Flourless Pumpkin Chocolate Chip Bars
Re-sharing this post because it’s a yearly staple for us and I know so many of you love them, too!! These flourless pumpkin chocolate chip bars are SO good and I usually have all of the ingredients for this healthy fall dessert on hand and ready to go.
Let the avalanche of all things pumpkin continue.
I feel like this year, a lot of people are playing it cool when it comes to pumpkin. You know, trying not to act *too* excited about its arrival. (Also it could totally be the fact that many of us are still experiencing true summer weather.) And then, there are people like me who have already enjoyed many PSLs, and upon seeing the shelf of pumpkin-filled cans at Trader Joe’s, I did the slow-mo run to them, arms wide open, and a creepy smile on my face.
I just can’t help myself.
While the Pilot doesn’t go crazy for pumpkin at all, I gave birth to two pumpkin-obsessed little friends, who share my enthusiasm for this festive gourd.
Flourless Pumpkin Chocolate Chip Bars
This afternoon, I decided to embark on my first pumpkin baking adventure of the season, with chocolate chip pumpkin bars. It was a twist on my beloved flourless blueberry breakfast bake (recipe is in the book!), and uses creamy almond butter and egg as the base. The result: a dense, buttery, perfectly spiced, and sweet healthy pumpkin dessert or snack. It’s also amazing in the morning with some butter and a side of scrambled eggs.
Here’s this healthy pumpkin recipe if you’d like to give it a try!
and a video!
Flourless pumpkin chocolate chip bars
A festive and delicious dessert or snack option for the fall season! No flour, grains or refined sugar.
- Prep Time: 10
- Total Time: 10 minutes
- Yield: 8 1x
Ingredients
- 1/2 cup creamy almond butter
- 1 egg
- 1/2 cup pure pumpkin puree
- 1 tablespoon coconut sugar (or brown sugar)
- 1 teaspoon vanilla
- 3/4 teaspoon pumpkin pie spice
- 1/4 teaspoon baking soda
- Pinch of sea salt
- 1/2 cup chocolate chips
Instructions
- 1. Preheat the oven to 350 and spray a 9-inch baking dish with nonstick spray or grease with coconut oil.
- 2. In a large bowl, use a fork to whisk the almond butter until fluffy. Add the egg and mix well.
- 3. Stir in the pumpkin and remaining ingredients, gently folding in the chocolate chips.
- 4. Pour into your prepared baking dish and bake for 20-25 minutes, until slightly golden and set. Allow to cool completely before storing covered in the fridge.
xoxo
Gina
Something to talk about: Pumpkin fanatic: yes or not so much?! What’s your favorite fall dessert recipe?
108 Comments
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totally mmmmm right here.
i made flourless pumpkin chocolate chip muffins just yesterday 😉
great minds 🙂
I am totally a member of the church of the pumpkin obsessed. 🙂 I’ve already been having pumpkin oats for breakfast (even as we experienced 90 degree humid weather last week). The East Coast is finally starting to cool down so I’ll totally be making pumpkin pastries, oats, and stops for pumpkin spice lattes soon. 🙂
one of the many reasons why we’re friends 🙂
Yes! I’m so excited it’s pumpkin time!
pumpkin party is heere!
Yes to pumpkin frenzy- since it was 54 in Valdizzy this morning! Cool for us. First pumpkin latte over the weekend. I’m all over these bars- can I add protein powder to something like this or leave it alone?!
ahh that weather sounds fantastic right now! it’s been in the 80s here, but with 100% humidity haha.
i probably would skip the protein because it might make them chalky. maybe 1/2 a scoop?
Yes to pumpkin everything! I made pumpkin bars, pumpkin muffins and pumpkin hummus last week. So good! Now this week I’m onto apple everything. Haha!
haha you are ahead of the game!
Going to make this! Yes, to pumpkin everything
please let me know how they turn out!
They are so good, thanks!!!
Love me some pumpkin!! This year I’m trying to figure out how to do baked goods minus egg since pipers allergic. I have an egg free pancake recipe and it’s amazing. But some things you just can’t do without eggs. I also wish Starbucks PSL was available sugar-free. Their drinks give me a huge sugar crash if I don’t get sugar free.
you’ve done the flax egg right? it works so well in a lot of recipes!
i just get 1 pump of the PSL and it’s just right 🙂
xoxo
I made these with peanut butter & a flax egg. I had to double the sugar but they turned out gooey & great!
yummmmm. happy they still worked out for you!
What is your egg free pancake recipe? My son is allergic too!
I don’t like pumpkin AT ALL! This time of year I do a lot of skipping blog posts as they are so often pumpkin related (though, obviously, I didn’t skip yours 😉 ).
haha thank you for not skipping mine!:) xoxo
These sound amazing! Thanks for sharing!
I am totally making these with pecans instead of chocolate chips!
ooh or BOTH pecans and choco chips 😀
that sounds amaaaaazing
if you do, add a little extra sweetness because the chocolate chips give it some of that!
