Dessert

Pumpkin Chocolate Chip Oatmeal Bars Recipe

BySophie Carsel March 20, 2026March 20, 2026

Introduction

These Pumpkin Chocolate Chip Oatmeal Bars are a cozy, wholesome treat perfect for fall or anytime you crave a comforting snack. Packed with warm spices, pumpkin, and melty chocolate chips, they’re easy to make and naturally sweetened.

A wooden board holds a square batch of nine oatmeal bars cut into equal pieces, each bar golden brown with visible oats throughout and topped with scattered dark chocolate chips and a few flakes of coarse salt. The bars have a textured, slightly crumbly surface with chocolate chips nestled on top. The board is lined with white parchment paper beneath the bars, and a knife with a white handle rests beside them. Around the board, there are small decorative pumpkins in white and orange, with some loose oat flakes scattered on a white marbled textured surface. A glass of milk is partially visible in the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup pumpkin puree
1/2 cup natural creamy almond butter
1/2 cup pure maple syrup
1 large egg
2 teaspoons pure vanilla extract
2 1/4 cups old-fashioned oats
2 teaspoons pumpkin pie spice
1/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup chocolate chips, plus 2 tablespoons for sprinkling on top
Flaky sea salt, for sprinkling on top

Instructions

Step 1: Preheat your oven to 350 degrees F. Line an 8×8-inch metal baking pan with parchment paper, lightly spray with nonstick cooking spray, and set aside.
Step 2: In a large bowl, mix together the pumpkin puree, almond butter, maple syrup, egg, and vanilla extract until smooth and well combined.
Step 3: Add the oats, pumpkin pie spice, cinnamon, baking powder, salt, and 1/2 cup of chocolate chips to the wet ingredients. Stir everything together until fully incorporated.
Step 4: Pour the batter evenly into the prepared pan, smoothing the top, then sprinkle the remaining chocolate chips over the surface.
Step 5: Bake for 30 to 40 minutes, or until the bars are set and lightly golden around the edges. Remove from the oven and immediately sprinkle with flaky sea salt. Allow to cool completely in the pan before cutting into squares.

Tips & Variations

For a nut-free version, substitute almond butter with sunflower seed butter or tahini.
You can swap chocolate chips for dried cranberries or chopped nuts for a different flavor and texture.
If you like a softer bar, reduce baking time slightly and check for doneness earlier.
Try adding a handful of shredded coconut for extra chew and flavor.

Storage

Store the bars in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm in the microwave for 15-20 seconds or enjoy chilled.

How to Serve

A wooden board holds a piece of white parchment paper on which nine square oatmeal bars are neatly arranged in a 3x3 grid. Each bar is golden-brown with visible oats, scattered dark chocolate chips on top, and small bits of coarse salt adding texture. The bars look thick and dense, with a slightly rough surface from the oats and chips. Around the board, there are small oats scattered and three small pumpkins of orange and white colors on a white marbled background. A straight-edged knife with a white handle lies to the left of the bars. A clear glass filled with milk sits at the top right corner, partially visible, all within a bright and clean setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly in this recipe. Just make sure it’s plain pumpkin puree, not pumpkin pie filling which contains additional spices and sweeteners.

Can I make these bars vegan?

To make these bars vegan, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and ensure your chocolate chips are dairy-free.