Pumpkin Chocolate Chip Cookie Dough Bars

recipes sweets Oct 29, 2021

I’m pretty sure the title of this recipe says it all…I mean what about pumpkin, chocolate chip and cookie dough could be BAD?!

This pretty much combines all of my favorite things into one, with a little sprinkle of fall, of course. Not too long ago, I made a similar recipe, my No-Bake Healthy Cookie Dough Bars, and have been low key thinking about them since.

So I decided to remake them with a pumpkin spice twist to keep these in-theme for the season and holidays ahead. The result is a slightly gooey, nutritious but decadent cookie dough bar that will have you hooked.

These babies are also reminiscent of my Chocolate Chip Cookie Dough Protein Balls, Chocolate Chip Chickpea Cookie Dough and No-Bake Chocolate Cashew Crack Bars. Can you tell I have an obsession with cookie dough?

It’s just so simple and easy to recreate with healthier ingredients, so it’s a no brainer for me. Almond flour and nut butter (cashew butter in this case) do the trick, and the pumpkin purée also adds lots of great texture and flavor.

Cashew butter is one of my pantry staples, thanks to how versatile and nutritious it is.

Cashews are rich in protein, healthy fats and antioxidants such as polyphenols to help reduce cholesterol, prevent heart disease and stroke and strengthen bones.

Cashew butter is another way I enjoy these nutrient-dense babies, especially in dressings, sauces and baked goods. Georgia Grinders makes my favorite, and you can use my code GOODNESSWITHG for 20% off!

And since it IS October, and we’re all looking for ways to put that pumpkin to good use, be sure to check out my other delicious, pumpkin-packed recipes:

Once you mix this up with some maple syrup for a little sweetness, vanilla, pumpkin pie spice (duh), and vanilla protein powder (optional, but adds more flavors and protein, of course), you’ll place your sticky batter into a loaf pan.

Top it all off with a simple melted chocolate mixture using chocolate chips (Lily’s Stevia-Sweetened Baking Chips are my go-to) and coconut oil. Flaky salt makes ALL the difference, so don’t forget this as well!

You just have to allow the freezer to do the work for you, and that’s that! Whip these up for you Halloween party or just because  .


 YIELDS8 Servings


  •  1 cup almond flour
  •  1 cup creamy cashew butter (or any nut/seed butter)
  •  â…“ cup pumpkin purée
  •  ¼ cup maple syrup
  •  1  scoop vanilla protein powder (optional)
  •  1 tsp vanilla extract
  •  ½ tsp pumpkin pie spice
  •  ¼ cup chocolate chips

Chocolate Topping

  •  ½ cup chocolate chips
  •  1 tsp coconut oil
  •  flaky sea salt


1. Line a loaf pan (about 9x5) with parchment paper, and set aside.
2. Add cashew butter, pumpkin purée, maple syrup and vanilla to a medium-sized bowl. Stir together.
3. Add almond flour, protein powder and pumpkin pie spice. Mix to create a wet dough.
4. Stir in chocolate chips.
5. Transfer dough to parchment-lined pan. Use your spatula to spread into an even layer.
6. To a small bowl, add chocolate chips and coconut oil. Microwave in 30-second intervals, stirring until melted.
7. Pour melted chocolate on top of cookie dough, spreading into an even layer. Sprinkle the top with flaky sea salt.
8. Place load pan in the freezer for at least 4 hours to set up.
9. Cut into 8 bars, and store in the freezer.


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