Deliciously Moist Vegan Pumpkin Chocolate Chip Bars: The Ultimate Fall Treat
Indulge in the perfect autumn delight with these incredibly moist vegan pumpkin chocolate chip bars. Combining the comforting flavors of pumpkin spice with rich chocolate chips, these bars are somewhere between a tender cake and a chewy blondie. They’re an irresistible snack, a delightful dessert, and an essential treat for any season, especially fall!
Welcome to your new favorite autumn recipe! These vegan pumpkin chocolate chip bars are an absolute dream come true for anyone craving that quintessential fall flavor, infused with the comforting sweetness of chocolate. Imagine a treat that captures the best qualities of both a fluffy cake and a rich, chewy blondie – that’s precisely what you’ll find in every bite of these easy-to-make, lightly spiced, and utterly addictive bars.
Their tender, moist crumb, combined with generous pockets of melted chocolate, makes them an ideal companion for a warm cup of coffee or tea. Whether you’re a seasoned vegan baker or just looking to try something new, this recipe promises impressive results that everyone will love.
Embracing Pumpkin Flavors Year-Round
While pumpkin-based desserts traditionally grace our tables during September and October, the convenience of tinned pumpkin puree means there’s no reason to limit this autumnal joy. Why not indulge in these spiced vegan pumpkin chocolate chip bars year-round, or at least whenever the weather calls for a comforting, warm treat? These bars bring a cozy feeling regardless of the season, making them a versatile addition to your baking repertoire.
This recipe is incredibly straightforward and yields consistently delicious results. Each bar boasts a delightful warm, spiced flavor profile, characteristic of classic pumpkin spice, paired with a soft, moist texture that simply melts in your mouth. And, of course, they are generously packed with dairy-free chocolate chips, ensuring a chocolatey surprise in every bite.
Beyond being a perfect snack, these bars are fantastic for meal prep as they keep beautifully in an airtight container for several days. For an extra special treat, try warming them up slightly and serving them with a scoop of vegan vanilla ice cream – it transforms them into an elegant, comforting dessert that’s sure to impress.
I successfully veganized an original recipe from Cooking Classy, and the outcome was phenomenal. These plant-based pumpkin chocolate chip bars are so delicious and rich in flavor and texture that no one will ever guess they’re entirely vegan!
Crafting Your Vegan Pumpkin Chocolate Chip Bars: A Step-by-Step Guide
Creating these delightful vegan pumpkin chocolate chip bars is a rewarding experience, and following the steps carefully will ensure a perfect result every time. For precise measurements and detailed instructions, please refer to the comprehensive recipe card located further down this page.
*For the best baking results, meticulous attention to the recipe is key. I highly recommend using gram measurements with a digital scale rather than cup conversions, as volume measurements can be imprecise and affect the final texture and consistency of your baked goods. Accuracy ensures perfection!*
Preparation is Key
Begin by preheating your oven to the specified temperature (180°C/350°F/Gas Mark 4). Properly preparing your baking tin is crucial for easy removal of the baked bars. Generously grease a 23cm/9-inch square cake tin, then line it with a strip of baking parchment. Make sure to leave some parchment overhanging on two opposite sides. This “sling” will act as handles, making it significantly easier to lift the cooled cake out of the tin without damaging it.
The Vegan Egg Substitute: Flax Egg
In a small bowl, combine ground flax seeds (or ground chia seeds, if preferred) with water. Give it a quick stir and set it aside for about 5-10 minutes. During this time, the mixture will thicken and become gelatinous, mimicking the binding properties of an egg. This “flax egg” is a fantastic plant-based binder, crucial for the structure and moisture of these vegan bars.
Combining the Dry Ingredients
In a separate, medium-sized bowl, sift together the plain (all-purpose) flour, pumpkin spice (or mixed spice if pumpkin spice is unavailable in your region, which works just as well!), bicarbonate of soda (baking soda), and a pinch of salt. Sifting helps to aerate the flour and ensures all ingredients are evenly distributed, preventing lumps in your final batter. Set this mixture aside.
