten free all purpose flour and they tasted off. Did I use the wrong GF flour? Do you have another recommendation for a GF flour? Would coconut flour work?


  142. Mimi says

    I made these, but with sweet potatoes since pumpkin is very expensive to get here, and they are amazing! These will definitely be a repeat dessert/snack!

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