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Gluten-Free Goey Chocolate Chip Pumpkin Bars

Oct 10, 2023

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Goey, soft, and the perfect amount of sweetness, these decadent Gluten-Free Chocolate Chip Pumpkin Bars will be a dessert staple for your fall night in.

CATEGORY: 

Dessert, Refined Sugar Free, Gluten Free, Dairy Free

Pumpkin season is upon us! I wanted to create a recipe that makes pumpkin ACTUALLY taste amazing and will have you reaching for more! Goey, soft, and the perfect amount of sweetness, these decadent Gluten-Free Chocolate Chip Pumpkin Bars should be a dessert staple for your fall night in.


Why Pumpkin Bars?

I wanted to create a sweet pumpkin treat that was better than just a pumpkin loaf but not as rich as a cake. I have always had a sweet tooth, which is especially true after I eat dinner! Having a big slice of cake seemed a bit too much, especially as I am healing my SIBO.


However, I was craving a fall treat that would still satisfy all of my sugar cravings! Enters, the pumpkin bars.


These pumpkin bars are 100% gluten-free, dairy-free, and refined sugar free. That means they fit within the boundaries of my own trigger foods (and many others who are struggling with gut health issues), but also won’t contribute to high spikes in blood sugar thanks to the lack of refined sugar.


What you need to make gluten-free pumpkin bars:

  • 100% Pumpkin puree - Be sure to use pumpkin puree and not pumpkin pie filling.

  • Oat Flour (see note) - I have not tried this recipe with another gluten-free flour, but I could imagine Gluten Free Flour (like King Arthur’s) or quiona flour works since it has similar density.

  • Baking powder - To give our pumpkin bars a bit of height.

  • Eggs - the best recipes include 1 egg + 1 egg yolk for a moist and rich pumpkin bar.

  • Refined Coconut Oil - It is a great substitute for butter and has a neutral taste.

  • Coconut Sugar - A natural, plant-based sweetener that has a lower chance of spiking blood sugar.

  • Chocolate Chips - I use semi-sweet, dairy-free chocolate chips but you can also use dark chocolate or white chocolate.

  • Spices - Cinnamon, nutmeg, vanilla, sea salt, and a hint of ginger give these bars an earthy and flavorful taste.



I baked these bars in a medium sized, 8 x 11 inch ceramic dish lined with parchment paper. You can also use an 8 x 8 square pan for a thicker square!


These simple and easy pumpkin bars are definitely going to be a fall-movie-night staple! They’re quick to whip up, super moist, and the perfect amount of pumpkin flavor.


You’re going to love them, and cannot wait to tell me what else you paired it with for your fall nights in!


Welcome! If you made it here, you are probably looking for answers on where to begin your wellness journey. I'm Jessica, and I started my gut health journey over 3 years ago. As an avid foodie and wellness enthusiast, I hope to inspire you on your realistic wellness journey.

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Gluten-Free Goey Chocolate Chip Pumpkin Bars

10 minutes

25 minutes

Prep Time: 

Cook Time: 

Total Time: 

Servings:

Category:

35 minutes

9 Servings

Dessert, Refined Sugar Free, Gluten Free, Dairy Free

Goey, soft, and the perfect amount of sweetness, these decadent Gluten-Free Chocolate Chip Pumpkin Bars will be a dessert staple for your fall night in.

Ingredients

  • 1 egg + 1 egg yolk

  • 1/3 cup coconut oil

  • 3/4 cup pumpkin puree

  • 3/4 cup coconut sugar

  • 1 teaspoon vanilla extract

  • 1 1/2 cup oat flour*

  • 1 teaspoon baking powder

  • 1/4 teaspoon of kosher salt + more for sprinkling

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon nutmeg

  • 1/8 teaspoon ginger

  • 1/2 cup dairy-free chocolate chips


Instructions


Step 1


Preheat oven to 350° and line a 8 x 10 ceramic baking dish** with parchment paper, or gently grease with oil.


Step 2

In a medium sized bowl, whisk together the eggs, coconut oil, pumpkin puree, and coconut sugar until well combined. 


Step 3

Add the flour, baking powder, 1/4 tsp salt, and the remaining spices to the wet ingredinets. Stir with a spatula until well combined and there are no lumps. 


Step 4

Fold in the chocolate chips to the batter.


Step 5

Pour the batter and spread it evenly in the dish. Sprinkle the top with a dash of thick, sea salt.


Step 6

Bake in the oven for 22-25 minutes, or until a toothpick/knife comes out (mostly) clean. They should be nice and browned on top with the smell of chocolate and pumpkin wafting through your kitchen. 


Notes: 

*To make oat flour, blend about 2 cups of oats in a high speed blender for 45 seconds, or until a fine powder is formed. 


**To make thicker bars, use a smaller pan and bake an additional 2-3 minutes.  

Ingrediens/Instrutos
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