No Bake Chocolate Pumpkin Bars

These no-bake chocolate pumpkin bars are packed with delicious ingredients like peanut butter, pumpkin, oatmeal, and puffed rice cereal, all topped with a layer of dark chocolate and festive sprinkles for the perfect sweet treat!

Is there anything better than a chewy peanut butter bar? Oh well. A chewy peanut butter PUMPKIN bar drizzled with melted dark chocolate! Seriously so damn good and made festive for Halloween with fun sprinkles. These Chocolate Pumpkin Bars are super easy to make and only take about 10 minutes with no baking required. Easy, delicious and your kids will absolutely love them!

Why You’ll Love These Bars

• Easily prepared in just 10 minutes with no baking required!
• Peanut butter cup meets pumpkin granola bars, all wrapped up in one delicious dessert.
• Child (and adult) admitted and your kids will have a great time making them with you.
• Perfect sweet treat for Halloween or any holiday!

ingredients you need

• oatmeal – Healthy old-fashioned whole grain oats make these bars deliciously chewy! You can also use quick-cooking oats if that’s all you have on hand, but they won’t have that great chewy texture
• Puffed Rice Cereal – I used puffed brown rice flakes with no added sugar (no Rice Krispies) which give these bars a delicious crunch
• pumpkin – I used 1/3 cup pumpkin puree for this, just make sure you use 100% pure pumpkin and not pumpkin pie filling as it is loaded with tons of sugar
• peanut butter – I’ve used natural creamy peanut butter with no added sugar, but any nut butter will work in these, or even sunflower butter if you have a nut allergy
• maple syrup – naturally sweetens these bars without using refined sugar, but you can also use honey or other natural sweeteners
• Pumpkin Pie Spice – delicious warm spice that really brings out the pumpkin flavor! You can also use cinnamon, nutmeg, and a pinch of ground ginger if you don’t have pumpkin spice
• vanilla extract + salt – Flavor Boost!
• chocolate chips – I used Lily’s dark chocolate chips which are gluten free, vegan and sweetened with stevia which makes them really low in sugar and tastes delicious! You can of course use regular chocolate chips for the chocolate layer, but the sugar content will be much higher.
• coconut oil – I like to mix in a bit of coconut oil when melting chocolate because it thickens the chocolate a bit and really helps create the perfect coating as it hardens without affecting the flavor
• sprinkles – these are optional but make these bars so fun and festive!

How to make Chocolate Pumpkin Bars

1. mix ingredients. In a large bowl, combine the rolled oats, puffed rice cereal, chia seeds, pumpkin pie spice and salt. In a smaller bowl, stir together the peanut butter, pumpkin, maple syrup, and vanilla until smooth. Pour in the wet ingredients with the dry ingredients and mix well with a spatula until combined.
2. Spread in the pan. Transfer the oat mixture to a parchment-lined 8×8 baking pan (this will make it easier to remove the bars once they are set). Using a spatula, press the oat mixture firmly into the pan in an even layer.
3. melt chocolate. Place the dark chocolate chips in a microwave-safe bowl and heat in 15-30 second intervals, stirring each time, until melted. Using a spatula, spread the melted chocolate over the pumpkin layer in an even layer and sprinkle with sprinkles, if desired.
4. Let beams set. Cover the bars and place in the fridge (or freezer) for at least 2-3 hours until the chocolate has set and the bars have set. When ready to serve, let the bars sit at room temperature for about 15 minutes before slicing to avoid cracking the chocolate.

Tips for making Chocolate Pumpkin Bars

• Make sure the peanut butter is well mixed as you want it to be nice and thick to hold the mixture together.
• Use a spatula to mix all the ingredients, which prevents sticking and helps distribute the mixture throughout the pan. Be sure to press down firmly so the mixture packs and holds together once it has set.
• You can easily swap out the peanut butter for any type of nut butter! Some other great options are almond butter, cashew butter, and even sunflower seed butter if you have a nut allergy.
• I find parchment paper makes it a lot easier to get the treats out of the pan to cut them evenly, but you can use nonstick spray if that’s all you have.
• I recommend letting the bars sit at room temperature for about 5 minutes before slicing them with a sharp knife to avoid tearing the chocolate.
• If you need to make a larger batch of Chocolate Pumpkin Bars (perfect for parties!), feel free to double this recipe and use a 9×13 baking dish.

preparation and storage

To store: These no-bake pumpkin bars can be stored in a sealed, airtight container up to 2 weeks in the refrigerator. I don’t recommend storing it at room temperature as these bars get very soft and should be kept in a cold place.

Freeze: These can also be frozen up to 3 months in a sealed, airtight container, or you can store them individually in plastic wrap and take them out separately to thaw.

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I hope you all enjoy these No Bake Chocolate Pumpkin Bars and if you love this recipe as much as we do, please leave me a five star rating below and don’t forget to tag me #eatyourselfskinny on Instagram! I love seeing all your delicious recoveries!