1. Preheat the oven
Preheat your oven to 350°F (180°C). Lightly grease an 8-inch or 9-inch square baking dish, or line it with parchment paper for easier removal.
2. Make the flax egg
Add the ground flaxseed and warm water to a small bowl. Stir well and let the mixture sit for about 5 minutes, until it thickens.
3. Combine the dry ingredients
In a large bowl, whisk together the all-purpose flour, almond flour, pumpkin pie spice, baking powder, baking soda, and salt until evenly combined.
4. Prepare the wet mixture
In a separate bowl, combine the pumpkin puree, maple syrup, melted coconut oil, vanilla extract, and thickened flax mixture. Stir until smooth.
5. Combine the mixtures
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until everything is just combined. Avoid overmixing, as this can make the bars too dense.
6. Add the chocolate chips
Fold in the vegan chocolate chips. Use as many or as few as you like.
7. Transfer to the baking dish
Pour the batter into the prepared baking dish. Use a spatula to spread it evenly and smooth the top.
8. Bake
Place the dish in the preheated oven and bake for 25–30 minutes. The bars are ready when the center is set and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
9. Cool completely
Remove the pumpkin bars from the oven and let them cool in the pan for about 10–15 minutes. For cleaner slices, allow them to cool further before cutting.
10. Slice and serve
Cut into squares or bars. For an extra finishing touch, dust the cooled bars with a little powdered sugar before serving.
Tips
- For a richer flavor, add 1/2 teaspoon of cinnamon or a pinch of nutmeg.
- Chopped pecans or walnuts make a delicious addition.
- If you prefer sweeter bars, add an extra tablespoon or two of maple syrup.
- Store leftovers in an airtight container for up to 3 days at room temperature, or refrigerate for longer freshness.
Enjoy these cozy pumpkin bars with a cup of coffee or hot tea! 🎃🍂
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