Vegan Pumpkin Chocolate Chip Bars: A Fall Favorite

Introduction

Vegan Pumpkin Chocolate Chip Bars are the ultimate treat for fall, combining the warm flavors of pumpkin with the delightful richness of chocolate. These bars are not only easy to prepare but also packed with wholesome ingredients, making them a guilt-free indulgence. Perfect for a cozy gathering, a sweet snack, or a dessert after dinner, these bars will satisfy your sweet tooth while keeping your dietary choices intact.

In this comprehensive guide, you’ll find everything you need to know about making Vegan Pumpkin Chocolate Chip Bars, including detailed ingredient measurements, step-by-step instructions, nutritional information, and useful tips to ensure your bars turn out perfectly every time.

Ingredients

For the Pumpkin Bars:

  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup almond milk (or any plant-based milk)
  • 1/2 cup maple syrup (or agave syrup for a lower glycemic index)
  • 1/3 cup coconut oil, melted (or any neutral oil)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (or whole wheat flour for a healthier option)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional)
  • 1/4 teaspoon salt
  • 1/2 cup vegan chocolate chips

For Topping (Optional):

  • Extra chocolate chips for sprinkling
  • Chopped nuts (such as pecans or walnuts)
  • A dusting of powdered sugar or cinnamon

Nutritional Information (Per Bar, makes about 12 bars)

  • Calories: 150
  • Total Fat: 7g
  • Saturated Fat: 3g
  • Cholesterol: 0mg
  • Sodium: 100mg
  • Total Carbohydrates: 20g
  • Dietary Fiber: 2g
  • Sugars: 8g
  • Protein: 2g

SmartPoints (WW)

  • SmartPoints: 5 (based on the current WW system)

Detailed Instructions

Step 1: Gather Your Ingredients

Before you begin, make sure you have all your ingredients ready. This will streamline the process and help you avoid any last-minute scrambles. You will need canned pumpkin puree, almond milk, maple syrup, coconut oil, vanilla extract, flour, baking powder, baking soda, spices, and chocolate chips.

Step 2: Preheat Your Oven

Preheat your oven to 350°F (175°C). A properly preheated oven ensures even baking and helps your bars rise perfectly.

Step 3: Prepare Your Baking Dish

Grease an 8×8-inch baking pan or line it with parchment paper for easy removal. If using parchment paper, allow some overhang on the sides to make lifting the bars out easier once they are baked.

Step 4: Combine Wet Ingredients

In a large mixing bowl, combine 1 cup of canned pumpkin puree, 1/2 cup of almond milk, 1/2 cup of maple syrup, 1/3 cup of melted coconut oil, and 1 teaspoon of vanilla extract. Whisk these ingredients together until smooth and well combined. The mixture should be creamy and free of lumps.

Step 5: Mix Dry Ingredients

In a separate bowl, whisk together 1 cup of flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger (if using), and 1/4 teaspoon of salt. Mixing the dry ingredients separately ensures that the leavening agents and spices are evenly distributed.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to dense bars. The batter should be thick but pourable.

Step 7: Fold in Chocolate Chips

Once your batter is combined, gently fold in 1/2 cup of vegan chocolate chips. Make sure they are evenly distributed throughout the batter.

Step 8: Pour into Baking Dish

Transfer the batter into the prepared baking pan, spreading it evenly with a spatula. If desired, sprinkle some extra chocolate chips or chopped nuts on top for added texture and flavor.

Step 9: Bake the Bars

Place the baking pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid overbaking, as this can dry out the bars.

Step 10: Cool the Bars

Once baked, remove the pan from the oven and let it cool in the pan for about 10 minutes. Then, carefully lift the bars out using the parchment overhang and transfer them to a wire rack to cool completely.

Step 11: Slice and Serve

Once completely cooled, slice the bars into squares or rectangles. They can be enjoyed immediately or stored for later.

Step 12: Storage Instructions

Store any leftover bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze them for up to 3 months. Just ensure they are wrapped tightly to prevent freezer burn.

Tips for Success

  • Pumpkin Puree: Always use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices that can alter the recipe.
  • Texture: If you prefer a denser bar, reduce the baking powder slightly. Conversely, for lighter bars, add a little extra.
  • Sweetness: Adjust the sweetness by adding more or less maple syrup based on your preference.

Variations

  • Nut Butter Swirl: For added richness, swirl in almond or peanut butter before baking.
  • Spice Variations: Feel free to experiment with other spices, like cloves or allspice, for a different flavor profile.
  • Frosting: Top the cooled bars with a simple vegan frosting made from powdered sugar, coconut cream, and vanilla extract for an indulgent treat.

Final Thoughts

Vegan Pumpkin Chocolate Chip Bars are a delightful fusion of seasonal flavors that everyone will love. Easy to make and deliciously satisfying, these bars are perfect for sharing at gatherings or enjoying as a quick snack.

Conclusion

Embrace the cozy flavors of fall with these Vegan Pumpkin Chocolate Chip Bars. They provide a nutritious and satisfying option for dessert lovers while fitting perfectly into a vegan diet. Enjoy the rich taste and texture, and share the joy with family and friends!