Pumpkin Chocolate Chip Energy Bars

Pumpkin Bars

Somehow it has become acceptable to skip from Halloween straight to Christmas, but I, for one, like to actually acknowledge November and the quintessential fall fruit: pumpkin. Pumpkin is still trendy in my world. (However, come December 1st, I will redirect my attention to peppermint and its up-close-and-personal relationship with chocolate.)

These bars come together quickly, keep well in the fridge, and are well suited for both breakfast and snacks. I love the extra boost of nutrients that the almond butter and pumpkin add to already healthy oats and honey. I encourage you to keep showing pumpkin the love it deserves and make it a staple in your kitchen throughout at least part of November.



  • 3 Tbsp. ground flaxseeds
  • 1/4 c. water
  • 2 c. whole rolled oats (not quick cooking)
  • 1/2 c. flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 tsp. pumpkin pie spice
  • 2 Tbsp. water
  • 1/3 c. pumpkin puree
  • 1/4 c. almond butter
  • 1/4 c. maple syrup
  • 2 Tbsp. honey
  • 1/3 c. chocolate chips


  1. Preheat oven to 375°F. Grease an 8″ x 8″ baking dish.
  2. In a small bowl, mix flaxseeds and 1/4 c. water. Let sit for 2–3 minutes.
  3. In a large bowl, mix oats, flour, baking powder, salt, and pumpkin pie spice.
  4. Mix flax-water mixture with 2 Tbsp. water, pumpkin puree, almond butter, maple syrup, and honey until well blended. Add to oat mixture, and mix well.
  5. Stir in chocolate chips.
  6. Pour mixture into greased baking dish and spread evenly.
  7. Bake 14–18 minutes or until lightly brown on edges.
  8. Cool completely before cutting.
Michelle moved to San Antonio eight years ago and yet still feels like a newcomer. She is rather smitten with the Alamo City. She and her husband met at Texas A&M and started their marriage in Minnesota. After six years of very cold winters, they returned to Texas. Michelle has two kids (12 and 9), along with a very quirky rescue dog and two rather cute guinea pigs. A former corporate food scientist turned part-time yoga instructor, she still takes her food very seriously—she just doesn’t get paid for it anymore. She is fueled by tea, cold brew coffee, yoga, dog walking, books and quickly googling answers to her kids eleventy million questions.