Fluffy Gluten-Free Pumpkin Bread Bars with Chocolate Chips

I released these beloved chocolate chip pumpkin bread bars into the Instagram world in late 2021 as a recipe preview for my fall-inspired, warming & nourishing, bulk-prep cookbook, Batch!

Years later and they are still a HUGE HIT every time pumpkin season rolls around. I’m also not judging if it’s always pumpkin season for you because, can relate.

These gluten-free pumpkin bread bars come together quickly with simple, accessible ingredients and are fluffy, chocolatey, and perfectly spiced. They’re an easy fall dessert for the whole family - no complicated ingredients or “health food” shopping required.

These come together so quickly and easily and have delicious, accessible, nourishing ingredients.

First - if you’re new here - welcome!

I’m a Certified Nutritional Practitioner and recipe developer who helps women feel empowered in their health journey, learn how to confidently eat well, find healing and support during chronic illness, and gain kitchen confidence through simple, delicious recipes for you and your family!

I am a fall girly through and through, so you know I love a good nourishing pumpkin recipe, especially dessert! My criteria for a good dessert: quick, easy, simple ingredients, massive flavor. This checks ALL the boxes!!

Why You'll Love These Pumpkin Bread Bars

• Simple ingredients: Nothing weird or hard to find.

• Gluten-free: Made with cassava flour or your favorite all-purpose gluten-free flour.

• Family-friendly: Soft, fluffy, chocolatey, and kid-approved.

• Easy to make: Just a few minutes of prep and one baking dish!

• Perfect for fall: Pumpkin + pumpkin spice + chocolate chips = basically fall in dessert form.

Fluffy Pumpkin Bread Bars

Prep time | 5-10 mins
Cook time | 45-50 mins
Serves | 12-18

Ingredients

• 2 eggs

• 1.5 cups pumpkin (about 1 can)

• 4 TBS softened butter or ghee

• 1 cup milk

• 2 tsp vanilla

• 1 cup granulated (coconut, brown, or white) sugar

• 1 tsp baking soda

• 1 tsp cream of tartar

• 1/2 tsp salt

• 4 tsp pumpkin pie spice seasoning blend

• 4 TBS collagen (optional!)

• 2 cups cassava flour or 2 cups all-purpose gluten-free blend or other grain flour (I’ve successfully used 1 cup brown rice flour + 1 cup tapioca starch as well!)

• 1.5 cups chocolate chips (about 9 oz)

Instructions

1. Preheat oven to 350F.

2. Combine wet ingredients (eggs, milk, vanilla, pumpkin, ghee or melted butter) and sugar in a large bowl and whisk well.

3. Add in dry ingredients, besides flour and chocolate chips, and stir to combine.

4. Add in flour and mix gently until incorporated. You don’t need to over-mix! Fold in the chocolate chips.

5. Transfer mixture to a 9 by 13 oven safe dish and bake for 45-50 minutes, checking the center for doneness.

6. Let cool, cut into 12-18 bars!

Recipe Notes

If you want to half the recipe, use an 8 by 8 pan and bake for 25 minutes!

Cassava flour and an all-purpose gluten free flour work great for this. I have had others use wheat flour, einkorn, etc - you may have to play around with liquid to flour ratio with those!

Want more easy, nourishing recipes like this?

This pumpkin bread bar recipe is from my Batch Cookbook - my collection of cozy, make-ahead recipes designed to make real-food cooking simpler for busy families.

→ Check out Batch here!

Love easy, real-food desserts?
Grab my free Mini Dessert Book with 4 favorite Fallon’s Table recipes - including these chocolate chip pumpkin bread bars!

→ Grab the free Mini Dessert Book