• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hey, Snickerdoodle!
  • Home
  • About
  • Recipes
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Contact
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Desserts

    Pumpkin Oatmeal Bars with Dark Chocolate Chips

    Published: Nov 18, 2022 by Ashlyn Meredith ·

    Jump to Recipe Print Recipe
    A stack of three pumpkin oatmeal bars.

    These pumpkin oatmeal bars with dark chocolate chips are the perfect fall season dessert. They have perfectly spiced pumpkin, chewy oatmeal, dark chocolate chips, and pecans. These make a perfect addition to your holiday dessert table!

    A stack of four pumpkin oatmeal bars and a hand taking the top one off.

    These pumpkin chocolate chip oatmeal bars are studded with dark chocolate chips which add just the right level of sweetness and flavor. In addition to the chocolate chip add-ins, these bars are also filled with pecans. Spiced pumpkin, dark chocolate and pecans are the best combination for this sweet fall treat.

    Since these bars aren't too sweet, they also make a prefect breakfast. They go great with a cup of coffee and are easy to grab on busy mornings as you run out the door!

    For more fall dessert recipes, try my: Caramel Pecan Apple Spice Upside Down Cake, Pumpkin Banana Bread with a Brown Butter Glaze or Sour Cream Apple Squares.

    Jump to:
    • Why You Will Love These
    • Ingredients Needed
    • Step by Step Instructions
    • Expert Tips
    • FAQ
    • Storing and Freezing
    • Other Recipes to Try
    • Recipe

    Why You Will Love These

    • The texture. The chewy oatmeal with the crunchy pecans and dark chocolate chips really provide a very satisfying texture to bite into. These bars stay nice and moist from the pumpkin, which is the best part about them!
    • They are easy. This is an easy recipe that can easily be made by someone who doesn't have any fancy equipment or special skills. It's a great recipe to make with kids!
    • The flavors. The pumpkin combined with cinnamon and ground allspice is such a perfect fall flavor combination. They taste like fall, smell like fall while baking and really are the perfect pumpkin season dessert!
    Baked pumpkin oatmeal bars sliced into squares.

    Ingredients Needed

    Here are notes about some of the ingredients needed to make these delicious chocolate chip pumpkin bars. For the full ingredient list, see the recipe card below.

    • Pumpkin: You will use canned pumpkin puree and will remove as much moisture as you can before adding it to your mixing bowl. Pumpkin pie filling is not the same as pureed pumpkin!
    • Butter: You will need unsalted melted and cooled butter.
    • Sugar: Both brown sugar and white granulated sugar are used in this.
    • Egg: You will need one egg.
    • Vanilla: I prefer to use vanilla bean paste for convenience and flavor, but vanilla extract will work too.
    • Oatmeal: You will want to use old fashioned rolled oats for the best texture. If you use instant or quick oats, you won't get quite the same chewy texture.
    • Flour: You will use all-purpose flour.
    • Cinnamon: Ground cinnamon gives these bars their flavor.
    • Baking powder
    • Salt
    • Allspice: Ground allspice is used in combination with the cinnamon for flavor.
    • Pecans: Chopped pecans are used in the bars and can also be sprinkled on top.
    • Chocolate chips: I prefer dark chocolate chips for these bars, but semisweet chocolate chips work if you don't like dark chocolate. The chocolate chips are in the bar and also sprinkled on top, if desired.
    Pumpkin oatmeal bar ingredients in varying bowl shapes and sizes.

    Step by Step Instructions

    Here are instructions for how to make these delicious fall dessert bars.

    STEP 1: Preheat the oven to 350°F and line a 9-inch square cake pan with parchment paper or spray with nonstick cooking spray.

    STEP 2: On a flat surface, place several layers of paper towels. Place the pumpkin puree in the center. Using several more layers of paper towels, blot the moisture from the pumpkin, pressing firmly. You will need to replace the paper towels you are using to blot the moisture when they are fully saturated. Continue to do this until the paper towels are no longer getting saturated. Set the dried pumpkin aside.

    Blotting the moisture from pumpkin puree.

    STEP 3: In the bowl of your mixer, combine the melted butter and both the brown sugar and the granulated sugar. Beat on medium speed for 2 minutes.

    Pumpkin oatmeal bar preparation in mixing bowl.
    Pumpkin oatmeal bar preparation in mixing bowl.

