These homemade gluten free pumpkin chocolate chip bars are soft and packed with chocolate chips in every bite. They come together in about 40 minutes with pantry ingredients you probably already have on hand. Top them with an optional cinnamon buttercream frosting. Dairy-free option.
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❤️ Sandi’s Recipe Summary
The Quick Bite: These pumpkin chocolate chip bars are the recipe I reach for when I want something moist and cake-like without the dense texture that gluten-free baking can sometimes have. I tested two flour blends side by side, and both worked equally well. I also tested a dairy-free version, and it turned out just as good as the original.
I have been working hard making original pumpkin recipes this past month. I have quite a few coming, and I love this new homemade pumpkin chocolate chip bar recipe. They are soft and have a texture similar to pumpkin blondies.
Top them with my creamy Cinnamon Buttercream Frosting listed below, or enjoy them plain! I also included some options to make this recipe with more wholesome ingredients if you want to serve it along with breakfast or brunch.
If you love pumpkin as much as we do, I have some great gluten free pumpkin recipes you will want to check out. Also, try my Gluten Free Pumpkin Pie Bars or these Gluten Free Pumpkin 7-Layer Bars.
Testing Notes From My Kitchen
I tested this gluten free pumpkin bars recipe twice, once with each flour blend I listed in the ingredient notes. Both flour blends worked really well, and I know other blends will too. I also tested plant-based butter (Earth Balance) with Bob’s 1:1. The dairy-free version tasted just as good as the dairy version, so dairy-free bakers won’t miss out on any of the flavor.
Use chocolate chips or chocolate chunks. I used and only tested bittersweet chips, but dark chocolate chips or milk chocolate would also work well. You can add nuts and/or other dried fruit if you want to vary the flavors.
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1:1 and King Arthur Measure for Measure. Other blends will work as well, but you may need to make adjustments to the moisture level, depending on the flour blend you use. Starchier blends will need a little more flour, while grain-heavy blends will need more liquid. Read Why Gluten Free Flour Blends Vary to learn more.
- Binder – Binders are what hold your gluten free bakes together. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon. Read Why Binders Are Necessary in Gluten-free Baking to learn more.
- Brown Sugar – You can use either light or dark brown sugar in this recipe.
- Butter – To make this recipe dairy-free, substitute vegan butter. I tested Earth Balance, and one reader mentioned she used Country Crock successfully.
- Light Oil – I used avocado oil, but canola, coconut, or another light vegetable oil also works well.
- Pumpkin Puree – You can use canned pumpkin as I did or roast your own pumpkin to make it. If you want to roast your own, there are simple directions in my gluten free pumpkin cheesecake recipe.
- Confectioners or Powdered Sugar – Only needed to make the cinnamon buttercream frosting.
Variations:
- Top it with the creamy Cinnamon Buttercream Frosting that I use in my Gluten-Free Pumpkin Cupcakes recipe.
- Add some caramel bits (made by Kraft) to the cake!
- Drizzle melted chocolate over the cake bars.
- Make it healthier by using coconut sugar instead of refined sugar and swap 1/4 cup gluten free flour blend with 1/2 cup almond flour!
How to Make Gluten-Free Pumpkin Bars with Chocolate Chips
Step 1: Combine the dry ingredients in a large
Step 2: Add the wet ingredients to a separate medium bowl and whisk.
HINT: When melting your butter, make sure it’s not too hot, or it will cook your eggs!
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Step 3: Pour the wet ingredients into the dry ingredients. Add the chocolate chips or chunks and optional pecans.
Step 4: Gently mix the ingredients into the dough. Try not to overmix the batter so your cake bars are fluffier. I do not recommend using a stand mixer or a food processor because they tend to overmix the dough.
Step 5: Place the batter into a parchment paper-lined 8×8 pan. Bake at 350ºF for 25 minutes, until done.
Step 6: Remove the cake by pulling on the parchment paper. Allow cooling on a wire rack.
👀 Sandi Says: Do not frost the bars until they are completely cooled. Warm bars will melt the frosting and cause it to slide off!
Step 7: See my cinnamon buttercream frosting if you want to top them with the optional frosting. Add the frosting ingredients to a stand mixer and attach the whisk attachment. Mix according to the directions listed in the recipe.
If you love all flavors of cake bars, you will want to try this popular Gluten-Free Banana Bars recipe, too!
