Pumpkin Chocolate Chip Oatmeal Bars

Pumpkin Chocolate Chip Oatmeal Bars

I love playing with food.  What’s not to love, right?  It’s like being a kid again and getting away with something you know you’re not really supposed to be doing.  Except in this instance, playing with ingredients creates a magical experience that needs to be repeated again and again.

Pumpkin Oatmeal Bars with Chocolate Chips are a win.

Did you know that chocolate chips weren’t developed until 1941?  1941!  Now, I know people cut up chocolate bars before that, and I’m sure they added the chocolate pieces to a myriad of recipes.  But, I just have to say how much easier my life is because of the invention of chocolate chips.  That is one ingredient to so many of my chocolate recipes that I am thankful that I don’t have to live without.  Because I love chocolate.  I am a chocolate addict.  You heard it here first.

Are you ready for a delightfully inspiring, delicious and melt-in-your-mouth explosion of flavors?  Here you go…

First, blend oatmeal and brown sugar:

Pumpkin Chocolate Chip Oatmeal Bars

Add butter to the oatmeal and brown sugar and stir it all together.  This is what you’ll use to form the bottom layer of the Pumpkin Chocolate Chip Oatmeal Bars.

Pumpkin Chocolate Chip Oatmeal Bars

See?  It mixes up nice and holds together loosely.  The small amount of butter works perfectly to bind the ingredients and add richness to the dessert without being overly fattening.  Just a fourth of a cup in a recipe that easily yields 16 servings.

Dump oatmeal mix into a 9×13 pan that has been sprayed with cooking spray.  Press down gently.

Pumpkin Chocolate Chip Oatmeal Bars

Remember I mentioned chocolate chips?  Well, go ahead and measure out a good cup of those babies.  There’s the fat.  And chocolatey goodness. Go ahead and make it dark chocolate if it makes you feel better.  All She Cooks is totally down with dark chocolate.  It absolutely rocks.

Pumpkin Chocolate Chip Oatmeal Bars

Sprinkle those babies around.  They don’t have to be arranged perfectly, because when you add the next layer, the chocolate chips will float up into the pumpkin and disperse throughout.  That way you get chocolate and pumpkin in every bite, which I certainly can’t complain about.

Pumpkin Chocolate Chip Oatmeal Bars

Now we’re ready for the pumpkin.  For this layer, think pumpkin pie.  In fact, Pumpkin Chocolate-Chip Oatmeal Bars would be the perfect fall pumpkin seasonal flare.  I started lining up pumpkin recipes last fall and I haven’t stopped.  Pumpkin Chocolate Chip Muffins were among those creations, if that tells you how much I love the combination of pumpkin and chocolate.

You know, whoever thought pumpkin was just for pumpkin pie and that pumpkin pie should be solely for Thanksgiving is missing out.

Pumpkin is versatile, appetizing and oh so delicious.  Think Pumpkin Cream Cheese Milkshake, Hearty Winter Squash Soup (with pumpkin), Pumpkin Pie Bagels, and the list goes on.

For the pumpkin layer, mix together 2 cups of pureed pumpkin with sweetened condensed milk, an egg, and seasons.  You can use store bought canned pumpkin, but you’ll need to adjust the cooking time a little bit and the bars will be a little bit denser.

Pumpkin Chocolate Chip Oatmeal Bars

Pour the pumpkin mixture over the oatmeal and chocolate chip layers.

Pumpkin Chocolate Chip Oatmeal Bars

Bake in an oven preheated to 350 degrees for 33-36 minutes or until pumpkin is firm.  Cool just a bit and serve warm or completely cooled off.  I served this tasty sweet with a side of vanilla ice cream and it was gone in no time.

Pumpkin Chocolate Chip Oatmeal Bars

5.0 from 2 reviews
Pumpkin Chocolate Chip Oatmeal Bars
Recipe type: Dessert
Pumpkin dessert. Makes 16 servings.
  • 2 cups quick oats
  • ½ cup brown sugar
  • ¼ cup butter, melted
  • 1 cup chocolate chips
  • 2 cups pureed pumpkin
  • 14 ounce can sweetened condensed milk
  • 1 egg
  • 1 teaspoon cinnamon
  • 1 teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  1. Preheat oven to 350. Spray a 9x13 baking pan lightly with cooking spray.
  2. Combine oats, brown sugar and butter and press down gently on the bottom of the baking pan.
  3. Sprinkle with chocolate chips.
  4. Combine pumpkin with sweetened condensed milk, egg and spices. Pour on top off chocolate chip layer.
  5. Bake in oven for 33-36 minutes, or until pumpkin has firmed up.
  6. Let cool and serve warm or cold. Serve alone, with cool whip, or with vanilla ice cream.


Jessica McCoy

Jessica McCoy

Owner, Writer, Editor at All She Cooks
Jessica McCoy is the publisher and primary editor behind All She Cooks. She enjoys recipe development, food photography, as well as food and travel writing. You can find Jessica on Facebook, Pinterest, Twitter, and Google +.
Jessica McCoy
Jessica McCoy


  1. Anna M. says

    Your bars look very natural and I’m sure they are natural. I’m happy that I found your blog.
    Great blog! :-)

  2. says

    Oh how i wish i could get a can of pumpkin in the UK! Or an actual pumpkin at any other time of the year than the week before Halloween! grr these look fab!

  3. says

    This sounds so good! I can not wait to try it! I render my own pumpkin and I am always looking for more recipes. Too bad I ran out of pumpkin from last year. I saved this recipe and can’t wait til fall to try it.

  4. says

    Oooo Another bar cookie. I’m happy! I would never have thought to combine chocolate and pumpkin. Popped in from Marvelous Food Wednesday to say hello!

  5. Lena says

    Maybe I missed it, but where in the directions does it say to add the egg? I’m making these right now and I don’t see it. I’m going to just try omitting it since I know some other recipes use condensed milk in leu of egg. Wish me luck!

    • says

      Hi Lena! I just updated the recipe portion of the post- it does have egg. This was outlined in the directions on the blog post, but I missed adding in where you would mix in the egg in the printable recipe. Sorry about that! Let me know if you made it without- or if I caught you in time.

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