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!

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.

So, imagine the horror when I realized I was all out of vegan 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.

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 Muffins, Paleo Pumpkin English Muffins or, Pumpkin Banana Chocolate Chip Bread for more recipes that use up leftover canned pumpkin.

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.

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.

Kinda like chickpea blondies. How can you say no to a decadent, gooey and rich chocolate chip peanut butter blondie when it’s made with chickpeas?

All that means is you can have two of these pumpkin chocolate chip bars without thinking twice.

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 Fudge, Pumpkin 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!