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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.
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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.

Storage

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

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Recipe
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

Ingredients
  

  • 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
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Instructions
 

  • 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.

Notes

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

Nutrition

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.

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Comments

  1. Craig says:

    Loved the recipe, super easy, moist, and flavorful. Next batch, I’ll likely use only 3/4 cup choc chips: though you can never have too much chocolate, less rocket fuel for the kiddos is a good thing 😉

    1. Kristin says:

      Awesome feedback Craig! Thanks for stopping by.

  2. Allie says:

    Really excellent and easy! Moist and not too sweet, I would say, perfect! Loved no eggs and gf!

  3. Linda says:

    I needed something to occupy myself during Hurricane Dorian today, so I made these. I had a ton of old fashioned oats and canned pumpkin that were going to expire soon, so this was the perfect recipe to use them up! These are so, so good! They taste decadent, like cookie bars. You almost wouldn’t know there is pumpkin in them. Thanks so much for this recipe. I will definitely make these again!

    1. Kristin says:

      Thanks for sharing, Linda! Hope you weathered the storm well.

  4. Rebecca says:

    Kristin….just WOW! I made these yesterday on a lark as I had too much roasted pumpkin from my pie. I’m at high altitude (6950 above sea level) and made a few modifications for that and ingredients I had on hand. I needed to bake for 40 minutes and substituted walnut halves for the chocolate chips! I also prefer Turbinado sugar to brown. Thanks for sharing, it was delicious! I was linked form a search from Country Living. Happy Thanksgiving!

    1. Kristin says:

      I love that you made it your own Rebecca, these are a must make for me every season.

  5. Amanda A says:

    I made these multiple times last year. They are so delicious I’m getting ready to make them again today, because it feels like fall outside. Also, I used Gluten Free flour and regular flour. They turned out so much better with the Gluten Free flour!

    1. Kristin says:

      Thanks for your feedback Amanda! So glad you enjoyed them. And I think anytime is a good time for these Pumpkin bars!!

  6. Teri says:

    Is there any fat in this recipe?

    1. Kristin says:

      The pumpkin replaces the need for fats like oil or butter. Awesome, right?!

  7. Amanda Audi says:

    I have made these twice now. So good! I used gluten free flour the first time and regular flour the second. They were more moist with the gluten free flour, but I still ate both batches just fine. 🙂

  8. Karen says:

    I made your bars last night to take to my family’s Thanksging today. I followed your recipe exactly. I really like them! Only problem is since they are not overly sweet I will eat more of them ?Looking forward to trying more of your recipes!
    Thank you!
    Karen

  9. Kate says:

    I recently made this for a get together with friends and loved them! At the last minute I realized I didn’t have any old-fashioned oats (only quick oats), so I just used about 2 cups of oats. They were a tad on the dry side, so next time I will definitely use old-fashioned oats. For anyone else that has experienced this recipe coming out too dry, make sure you use old-fashioned oats per the recipe!

    1. Kristin says:

      Yes, that makes all the difference! I hope you’ll try them again.

  10. Laura says:

    Can you sub with coconut flour?

    1. Kristin says:

      I haven’t worked with coconut flour so I can’t say how well it would work. If you try it please come back and let us know!

  11. Brandy says:

    Made this today and WOW!! Quickly adding to my list of faves! My family loved them. I will be making another batch tomorrow to take to the office on Monday. Thanks for sharing this delicious treat!

  12. Alex says:

    How do you suggest storing these, countertop or fridge?

    1. Kristin says:

      We kept them in the fridge. I’d say up to a week in a sealed container.

  13. Susan says:

    These looked delicious and just decided to give them a try. Totally agree that some form of liquid is needed, batter is too dry. I hope they turn out all the same.

    1. Kristin says:

      I just made these again the other day using this exact recipe and they came out great. Make sure you are using a full can of pumpkin.

  14. Michele says:

    I made these yesterday for a PTF meeting at my kid’s school, and everyone raved about them! I have teachers and staff emailing me today asking for the recipe! Definitely a keeper 🙂

  15. Jackie says:

    Hi, I just made the Pumpkin Oatmeal Chocolate chip bars. I’m not sure if there was an ingredient left out, but there is no liquid except eggs and vanilla, so they are very, very dry. They need some yogurt, or oil, butter,etc.

    1. Kristin says:

      Not sure what happened, because these bars are super moist. The pumpkin replaces the need for butter or yogurt.

    2. Jeanette says:

      I experienced the same thing – super dry. Is there maybe a typo in the recipe?

      1. Kristin says:

        Hi Jeanette, I’m pretty sure there isn’t a typo. I’ve had several people come back and tell me how much they loved them. I haven’t made them yet this season. Really, the pumpkin should be enough to moisten them. However you could try adding a little milk or oil. The altitude/weather could also make a difference.

    3. Carla says:

      I had the same experience — way too dry! I wish that I had read the comments before making these. I was planning on taking them to a party, but I ended up throwing them away unfortunately. Very disappointed 🙁

  16. Sharon says:

    JUST made these, didnt have pumpkin pie spice so I googled how to combine my own,lol. I did all this just because I had 1/2 a can of pumpkin to use up or throw out. Husband doesnt like pumpkin so didnt tell him it was in there, he couldnt tell. I dont think I will use the pumpkin pie spice again, I will just add cinnamon instead. ALSO, I used half almond flour half regular flour to cut down the carbs. Would really like nutrition info on this.

    1. Kristin says:

      Glad to hear you enjoyed the recipe! You can find nutritional counters online like at My Fitness Pal.

  17. Shelly Scott says:

    I made these, they turned out good, mom said they were salty but to me they did not. I thought I forgot to add the salt called for in the ingredients so I added a small amount to be safe. This should be done by a stand mixer, of course I was the stand mixer (waiting on the Stand Mixer fairy to grant me one).

  18. JodyR says:

    I’m so glad I came across this recipe on Pinterest. It looks amazing. Can’t wait to try it. I love fiddling with recipes, so I may attempt it by swapping out flour for spelt. Gorgeous photos. Love your site. Bookmarking it!

  19. Kelly says:

    Totally have these in the oven right now! I was so happy I had all the ingredients in the pantry! One thing I will say…the recipe didn’t say when to put in the brown sugar…? I realized it was still sitting on the counter right befor the chocolate chips went in! So I threw it in the mixer towards the end. Can’t wait to taste them!

  20. Jen @ Yummy Healthy Easy says:

    Dude. Those look incredible!!! I want to reach through the screen and grab that pan!