A drissle of maple syrup on top maybe?! Yum!
yessssss
These just happened in my kichen and holy goodness they are delish! I was so excited when I had all the ingredients on hand, I had to make them right away!
i’m so happy to hear that!!! xoxo
Yes pumpkin obsessed. My oldest son (17) is too!!! I went to Target on Saturday and found Arnold Pumpkin bagels (super yummy), Pumpkin mini shredded wheats cereal.
I haven’t tried the Barbaras pumpkin Puffins though…I will have to look when I am at Whole Paycheck on weds 😀
Starbucks posted a pic of Pumpkin Frappuccino on my timeline today…I must make it to the bucks this weekend to try
hope you enjoy that frap! it sounds so delicious 🙂
These look great! Every time I go to Trader Joe’s lately, I’m snooping for pumpkin. Haha oh no—now that I know Pumpkin Puffins exist, I MUST find them. Thanks for sharing : )
i got them at sprouts 🙂
I just so happened to buy my first can of pumpkin this weekend and create a no-bake good … so YES, love.
yessssss!
Have you had Mexican empanadas? My mom makes them every year since I was born. The best pumpkin dessert ever invented! I will be making pumpkin puréed with steel cut oats and spices, yum!
oh my goodness yes. that is my childhood right there! maybe i’ll try to make some this year 🙂
So, so good!
Oh my gosh, those look delicious. Can’t wait to make them. I haven’t fully embraced the pumpkin yet because it just doesn’t quite feel like fall yet, but I am so excited to usher in the chilly pumpkin- and football-filled season!!
let me know what you think! 🙂
Trying these tonight! Perfect timing. Thank you Gina for your lovely blog and for sharing your life with us!
thank you so much for being here 🙂 hope you love the bars!
Yum! I have all of these ingredients in my kitchen right now so I think I’ll try them tonight! 🙂
let me know how they turn out! 🙂
Love all things pumpkin too! Excited to try these! The chocolate avacado mousse pie recipe you posted a few weeks ago was heavenly!!!!! Thanks for making me giggle this morning ,describing your walk over to the pumpkin cans, lol!
so happy you enjoyed it!! hahaha. real life 🙂
These look so good! I think I’m going to try them this week!
please let me know if you do!
These look like a healthy version of the chocolate chip pumpkin bread I made this weekend!
they taste exactly like pumpkin chocolate chip bread!
I love pumpkin coffee, and I love the smell of pumpkin… but pumpkin baked goods, not so much. So weird!
we can still be friends 😉
all i have to say is YUMMMM! =)
I looked through the comments but didn’t see anything about this yet – can you use peanut butter instead of almond?
definitely, but the taste would be stronger/different (probably still amazing)
I am trying to play it cool for sure…but then I had pumpkin oats + pumpkin coffee for breakfast today. But I’m wearing a white dress to balance out holding on to summer while really loving all things fall 😉
haha it’s all about balance 😉
I made your chocolate chip pumpkin breakfast cookies over the weekend and they were a big hit! My husband loved them too. 🙂 These pumpkin bars look like another delicious option!
so happy to hear you guys enjoyed them!
Yay for pumpkin! Definitely a pumpkin fanatic here! I actually keep a few cans in my pantry year round… Why wait for fall?
I love that there’s only 1 T of sugar in the whole recipe…and love the almond butter base!
thank you, friend! let me know if you give it a try 🙂
This looks like the perfect start to pumpkin season! You’re seriously making me so excited about pumpkin everrrything 🙂
it’s the best time of the year!
These sound delicious! I’ll have to add the ingredient to my Friday shopping list. I still think my favorite pumpkin dessert is a classic homemade pumpkin pie. Yum.
These look so good! I’m totally in fall bake mode…pinning!
I made these last night – doubled the recipe – perfection!
I added a little cream cheese frosting and will be bringing them to work 🙂
Thank you 🙂
I just made these and they are delicious! You say to refrigerate, but do they have to be?
i would because of the almond butter and the fact that they’re kind of gooey. so happy you liked them!!
Hey Gina! What brand of almond butter did you use? I want to make these but the almond butter I have isn’t very creamy at all.
Thanks!! 🙂
I’ve made these twice already. I’m obsessed.
Thanks 🙂
so happy you love them, too! i’m making another batch tomorrow 🙂
I’m eating one of these as I type and they are so delicious! I added some honey to mine because I like things a little sweeter and they turned out perfectly. Thank you for this! Such an easy and comforting recipe! <3
:)! happy to hear you’re enjoying them too! i’m making another batch today
Just made a batch…yum <3 Yay for gluten-free baking!
yay, so happy you liked them!
Love, love pumpkin!! Favorites are gf pumpkin bread, gf pumpkin pancake mix from Trader Joes and their pumpkin ice cream as well. I also make a pumpkin baked ziti that is delicious on cool fall days!
Pumpkin puffins?! Be still my heart.
