Chocolate Chip Pumpkin Bar Recipe (gluten free, dairy free)

Fall is in the air, and that means it’s time for pumpkin everything! If you’re looking for an easy and delicious pumpkin treat, try this Chocolate Chip Pumpkin Bar Recipe. They’re made with just a few simple ingredients, and they’re packed with protein.

This chocolate chip pumpkin bar recipe is perfect for a quick snack or breakfast on the go. They’re also a great option for kids and adults alike. And because they’re gluten-free, these are suitable for people with celiac disease or gluten intolerance.

If you’re looking for a delicious and easy way to enjoy the flavors of fall, try this chocolate chip pumpkin bar recipe. They’re sure to be a hit with everyone in your family! This is a gluten free, vegan and a dairy free recipe.

Shop the exact dish I used to create this recipe here!

why you’ll love this recipe

• Easy to make: This chocolate chip pumpkin bar recipe is incredibly easy to make. Simply combine all of the ingredients in a bowl, mix, and bake. That’s it!
• Minimal ingredients: You only need a handful of ingredients to make these bars.
• They’re also made with all-natural ingredients, so you can feel good about what you’re eating.
• Packed with protein: This chocolate chip pumpkin bar recipe is packed with protein thanks to the peanut butter and PBfit powder. Protein is essential for building and repairing muscle tissue, so it’s a great addition to any diet.
• Easy to prepare: These bars are very easy to prepare. Simply mix all of the ingredients together in a bowl and pour them into a baking pan. There’s no need to chill the dough or cream any butter.

If you love this recipe, order my cookbook “Easy Allergy-Free Cooking: Simple & Safe Everyday Recipes for Everyone” here!

ingredients & substitutions

Peanut Butter

Peanut butter is a delicious and nutritious food that is a good source of protein, fiber, and healthy fats. It is also a good source of several vitamins and minerals, including vitamin E, magnesium, and niacin.

Peanut butter is a good source of protein, which is essential for building and repairing muscle tissue. It is also a good source of fiber, which can help to keep you feeling full and satisfied. Additionally, peanut butter is a good source of healthy fats, which are important for overall health.

If you are allergic to peanuts, you can substitute another type of nut butter, such as almond butter, cashew butter, or sunflower seed butter. You can also use tahini, which is a sesame seed paste for this chocolate chip pumpkin bar recipe.

PBfit powder

PBfit powder is a low-fat peanut butter powder that is made with real peanuts. It is a good source of protein and fiber, and it is also low in carbohydrates and calories.

PBfit powder is a good alternative to peanut butter if you are looking for a lower-calorie or lower-fat option. It is also a good option if you are allergic to peanuts or other nuts.

If you do not have PBfit powder, you can substitute 1/4 cup of peanut butter for every 1/4 cup of PBfit powder. However, the bars will be higher in calories and fat.

Applesauce

Applesauce is a good source of fiber and vitamin C. It is also low in calories and fat.

Applesauce is a good way to add sweetness and moisture to baked goods without adding a lot of sugar or fat. It is also a good way to add fiber to your diet.

If you do not have applesauce, you can substitute another type of fruit puree, such as mashed banana, pumpkin puree, or sweet potato puree for this chocolate chip pumpkin bar recipe.

Plant-based milk

Plant-based milk is a good alternative to dairy milk for people who are lactose intolerant or vegan. There are many different types of plant-based milk available, such as almond milk, soy milk, oat milk, and coconut milk.

If you do not have any plant-based milk, you can substitute dairy milk as long as you are not vegan or lactose intolerant. Feel free to use dairy milk if you prefer.

Gluten-free flour

Gluten-free flour is a type of flour that does not contain gluten. Gluten is a protein found in wheat, rye, and barley. People with celiac disease or gluten intolerance must avoid gluten.

There are many different types of gluten-free flour available, such as almond flour, rice flour, and coconut flour. Gluten-free flour can be used to make a variety of baked goods, such as bread, cookies, and cakes.

If you are not gluten free you can use all purpose flour.

Baking powder and baking soda

Baking soda and baking powder are leavening agents, which means they help baked goods to rise.

They work together to create carbon dioxide gas, which causes baked goods to rise. Carbon dioxide gas bubbles are trapped in the batter, and when the batter is baked, the bubbles expand and cause the baked goods to rise.

If you do not have baking powder and baking soda, you can substitute 1 teaspoon of baking powder for every 1/4 teaspoon of baking soda and 1/2 teaspoon of cream of tartar.

taste & texture

This chocolate chip pumpkin bar recipe is a delicious and popular seasonal dessert. They are moist and fluffy, with a rich pumpkin flavor. The peanut butter adds a nutty and savory flavor, while the maple syrup adds sweetness. The overall flavor of the chocolate chip pumpkin bars are perfectly balanced and satisfying.

The texture of pumpkin bars is similar to that of a brownie. They are dense and chewy, but not too hard. The peanut butter adds a bit of texture, while the pumpkin puree makes the bars moist and fluffy.

Check out some more of my easy, gluten free recipes here!

directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8×8 inch baking pan.

Step 2

In a large bowl, whisk together the PBfit powder, plant-based milk, applesauce, peanut butter, and maple syrup until smooth.

Step 3

In a separate bowl, whisk together the gluten-free flour, baking powder, and baking soda.

Step 4

Add the dry ingredients to the wet ingredients and stir until just combined.

Step 5

Pour the batter into the prepared baking pan and bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 6

Let the bars cool completely before cutting into squares and serving.

expert tips & tricks

• For a richer peanut butter flavor in this chocolate chip pumpkin bar recipe, use natural peanut butter.
• To make the bars extra moist, add 1/4 cup of chopped nuts or chocolate chips to the batter.
• For a fun twist, top the bars with a peanut butter frosting or glaze.
• Use store-bought pumpkin puree.
• Use pre-made gluten-free flour blend.
• Use a food processor to mix the ingredients together.
• Bake the chocolate chip pumpkin bar recipe in a muffin tin for individual servings.

Shop the exact dish I used to create this recipe here!

how to make this healthier

• Substitute a low-carb sweetener for maple syrup. There are many different low-carb sweeteners available, such as stevia or monk fruit. You can use any low-carb sweetener that you like.
• Add a scoop of protein powder to the batter. Protein powder is a good way to add protein to your diet without adding a lot of carbs.

how to serve & store

Storage: This chocolate chip pumpkin bar recipe can be stored in the refrigerator for up to 5 days or in the freezer for up to 3 months.

To store pumpkin bars in the refrigerator: Let the chocolate chip pumpkin bars cool completely. Wrap the bars tightly in plastic wrap or foil. Store the bars in an airtight container in the refrigerator.

To store pumpkin bars in the freezer: Let the chocolate chip pumpkin bar recipe cool completely. Wrap the bars tightly in plastic wrap or foil. Place the wrapped bars in a freezer-safe container. Freeze the bars for up to 3 months.

To reheat pumpkin bars: To reheat this chocolate chip pumpkin bar recipe, let them come to room temperature for about 30 minutes before serving. To reheat pumpkin bars from the freezer, thaw them overnight in the refrigerator before serving. You can also reheat pumpkin bars in the microwave. Place the bars on a microwave-safe plate and microwave them on high for 30 seconds at a time, or until they are heated through.

Tips for reheating pumpkin bars: To prevent the chocolate chip pumpkin bars from becoming dry, reheat them in a moist environment. You can do this by placing the bars on a plate and covering them with a damp paper towel. You can also reheat pumpkin bars in a toaster oven. Place the bars on a baking sheet and bake them at 350 degrees F (175 degrees C) for 10-15 minutes, or until they are heated through.

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