Description

These Pumpkin Chocolate Chip Oatmeal Bars are a delicious and wholesome treat combining the warm flavors of pumpkin and pumpkin pie spice with hearty oats and sweet chocolate chips. Perfect as a snack or dessert, they’re easy to make and feature a moist, tender texture with a hint of sea salt on top for a delightful balance of flavors.

Ingredients

Scale

Wet 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

Dry Ingredients

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

Add-ins and Toppings

1/2 cup chocolate chips (plus 2 tablespoons for sprinkling on top)
Flaky sea salt (for sprinkling on top)

Instructions

Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch metal baking pan with parchment paper, then lightly spray with nonstick cooking spray to prevent sticking. Set aside.
Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, natural creamy almond butter, pure maple syrup, large egg, and pure vanilla extract. Stir well until the mixture is smooth and fully blended.
Add Dry Ingredients and Mix: To the wet mixture, add old-fashioned oats, pumpkin pie spice, ground cinnamon, baking powder, kosher salt, and 1/2 cup of chocolate chips. Stir everything together until the ingredients are evenly incorporated.
Transfer to Pan and Add Toppings: Pour the combined batter evenly into the prepared baking pan. Smooth the top, then sprinkle the remaining 2 tablespoons of chocolate chips evenly over the surface.
Bake and Cool: Bake the bars in the preheated oven for 30 to 40 minutes, or until they are set and gently golden around the edges. Remove the pan from the oven, sprinkle flaky sea salt over the top, and allow the bars to cool completely in the pan before cutting into squares and serving.

Notes

Ensure the bars are fully cooled before cutting to prevent crumbling.
For a nut-free version, substitute almond butter with sunflower seed butter.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
These bars can be frozen for up to 2 months; thaw before serving.
Use quality pure maple syrup for best flavor.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin bars, oatmeal bars, chocolate chip bars, pumpkin spice, healthy snack, gluten free dessert, fall dessert