Gluten Free Chocolate Chip Pumpkin Bars (High Protein)

These gluten free chocolate chip pumpkin bars are a super moist dessert recipe, bursting with warm, melted chocolate chips. They’re the perfect dessert to make for a crowd or just to satisfy your sweet tooth. These chocolate chip pumpkin bars are quick, easy, and a good-for-you recipe because they don’t use any eggs, oil or butter!

These protein pumpkin bars are a staple during the fall season in my house. I look forward to making as soon as it starts to get colder. I mean come on, you can never go wrong with pumpkin and chocolate together!

If you love easy dessert recipes made with pumpkin, you’ll also love my Mini Vegan Pumpkin Chocolate Chip Bread, Vegan Pumpkin Brownies and Pumpkin Cookie Bars.

why you’ll love this recipe

• These Gluten Free Chocolate Chip Pumpkin Barsrecipe only requires 3 main ingredients and minimal prep work, making it perfect for busy days or last-minute treats.
• Simply mix all the ingredients in one bowl, eliminating the need for multiple mixing bowls and cleanup.
• These Gluten Free Pumpkin Bars are soft, moist, and have a fudgey texture. The chocolate chip pumpkin bars are chocolatey and sweet due to the chocolate chips, so I don’t frost the bars.
• These protein pumpkin bars are are perfect for a good-for-you dessert or a guilt-free snack. They also are perfect for a halloween dessert or thanksgiving dessert!

ingredients & substitutions

Protein powder: This adds protein to the Gluten Free Chocolate Chip Pumpkin Bars. I often have trouble hitting my daily protein goal so this dessert always helps me get there! You can use any type you’d like; whey, casein, plant-based, etc. You can even skip it and add more rolled oats instead.

Pumpkin puree: This adds moisture, sweetness, and that classic pumpkin flavor to the chocolate chip pumpkin bars. If I do not have pumpkin I use sweet potato puree or butternut squash puree.

Nut butter: This adds flavor and fat without using oil, butter or eggs. Use any nut butter you like, peanut, almond, cashew, etc. Sunflower seed butter or tahini work too for a nut-free recipe, but the protein pumpkin bars flavor will be different.

Dairy Free Chocolate chips (optional): These add sweetness and chocolatey goodness. Use any type you like, dark, milk, semi-sweet, or even chopped nuts. You can skip them if you prefer. If you are not dairy free you can use any chocolate chips.

directions

Step 1

In a large bowl, combine the protein powder, pumpkin puree, and nut butter. Mix well until a thick batter forms.

Step 2

Press the batter evenly into the prepared baking dish.

Step 3

Bake the Peanut Butter Pumpkin Bars for 45-55 minutes, or until a toothpick inserted into the center comes out clean.

Step 4

Let the Gluten Free Pumpkin Bars cool completely in the pan before cutting them into squares. Top the chocolate chip pumpkin bars with chocolate chips, if desired.

expert tips & tricks

• I like to add a pinch of salt to the batter for extra flavor.
• If you find the chocolate chip pumpkin bars are too dry, you can try adding a tablespoon of honey or maple syrup to the batter.
• If the Gluten Free Chocolate Chip Pumpkin Bars are too fudgey, add a tablespoon more of oats to the batter.
• For dairy free Bars, I always use dairy free chocolate chips.
• To make vegan oatmeal bars, I use a vegan protein powder and vegan chocolate chips.
• If you don’t have a loaf pan, you can always double the protein pumpkin bars recipe. Then bake in an 8×8 or 9×9 brownie pan.
• Line the loaf pan with parchment paper. I always like this method because it makes for easy removal and easy clean up! I hate doing dishes so this is my ideal baking hack!
• Let the bars cool completely before cutting.  Cooled chocolate chip gluten free pumpkin bars are easier to cut and cleaner than cutting right out of the oven. Right out of the oven they are softer, melted and don’t hold their shape as well.

how to serve and store the Gluten Free Chocolate Chip Pumpkin Bars

Slice your protein pumpkin bars into squares when cool. I enjoy them warm for a gooey treat, or let them cool completely for a denser texture. I store leftover chocolate chip pumpkin bars in an airtight container in the fridge for up to 5 days.

For longer storage, I pop the Gluten Free Pumpkin Bars in the freezer. I individually wrap the bars and store in a freezer bag for up to 3 months. Then, I thaw in the fridge overnight or defrost in the microwave for a quick snack anytime.

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If you make this recipe and enjoyed it, I would really appreciate a review! You can find me on Instagram, Facebook, Tik Tok and Pinterest. Purchase my cookbook Easy Allergy Free Cooking. Join my exclusive weeknight meal plan group for 5 weekly 30-minute dinner recipes plus a weekly grocery shopping list. The weeknight meal plan also has an accompanying podcast as well! I would love for you to follow along!