    STEP 4: Add the pumpkin, egg and vanilla to the bowl and beat just until you no longer see the egg.

    Pumpkin oatmeal bar preparation in mixing bowl.
    Pumpkin oatmeal bar preparation in mixing bowl.

    STEP 5: Add the oats, flour, cinnamon, baking powder, salt and allspice. Mix just until combined.

    Pumpkin oatmeal bar preparation in mixing bowl.
    Pumpkin oatmeal bar preparation in mixing bowl.

    STEP 6: Add the pecans and chocolate chips and mix just until combined.

    STEP 7: Transfer the mixture to the prepared cake pan. Using an offset spatula, spread the mixture to an even layer.

    Pumpkin oatmeal bar preparation in cake pan.
    Pumpkin oatmeal bars in cake pan before baking

    STEP 8: Top the bars with addtiional pecans and chocolate chips, if desired.

    Pumpkin oatmeal bars in cake pan before baking

    STEP 8: Bake in the preheated 350°F oven for 45-47 minutes or until golden brown around the edges.

    STEP 9: Remove the pan from the oven and allow the bars to cool completely in the pan before slicing, about 1-2 hours.

    Expert Tips

    • To line the cake pan with parchment paper, I like to make two narrow strips of parchment paper that are long enough to line the bottom, go up the sides and hang over the edge a bit. This makes it easy to remove the bars from the pan after they are cool.
    • Top the bars with additional pecans and extra chocolate chips for extra crunch. It also makes them look extra delicious too!
    • Let the bars cool completely before trying to cut them. If you don't, they will be too crumbly and fall apart.
    • Replace the cinnamon and ground allspice with 2 teaspoons of pumpkin pie spice.
    • Top the bars with a sprinkle of flake salt to really take them to the next flavor level!
    A stack of three pumpkin oatmeal bars.

    FAQ

    Can I use quick cooking or instant oats?

    Old fashioned rolled oats are going to be the best in this recipe and provide great texture. Instant or quick cooking would work, but the texture is definitely going to be altered.

    What happens if I don't dry the pumpkin?

    If you skip this step, the bars will be too wet and may seem like they are not cooked through. Drying the pumpkin gives you just the right amount of pumpkin flavor and moisture.

    Can I use a different kind of nut?

    Yes. Walnuts or almonds would both be a great option. You can make an even swap for either of them. You could also skip nuts altogether, if you prefer.

    Storing and Freezing

    To refrigerate, let the bars cool completely. Store in an airtight zip top bag or container for up to 5 days. Serve cold or at room temperature.

    To freeze, place in an airtight container or zip top bag and freeze for up to 3 months. To thaw, allow bars to sit at room temperature for 1-2 hours.

    Baked pumpkin oatmeal bars sliced into squares.

    Other Recipes to Try

    • A stack of apple cider pancakes.
      Easy Apple Cider Pancakes
    • Turkey pesto sandwich halved and stacked.
      Easy Turkey Basil Pesto Panini
    • Zucchini fries on a white plate.
      The Best Oven Baked Zucchini Fries
    • Cocoa Buttermilk Pancakes on a white plate topped with whipped cream and holiday sprinkles.
      Chocolate Buttermilk Pancakes

    Don't forget to leave a star rating below! This helps both me and other readers! Follow along on Instagram, Pinterest and Facebook and subscribe to my newsletter so you never miss what Hey, Snickerdoodle is up to!

    Recipe

    A stack of two pumpkin oatmeal bars.

    Pumpkin Oatmeal Bars with Dark Chocolate Chips

    These pumpkin oatmeal bars with dark chocolate chips are the perfect fall season dessert. They have perfectly spiced pumpkin, chewy oatmeal, dark chocolate chips, and pecans. These make a perfect addition to your holiday dessert table!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Dessert
    Cuisine American
    Servings 16 bars
    Calories 234 kcal

    Ingredients
      

    • 1 cup pumpkin puree
    • 1 cup butter, melted
    • 1 cup brown sugar
    • ½ cup sugar
    • 1 egg
    • 1 teaspoon vanilla
    • 2 cups old fashioned rolled oats
    • ¾ cup flour
    • 1 teaspoon cinnamon
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • ¼ teaspoon ground allspice
    • ½ cup pecans
    • ½ cup dark chocolate chips

