Can I use a different type of gluten-free flour blend for these bars?

This recipe specifies a gluten-free all-purpose flour blend, which typically contains a mix of flours and starches. Using a different blend might alter the texture, so stick to a similar all-purpose mix for best results.

Is it important to use plain pumpkin puree and not pie filling?

Yes, the recipe specifically calls for plain pumpkin puree. Pumpkin pie filling is already spiced and sweetened, which would significantly change the flavor profile of these bars.

Can I adjust the amount of allspice, cinnamon, and nutmeg?

The recipe suggests 1/4 teaspoon of each spice, with an option to use 1/2 teaspoon of each if a stronger flavor is desired, allowing you to customize the warmth to your preference.

Why do the bars need to cool for at least 20 minutes?

Cooling allows the bars to set properly, making them easier to cut and ensuring they maintain their moist texture without crumbling, as they continue to firm up outside the oven.

How should I store leftover Pumpkin Chocolate Chip Bars?

Once completely cooled, store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. They can also be frozen for longer storage.

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Pumpkin Chocolate Chip Bars
[Vegan, Gluten-Free]

ME By: Michele Elizabeth

Author Bio

Michele Elizabeth is a vegan food blogger over at Two Raspberries, where she takes all... Read More

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Close-up of freshly baked vegan gluten-free pumpkin chocolate chip bars, cut into squares, with visible melted chocolate chips on top.

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Pumpkin Chocolate Chip Bars [Vegan, Gluten-Free]

178

Dairy Free

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.

Ingredients You Need for Pumpkin Chocolate Chip Bars [Vegan, Gluten-Free]

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

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How to Prepare Pumpkin Chocolate Chip Bars [Vegan, Gluten-Free]

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

Notes

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

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.