Description
Chocolate Chip Pumpkin Bars are light, fluffy, and packed with chocolate chips and pumpkin spice. A quick, easy, and gluten-free dessert perfect for the fall season.
Ingredients
- 3/4 cup brown sugar or coconut sugar
- 1/2 cup canned pumpkin puree
- 1/2 cup creamy cashew butter or almond butter
- 3 tablespoons avocado oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/3 cups blanched almond flour
- 2 tablespoons tapioca flour or cassava flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 2 teaspoons pumpkin pie spice
- 3/4 cup chocolate chips, plus more for sprinkling on top
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch metal baking pan with parchment paper.
- In a large bowl, whisk together coconut sugar, pumpkin puree, and cashew butter until smooth.
- Add avocado oil, eggs, and vanilla extract, mixing until fully combined.
- Stir in almond flour, tapioca flour, baking powder, salt, and pumpkin pie spice until combined. Fold in chocolate chips.
- Transfer batter to prepared pan, sprinkle additional chocolate chips on top, and bake for 22-27 minutes until edges are golden and center is set.
- Allow pan to cool for 15 minutes, optionally sprinkle with flaked sea salt, then transfer to fridge to cool completely, about 1 hour.
- Slice into 16 squares and serve.
Notes
- Use almond or cashew butter depending on your preference.
- Pumpkin pie spice can be homemade with cinnamon, nutmeg, ginger, and cloves.
- Bars can be stored in the refrigerator for up to 5 days.
- Optional: sprinkle flaked sea salt on top for extra flavor contrast.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
