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pumpkin bars with chocolate chips stacked on top of each other. Pumpkin blondies with a bite taken out.
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Vegan Chocolate Chip Pumpkin Bars

The best moist and chewy pumpkin blondie bars bursting with chocolate chips and made gluten free and vegan.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: blondies, healthy pumpkin bar, pumpkin bar recipe, pumpkin bars, pumpkin spice
Servings: 16 pumpkin bars
Calories: 144kcal
Author: Ciarra Siller

Equipment

  • hand mixer or stand alone mixer
  • 8x8" baking pan

Ingredients

  • 3 tbsp water
  • 1 tbsp flax meal
  • ½ cup vegan butter room temperature
  • ½ cup + 2 tbsp organic light brown sugar packed
  • ¾ cup pumpkin puree canned or homemade
  • 2 tsp vanilla extract
  • 1 ¼ cup gluten free baking flour measure for measure
  • 1 tsp pumpkin pie spice
  • ¾ tsp baking soda
  • ⅛ tsp salt
  • ½ cup vegan chocolate chips

Instructions

  • Preheat the oven to 350 F and prepare a 8x8 inch baking pan with parchment paper or non-stick spray.
  • In a small bowl, stir together the flax meal and water and then set it aside to gel for 5 minutes. Meanwhile, beat together the vegan butter and brown sugar until light and fluffy. Add in the pumpkin, vanilla and flax meal and mix until well combined.
  • Next, add in the flour, spice, baking soda and salt and stir until no dry spots remain. Fold in the chocolate chips reserving a handful for topping. Transfer the batter the prepared pan and spread it out in an even layer. Top with remaining chocolate.
  • Bake the pumpkin bars for 18-22 minutes and golden brown. Let cool completely before cutting into 16 squares and serving.

Notes

These bars are best if stored at room temperature in an airtight container for up to 4 days.