Hi, friends – hope you’ve had a great week. I’m excited to share these bars with you and am just loving all things fall. From the stunning foliage to the crisp air to the pumpkin mania that happens around this time of year – it’s the best. Make sure to check out last week’s No-Bake Pumpkin Spice Energy Bars and keep your eyes out for a fall trail mix, pumpkin chocolate mousse, and pumpkin breakfast bars coming in the next few weeks.
But for now, you’ve got to make these chocolate chip pumpkin pie bars. I’ve made these a half dozen times in the past couple weeks so that I could get various groups of friends and family to taste test. They are a winner! Seriously, we can’t keep them around long enough so I keep making more. You’re going to love them.
They’re flourless, oil-free, and sweetened with medjool dates and banana, how cool is that? Even though it’s been awhile since I started making cleaner recipes, I still find myself in awe of how quick and easy it is to make delicious, healthy treats from a handful of real food ingredients.
These chocolate chip pumpkin bars are naturally gluten-free, dairy-free, grain-free, and paleo. Vegans, omit the egg and use one full banana, rather than just a half as the recipe calls for below – it’s super moist and delicious!
I use cashew butter because it’s neutral and acts as a wonderful base for pumpkin puree. I’ve also made these with natural peanut butter but felt they tasted too strongly of peanut butter and less of pumpkin, although my husband loved them. I’m sure almond butter would also work (it’s used in Alexis’ delish recipe that inspired these bars), and would likely lend a more neutral base than peanut butter. Do what works for you, and please leave a comment if you try with another nut or seed butter and let us know how it goes!
Also, these are just sweet enough, especially with the chocolate chips, to be considered dessert, but I also eat them for breakfast and snacks. Sweetening with medjool dates gives them a subtly-sweet taste, but doesn’t make them too rich, so they’re a versatile little bar. YUM. Enjoy!
- ¾ cup of unsalted cashew butter
- 9 large, soft medjool dates*
- 2 tsp vanilla extract
- 1.5 tsp pumpkin pie spice
- 1.5 tsp cinnamon
- 1 tsp baking soda
- ¼ tsp salt
- ½ spotted banana
- 1 egg**
- ½ cup pumpkin puree
- Heaping ⅓ cup chocolate chips***
- Preheat oven to 375.
- Combine all ingredients, except for the chocolate chips, in a food processor.
- Process for about 30 – 60 seconds until the batter is just mixed together and then wipe down the sides.
- Process again until the batter is smooth.
- Once combined well, add in the heaping ⅓ cup of chocolate chips and stir.
- Pour into a parchment paper-lined**** 8x8 glass baking pan. Smooth into an even layer.
- Bake for 30 - 35 minutes*****, or until slightly browned on top and a fork comes out clean.
- Let cool for 20 – 25 minutes.
** Vegan? Leave out the egg and use 1 full banana, rather than just a half. The bars will not turn out as fluffy, but they’ll still taste delicious!
***Not into chocolate chips? Try walnuts or pecans or stay tuned for my Pumpkin breakfast bars coming later this month.
****I line my baking pans with parchment paper so I don't have to use any spray, but do what works best for you.
*****I take them out at 30 minutes because my family likes them better as super moist, but if you like them best with a chewier edge, leave in for a few more minutes.
Products I used:
- Medjool dates
- Cashew Butter or 365 brand from Whole Foods
- Pumpkin puree
- Vanilla extract
- Pumpkin pie spice
- Pink Himalayan salt
- Chocolate chips
- Food Processor