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.
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 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp 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.
Healthy Pumpkin Bars
- 3 eggs
- 1 can pumpkin puree 15 oz
- 1/2 cup unrefined sugar like cane or coconut
- 2 tbsp pumpkin pie spice * see notes
- 1 tsp cinnamon
- pinch cardamom (optional)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups almond flour or meal
- 1 cup oat flour* see above post for details
- 1/2 cup chocolate chips
- Preheat oven to 180 C (350 F). Lightly grease an 8×8 or 9×9 inch square pan and line with parchment paper.
- Whisk the eggs to lightly beat them for 10 seconds or so. Add the pumpkin puree, sugar, pumpkin pie spice, cinnamon, cardamom, vanilla, baking soda, and salt and whisk until thoroughly combined.
- Add the almond flour and oat flour and whisk until well mixed. Fold in chocolate chips with a spatula.
- Pour batter into the lined baking pan, and bake for 30-35 minutes or until bars are set and toothpick inserted in the center comes out clean.
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