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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.

Pumpkin Oatmeal Chocolate Chip Bars sliced on parchment paper with one being pulled out

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.

Pumpkin Oatmeal Chocolate Chip Bars close up of inside of bar

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.

Pumpkin Oatmeal Chocolate Chip Bars on parchment paper

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

What else can I add to these bars?

Try nuts or seeds such as walnuts, pecans or pumpkin seeds. Dark chocolate chips will also make a great addition. Adding nuts is a great way to add some healthy fats to this recipe.

How do I store pumpkin oatmeal chocolate chip bars?

These bars should be stored in an airtight container once cool. If eating within 24 hours store at room temperature otherwise they should be stored in the refrigerator. Bars can also be frozen for up to 3 months.

How do I make these bars gluten free?

To make this recipe gluten free: Use only 2/3 cup of pumpkin puree and substitute flour for a gluten free flour blend that contains xanthan gum (we like King Arthur or Pillsbury brand). Also, be sure to use gluten free oats.

Can I make this recipe dairy free?

Yes! Use your favorite vegan or dairy free butter and also use dairy free white and semi-sweet chocolate chips. If you cannot find dairy free chocolate chips use your favorite mix-ins such as dark chocolate chips or nuts!

Pumpkin Oatmeal Chocolate Chip Bars cut up and close up on parchment paper

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

Pumpkin Oatmeal Chocolate Chip Bars close up cut on parchment paper

Pumpkin Oatmeal Chocolate Chip Bars

Yield: 24
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Moist, chewy, chocolaty pumpkin oatmeal bars loaded with semi-sweet and white chocolate chips!

Ingredients

  • 2 eggs
  • 1/2 cup butter, melted (dairy free if desired)
  • 1 cup pumpkin puree (not pumpkin pie filling)** see notes if making gluten free
  • 1 teaspoon vanilla
  • 1 1/2 cup flour (use gluten free if desired)
  • 1 cup brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon cinnamon
  • 1 1/2 cup oats (rolled oats or old fashioned oats- be sure to use gluten free if making bars gluten free)
  • 1/2 cup white chocolate chips (dairy free if desired)
  • 1/2 cup semi-sweet chocolate chips (dairy free if desired)

Instructions

  1. Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray and line with parchment paper for easier removal if desired.
  2. Combine wet ingredients in a large mixing bowl: eggs, butter, pumpkin and vanilla with a whisk. Stir until well combined.
  3. Add the dry ingredients: flour, brown sugar, baking soda, baking powder, salt, cinnamon, and oats. Using a spatula stir to combine.
  4. Stir in white chocolate chips and semi-sweet chocolate chips.
  5. Pour into prepared 9 x 13 pan and spread into an even layer. Top with extra chocolate chips.
  6. Bake at 350 degrees 20-25 minutes until a toothpick inserted into the center comes out almost clean. Bars should have a golden brown color.
  7. 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.

Notes

Add nuts for a little crunch!

To make this recipe gluten free: Use only 2/3 cup of pumpkin puree and substitute flour for a gluten free flour blend that contains xanthan gum (we like King Arthur or Pillsbury brand). Also, be sure to use gluten free oats.

To make this recipe dairy free: Use vegan butter and dairy free white and semi-sweet chocolate chips!

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Nutrition Information:
Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 158Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 213mgCarbohydrates: 22gFiber: 1gSugar: 12gProtein: 3g

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