Chocolate Chip Pumpkin Oatmeal Bars

Introduction

If you’re craving cozy fall flavors in a bite-sized treat, you’re going to fall head-over-heels for these Chocolate Chip Pumpkin Oatmeal Bars. These deliciously soft, chewy bars combine the earthy sweetness of pumpkin with the rich goodness of dark chocolate, all wrapped up in hearty oats and warm spices. Whether you need a quick breakfast, a midday snack, or a guilt-free dessert, these bars check all the boxes—and then some.

And here’s the kicker: they’re totally vegan, naturally sweetened with maple syrup and coconut sugar, and packed with fiber from whole-grain oats. So, not only do they taste like a slice of autumn heaven, but they’ll also make your body feel good. I made these for my friend Emma last weekend, and she texted me, “I need you to bake these weekly.” I think that says it all!

Why You’ll Love This Recipe

Key Benefits

• Quick and easy prep—just 10 minutes and into the oven they go
• Made with pantry staples and zero fuss
• Perfect for breakfast, snack time, or dessert
• Kid-friendly and school-lunch approved
• Freezer-friendly and great for meal prep

Taste & Texture

Expect bars that are soft, chewy, and just sweet enough. The pumpkin adds moisture and an earthy richness, while the cinnamon and pumpkin pie spice deliver cozy, nostalgic fall flavors in every bite. The melty chocolate chips scattered throughout bring that perfect little indulgence. It’s like pumpkin bread meets a chewy oatmeal cookie—pure comfort food.

Dietary Attributes

• Vegan
• Dairy-free
• Naturally sweetened
• Can be made gluten-free with a couple simple swaps

Ingredients & Substitutions

Ingredient List

• 1 cup pumpkin puree
• 1/4 cup pure maple syrup
• 2 tbsp coconut sugar
• 1/3 cup refined coconut oil, melted
• 1 tsp vanilla extract
• 1 cup old-fashioned oats
• 1/4 cup all-purpose flour
• 1 tsp cinnamon
• 2 tsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup dairy-free chocolate chips (plus extra for topping)

Notes on Quality

Use canned pure pumpkin (not pumpkin pie filling), and go for high-quality maple syrup for the best natural sweetness. Old-fashioned oats give the bars structure, while a touch of all-purpose flour helps hold everything together. Refined coconut oil is great for its neutral flavor, but unrefined works too if you’re into the coconut vibe. And don’t skimp on the spices—good pumpkin pie spice brings everything together.

Possible Substitutions

• Swap the all-purpose flour with oat flour or almond flour for a gluten-free version
• Use brown sugar in place of coconut sugar if that’s what you have on hand
• Replace maple syrup with agave or honey (if you’re not keeping it vegan)
• Try mini chocolate chips or a chopped dark chocolate bar for variety

Step-by-Step Instructions

• Preheat your oven to 350°F (175°C)
• In a large mixing bowl, stir together the pumpkin puree, maple syrup, coconut sugar, melted coconut oil, and vanilla extract until smooth

• Add the oats, flour, cinnamon, pumpkin pie spice, baking powder, and salt. Mix until fully combined
• Fold in the chocolate chips
• Transfer the batter to a greased or parchment-lined 8×8 baking dish, spreading it evenly
• Sprinkle extra chocolate chips and a little pumpkin pie spice on top for flair
• Bake for 20 minutes until the edges are set and the center looks just barely firm
• Let cool in the pan, then slice into 9 squares and enjoy

Expert Tips & Tricks

Best Practices

• Let the bars cool completely before cutting to avoid crumbly edges
• Use parchment paper with overhanging edges to easily lift the bars out of the pan
• For extra decadence, drizzle with a little melted chocolate after baking

Common Mistakes

• Using pumpkin pie mix instead of puree—it’s too sweet and spiced already
• Overbaking—the bars should look slightly underdone in the center when you take them out
• Skipping the cooling time—these need a moment to firm up before slicing

Time-Saving Tips

• Mix everything in one bowl for fewer dishes
• Melt your coconut oil first so it has time to cool slightly before mixing
• Make a double batch and freeze extras

Serving Suggestions

Pairings

These bars pair beautifully with a warm mug of chai, pumpkin spice latte, or a cozy cup of black tea. They’re also wonderful alongside a yogurt bowl or a smoothie for a heartier breakfast.

Presentation Ideas

Cut the bars into clean squares and serve on a rustic wooden board with a dusting of cinnamon and a small bowl of chocolate chips on the side for garnish. Perfect for brunch spreads or potlucks.

Beverage Pairings

• Hot apple cider
• Cinnamon latte
• Oat milk matcha
• Dry red wine (if serving as dessert)

Storage & Reheating

Leftover Storage

Store these bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze well—just layer them between parchment and store in a freezer-safe container for up to 3 months.

Reheating Methods

To enjoy warm, microwave individual bars for about 10-15 seconds. If frozen, let them thaw overnight in the fridge or microwave gently straight from the freezer.

Frequently Asked Questions

Substitutions & Adjustments

Can I use quick oats instead of rolled oats?
Yes, but it will result in a softer texture. Stick to rolled oats if you like a bit more bite.

Can I double the recipe?
Absolutely. Use a 9×13 baking dish and increase the bake time to about 25-30 minutes, checking doneness at the 25-minute mark.

Troubleshooting

Why are my bars too dry?
This could be from overbaking or not measuring the flour/oats accurately. Try spooning flour into your measuring cup instead of packing it in.

Why are they too wet?
It’s possible they needed more bake time. Ovens vary, so keep an eye on the center and give it a few more minutes if needed.

Variations & Customizations

Dietary Adaptations

To make these gluten-free, simply use certified gluten-free oats and swap the flour for a gluten-free blend or oat flour. To lower the sugar, you can reduce the coconut sugar to 1 tablespoon or omit it entirely if your chocolate chips are sweet.

Flavor Twists

• Add 1/4 cup chopped nuts for crunch (pecans or walnuts work great)
• Mix in dried cranberries or chopped dates for extra fall flair
• Swirl in a bit of almond or sunflower seed butter before baking for richness

Seasonal/Holiday Versions

Make these holiday-ready by drizzling with white chocolate and a sprinkle of crushed peppermint. Or, toss in some dried cranberries and orange zest for a festive Thanksgiving treat.

Conclusion

These Chocolate Chip Pumpkin Oatmeal Bars are the kind of recipe that brings a little joy to your day—whether you’re enjoying them with your morning coffee, packing one in your lunch, or winding down with something sweet after dinner. They’re easy, comforting, and filled with warm autumn flavors.

If you try this recipe, I’d love to hear how it turned out. Drop a comment or tag me over on Pinterest at Cooking With Callie on Pinterest. I seriously can’t wait to see your take on them.

And if you’re looking for more cozy treats, don’t miss these reader-favorite recipes:

Try these Cupid Cupcakes for Valentine’s Day – moist, pink, and perfect for celebrating love.
These Vegan Cherry Almond Brownies are fudgy, fruity, and oh-so-good.
And for cookie lovers, these Red Velvet Sugar Cookies are soft, chewy, and made to impress.

See you in the kitchen!

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