Ps. these bars look amazing!
Hi Gina, just wanted to pop in and say my 11 year old daughter made these yesterday and everyone thought they were really good- including her picky little sister. Thanks for a yummy healthier option to fulfill the pumpkin madness!
that is so awesome! what a great little chef 🙂 happy her sis enjoyed, too!
This was so awesome! I did change it up a bit. I wanted more protein, so I added a scoop of vanilla whey (Bodylogix brand) and doubled the pumpkin to 1 cup. I didn’t add the extra sugar (since the whey was sweetened with stevia), and upped the pumpkin spice to 1 tsp. Also, I only had baking powder, so I used 3/4 tsp instead of baking soda. Finally, I baked it at 325 for 35 minutes.
Nutrition stats were 185 cals per serving (8 servings), 13g fat / 14g carbs / 9g protein.
Gina!! These are delish!! I just made them and they are perfect. Yay for everything pumpkin. 🙂
:)! so happy you like them!
I know I’m late to this, but I’m so glad Liv is on Team Pumpkin. 😉
These look delish — just pinned ’em!
I am a pumpkin fanatic!!! Cant WAIT to try these!
Made these on Saturday and they were gone within 24 hours. My husband has declared these “the best dessert he’s ever had” and has offered to make up a new batch 🙂 He’s a type 1 diabetic, so a dessert this good with fairly few carbs is his dream come true!
I’m not a fan of chocolate, but am definitely a fan of all things pumpkin! I made these per the recipe for the first attempt (delicious considering they contain chocolate;)) and plan to make them again with pecans (and maple syrup) for the second go round. Thanks so much for always posting delicious, easy recipes!
Hey Gina! I LOVE your blog! And I think I pin nearly all of your recipes. They are fabulous. However, I need some help with this one. I know you probably are way to busy to respond right now but just in case I thought I’d shoot a comment. Can you help me? I made these bars (Love me some pumpkin and chocolate together) two days ago, exactly as the recipe called for. I cooked them the full 25 minutes even in a convection oven which cooks things even quicker. However, they never got hardened at all…I mean really really mushy. Is that texture what it’s supposed to be. So I put them in the frig and the next day toasted it in the oven and still super soft, so much so that you could pick it up but had to eat with a spoon. So today I decided I’d do a full on official retoast in the proper oven for 10 minutes and though they got a tad bit harder on the outside the inside was mushy still. What am I doing wrong? I’m sure it’s my operator error. I figured these would at least be the consistency of a gooey brownie, but they are still mushier. Would love your two cents as the flavor is excellent in mine just not the texture. Thanks again. I so appreciate what you put out for us to try. 🙂 Cindy
thank you so much, and thank you for reading!!
what type of pan did you use? i read online that for baking in convection ovens, it’s better to use a pan with low sides. for casseroles and dishes with higher sides, the article suggested turning the convection setting off. hope this helps a little! <3
Hmm, hadn’t thought about that and not heard that before. We have a double oven (one convection and one not.) I use them interchangeably really not paying any mind to which one I’m using other than if I do use the convection I tend to cook things a little less time. I’ve done brownies/cookies/bars before in it and never had a problem but maybe because this is a flour-less one, it’s a tad more gooey ?? Good point. Nonetheless I”m still eating the heck out of them as the flavor is awesome. Just as a FYI I did use a 8×8 glass brownie -type dish for anyone curious. But it looks like it was probably something I did on my end. So yours do have a ‘cake-ish’ texture to them? Hmmm. I guess I might have to try again 🙂 Thanks for taking the time to write back. I know you are one busy Mama. Just as a side, do know that you are making such a difference to us readers through your blog. I am a military-wife, posted in the UK, 3 kids (10, 8 and 3) who have moved 6 times since they’ve been born and zealous for healthy meals for my family and also great workouts for myself to keep me sane and enjoying life. You and your writing/recipes/attitude all inspire us and make life easier for when I need an idea for a health, quick recipe for dinner or the like. Or even if I’m looking for a good quality pair of workout pants. In fact, my husband & I are doing Insanity right now and I said before we started “Hold on….I think Gina wrote a review about that once upon a time.” You go girl! Bless you as you have that sweet girl this month and know we are praying for you & your family. God bless! Cindy
i made these yesterday and they turned out awesome! i portioned them into 8 muffin cups and underbaked them the slightest bit and they’re fudgey and delicious. i used two egg whites instead of an egg, and i had to add about two tablespoons of stevia, but overall, excellent 🙂
so so happy you liked them!!
OMG I can’t wait to get off of work to rush home and make these. Gluten free, THANK YOU!!!
how’d they turn out?! 🙂
Do you think peanut butter would work instead of almond?
i do, but the taste would be different. very peanutty.
I need to make a “gluten-free” dessert. Would you consider this recipe gluten-free?
yep!
Hey can I sub peanut butter for the AB? I’m allergic to tree nuts.
yes, but the flavor will be a little different. i think it would still be good!