Pumpkin Chocolate Chip Bars

Note: This post first appeared on October 6, 2011. The recipe has been edited slightly (just a few tweaks to make these pumpkin chocolate chip bars even better!) and the photography updated so that you might actually want to eat them now (wow – someone should’ve just taken the camera out of my hands 5 years ago). The text is original and I can distinctly remember plowing through this entire batch of bars in about 2 days back then. That’s one thing I definitely miss about distance running; the calorie deficit was no joke and making up for it was one of my favorite things about the sport. Enjoy!

Made with whole wheat flour and oats, these chewy and dense pumpkin chocolate chip bars are an easy and healthier fall treat perfect with a glass of milk!

These pumpkin chocolate chip bars are a quick and easy fall treat. They're chewy, dense and perfect with a cold glass of milk.

Did the suspense from the sherry tomato flat bread pizza post kill you? I bet it did.

I’m pretty sure when I signed up for the Philadelphia half marathon subconsciously it was solely because of the extra food that comes along with training.

For me, that food comes in the form of dessert.

10 mile run? That’s good for at least 3 cookies.

It’s not like I look forward to eating more salad while training. Love my veggies, but not that much.

Walnuts and chocolate make these pumpkin bars the perfect fall treat!
Packed with walnuts and dark chocolate, these pumpkin bars are a delicious fall treat.

So, imagine the horror when I realized I was all out of pumpkin chocolate chip cookies and pumpkin brownies on Monday with 8 miles on the training plan.

There’s only one reasonable solution in this kind of situation.

Pour a cold glass of milk and enjoy one of these fall-centric pumpkin chocolate chip bars for a treat!

Open another can of pumpkin.

Are you sick of pumpkin? I hope not because this was one of the big cans.

I’ve got a Tupperware full of pumpkin puree still and there’s only so many mornings of pumpkin oats I can handle.

You can also try these Gluten Free Pumpkin MuffinsPaleo Pumpkin English Muffins or, Pumpkin Banana Chocolate Chip Bread for more recipes that use up leftover canned pumpkin.

Chewy, dense and packed with chocolate and walnut, these pumpkin bars are a great fall dessert.

But, I can promise some reprieve after this since I bought an acorn, butternut and spaghetti squash this week.

Things might get squashy for a bit.

Chewy, walnut packed pumpkin chocolate chip bars are a great snack or healthy dessert.

These are somewhere between the consistency of the pumpkin chocolate chip cookies and your traditional butter laden cookie bar.

A happy, delicious tasting compromise.

They’ve got pumpkin, apple butter and oats in them. They’re practically a health food.

Which means you can have two without thinking twice.

You'll love the chewy, dense bite of these pumpkin walnut chocolate chip bars for the perfect fall sweet.

Or one, heated up with vanilla ice cream, more chocolate chips and whipped cream.

I may or may not have had first hand experience with that combo. I did run 8 miles after all.

Love this recipe for Pumpkin Chocolate Chip Bars?

Try these other recipes: Paleo Pumpkin Pie FudgePumpkin Chocolate Chia Pudding and No Bake Chocolate Coco Pumpkin Bars.

Still have some zucchini to use up? Try these zucchini bars with lightened up cream cheese frosting. They’re a late summer winner!

Or, if you want a gluten-free version of this fall treat – try this pumpkin bar recipe instead!

Pumpkin Chocolate Chip Bars

Pumpkin Chocolate Chip Bars

Yield: 9 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Made with whole wheat flour and oats, these chewy and dense pumpkin chocolate chip bars are an easy and healthier fall treat perfect with a glass of milk!


  • 1 cup whole wheat white flour
  • 1/2 cup oats
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup brown sugar
  • 4 tablespoons softened butter
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup pumpkin puree
  • 1/4 cup apple butter (or applesauce)
  • 1/4 cup finely chopped walnuts
  • 1/3 cup dark chocolate chips or chopped dark chocolate


  1. Preheat oven to 350.
  2. Grease an 8 inch baking pan (or similar size).
  3. Combine flour, oats, spices, baking powder and salt in a medium bowl.
  4. In a large bowl, beat sugar and butter with a handheld mixer until smooth.
  5. Add in egg, vanilla, pumpkin and apple butter and beat again until smooth.
  6. Add the dry ingredients to the wet and mix until just combined.
  7. Add walnuts and chocolate and mix again until combined.
  8. Transfer batter into pan and smooth to evenly distribute into the corners.
  9. Bake for 25-30 minutes.
  10. Let cool completely in pan before cutting into squares.
Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 312Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 35mgSodium: 228mgCarbohydrates: 46gFiber: 5gSugar: 15gProtein: 7g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.


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  1. Katie

    You told me about these, and they look amazing and yummy!!!

    I will never get sick of pumpkin, ever!

    Happy Thursday!

  2. Cait's Plate

    GAH! I WANT THOSE!! Seriously – pumpkin and chocolate may rival peanut butter and chocolate in my book!

  3. Shaun @ snackasaurusrex

    These cookie/bar/cake thingies look AH-MAZING!! I do love my sweets, but I don’t bake them…but I just might start, like today!

    I’m new to your sight and immediately saw that you have a Weimaraner and I just had to subscribe! Mine is 10 years old and STILL hasn’t calmed down ;), well, maybe a little.

    1. Running to the Kitchen Post author

      I love hearing about others with weims. Ours is 4 and just recently started to calm down. I use that term loosely, ha! They’re awesome dogs :)

  4. kari @ Running Ricig

    I want these!

    I’m not a huge fan of squash, but my SIL makes incredible squash curry soup at Thanksgiving.

    Food DEFINITELY motivates me :)

  5. Jakemann

    I tried this recipe….I used whole wheat flour and the all purpose flour…and these turned out horrible. No taste…and definitely not for someone with a sweet tooth.

    1. Running to the Kitchen Post author

      Sorry you didn’t like it. They came out pumpkin-y and sweet enough for me. Regular whole wheat flour, instead of pastry flour will give a more earthy flavor as it’s not ground as fine.

  6. Amanda

    Hi Gina,
    I think I’m going to have dreams about these pumpkin bars! They look so good, as do all of your foods! It is still pretty warm here so I think I need to start making some fall foods to make up for the lack of cooler weather! :)

    1. Running to the Kitchen Post author

      I busted out the pumpkin when it was still in the 80’s here, no shame ;)
      Hope you’re doing well down there!

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  10. Sandy

    I made these tonight. They are too darn good. I omitted the vanilla so they would stay more pumpkinny. Thanks for the recipe.

    1. Running to the Kitchen Post author

      So glad you liked them! Just made a cranberry pumpkin bar today loosely based off these that turned out great :)

  11. Kay Hughes

    Tremendously! The amazing recipe, Me and my family really enjoyed this recipe, and now I am making the different recipes from your site at weekend. Thank you, guys.


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