These Pumpkin Chocolate Chip Bars are so easy to make, healthy, moist and cake-y! This is the perfect healthy dessert that is both vegan and gluten-free.


Pumpkin Chocolate Chip Bars [Vegan, Gluten-Free]





Cooking Time



For the Dry Ingredients:

  • 1 1/2 cup gluten-free all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon all spice (1/2 teaspoon of each spice if strong flavor is desired)
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2-3 tablespoons vegan chocolate chips

For the Wet Ingredients: 

  • 3/4 cup pumpkin purée (plain not pie filling)
  • 1/2 teaspoon apple cider vinegar
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 tablespoons melted coconut oil


  1. Pre-heat the oven to 360° F and line an 8x8-inch baking tin with parchment paper.
  2. Add all the dry ingredients into a large mixing bowl except the chocolate chips.
  3. Melt the coconut oil, and add the oil plus the rest of the wet ingredients into the bowl and mix everything together.
  4. Stir in the chocolate chips (reserve some to sprinkle on top)
  5. Bake for 24 minutes. Test with a toothpick (poking it in the center) and make sure it comes out clean and it’s done!
  6. Let cool at least 20 minutes.


These are definitely best when eaten the first day, but if you store them in a sealed container you can keep them for about 2 days. If you don’t put them in a sealed container they will be dry the next day so be sure you don’t skip that!

    Nutritional Information

    Per Serving: Calories: 178 | Carbs: 35 g | Fat: 4 g | Protein: 2 g | Sodium: 7 mg | Sugar: 12 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.