For me, the best part about the change of season is getting excited to cook all the seasonal food. Of course, the flavor or fall is pumpkin spice. These pumpkin oat chocolate chip cookie bars are healthy, easy, and full of pumpkin spice flavor.
I made these pumpkin oat chocolate chip cookie bars about 4 different ways before I decided they were good enough to be published to the blog. Each time that I made them I sent them into work with my girlfriend. Each time she came home and said, “They loved them!”
The problem with being a perfectionist is that even if other people love my baked goods, I have to really love them before I am ready to share the recipe with everyone. At first, they were paleo cookies, but they were too moist. Then I tried them with oat flour and I knew I had hit on something good.
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When you bake with oats you inevitably get that chewy, yet creamy texture that oatmeal has. This oat texture gives these pumpkin oat chocolate chip cookie bars the perfect texture somewhere between cookies and cake. They are fluffy, but dense at the same time.
Because there are oats in these bars and some pumpkin puree I can trick myself into thinking they are a healthy treat. They are almost even like a baked oatmeal. Baked oatmeal is a breakfast food in my opinion.
So if you want to eat these pumpkin oat chocolate chip cookie bars for breakfast, I support that! You can also make these bars for a part of your weekly meal prep. That way you will have a healthy, sweet treat ready to go all week long.
It only takes a few simple ingredients and basic kitchen tools to make pumpkin oat chocolate chip cookie bars. The kitchen tools you will need for these bars are some large mixing bowls, a whisk, a spatula, and an 9×13 baking pan. If you want to make your own oat flour at home, you will also need a food processor or a high-speed blender.
As I said before, you will certainly need some canned pumpkin and oat flour in order to make these pumpkin oat chocolate chip cookie bars. You will also need an egg, coconut oil, coconut sugar, vanilla extract, almond milk, baking soda, salt, pumpkin pie spice, and chocolate chips.
Those are the only ingredients you will need to make these delicious and healthy bars. If you want to take these bars up a notch, you could top them with a basic cream cheese frosting.
To make these pumpkin oat chocolate chip cookie bars start by preheating the oven to 350F. Then line a 13×9 baking pan with parchment paper or spray with oil. I do both to make sure the bards don’t stick.
Then, place rolled oats in a food processor and process until an almost smooth flour remains. I like mine to have a little bit of an oat texture so I don’t want a totally smooth flour. Next, in a large mixing bowl whisk together egg, pumpkin puree, almond milk, coconut sugar, coconut oil, and vanilla extract.
In a separate bowl, combine oat flour, salt, baking soda, and pumpkin pie spice. Then slowly fold dry ingredients into wet ingredients with a spatula. Finally, fold chocolate chips into the batter.
Then, pour the batter into a pan. If desired, top with more chocolate chips and bake at 350F for 25 minutes. Remove the bars from the oven and allow them to cool fully before slicing them into squares.
Store the pumpkin oat chocolate chip cookie bars in an airtight container on your counter for up to 4 days. You can also store them in the fridge to keep them for longer. Keep reading to find the whole recipe. As always, if you make this recipe, please let me know in the comments or on Instagram!