Pumpkin Chocolate Chip No Bake Bars

I’m jumping on the fall pumpkin bandwagon this year. One of my fall bucket list items was to make a pumpkin recipe, and I’ve got a great one today. You’ll find the original recipe here,  where I got my inspiration. This recipe was very simple, and besides the pumpkin, I already had all of the ingredients in my apartment. It was surprisingly hard to find pumpkin puree in Manhattan. We had to go to another grocery store, but I’m sure soon enough all of the grocery shelves will be filled with pumpkin everything.


  • 1/3 cup pumpkin puree
  • 2 cups oats
  • ¼ cup almond butter (this is my fav! From Trader Joe’s)
  • 3 TBS Maple Syrup
  • 1 TSP Pumpkin Spice Seasoning
  • ½ TSP Vanilla Extract
  • Mini chocolate chips
  • Optional: almond milk


  1. Combine all ingredients except the chocolate chips in a blender or food processor. I used a nutribullet because that’s all we have and had to add a little bit of almond milk
  2. Pour combined ingredients into a mixing bowl and fold in the chocolate chips
  3. Line a 9×5 pan with parchment paper
  4. Transfer mixture to the 9×5 pan and press down firmly
  5. Freeze for 1-2 hours
  6. Enjoy! Any left overs should be stored in the fridge or freezer 🙂

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