A pan of freshly baked pumpkin pie chocolate chip cookie bars on a cutting board. The healthy bread has been cut into nine squares.

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.

My last year’s favorite pumpkin recipes include these vegan Pumpkin Oatmeal Bars and this easy Thai Pumpkin Curry

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 cookie bar 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.

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! 

two golden brown pieces of healthy chocolate chip pumpkin bars baked with gluten free almond flour

Ingredients for this Pumpkin cookie bars recipe

All you need for this delicious pumpkin bake are 10 wholesome ingredients. 

Egg

Coconut oil

Pumpkin puree
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.

Maple syrup
To sweeten this recipe I have used a little bit of maple syrup. The maple flavor is beautiful with the pumpkin spice blend. 

Almond butter
Rich and smooth almond butter add a delicious nutty flavor to these pumpkin bars. It also makes them really moist and more filling.

Almond four
Gluten-free and grain-free, and my favorite flour to bake grain free treats with. Always pack almond flour when measuring it.

Coconut sugar

Baking soda

Pumpkin pie spice

Salt

Add-Ins

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

on bowl with an egg, pumpkin puree and almond butter. One bowl with coconut sugar, baking soda, salt and almond flour

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. 

On the left there is a glass bowl with eggs, coconut oil, maple syrup and almond flower. On the right picture the ingredients has been mixed together and dairy free chocolate chips are about to be folded in with a spatula.

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.

An 8 by 8 pan is filled with a freshly baked pumpkin cookie bar. It is golden brown and there are dark chocolate chips on the top

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.

Enjoy! 

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 

vegan chocolate chips are about to be golden into a gluten free cookie dough

With a few simple swaps this recipe can be transformed into something that is what your diet requires or your taste buds demands:

Make It Vegan

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.

Low carb Options

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.

Walnuts are Great Add-Ins

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. 

gluten free pumpkin pie spice bars that are filled with vegan dark chocolate

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!

OOO ALSO I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Moist and fluffy pumpkin cookie bars that are paleo, gluten free and dairy free.

If you love pumpkin treats you should try these recipes:

1. Vegan Pumpkin Bread

2. Paleo Pumpkin Chocolate Muffins

3. Pumpkin Donuts with maple glaze

A pan of freshly baked pumpkin pie chocolate chip cookie bars on a cutting board. The healthy bread has been cut into nine squares.

Get the recipe:Pumpkin Cookie Bars

These soft, moist, and fall-flavored Paleo Pumpkin Cookie Bars are perfect for an easy, sweet, healthy, and gluten-free family breakfast.
4.45 stars (18 reviews)

Ingredients

wet ingredients

  • 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

dry ingredients

  • 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

add-ins

  • 2/3 cup Chocolate chips divided

Instructions 

  • 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 8×8 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.
  • Enjoy! 

Notes

*For low carb option, replace maple syrup and coconut sugar with a keto-friendly sweetener.
Serving: 1g, Calories: 318kcal, Carbohydrates: 17g, Protein: 7g, Fat: 24g, Saturated Fat: 9g, Polyunsaturated Fat: 13g, Cholesterol: 21mg, Sodium: 140mg, Fiber: 4g, Sugar: 9g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.