Pumpkin Chocolate Chip Bars

Pumpkin Chocolate Chip Bars Recipe

photo by recipe author

Servings: 16
Preparation Time: 10 minutes

Gold Label Virgin Coconut Oil
1/2 cup pumpkin puree
1/2 cup Coconut Cream Concentrate, melted
1/3 cup raw honey
2 eggs
2 teaspoons vanilla
2 teaspoons pumpkin pie spice
1/2 teaspoon sea salt
1/2 cup dark chocolate chips

Preheat the oven to 375 degrees ºF and grease an 8×8 baking dish with coconut oil.

Combine all ingredients (except chocolate chips) in a food processor or blender and puree/blend until combined. Pour the mixture into the prepared dish and add the chocolate chips, spreading them all around.

Bake for 25-30 minutes or until a toothpick comes out clean!

Recipe submitted by Sarah, Abilene, TX

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Published on October 14, 2013

(9 votes, average: 3.67 out of 5)

18 Comments

Kathy September 26, 2016 at 6:12 pm - Reply

I used the coconut cream and added the coconut flour also and they were good but I prefer things like that cold so I thought that they would be just that for after dinner tonight… but I just open the dishwasher to empty it and there is the dish nice and clean so I must have polished the rest off in the middle of the night and started the dishwasher I don’t remember any of it.

But I am back at it I’m going to make them again right now they were that good and force them cold in the freezer and take something to help me sleep through the night which is tough knowing something like that is in here

Thank you for your alteration to the original recipe.

Donna A March 17, 2014 at 7:29 pm - Reply

Pumpkin Pie Spice Recipe
Ingredients
¼ cup ground cinnamon
2 tablespoons ground ginger
2 teaspoons ground nutmeg
1 teaspoon ground cloves (can substitute allspice)
Instructions
In a small bowl, mix all spices together. Pour into an airtight container (a spice funnel or even a regular funnel helps keep the mess in check). Use anytime a recipe calls for pumpkin pie spice mix – or in most pumpkin recipes that call for similar spices.

Mary November 28, 2013 at 1:04 pm - Reply

I just made this for Thanksgiving!  The coconut oil was to grease the pan from what I understood.

jessie November 15, 2013 at 4:23 pm - Reply

Melissa I think the 5 spice mix from and asian store would do the trick as I am also from Aust and some of the items are just called differently then we know them.

Melissa October 18, 2013 at 6:27 pm - Reply

I made this using coconut cream instead of the concentrate, was a little wet so I added about 1/4 cup, maybe a touch more coconut flour. I googled pumpkin pie spice and made a mix of my own as I couldn’t find it here in Aus. It turned out great..the kids loved it :)

Mary October 18, 2013 at 2:53 pm - Reply
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These turned out very well.  Thank you!
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Janie October 17, 2013 at 10:19 am - Reply

What alterations need to be made for high altitude here in Colorado at 5,000 feet?

Sarah S. October 16, 2013 at 4:08 pm - Reply

Kathleen – CCC is pretty different from other nut butters. Do you have coconut flour on hand? Try using about 1/4 cup of that. 

Dee – we don’t supply nutritional info at this time, however there are some tools that can be found via search engines that can give an estimate for a recipe.

Dee October 16, 2013 at 3:23 pm - Reply

What are the macronutrients? Carbs, fat and protein???

Kathleen October 16, 2013 at 1:45 pm - Reply

I have no coconut cream concentrate and am wondering if a nut butter might make a good substitute.  I realize the taste would be a bit different, and I’d love to order the cream, but in the meantime…

Sarah S. October 15, 2013 at 9:41 pm - Reply

Wow, so many questions! 

The recipe is complete. The coconut oil is used to grease the pan and the pumpkin is 1/2 cup. 

Coconut flour may make this very very dry. Proceed with caution. Coconut Cream Concentrate is a nut-butter like product and so it takes the place of flour. Here’s a handy link showing how it behaves (or you can just click on the ingredient, it’s hyperlinked http://www.tropicaltraditions.com/coconut_cream_concentrate.htm).

Amber: You can do a quick search on any search engine to get a precise DIY recipe but there is usually cinnamon, nutmeg, ginger, and sometimes allspice or cloves (or other things) in pumpkin pie spice mixes.

amber October 15, 2013 at 4:01 pm - Reply

What spices are in pumpkin pie spice? We cant get it in Australia and I would like to make my own.

Jackie M October 15, 2013 at 10:58 am - Reply

Why is there no measure amount for the coconut oil in this recipe?>

sue October 14, 2013 at 10:13 pm - Reply
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How much coconut oil?
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Barbi October 14, 2013 at 9:00 pm - Reply

would this be good to maybe add some coconut flour to? It seems like with the ingr provided, that this is more of a fudgey consistency, and I think I’d like to have more of a traditional bar type. What do you think? :) Thank you!

sharon October 14, 2013 at 8:00 pm - Reply

you didn’t say how much oil to put in.

Anna October 14, 2013 at 5:31 pm - Reply

I’d like to make these bars, but the recipe is incomplete. How much coconut oil?…and how much pumpkin puree?
Sara, please edit

Cheryl October 14, 2013 at 4:56 pm - Reply

What holds this together since there is not coconut flour?
And Coconut Cream Concentrate, what is that?  Is that liquidy or solid?

Pumpkin Chocolate Chip Bars