Pumpkin Chocolate Chip Oatmeal Cookie Bars
These Pumpkin Chocolate Chip Oatmeal Cookie Bars are the ultimate fall-inspired treat, perfect for cozy afternoons and seasonal celebrations. Made with wholesome rolled oats, real pumpkin puree, and a blend of warm pumpkin pie spices, these cookie bars strike a balance between chewy and soft-baked textures. Each bite is studded with semi-sweet chocolate chips, delivering a touch of indulgence to complement the hearty oat base. Easy to make in just 40 minutes, these bars are baked in a single 8x8-inch pan, making them a simple yet impressive dessert or snack for any occasion. Whether enjoyed straight from the pan or packed for lunchboxes, these bars are sure to satisfy your pumpkin spice cravings.
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Recipe Information
Ingredients
- 1.5 cups Rolled oats
- 1 cup All-purpose flour
- 0.5 cup Pumpkin puree
- 0.5 cup Unsalted butter, melted
- 0.75 cup Light brown sugar, packed
- 0.25 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Pure vanilla extract
- 2 teaspoons Pumpkin pie spice
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1.25 cups Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper, leaving some overhang for easy removal, and lightly grease the paper.
In a large mixing bowl, combine the rolled oats, all-purpose flour, pumpkin pie spice, baking soda, and salt. Set aside.
In a medium mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and well combined.
Add the egg, vanilla extract, and pumpkin puree to the wet ingredients. Whisk until the mixture is completely smooth and creamy.
Pour the wet ingredients into the bowl with the dry ingredients. Use a wooden spoon or silicone spatula to gently mix until just combined—do not overmix.
Fold in 1 cup of the semi-sweet chocolate chips, ensuring they’re evenly distributed throughout the batter.
Transfer the batter to the prepared baking pan. Spread it out evenly with a spatula. Sprinkle the remaining 0.25 cup of chocolate chips on top for extra chocolatey goodness.
Bake in the preheated oven for 22-25 minutes, or until the top is set and lightly golden brown. A toothpick inserted into the center should come out with a few moist crumbs.
Remove the pan from the oven and allow the bars to cool completely in the pan on a wire rack. This helps them set for easier slicing.
Once cooled, use the parchment paper overhang to lift the bars out of the pan. Transfer to a cutting board and slice into 16 squares.
Store the bars in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week.
Nutrition Facts
Calories |
233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 28 mg | 9% | |
| Sodium | 79 mg | 3% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 19.7 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 69 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
