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These Pumpkin Chocolate Chip Granola Bars are soft, chewy, and loaded with the best flavors of fall! Made with wholesome ingredients like oats, pumpkin puree, pecans, and a touch of maple syrup, they’re the perfect healthy snack bar to enjoy any time of day. Whether you’re looking for an easy pumpkin recipe to meal prep, a kid-friendly lunchbox snack, or a gluten free breakfast on the go, these homemade granola bars check all the boxes.
And just like that… pumpkin season begins!! Even if it’s technically still summer, I’m already leaning into cozy flavors. Once school starts and cooler weather creeps in, pumpkin is absolutely essential. I’ll take pumpkin in everything!! Breakfast, snacks, dessert, lunch, and dinner. Bring it all on!!
The inspiration for these bars came when packing school lunches. My kids love my Chewy Chocolate Cherry Almond Granola Bars, and I realized it was time to give them a seasonal spin. Pumpkin and chocolate are snack perfection!
If you’re like me and can’t get enough pumpkin, you’ll also love these Baked Pumpkin Cottage Cheese Breakfast Bowls. They’re high in protein, perfect for meal prep, and another delicious way to enjoy pumpkin any time of day.
Why You’ll Love These Pumpkin Granola Bars
- Perfect texture: Soft, chewy, and just the right amount of chocolatey goodness.
- Wholesome ingredients: Pumpkin puree, oats, pecans, chia seeds, and a touch of maple syrup.
- Refined sugar free and gluten free: A healthier alternative to store-bought bars.
- Kid-approved: Great for lunchboxes, after-school snacks, or even breakfast.
- Make-ahead friendly: Store them for the week and enjoy whenever you need an energy boost!
Tips for Success
- Use parchment paper: Line your baking pan with parchment, leaving overhang so you can easily lift the bars out after cooling.
- Press firmly: Before baking, press the mixture tightly into the pan to help the bars hold their shape.
- Cooling time matters: Let them cool at least 10 minutes before cutting. They slice best once they’ve set.
- Nut-free option: Skip the pecans if needed. Just don’t skip the chocolate!!
- Boost the nutrition: As a nutritionist, I love adding chia seeds for extra fiber and healthy fats. They make snacks more filling and satisfying.
How to Enjoy Them
Adults can pair these bars with coffee or tea for a cozy mid-morning pick-me-up. Kids love them tucked into a lunchbox or as an after-school bite. Honestly, they’re delicious any time of day. These chewy pumpkin granola bars are sure to be a favorite long after pumpkin season ends!!
Pumpkin Chocolate Chip Granola Bars
Ingredients
- 2 cups old fashioned rolled oats, I use a GF version
- 1/2 cup chopped pecans
- 2 tbsp hemp seeds or chia seeds
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup pumpkin puree
- 1/4 cup coconut oil, melted
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/3 cup chocolate chips*
Instructions
- Pre-heat your oven to 350 degrees. Line an 8×8 pan with parchment paper using a sling (see picture above), and lightly spray the paper and the sides of the pan. Set aside.
- In a large bowl, mix together oats, pecans, chia seeds, pumpkin pie spice, and salt.
- In a smaller bowl, whisk together pumpkin, coconut oil, maple syrup, and vanilla extract. Pour wet ingredients into dry, and mix until dry ingredients are completely incorporated. Slowly fold in chocolate chips.
- Spoon granola mixture into prepared pan. Pack in the granola making sure it’s tight and compact by pressing down into the pan.
- Bake for 20 minutes. Remove from the oven and cool for at least 10 minutes (or longer). Once cooled, remove the entire mixture by lifting through the parchment paper. Cut into squares.
- These can be stored in an air tight container for 3 days, or in the fridge for 1 week.
The taste is great but my bars crumble. How can I increase the cohesive properties?
These are baking now. I doubled the recipe and used a 9×13 pan. I had dark chocolate chips on hand so that is what I used.
Easy to make.
Smell great.
Can’t wait to eat!
I don’t have time to make it to the store – could you substitute flax seeds? Would that even be good?! These look delicious – my daughter saw your video peeking over my shoulder while I was commenting on your delicious carrot ginger soup recipe, so now we are going to make these to take to an Easter Egg Hung tomorrow. Pumpkin in spring! And thank you for making recipes without refined sugar – I’m so glad I found your blog and will have to poke around more…
For the hemp/chia seeds? Yes! I would definitely have another nut still, like the pecans in there, but you could even sub the type of nut like almonds or walnuts.
I can’t wait to try these Amy. I’m going to substitute the oil for apple sauce. I’ll let you know how it goes. Lonna
My kids love these! One of our favorite granola bar recipes! Thank you!
These are wonderful. My children’s school is nut-free, so I substituted pumpkin seeds for the pecans, and they worked well.
So glad to hear, Kelly!!
Thank you!
Guys any idea about its calorie count?
Hi Amy, cut into 12 squares, each bar is right around 95 calories.
These granola bars look amazing! YAY for the beginning of pumpkin season!
Thanks Bethany!! I love pumpkin season!!
Wow! These bars look perfect 🙂 I’ve been on a total pumpkin kick recently, but am making myself take a small break so I don’t get burned out before peak season 😉 I’ll definitely have to try these since they combine all my favorite flavors!
Thanks Megan! Hope you enjoy 🙂