    Instructions
     

    • Preheat the oven to 350°F. Line a 9-inch square cake pan with parchment paper or coat with nonstick cooking spray.
    • Place the pumpkin puree on top of several layers of paper towels. Using several paper towels in your hand, blot the moisture from the pumpkin, using new paper towels as needed for the blotting. Continue to blot the moisture out of the pumpkin unitl you are no longer are soling the paper towels. Set the dried pumpkin aside.
    • In the bowl of your mixer, combine the butter, brown sugar and sugar. Beat on medium speed for two minutes.
    • Add the dried pumpkin, egg and vanilla to the bowl and beat just until combined.
    • Add the oats, flour, cinnamon, baking powder, salt, and allspice. Mix just until combined.
    • Add the chocolate chips and pecans and mix just until combined.
    • Transfer the mixture to the prepared pan. Using an offset spatula, spread in an even layer, making sure to get it to the corners and edges. Top with additional pecans and chocolate chips, if desried.
    • Bake in the preheated oven for 45-47 mintues or until it is beginning to brown on top. Remove from the oven and allow to cool completely in pan before slicing into squares.

    Nutrition

    Calories: 234kcalCarbohydrates: 27.1gProtein: 2.3gFat: 13.9gSaturated Fat: 8.2gCholesterol: 41mgSodium: 163mgPotassium: 96mgFiber: 1.3gSugar: 17.7gCalcium: 29mgIron: 1mg
    Keyword cinnamon, dark chocolate chips, pecan, pumpkin
    Did you make this recipe?Tag @heysnickerdoodle on Instagram.

    More Desserts

    • Buttermilk cake with blueberries and a scoop of ice cream and blueberry compote drizzled on top.
      Buttermilk Cake with Blueberries
    • Walnut spice cookies drizzeld with a maple glaze and walnuts.
      Maple Walnut Spice Cookies
    • A slice of caramel pecan apple spice upside down cake with ice cream on top.
      Caramel Pecan Apple Spice Upside Down Cake
    • Pumpkin banana bread slices with brown butter glaze.
      Pumpkin Banana Bread with a Brown Butter Glaze

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey, there! I'm Ashlyn and I'm the human behind Hey, Snickerdoodle where you will find approachable, simple recipes that are attainable for any home chef. As a parent to three busy boys, my recipes have been developed and tested with busy families in mind. Hey, Snickerdoodle is a place where you can find a collection of recipes I have developed, photographs I have taken and some simple background information, tips, and tricks I have written about my recipes.

    Read more...

    New Recipes

    • A bowl of skillet chicken topped with sour cream and cilantro.
      Smoky Skillet Roasted Red Pepper Chicken
    • Pasta with parsley pesto in a white bowl with a fork.
      Toasted Almond Parsley Pesto Pasta with Chicken
    • Chicken rice bowl with edamame, carrots, red bell pepper and cilantro.
      Teriyaki Chicken Rice Bowl with Sweet Pineapple Chutney
    • Bacon goat cheese pizza with caramelized shallots on a white plate drizzled with honey.
      Caramelized Shallot and Bacon Goat Cheese Pizza

    Trending Recipes

    • Close up shot of Pork Chop Sandwich held with two hands.
      Pork Chop Sandwich
    • Close up shot of pretzel dip on a pretzel crisp.
      Pretzel Dip
    • Pork tenderloin with a honey garlic sauce on a white plate with rice and edamame on the side.
      Easy Oven Roasted Honey Garlic Pork Tenderloin
    • A strawberry cheesecake muffin in a white parchment paper liner topped with a strawberry.
      Easy Strawberry Cheesecake Crumble Muffins

    Spring Recipes

    • A slice of quiche on a white plate with a fork.
      Roasted Broccoli, Cheddar and Bacon Quiche
    • Veggie dip preparation in a glass bowl.
      Creamy Veggie Dip with Sour Cream and Crispy Shallots
    • Shredded chicken tacos with roasted pineapple salsa topped with queso fresco and surrounded by cilantro and lime wedges.
      Shredded Chicken Tacos with Roasted Pineapple Salsa
    • A stack of banana blueberry buttermilk pancakes on a white plate.
      Banana Blueberry Buttermilk Pancakes

    Privacy Policy

    Footer

    ↑ back to top

    About

    About

    Web Stories

    Disclaimers

    Privacy Policy

    Accessibility Policy

    Contact

    Contact

    Subscribe

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Hey, Snickerdoodle! on the Foodie Pro Theme