These healthy pumpkin cookie bars are packed with fall flavors! Soft, moist, and slightly sweet, these easy to make pumpkin cookies are perfect for a healthy breakfast. and are paleo, gluten-free, grain-free, dairy-free, and can be made keto and vegan as well.
It’s official, I’m ready for fall!
And These delicious Pumpkin Cookie Bars are the perfect gateway into the fall season of 2021.
These Pumpkin Bars are packed with smooth pumpkin purée, warm pumpkin pie spice, sweet maple syrup, and rich dark chocolate. They are simply a mouthful of fall flavors!
Call me basic, but I love everything pumpkin and have been longing for this season since last year’s Thanksgiving.
But now, let’s get started on this year’s first pumpkin dessert recipe!
Why I love this Pumpkin Cookie Bars recipe
There are so many reasons to love this healthy recipe!
To start with, this pumpkin breakfast recipe is so easy to make. All that’s needed are 3 steps and 10 minutes to get these pumpkin bars in the oven.
Secondly, the ingredients are clean, wholesome, and accessible. There is nothing going into this recipe that wouldn’t be called healthy.
This Pumpkin Chocolate Chip Cookie Bar recipe is allergy-friendly. It’s gluten-free, grain-free, and dairy-free, and can be made vegan as well.
With an easy swap, this delicious recipe can be made low-carb and keto-friendly. Simply use a keto-friendly sweetener instead of coconut sugar and maple syrup.
And lastly, this Pumpkin Cookie Bars Recipe is packed with fall flavors! I’m telling you, there is nothing like a kitchen smelling of freshly baked pumpkin pie!
Health benefits of Pumpkin
As I said, I love everything pumpkin! And pumpkins should truly be viewed as a superfood rather than just pie filling.
- They are super rich in minerals and vitamins, especially vitamin a.
- Pumpkins are rich in antioxidants, such as alpha-carotene, beta-cryptoxanthin, and beta-carotene, which is good for neutralizing free radicals in your body, and may lower the risk of cancer.
- They are has a high fibre content which promotes good gut health.
- Pumpkin contain compounds that are good for your skin and your eye sight.
You can read more about pumpkin health benefits here.
Ingredients for this Pumpkin cookie bars recipe
All you need for this delicious pumpkin bake are 10 wholesome ingredients.
If using store-bought pumpkin puree, make sure it’s an unsweetened puree and not “pie filling”. Here is my recipe for homemade pumpkin puree.
To sweeten this healthy recipe I have used a little bit of maple syrup. The maple flavor is beautiful with the pumpkin spice blend.
Rich and smooth almond butter add a delicious nutty flavor to these pumpkin bars. It also makes them really moist and packed with healthy fats and quality protein.
Gluten-free and grain-free, and my favorite flour to bake healthy treats with. Always pack almond flour when measuring it.
Pumpkin pie spice
Chocolate Chips or chocolate chunks
To perfect this recipe, add dark chocolate to the batter and on top as well. The rich chocolate complements the warm pumpkin flavor and the spices so well!
How to make Easy Pumpkin Cookie Bars
First, start with combining the wet ingredients in a large bowl; eggs, pumpkin puree, maple syrup, coconut oil, and almond butter. Mix well with a whisk or hand mixer.
Then, in a separate bowl, whisk together the dry ingredients, almond flour, coconut sugar, pumpkin pie spice, baking powder, and salt. Sift if needed to make sure there are no clumps left.
Fold the dry ingredients into the wet ingredients using a spatula. Do not over mix the batter.
Then, gently fold 2/3 of the chocolate into the pumpkin bar batter.
Pour the batter into an 8×8 parchment paper-lined pan, or a cast-iron skillet.
Lastly, sprinkle the rest of the chocolate on top of the Pumpkin Cookie Bar batter.
Bake the pumpkin cookie bars at 350 degrees Fahrenheit for about 14 – 15 minutes or until a toothpick (inserted in the middle) comes out clean.
How to Serve these Healthy chocolate chip pumpkin bars
These moist and rich pumpkin bars can be served both warm, room temperature, or even cold. It all depends on your preference. And of course, you can eat them standing up, just as they are.
However, this is how I love serving these pumpkin cookie bars:
- Warm with vanilla ice cream
- Topped with my cashew cream cheese frosting
- With a dollop of whipped cream and a dust of pumpkin pie spice
- More almond butter
- Topped with yogurt and fruit for a filling breakfast
Substitutions for these Pumpkin Cookie Bars
With a few simple swaps this healthy recipe can be transformed into something that is what your diet requires or your taste buds demands:
Vegan pumpkin cookie bars
This recipe can easily be made vegan-friendly by using a “flax egg” instead of a regular egg.
To make 1 flax egg mix 1 tbsp of ground flax seeds with 2 tbsp of water and let sit for a few minutes. Then, mix in with the rest of the wet ingredients.
Healthy low carb Pumpkin bars
To make this dessert recipe low carb, sub for keto-approved sweetener in place of coconut sugar and maple syrup.
Make sure to use keto-friendly chocolate chips as well.
Chocolate and Walnut Pumpkin bars
Add walnuts or other nuts to the batter as well to switch up the texture. The walnuts bring both texture and flavor to this gluten-free pumpkin bar recipe.
Storing Pumpkin chocolate chip cookie bars
These gluten-free treats can be stored in an air-tight container for 5 days on the kitchen counter, or in the fridge.
And YES, you can freeze them! I recommend wrapping them individually after being cut into portion sizes for easy access.
To defrost, unwrap and microwave for about 20 seconds.
Since they are freezer-friendly they are perfect for meal prep for the busy work weeks to come. Make a double batch and freeze half. Your future self will thank you later.
What are you waiting for? Get baking! And while you are waiting for the Pumpkin Cookie Bars to come out from the oven, leave me a comment and tell me what’s your favorite pumpkin recipe!
If you love pumpkin treats you should try these recipes:
- 1 egg (room temperature)
- 1/4 cup coconut oil (melted and cooled)
- 1/4 cup pumpkin puree
- 3 tbsp maple syrup*
- 1/4 cup almond butter
- 1 1/2 cup almond four (packed)
- 1/4 - 1/3 cup coconut sugar*
- 1/2 tsp baking soda
- 2 tsp pumpkin pie spice
- Pinches of salt
- 2/3 cup Chocolate chips divided
- Preheat the oven to 350 F.
- In a large mixing bowl, combine the wet ingredients in a large bowl; eggs, pumpkin puree, maple syrup, coconut oil, and almond butter. Mix well with a whisk or hand mixer.
- In a separate bowl, whisk together the dry ingredients, almond flour, coconut sugar, pumpkin pie spice, baking powder, and salt. Sift if needed to make sure there are no clumps left.
- Fold the dry ingredients into the wet ingredients using a spatula. Do not over mix the batter.
- Gently fold 2/3 of the chocolate into the pumpkin bar batter.
- Pour the batter into an 8x8 parchment paper-lined pan.
- Sprinkle the remaining chocolate on top of the Pumpkin Cookie Bar batter.
- Bake for about 14 - 15 minutes or until a toothpick (inserted in the middle) comes out clean.
*For low carb option, replace maple syrup and coconut sugar with a keto-friendly sweetener.
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Amount Per Serving: Calories: 318Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 21mgSodium: 140mgCarbohydrates: 17gFiber: 4gSugar: 9gProtein: 7g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.