Creaming Vegan Butter and Sugars
In a larger mixing bowl, place the vegan butter, caster sugar, and light brown soft sugar. Using an electric mixer, whisk these ingredients together until the mixture is smooth, light, and creamy. This creaming process incorporates air, which contributes to the bars’ light and tender texture. For optimal results in baking, always opt for a solid block of vegan butter, as opposed to spreadable varieties found in tubs, which have a higher water content and can alter the recipe’s outcome. Brands like Naturli Vegan Block (often found at Sainsbury’s) are excellent choices.
Adding the Wet Ingredients
Now, to the creamed butter and sugar mixture, add the prepared flax seed mixture (your gloopy flax egg), pumpkin puree, and vanilla extract. Whisk again with the electric mixer until these wet ingredients are fully incorporated and the mixture appears smooth. Don’t be alarmed if it looks a little bit “split” or curdled at this stage; this is completely normal with pumpkin puree and it will come together beautifully once the dry ingredients are added.
Bringing it All Together
Gently add the sifted dry ingredients to the wet mixture. Using a spatula, fold them in carefully until just combined, ensuring no pockets of dry flour remain. Overmixing can develop the gluten in the flour, leading to tougher bars, so mix until just incorporated. Next, stir in a small amount of non-dairy milk (soy milk works wonderfully here) to achieve the perfect batter consistency. Finally, fold in the majority of your dark chocolate chips, reserving a handful to scatter over the top before baking. This ensures a beautiful chocolatey crust.
Baking to Perfection
Spread the prepared batter evenly into your lined and greased square tin. Take your reserved handful of chocolate chips and scatter them generously over the top of the batter, pressing them in slightly to ensure they adhere and don’t burn. Bake for approximately 30 minutes. The bars are ready when the cake feels firm to the touch in the center, and a skewer inserted into the middle comes out clean or with just a few moist crumbs attached. Avoid overbaking, as this can lead to dry bars.
Cooling and Serving
Once baked, allow the cake to cool completely in the tin before attempting to lift it out using the parchment paper sling. Cooling is essential for the bars to firm up and ensures clean, neat slices. Once cooled, slice into squares and store them in an airtight container to maintain their freshness and moisture for up to five days.
Frequently Asked Questions (FAQ)
Can I Freeze These Pumpkin Chocolate Chip Bars?
Absolutely! These vegan pumpkin chocolate chip bars freeze exceptionally well, making them perfect for future indulgence or batch baking. Once completely cooled, wrap individual bars or sections tightly in cling film, then place them in an airtight freezer-safe container or bag. They can be stored in the freezer for up to three months. When you’re ready to enjoy them, simply allow them to defrost at room temperature for a few hours. You can even warm them slightly in the microwave for that freshly baked taste.
How To Make Pumpkin Puree from Scratch?
While I often use convenient tinned pumpkin puree for these vegan chocolate chip pumpkin bars (available at stores like Sainsbury’s, Tesco’s, Waitrose, Ocado, and Amazon in the UK), making your own from scratch is surprisingly easy and incredibly rewarding! You simply need to roast an eating pumpkin or a butternut squash until it’s tender, then blend it until smooth. This homemade puree offers a vibrant, fresh flavor. For a comprehensive guide on how to make pumpkin puree, you can find many helpful resources online.
What if I don’t have pumpkin spice?
No problem! You can easily create your own pumpkin spice blend. A common homemade blend consists of: 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 teaspoon ground allspice, and 1 teaspoon ground cloves. Mix these together, and you’ll have a perfect substitute for pumpkin spice. You can store any leftover blend in an airtight container for future use.
Can I make these bars gluten-free?
While this recipe hasn’t been tested with gluten-free flour, many readers have success by substituting a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. Keep in mind that the texture might be slightly different, but the flavors should remain delicious. Always ensure your gluten-free flour blend is suitable for baking cakes and bars.
Tips for Perfect Vegan Pumpkin Chocolate Chip Bars
- Room Temperature Ingredients: Ensure your vegan butter and non-dairy milk are at room temperature. This helps them cream together smoothly with the sugars and incorporate evenly into the batter, leading to a more consistent and tender crumb.
- Accurate Measurements: As highlighted, baking is a science. Using a digital kitchen scale for grams is far more accurate than cup measures, especially for flour and vegan butter. This precision is key to replicating the moist, chewy texture.
