Name: Pumpkin Oatmeal Chocolate Chip Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup salted butter ( room temperature); 1 3/4 cups light brown sugar; ½ cup solid pack pumpkin puree; 1 tablespoon molasses; 1 teaspoon vanilla extract; 2 1/2 cups all-purpose flour; 1 ½ tablespoons pumpkin pie spice; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 1/2 cups quick cook oats; 1 cup dark chocolate chips; 1 cup Nestle pumpkin spice baking chips; Extra baking chips (for topping); Flaky sea salt (for topping)

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I took our viral oatmeal chocolate chip bars and gave them a pumpkin spice makeover for fall. Soft, chewy and no eggs needed!

After I made our pumpkin spice chocolate chip cookies from my 30 minute cookie recipe, I knew I needed to make our popular cookie bars into pumpkin oatmeal chocolate chip cookie bars. Mixed up in about 10 minutes, and baked in 30. These are amazing with a scoop of vanilla ice cream!

overhead view of pumpkin oatmeal chocolate chip cookie bars

Because you all love our “Michigan Tech” bars so much, I featured them in At the Family Table, and now I gave them a fall-glow up by adding pumpkin, molasses and pumpkin pie spice.

The thing I love about pumpkin recipes is that many times they are egg free. Pumpkin dinner rolls, pumpkin cinnamon rolls, pumpkin cookie cake and pumpkin knots all are egg free because the pumpkin acts as an egg substitute.

These pumpkin oatmeal chocolate chip bars are no different in being egg-free! And you can easily make them gluten free by using King Arthur gluten-free all-purpose flour.

Enjoy! -Julie

Pumpkin Oatmeal Chocolate Chip Bars

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I took our viral oatmeal chocolate chip bars and gave them a pumpkin spice makeover for fall. Soft, chewy and no eggs needed!

Servings 18

Prep Time 15

Cook Time 30

Total Time 45

Print Recipe Pin Recipe Save Recipe

Ingredients

US Customary – Metric

1 cup salted butter room temperature
1 3/4 cups light brown sugar
½ cup solid pack pumpkin puree
1 tablespoon molasses
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 ½ tablespoons pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups quick cook oats
1 cup dark chocolate chips
1 cup Nestle pumpkin spice baking chips
Extra baking chips for topping
Flaky sea salt for topping

Instructions

Preheat the oven to 350º F. Spray a 9×13-inch baking dish with cooking spray. Line with parchment paper if desired.
In a large mixing bowl, use an electric mixer to cream the butter and sugar together for 2-3 minutes. Add in the pumpkin puree, molasses and vanilla. Mix for another 2 minutes. 1 cup salted butter, 1 ¾ cups light brown sugar, ½ cup solid pack pumpkin puree, 1 tablespoon molasses, 1 teaspoon vanilla extract
Add the flour, pumpkin pie spice, salt, baking soda, baking powder and quick oats. Mix until combined. The batter will be very thick. Fold in the chocolate and pumpkin spice baking chips. 2 ½ cups all-purpose flour, 1 ½ tablespoons pumpkin pie spice, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 ½ cups quick cook oats, 1 cup dark chocolate chips, 1 cup Nestle pumpkin spice baking chips
Spread the cookie dough in the prepared pan. Press extra baking chips into the top of the bars. Bake for 30 minutes or until the edges are golden brown and the bars look slightly puffed all over. The bars will be very gooey right when they come out of the oven. Allow them to cool slightly before you slice them. Extra baking chips, Flaky sea salt

Notes

Replacements: If you only have rolled oats, run them through the food processor to break them up slightly before adding them with the other dry ingredients.

Try dark brown sugar in place of light brown sugar.

These work with King Arthur gluten-free all-purpose flour.

Other add-ins: Add 1 cup of any of these: chopped walnuts, chopped pecans, butterscotch chips.

Storage: Store leftovers in an airtight container at room temperature for up to 4 days. The bars also freeze well for up to 8 weeks.

Refer to the article above for more tips and tricks. The calories shown are based on the recipe making 18 oatmeal chocolate chip cookie bars, with 1 serving being 1 cookie bar. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition

Author Julie Clark

Course Dessert

Cuisine American

Calories 376

Keyword canned pumpkin recipe, cookie bars, easy pumpkin recipes

How to Make Pumpkin Oatmeal Chocolate Chip Bars: Step by Step

Mix the wet ingredients. In a large mixing bowl, use an electric mixer to cream the butter and sugar together for 2-3 minutes. Add in the pumpkin puree, molasses and vanilla. Mix for another 2 minutes.

wet ingredients for cookie bars in a bowl

Add dry ingredients and chips. Add the flour, pumpkin pie spice, salt, baking soda, baking powder and quick oats. Mix until combined. The batter will be very thick. Fold in the chocolate and pumpkin spice baking chips.

cookie dough in a bowl with baking chips on top

Bake. Spread the cookie dough in the prepared pan. Press extra baking chips into the top of the bars. Bake for 30 minutes or until the edges are golden brown and the pumpkin oatmeal chocolate chip bars look slightly puffed all over.

baked pumpkin oatmeal chocolate chip bars

Pumpkin Oatmeal Chocolate Chip Bars