Healthy Pumpkin Bars

Jump to Recipe

Healthy pumpkin bars that are gluten free, fat free, and refined sugar free. Made with almond flour and oat flour for hearty and moist bars studded with chocolate chips and completely kid friendly.

It’s finally here! Pumpkin season is upon us and I have officially rolled out the red carpet. Welcome, pumpkin. Welcome, cinnamon and nutmeg and warm spices and hot drinks. There’s so much I want to do with pumpkin but I started off modestly, with this easy one bowl recipe for moist pumpkin spiced pumpkin bars with chocolate chips. My kids really loved these, which surprised me because they are completely attuned to when I try and make healthy swaps in any dessert recipe. They usually don’t approve. So when they do, you better believe that recipe is getting filed away for make again soon purposes.

Why should you make healthy pumpkin bars?

Because they are one bowl, so easy, take next to no time and effort, guilt free, and really good! These are super portable and great lunch box snacks or coffee accompaniments. They have a good amount of fiber in them from the oats, and some protein from the almond flour. Not to mention the antioxidants from the pumpkin.

What goes in the bars?

Pumpkin puree- which I get from a can. Not pumpkin pie filling, just plain pumpkin.

Eggs

Unrefined Sugar– you can use cane sugar, coconut sugar, or regular sugar if that’s your jam.

Pumpkin Pie Spice: Can’t find this? then make your own! Simply combine: 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 ground cloves. You just made pumpkin pie spice!

Cinnamon: for even more cinnamon-y goodness

Cardamom: optional, but I like the flavor it gives

Vanilla, salt, and baking soda

Chocolate chips or any other add ons. Think pecans, walnuts, dried cranberries.

Flours: Almond meal or flour, and Oat flour.

How to make oat flour:

If you don’t want to buy ready made oat flour, all you need to do is process old fashioned oats in a food processor until a powdery dust forms. You’ll need 1 cup of oats to make 1 cup of oat flour.

How to make the bars:

You whisk together the eggs briefly until combined, add the canned pumpkin, sugar and spices, then whisk in the almond and oat flour.

Pour the batter into a parchment lined baking pan (either 8×8 or 9×9) and bake until golden on top and toothpick inserted comes out clean. It’ll take a little more time if using the smaller size pan. Over all, they need around 30-35 minutes in the oven.

Storing the pumpkin bars:

Store them tightly wrapped in the fridge for 3-4 days, or freeze them for up to 3 months.

Pin for Later!

If you liked this recipe, you might like:

Simple Healthy Banana Bread

Super Healthy Blueberry Muffins

Healthy Blueberry Crisp

Did you make this? Tag @everylittlecrumb or hashtag #everylittlecrumb and I’ll share your images!