More Gluten-Free Pumpkin Recipes:
I have a lot of great gluten-free pumpkin recipes on the blog. Here are some of my favorites:
- Easy Gluten Free Pumpkin Donuts
- Gluten Free Pumpkin Bread
- Gluten Free Chocolate Pumpkin Swirl Brownies
- Gluten Free Pumpkin Madeleines
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Pumpkin Cookie Bars With Chocolate Chips
Ingredients
- 1 ½ cups gluten free flour blend * see notes
- ¾ cup brown sugar
- 1 tablespoon ground pumpkin spice
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter * see note
- ⅓ cup light oil
- 1 large egg
- ½ cup pumpkin puree
- 2 teaspoons pure vanilla extract
- ¾ cup chocolate chips
Equipment
Method
- Preheat the oven to 350º F. Set the oven rack to the middle of the oven. (Do not use convection bake; it won't bake as evenly.)
- In a large bowl, add 1 1/2 cups gluten free flour blend, 3/4 cup brown sugar, 1 tablespoon ground pumpkin spice, 1 teaspoon baking soda, and 1/4 teaspoon salt. Break up any clumps of brown sugar as you go.
- In a smaller bowl, add partially melted 1/2 cup unsalted butter, 1/3 cup light oil, 1 large egg, 1/2 cup pumpkin puree, 2 teaspoons pure vanilla extract, and whisk to blend.
- Add the 3/4 cup chocolate chips. Gently fold the ingredients together into a batter, mixing just until the flour disappears. Overmixing can leave the bars dense instead of soft, so stop as soon as the batter looks uniform. This is also why a stand mixer or food processor is not recommended here. Both tend to overmix the batter well past the point a few folds by hand would reach.
- Line an 8×8 pan with parchment paper and pour in the cake batter. Use a spoon to spread it out so that it is evenly distributed.
- Bake for 25-30 minutes until done.
- To test for doneness, insert a toothpick into the center of the bars. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
- Remove from the oven and pull the parchment paper to lift the bars out of the pan and onto a cooling rack.
- Make the optional cinnamon buttercream frosting (see notes for the link to the recipe.) Frost the cake when it is completely cooled.
Nutrition
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1:1 GF blend. That doesn’t mean other flours won’t work; I just haven’t tested other flours.
- Binder – If your gluten free flour blend does not contain xanthan gum or guar gum, please add 3/4 teaspoon.
- These pumpkin bars will keep for up to 4 days in an airtight container, or up to 4 months in the freezer. Freeze in a freezer-safe zipper bag.
- Cinnamon Frosting recipe: https://www.fearlessdining.com/fluffy-gluten-free-pumpkin-cupcakes/
Private Notes
Tried this recipe?
Let us know how it was!
Note: this post was updated with more information from an older September 2021 post with more details.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
How many servings does this make? It says to cut them up into slices, but they’re bars. I need this information for tracking so I can give it to my dietitian..
Hi Donna, It makes 9 servings or slices. I hope this helps, Sandi
The recipe directions list adding 1/2 cup butter to dry ingredients and 1/2 butter to wet ingredients. Yet the ingredients list says you only need 1/2 cup total?
Hi Mel, Please just add it to the wet ingredients. I recently tried adding links to the measurements in the directions, and it seems to have added butter twice. It is fixed now.
I just made these last night… Wow! They are delicious!!!! And so easy to make. I didn’t even have to drag out my stand mixer. That was a huge bonus! I used milk chocolate chips in the batter and as a drizzle.
I am so excited you tried the recipe, Janine. Thank you. I rarely use my stand mixer. I find it tends to overmix and leave denser baked goods.
This is already one of my favorite gluten-free dessert bars – so light in texture and moist! I followed exact directions but used mini chocolate chips for the perfect sweetness. Wonderfully flavorful!
I am so glad you loved the pumpkin bars. Thank you so much!
I was wondering where you got a 8×8 pan and what brand ?
The 8×8 pan I bought is Sur La Table, but Wilton has a good one on Amazon.
LOVE these!
I used ghee for the butter and coconut oil for the oil. Followed everything else as directed.
Delicious. Flavor and texture were perfect. Will make these again.
I am so glad you enjoyed them, Dee. I love the idea of using ghee!
Hello, I don’t see a link for the buttercream frosting. Thanks.
Hi Jenny, it is listed in Step 7. Do you think I should move the link to a different spot? I am happy to.
Hi, there is no link to the frosting. It says it is in the notes, but it is not there. Can you add it please?
Hi Lindsay, it was in the post notes, I added it to the recipe card notes as well. Enjoy!
You mention milk in your notes for this recipe but I do not see milk as an ingredient.
Hi Pam, please disregard that. There is no milk. Sorry!