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.
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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 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.

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.

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.

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!

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Pumpkin Chocolate Chip Bars

Servings: 9 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 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!

Ingredients 

  • 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

Instructions 

  • Preheat oven to 350.
  • Grease an 8 inch baking pan (or similar size).
  • Combine flour, oats, spices, baking powder and salt in a medium bowl.
  • In a large bowl, beat sugar and butter with a handheld mixer until smooth.
  • Add in egg, vanilla, pumpkin and apple butter and beat again until smooth.
  • Add the dry ingredients to the wet and mix until just combined.
  • Add walnuts and chocolate and mix again until combined.
  • Transfer batter into pan and smooth to evenly distribute into the corners.
  • Bake for 25-30 minutes.
  • Let cool completely in pan before cutting into squares.

Nutrition

Serving: 1SERVINGCalories: 312kcalCarbohydrates: 46gProtein: 7gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 5gCholesterol: 35mgSodium: 228mgFiber: 5gSugar: 15g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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40 Comments

  1. I may not have run 8 miles today, nor do I plan to :) but these sound healthy enough that I can have two and still not feel too guilty

  2. Boy oh boy, do these look delicious Gina! Bring on the pumpkin, cause I’m so ready!! Perfect with my afternoon cup of coffee!

  3. Hello, yeah this paragraph is really pleasant and I have learned lot of things from it on the topic of blogging.

    thanks.

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

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

  5. Emm…Yummy, looks delicious, but I think I’ll manage to eat some kind of food like that, I’m care about my weight body…lol

    Cheers