These Pumpkin Oatmeal Chocolate Chip Bars are moist, chewy and chocolaty! They are simple to make and super delicious! Stella and I baked these on a Friday after school… can you tell she was excited to eat them?
I personally love oatmeal chocolate chip cookies and considered making cookies instead of these Pumpkin Oatmeal Chocolate Chip Bars, but there is just something about the simplicity of bars. Pour the batter into one pan and just bake it once! No worrying about multiple batches in the oven and done in less time! Its a win-win for sure.
How to bake with pumpkin
Baking with pumpkin can be very simple thanks to the availability of canned pumpkin. For this recipe be sure to grab regular pumpkin and not the pumpkin pie filling. The filling comes already seasoned and sweetened most of the time so it would alter the taste and texture of this recipe. If you want to attempt a recipe using a whole pie pumpkin check out our Pear Pumpkin Applesauce recipe.
Sometimes pumpkin will be used in baking to replace oil or butter as a healthier alternative. In this recipe it is being used in addition but it does allow less butter to be used.
Pumpkin, pumpkin, pumpkin…
If you are not a huge fan of pumpkin you may hate this time of year and all of the recipes that explode between September and November. However, it is good to know that pumpkin, as long as its not paired with too much fat or sugar, offers some very impressive health benefits. Also, pumpkin is in season right now and I love to cook with what is most available and fresh during each time of year. If this one is just not for you, be sure to pass it on to your friend who will love it… everyone has one!
If you are looking for some useful and possible health hacks be sure to take a peek at our 9 Habits for a Healthier 2020 (That You Can Actually Stick With!).
Looking for more dessert recipes? Check out our Italian Cookies, Easy Homemade Chocolate Hummus, Pumpkin Cupcakes with Cream Cheese Frosting, Peanut Butter Reese’s Pieces Cookies, Peanut Butter Chocolate Chickpea Blondies, Apple Crisp, Nutella Chickpea Brownies, Black Moon Whoopie Pies, White Chocolate Macadamia Nut Scones and Butter Cookie Cake with Whipped Cream Cheese Frosting.
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- 2 eggs
- 1/2 cup butter, melted
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla
- 1 1/2 cup flour
- 1 cup brown sugar, packed
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp cinnamon
- 1 1/2 cup oats
- 1/2 cup white chocolate chips
- 1/2 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees. Spray a 9 x 13 pan with non-stick spray.
- Combine eggs, butter, pumpkin and vanilla with a whisk. Stir until well combined.
- Add flour, brown sugar, baking soda, baking powder, salt, cinnamon, and oats. Using a spatula stir to combine.
- Stir in white chocolate chips and semi-sweet chocolate chips.
- Pour into prepared 9 x 13 pan and spread evenly.
- Bake at 350 degrees 20-25 minutes until a toothpick inserted into the center comes out almost clean.
- Let cool, cut and serve!
Add nuts for a little crunch!
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Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 158Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 213mgCarbohydrates: 22gFiber: 1gSugar: 12gProtein: 3g