This post may contain affiliate links. Please read our disclosure policy.

I love pumpkin and chocolate together, and these Pumpkin Oatmeal Bars with chocolate chips are the perfect combination. They are thick and chewy and sweet and I love that they are low in fat.

Chewy Pumpkin Oatmeal Chocolate Chip Bars - Thick and chewy and perfect for fall.
Pin this recipe for later!Pin This

Why I Love This Recipe

Thick and chewy – I love the texture of these bars! They are so thick and so chewy!

Chocolate – The chocolate chips add the perfect bit of sweetness.

Healthy swap – Swapping out the butter for pumpkin is a great way to make them a little better for you.

How to Make Pumpkin Oatmeal Bars

See the recipe card below for full, detailed instructions

  • Preheat the oven to 350℉ and grease a large baking dish.
  • Combine the dry ingredients (flour, sugar, pumpkin pie spice, salt, baking powder and baking soda.
  • Stir in the rolled oats, then the pumpkin, eggs and vanilla.
  • Finally stir in a cup of chocolate chips.
  • Spread into the baking dish and bake for about 30 minutes or until golden and cooked through in the middle.


Leftovers can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 6 months.

Important Tip!

  • There have been some comments that these bars turn out dry. This has never happened to me and here’s what I believe the reason is: In the recipe I use ROLLED OATS. This is NOT the quick cooking oats. Be sure that you are always using exactly what is called for in the recipe, or it’s possible, likely even that your finished product will not be the same.

    Quick Cooking Oats look like THIS. They are made to cook quickly are therefore absorb a lot more liquid when baking. You want to use the Old Fashioned Rolled Oats in baking. They are not processed the same and therefore are the best for cooking. Hope this helps to explain!
Pumpkin Oatmeal Bars

Try These Pumpkin Treats Next

A close up of oatmeal pumpkin bars

Pumpkin Oatmeal Chocolate Chip Bars

4.16 from 20 votes
I love pumpkin and chocolate together, and these Pumpkin Oatmeal Chocolate Chip Bars are the perfect combination. They are thick and chewy and sweet and I love that they are low in fat.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 20 bars


  • 2 cups all purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 cups brown sugar
  • 2 1/2 cups old fashioned rolled oats
  • 1 15- ounce can pure pumpkin not pumpkin pie filling
  • 2 eggs
  • 1 tablespoon pure vanilla
  • 1 1/4 cups chocolate chips divided
Save this recipe
Get this sent to your inbox, plus get new recipes from us every week!


  • Preheat oven to 350 degrees. Grease a 13″x9″ baking dish with cooking spray.
  • In a stand mixer or a large bowl, stir flour, sugar, pumpkin pie spice, salt, baking soda and baking powder on low speed until combined.
  • Stir in oats until combined.
  • Stir in pumpkin, eggs and vanilla until combined.
  • Stir in 1 cup of chocolate chips until combined.
  • Spread batter into the prepared baking dish. Sprinkle with remaining chocolate chips.
  • Bake for approximately 30 minutes or until golden brown.


I like to line my pan with enough of an overhang to remove the entire baked bars at once. This makes for much easier slicing!
Keyword oatmeal bars, oatmeal chocolate chip bars, pumpkin oatmeal bars


Calories: 199kcalCarbohydrates: 39gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 18mgSodium: 208mgPotassium: 126mgFiber: 2gSugar: 21gVitamin A: 3554IUVitamin C: 1mgCalcium: 42mgIron: 2mg

Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.

Kristin Maxwell

Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.

Free Email Series
5 Secrets to Dinnertime Sanity
Free email series with tested, tasted & terrific dinner recipes!

You Might Also Like

4.16 from 20 votes (13 ratings without comment)

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Farm girl says:

    I’m an experienced baker, not many recipes I try don’t work out. These were so dry! I made them exactly as written. Need more liquid, butter or applesauce or something. There’s definitely potential but these turned out underwhelming.

  2. Cj says:

    Love these! So easy to make, easier then my own recipe and very tasteful! Reading some of the reviews I wonder why some didn’t like them or wanted to add oil or butter as they were already perfectly moist and delicious. I’m thinking it may have been the flour they used or bad baking powder as that can make a huge difference. Any way. We love these!

    1. Kristin Maxwell says:

      Those suggestions are both very possible. The oats make a difference as well. Thanks for your feedback – happy to hear that you enjoy them!

  3. Anne Knights says:

    These bars are very dense and rather dry. I added a quarter stick of butter, it needed more. I like the idea of oatmeal in the bars, but somehow this recipe doesn’t ask for a redo.

    1. Kristin Maxwell says:

      Hi Ann, Adding butter changing the recipe and therefore the results. It really work great as is and doesn’t need additional ingrediets. Unfortunately, your 1 star review is based off of your own changes to the recipe.

  4. lily says:

    I wish someone had proofread this recipe, as there is no shortening ir any kind – which was, I’m certain, an omission. I did everything just as instructed, It looked perfect coming out of the oven, was quite easy to cut, but when I put a square in my mouth it was dry as a bone! And right then I remembered – no coconut oil, no butter, nothing. Going to a function tomorrow and now I’ll have to stop at a supermarket or bakery. Terrible waste of some top-shelf chocolate chips.

    So I

    1. Kristin Maxwell says:

      Hi Lily – There certainly wasn’t an omission and the recipe is great as written. The pumpkin puree actually acts in place of the fat to make them moist, and every time I’ve made them I’ve gotten rave reviews. Maybe you overmixed? That would definitely make them more dense. Or, is it possible that you used the wrong type of oats?

  5. Laura Parks says:

    I wanted mine a bit more crumbly….but otherwise great flavor. I added 1 cup of walnuts and used white chocolate chips (only 1 cup) instead of the chocolate chips. Will play around with adding chia seed, date sugar etc. to boost health.

    1. Kristin says:

      Love the feedback Laura! Thanks for the for stopping by.

  6. Nancy Fowler says:

    Why can’t you use pumpkin pie filling instead of puree? What will it do to the results?

    1. Kristin Maxwell says:

      Pumpkin pie filling has other things added, like sugar and spices. Pumpkin pie filling is just pure pumpkin, making it the best choice.

  7. Dorothy Shuck says:

    I wanted more pumpkin flavor!

See More Comments