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Pumpkin, peanut butter, oats, and maple syrup come together in these No-Bake Chocolate Pumpkin Oat Bars, with a thick layer of chocolate on top. They’re easy to keep in the fridge for whenever you want something sweet with pumpkin flavor but don’t feel like baking.
When I created this recipe, I wanted a pumpkin bar that felt a little more like a snack than a baked dessert, but still had enough chocolate to make it feel like a treat. The base holds together well once chilled, and the combination of peanut butter, oat flour, pumpkin, and chocolate creates a soft fall snack that’s easy to keep in the fridge all week.
No-Bake Pumpkin Bar for Easy Snacking
Many pumpkin bars are baked, but I wanted this version to be something I could mix together, press into a pan, and keep in the fridge for the week. Oat flour gives the base a smoother, softer texture than whole oats, while peanut butter helps hold everything together once chilled.
- No baking required. Once the base is pressed into the pan and topped with chocolate, the refrigerator does the rest.
- Made with real pumpkin. Pumpkin adds moisture and flavor to the base, while pumpkin pie spice and cinnamon add warm spices that pair with it.
- A more filling treat. Peanut butter and oats add protein, fiber, and fat, so these feel more substantial than a typical dessert bar.
- Plenty of chocolate on top. The thick chocolate layer adds a firmer bite against the soft pumpkin and peanut butter base and makes the bars feel just indulgent enough.
Ingredient Notes
A few ingredients make the biggest difference in how these no-bake pumpkin oat bars hold together and set.
For full recipe instructions and complete list of ingredients, scroll down to the recipe card at the bottom of this page.
- Oat flour: Oat flour gives the bars a smoother, more compact texture than whole rolled oats. Blend the oats until they’re very finely ground so the base isn’t coarse or crumbly. Almond flour would work too.
- Peanut butter: I prefer a natural, drippy peanut butter because it mixes easily into the pumpkin and oat flour and helps hold the bars together. A thicker peanut butter may make the mixture feel drier or harder to spread. I also like using salted peanut butter for a little extra flavor.
- Pumpkin puree: Use 100% pure pumpkin, not pumpkin pie filling. The pumpkin adds both flavor and moisture, so it’s important to the texture of the bars, not just the pumpkin flavor.
- Maple syrup: Maple syrup sweetens the base, but it also adds moisture and helps everything come together. I wouldn’t reduce it significantly without testing, since that can change the texture of the bars.
- Chocolate chips and coconut oil: Coconut oil helps thin the melted chocolate so it easier to spread into an even layer and creates a smooth topping once chilled.
How to Make No-Bake Pumpkin Oat Bars
- Mix the dry ingredients. Add the oat flour, pumpkin pie spice, and cinnamon to a large bowl and stir until evenly combined.
- Make the pumpkin oat base. Add the peanut butter, maple syrup, and pumpkin purée. Stir until the mixture is fully combined and forms a thick, soft dough.
- Press into the pan. Line a 9×9-inch pan with parchment paper, leaving enough overhang to lift the bars out later. Press the oat mixture into an even, compact layer, making sure to get it all the way into the corners.
- Add the chocolate and chill. Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 15–30 second intervals, stirring between each one, until smooth. Pour the melted chocolate over the pumpkin oat layer and spread it evenly to the edges. Refrigerate until the chocolate is fully set and the bars are firm enough to slice cleanly, then lift them out using the parchment paper and cut into bars.
jamie’s tips
Tips for Bars That Hold Together
- Press the base firmly into the pan. Take an extra minute to really compact the mixture, especially around the edges and corners. A tightly packed base will hold together much better once the bars are sliced.
- Give them enough time to chill. The bars will still be quite soft right after you make them. Let the chocolate set completely and the pumpkin oat layer firm up before lifting them from the pan and slicing.
- Use a sharp knife for clean slices. Once the bars are fully chilled, lift them out by the parchment paper and cut with a sharp knife. If the chocolate is cracking as you cut, let the bars sit at room temperature for a few minutes before trying again.
Make Ahead and Storage
- Make ahead: These bars are a great make-ahead option because they need time to chill anyway. You can make the full batch a day ahead and keep it refrigerated until you’re ready to slice and serve.
- Refrigerator: Store the bars in an airtight container in the refrigerator for up to 5 days. I like keeping parchment paper between layers so the chocolate topping stays neat.
- Serving: The bars are firmest straight from the refrigerator but soften as they sit at room temperature. If they feel too firm when chilled, let them sit out for a few minutes before eating.
More No Bake Pumpkin Recipes
If you’ve made and love these No Bake Chocolate Pumpkin Oatmeal Bars or any other recipe on my blog, please leave a 🌟 rating and comments below!
No Bake Chocolate Pumpkin Oatmeal Bars
Ingredients
- 1 1/2 cups oat flour, (1 1/2 cups oats, blended into a fine powder)
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1 cup salted peanut butter
- 1/2 cup pumpkin puree
- 1/4 cup maple syrup
- 1 cup chocolate chips
- 1 teaspoon coconut oil
Instructions
- In a large bowl mix oat flour, pumpkin spice, and cinnamon until completely combined.
- Add peanut butter, pumpkin puree, and maple syrup. Mix well until completely combined.
- Line a 9×9" baking pan with parchment paper and press oat mixture in an even layer in the pan.
- In a microwave-safe bowl, add chocolate chips and coconut oil. Heat in 15-30 second intervals until melted and smooth. Pour over the top of oat mixture.
- Refrigerate for at least 2 hours to allow chocolate to harden and set. Slice into 16 even bars and store in the fridge.
Notes
- Use a natural, drippy peanut butter for the best texture. A thicker peanut butter can make the base drier and harder to press into the pan.
- To make oat flour, blend rolled oats until very finely ground so the bars hold together well.
- Press the base firmly into the pan before adding the chocolate layer.
- Chill for at least 1 hour, or until the chocolate is fully set and the bars are firm enough to slice cleanly.
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Nutrition information is automatically calculated and should only be used as an estimate.
Food photography by Marie-Catherine Dubé.
