Pumpkin Oatmeal Chocolate Chip Bars (Gluten Free Option)

These Pumpkin Oatmeal Chocolate Chip Bars are moist, chewy and loaded with melty chocolate chips and pumpkin flavor. This simple to make dessert is a must make during pumpkin season and is sure to satisfy your sweet tooth especially if you love all things pumpkin. Enjoy this perfect recipe with a cup of coffee or hot chocolate for a delicious fall treat.

Ingredients for Pumpkin Oatmeal Chocolate Chip Bars

The best part about this easy to make recipe is it calls for pantry staples that you likely already have on hand. If not, all of these simple ingredients can be found at your local grocery store. For this recipe you will need:

• eggs
• butter- use dairy free if desired.
• pumpkin puree- not pumpkin pie filling.
• vanilla extract
• all purpose flour- use gluten free if desired. Use a gluten free flour blend like King Arthur or Pillsbury that has xanthan gum added.
• brown sugar
• baking soda
• baking powder
• salt
• cinnamon
• oats- rolled oats or old fashioned oat. Be sure to use certified gluten-free oats if making bars gluten free.
• white chocolate chips– dairy free if desired.
• semi-sweet chocolate chips– dairy free if desired.

Another bonus about this recipe is that aside from the brown sugar and chocolate chips it is made from mostly healthy ingredients.

How to Make Pumpkin Oatmeal Chocolate Chip Bars

To start, preheat the oven to 350 degrees. Spray a 9 x 13 pan with non-stick cooking spray and line with parchment paper for easier removal if desired.

Next, combine the wet ingredients in a large bowl: eggs, melted butter, pumpkin and vanilla with a whisk. Stir until well combined.

Then, add the dry ingredients: flour, brown sugar, baking soda, baking powder, salt, cinnamon, and oats. Using a spatula, stir to combine. Stir in white chocolate chips and semi-sweet chocolate chips.

Pour into prepared pan and spread into an even layer. Top with extra chocolate chips.

Bake in the preheated oven at 350 degrees 20-25 minutes until a toothpick inserted into the center comes out almost clean. Bars should have a golden brown color.

Let cool, cut and serve! Store leftover bars in an airtight container. If eating within 24 hours store at room temperature otherwise store in the refrigerator. Bars can also be frozen for up to 3 months.

How to Bake with Pumpkin

Baking with pumpkin can be very simple thanks to the availability of canned pumpkin. For this recipe be sure to grab regular pumpkin and not the pumpkin pie filling. Pumpkin pie filling comes already seasoned and sweetened most of the time so it would alter the taste and texture of this recipe. If you want to attempt a recipe using a whole pie pumpkin check out our Pear Pumpkin Applesauce recipe.

Sometimes pumpkin will be used in baking to replace oil or butter as a healthier alternative. In this recipe it is being used in addition but it does allow less butter to be used.

Frequently Asked Questions

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Looking for more dessert recipes? Check out our Italian Cookies, Easy Homemade Chocolate Hummus, Pumpkin Cupcakes with Cream Cheese Frosting, Peanut Butter Reese’s Pieces Cookies, Peanut Butter Chocolate Chickpea Blondies, Apple Crisp, Nutella Chickpea Brownies, Black Moon Whoopie Pies, White Chocolate Macadamia Nut Scones and Butter Cookie Cake with Whipped Cream Cheese Frosting. If you are looking for holiday cookies, be sure to check out our Christmas Cookie List!