Pumpkin Chocolate Chip Oatmeal Bars
Published on October 10, 2025
Quick Summary
These soft, chewy Pumpkin Chocolate Chip Oatmeal Bars are made with wholesome ingredients like pumpkin puree, almond butter, maple syrup, and oats. Studded with melty chocolate chips and warm fall spices, they’re perfect for breakfast, snack time, or a cozy dessert. Easy to make in one bowl and naturally gluten-free!
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If there’s one thing we can never have enough of during the fall, it’s pumpkin everything. These Pumpkin Chocolate Chip Oatmeal Bars are a personal favorite, and not just because they’re ridiculously easy to make. They’re soft and chewy, naturally sweetened, full of cozy pumpkin spice flavor, and loaded with melty chocolate chips (because why not?).
I first whipped these up on a chilly Sunday morning when I was in the mood to bake. They’re a twist on my Peanut Butter Banana Oatmeal Bars. The kitchen smelled amazing while they were in the oven (even better than a pumpkin spice candle!), and my boys gave them two thumbs up. Now, they’re a staple in our house; whether it’s breakfast on the go, an after-school snack, or a little sweet treat after dinner.
One bowl, no mixer, and ingredients you probably already have in your pantry? Yes, please.
They’re naturally gluten-free, thanks to the oats, and sweetened with pure maple syrup. Almond butter adds healthy fats and keeps them perfectly moist, no butter or oil needed.
I always keep a stash in the freezer. They’re delicious straight from the freezer, thawed, or warmed up for a few seconds in the microwave. However you enjoy them, I know you’re going to love this healthy and delicious fall treat, so go ahead and make a batch (or two)!
Ingredients You’ll Need & Helpful Notes
- Pumpkin Purée: Use pure canned pumpkin (not pumpkin pie filling!) for that rich pumpkin flavor.
- Almond Butter: Natural, creamy almond butter works best! Give it a good stir before using.
- Maple Syrup: The natural sweetness of pure maple syrup pairs beautifully with the pumpkin and spices.
- Egg: Just one egg binds everything together. You can sub a flax egg if needed for a vegan version.
- Vanilla Extract: Adds warmth and enhances all the other flavors.
- Old-Fashioned Oats: These give the bars structure and a chewy texture. Make sure they’re certified gluten-free if you need the bars to be gluten-free.
- Pumpkin Pie Spice + Cinnamon: The spice blend gives you all the fall vibes in every bite.
- Baking Powder: Helps the bars rise slightly and keeps them soft.
- Chocolate Chips: I like semi-sweet, but feel free to use dark, milk, or even mini chips.
- Flaky Sea Salt: A sprinkle on top takes these over the edge, salty-sweet perfection.
Tips for Making the Best Pumpkin Oatmeal Bars
- I like to use a metal 8×8-inch baking pan.
- Use parchment paper to line your pan for easy removal and cleanup.
- Don’t over bake! Start checking around 30 minutes, the edges should be slightly golden and the center set.
- Let them cool completely before slicing, they firm up as they sit and are easier to cut.
- Customize it: Add chopped nuts, dried cranberries, or a drizzle of almond butter on top for fun variations. You can also leave out the chocolate chips, but I always add them in.
- Make the bars vegan: Use a flax egg instead of a regular egg and dairy-free chocolate chips.
Pumpkin Chocolate Chip Oatmeal Bars
Ingredients
- 1 cup pumpkin puree
- 1/2 cup natural creamy almond butter
- 1/2 cup pure maple syrup
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 1/4 cups old-fashioned oats
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1/2 cup chocolate chips, plus 2 tablespoons for sprinkling on top
- Flaky sea salt, for sprinkling on top
Instructions
- Preheat oven to 350 degrees F. Line an 8×8-inch metal baking pan with parchment paper. Lightly spray with nonstick cooking spray and set aside.
- In a large bowl, combine the pumpkin, almond butter, maple syrup, egg, and vanilla extract.
- Add the oats, pumpkin pie spice, cinnamon, baking powder, salt, and ½ cup chocolate chips. Stir until combined.
- Pour the mixture evenly into the prepared pan. Top with remaining chocolate chips.
- Bake for 30 to 40 minutes or until set and the bars are slightly golden brown around the edges. Remove from the oven and sprinkle with flaky sea salt. Let cool in the pan before cutting. When cool, cut into squares and serve.
Notes
- Room Temperature: Store in an airtight container for up to 2 days.
- Fridge: Keeps well for up to 1 week, just let them come to room temp or microwave for 10-15 seconds before enjoying.
- Freezer: Freeze individually wrapped bars for up to 3 months. Enjoy frozen or thaw. You can also heat them up in the microwave for a gooey pumpkin treat!
Nutrition
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