- Don’t Overmix: Once you add the dry ingredients to the wet, fold them together gently until just combined. Overmixing develops gluten, which can result in tough, dense bars instead of light and tender ones.
- Check for Doneness: Use the skewer test, but remember that a few moist crumbs are okay and even desirable for a moist bar. An absolutely clean skewer can sometimes mean the bars are slightly overbaked.
- Cool Completely: Patience is a virtue, especially in baking! Allowing the bars to cool fully in the pan before slicing helps them firm up and prevents them from falling apart, ensuring clean, perfect squares.
Creative Variations to Try
- Nutty Addition: For an extra layer of texture and flavor, fold in ½ cup of chopped pecans or walnuts along with the chocolate chips.
- Spiced Up: If you’re a fan of strong spice, consider adding an extra ½ teaspoon of ground cinnamon or ginger to the dry ingredients. A tiny pinch of black pepper can also enhance the warmth of the pumpkin spice.
- Cream Cheese Frosting: While delicious plain, these bars would be divine topped with a simple vegan cream cheese frosting. Combine vegan cream cheese, powdered sugar, and a splash of vanilla extract for a decadent finish.
- Different Chocolate: Experiment with different types of vegan chocolate chips, such as white chocolate chips or even chopped vegan chocolate bars for varying flavors and melting textures.
- Sea Salt Sprinkle: A light sprinkle of flaky sea salt on top of the bars right after they come out of the oven can beautifully enhance the chocolate and pumpkin flavors.
More Delicious Vegan Pumpkin Recipes to Explore
If you’re loving these vegan pumpkin chocolate chip bars and can’t get enough of pumpkin, be sure to check out some of my other delightful plant-based pumpkin creations:
- Pumpkin Spice Granola (Vegan)
- Fluffy Vegan Pumpkin Pancakes
- Hearty Pumpkin Bread Rolls
- Classic Vegan Pumpkin Chocolate Chip Cookies
- Elegant Vegan Pumpkin Cake with Maple Pecans and Cinnamon Buttercream
If you tried this incredible recipe, I’d love to see your creations! Tag @domestic_gothess on Instagram and use the hashtag #domesticgothess so I can admire your delicious baking!
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Vegan Pumpkin Chocolate Chip Bars
Ingredients
- 1 Tbsp ground flax or chia seeds
- 3 Tbsp water
- 260 g (2 cups + 2 Tbsp) plain (all-purpose) flour
- 1 Tbsp pumpkin spice/mixed spice
- 1 tsp bicarbonate of soda (baking soda)
- pinch salt
- 115 g (4oz) vegan butter (block rather than the spreadable tub kind)
- 150 g (¾ cup) caster sugar
- 110 g (scant ⅔ cup) light brown soft sugar
- 1 ½ tsp vanilla extract
- 240 g (1 cup) pumpkin puree
- 2 Tbsp non dairy milk (I used soy)
- 175 g (6oz) dark chocolate chips
Instructions
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Preheat the oven to 180C/350F/gas mark 4. Grease a 23cm/9inch square cake tin and line with baking parchment, leaving some overhang on two sides for easy removal.
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Mix the ground flax seed and water in a small bowl and set aside to thicken into a gel-like consistency (a flax egg).
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Sift together the flour, pumpkin spice, bicarbonate of soda, and salt in a separate bowl. Set aside.
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In a large bowl, cream together the vegan block butter, caster sugar, and light brown soft sugar with an electric mixer until light and fluffy.
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Add the pumpkin puree, vanilla extract, and the prepared flax seed mixture to the creamed butter and sugar. Whisk until smooth; the mixture may look a bit split, but this is normal.
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Gently fold the dry ingredients into the wet mixture until just combined, ensuring no flour lumps remain. Stir in the non-dairy milk, followed by most of the dark chocolate chips, reserving a handful for topping.
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Spread the batter evenly in the prepared tin. Scatter the reserved chocolate chips over the top and gently press them into the batter.
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Bake for approximately 30 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs attached.
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Allow the bars to cool completely in the tin before lifting out and slicing into squares. Store in an airtight container at room temperature for up to five days.
Notes
