Pumpkin chocolate chip bars make a delicious, healthy snack!
I use pumpkin ALL year long. It’s not a fall thing in our house.
I believe in seasonality, sure, but I also believe in pumpkin. And I believe I can keep my pantry stocked with cans of it so I’m never without.
I cannot bring myself to throw away pumpkin, so I keep a list of all the things I have made and would like to make with pumpkin, along with how much each recipe calls for — 1 cup, 1/2 cup, etc.
These pumpkin chocolate chip bars are a favorite way to use up some extra pumpkin.
They’re a delicious, healthy snack with oats, pumpkin, applesauce and chocolate chips. And just 1 tablespoon of butter for the whole batch.
They’re easy, too – just mix the dry ingredients, the wet ingredients and put ’em together.
You can make these gluten-free (if you use certified gluten-free oats) or vegan if you opt for oil and vegan chocolate chips. Everyone can enjoy these!
And everyone will. Here’s my #1 fan:
A few quick notes about these pumpkin chocolate chip bars:
- You can make your own oat flour in just minutes. Measure a heaping 2 1/2 cups of regular oats into a food processor or blender and pulse until the oats are ground into a flour-like consistency.
- If you don’t have pumpkin pie spice, you can use 2 teaspoons cinnamon (instead of 1 teaspoon) and a pinch of nutmeg and cloves.
- After the first day, I keep these in the fridge so they don’t get too soft.
These pumpkin chocolate chip bars are so good you can open a brand new can of pumpkin for them and find another way to use the extra.
And then you’ll be in an endless loop of having extra pumpkin to make more, more, more pumpkin things.
Welcome to my world. It’s a good place to be. 😉
So whether or not it’s fall, aka the time for all things pumpkin, whip up a batch of these delicious snack bars and enjoy!
Skinny pumpkin chocolate chip oat bars
A healthy snack bar with pumpkin, oats and chocolate chips!
- 2 1/2 cups oat flour (see notes)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 teaspoons pumpkin pie spice (see notes)
- 1/3 cup mini chocolate chips
- 1 heaping cup canned pumpkin puree
- 1 tablespoon vanilla extract
- 1/2 cup unsweetened applesauce
- 1/2 cup brown sugar (not packed)
- 1 tablespoon unsalted butter (or sub canola oil)
- Preheat oven to 350. Spray a 9x9 baking pan with cooking spray.
- Mix the dry ingredients together (oat flour through chocolate chips) in a large bowl.
- In a separate bowl, mix together the wet ingredients - the pumpkin through oil or butter. Mix very well to make sure all the sugar dissolves.
- Add the wet ingredients to the dry ingredients and stir everything to combine. No worries about over-mixing here because there’s no flour/gluten to make the dough tough.
- Pour the whole thing into your baking pan. (Or most of it. There’s no egg here either so you can lick the spoon, lick the bowl, or if no one’s looking, plunge your face into the bowl!)
- Bake at 350 for 15-18 minutes, until done.
- Let cool for a little while in the pan before cutting into squares. Then dive in!
*You can make your own oat flour in just minutes. Measure a heaping 2 1/2 cups of regular oats into a food processor or blender and pulse until the oats are ground into a flour-like consistency.
*If you don’t have pumpkin pie spice, you can use 2 teaspoons cinnamon (instead of 1 teaspoon) and a pinch of nutmeg and cloves.
*After the first day, I keep these in the fridge so they don't get too soft.
*Adapted from Ambitious Kitchen.
|Amount Per Serving||As Served|
|Calories 3kcal Calories from fat 1|
|% Daily Value|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Dietary Fiber 0g||0%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|