RECIPE CARD: Gluten-Free Pumpkin Chocolate Chip Bars (PRINTABLE)

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RECIPE CARD: Gluten-Free Pumpkin Chocolate Chip Bars (PRINTABLE)

Soft and moist pumpkin chocolate chip bars made with gluten-free flour, pumpkin purée, warm pumpkin pie spice, and plenty of chocolate chips. They’re vegan, dairy-free, egg-free, and made without added oil.

Prep Time10

Cook Time35

Total Time45

Course: Dessert, Snacks

Keyword: Healthy Pumpkin Chocolate Chip Bars

Servings: Servings

Calories: 148kcal

Author: Tikare

Ingredients

1 cup gluten-free flour
1½ teaspoons pumpkin pie spice
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon salt
1 flax egg
½ cup pure pumpkin purée
¼ cup pure maple syrup
1½ Tablespoons molasses
1 teaspoon pure vanilla extract
¼ cup mini semi-sweet chocolate chips
2 Tablespoons mini semi-sweet chocolate chips, for toppings

Instructions

Make the Flax Egg: Combine 1 tablespoon ground flaxseed with 1½ tablespoons water in a small bowl. Stir, then let sit for 5 minutes to thicken.
Prepare the Pan: Preheat the oven to 350°F (175°C). Lightly spray an 8×8-inch baking pan with cooking spray or line it with parchment paper.
Mix the Dry Ingredients: Add the gluten-free flour, pumpkin pie spice, baking soda, baking powder, and salt to a medium bowl. Stir until evenly combined.
Combine the Wet Ingredients: In a separate bowl, stir together the pumpkin purée, maple syrup, molasses, and vanilla extract. Add the thickened flax egg and mix well.
Make the Batter: Add the wet mixture to the dry ingredients and stir until everything is combined.
Add the Chocolate Chips: Fold ¼ cup of the mini chocolate chips evenly into the batter.
Fill the Pan: Spread the batter evenly in the prepared 8×8-inch pan. Sprinkle and gently press the remaining 2 tablespoons of chocolate chips over the top.
Bake: Bake for 25–35 minutes. Begin checking the bars at 25 minutes. They are ready when the center is set, and a toothpick inserted near the middle comes out without wet batter.
Cool and Slice: Allow the bars to cool before slicing into 9 squares. Cooling gives the bars time to set before you cut them.

Notes

I tested the recipe with Ryze yellow bag gluten-free flour.
If you don't need the recipe to be gluten-free, you can use unbleached white flour instead.
Make the flax egg first, so it has the full 5 minutes to thicken while you prepare the other ingredients.
Use pure pumpkin purée, not pumpkin pie filling.
An 8×8-inch pan gives the bars the intended thickness.
Parchment paper makes it easier to lift the cooled bars from the pan.
I used Enjoy Life Semi-Sweet Mini Chocolate Chips, which the manufacturer currently identifies as gluten-free, dairy-free, and vegan.

Doneness Cues

The pumpkin bars are ready when:

The edges look set.
The center no longer looks wet.
A toothpick inserted near the center comes out clean.
A few moist crumbs on the toothpick are fine.
The bars feel more stable after cooling.

Storage

Refrigerator: Store the cooled bars in an airtight container in the refrigerator.
Freezer: Wrap cooled bars individually and place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Make Ahead: You can bake the bars a day ahead. Let them cool completely, cover, and refrigerate until ready to serve.

Nutrition