I need to apologize in advance. These pumpkin bars are gooey, sticky, and quite the mess. You should also know that these bars are so delicious that you will want to make them all the time.
You have been warned.
The good news is that these could be a dessert for sure, but also a snack, and even breakfast. There is less sugar than some of those ‘healthy’ breakfast muffins found at your local coffee shop so no need to feel guilty with the pumpkin bars.
The pumpkin bars are made in the blender, poured into a parchment-lined pan, made in no time at all, and are delicious enjoyed right out of the oven or cooled and devoured the next day. They never last longer than 2 days in our house though so I can’t tell you how good they would be on the 3rd or 4th day. We try to make them last but it is just impossible.
Details of the recipe
The base is made with chickpeas. I hear you…. Chickpeas?! But I promise only you the baker will know. The chickpeas provide fiber and protein which is why I love these pumpkin bars for breakfast. Keeps you full and satisfied!
Low in sugar. Enough said.
Pumpkin. The pumpkin puree and pumpkin spice aren’t overwhelming and controlling in these bars. It provides just enough flavor to give these bars some umphh. If you are someone who does not like pumpkin, you can use sweet potato puree and leave out the pumpkin pie spice and these will still be delicious.
Oat flour. I use oat flour typically but you can use almond flour instead if that is what you have on hand.
Pumpkin Pie Spice. If you don’t have pumpkin pie spice, you can substitute with 1 tsp cinnamon and ¼ tsp nutmeg.
Chocolate chips. Adding some into the mixture is great but you really don’t want to skip out on the sprinkled chocolate chips on top. It is my favorite part.
Easy to make. If you have a blender or food processor, all you do is mix up the wet ingredients first, then dump in the dry ingredients and blend well. So easy!
Final tips
- To get a consistent texture in your pumpkin bars, make sure you smooth the batter out before sprinkling on the extra chocolate chips.
- Leave a 2- to 3-inch overhang using parchment paper in your baking pan to be able to lift your cookie bars out to get of the pan easily and for cutting them nicely after they’ve cooled. Easy cleanup bonus!
- DON’T OVER-BAKE! These are gooey and that is one of the best parts. The good news is that since there are no eggs in them, it is perfect to have them a bit underbaked.
So my question… When are you going to give them a try?
Pumpkin Bars
Equipment
- Blender
- 2 quart baking dish
- Parchment Paper
Ingredients
Wet Ingredients
- 1 can (14 ounces) chickpeas drained and rinsed
- 1/2 cup non-dairy milk I used coconut milk
- 1/3 cup pumpkin puree
- 1/2 Tbsp apple cider vinegar
- 1 tsp pure vanilla extract
Dry Ingredients
- 3/4 cup oat flour
- 1/4 cup cane sugar
- 4 Tbsp ground flax seed
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/3 cup chocolate chips plus more for the top
Instructions
- Set oven to 375 degrees F. Line an 11 x 7 (2 quarts) baking dish with parchment paper and set aside.
- Add all wet ingredients into a blender and mix well.
- Next, add in all dry ingredients except the chocolate chips. Blend on high just until everything is mixed together well.
- Pour this mixture into a prepared baking dish. Stir in chocolate chips and smooth out the mixture for a nice even layer. Sprinkle on extra chocolate chips if desired.
- Bake at 375 degrees F for 25-30 minutes. Ovens may vary. Mine was ready to come out at 27 minutes.
I can’t wait to hear what you think about these pumpkin bars!
These sound good!
Thanks, Laci! I really enjoy them and think others will too