Irresistible Flourless Pumpkin Chocolate Chip Greek Yogurt Bars (Gluten-Free & Protein-Packed!)

Thank you so much for stopping by today, friend! I’m beyond excited to share a recipe that’s been warming hearts in my kitchen all season: Flourless Pumpkin Chocolate Chip Greek Yogurt Bars. These bars are soft, fudgy, and full of that cozy fall spice we all crave when the leaves turn golden. Imagine pumpkin pie, gooey brownies, and a touch of cheesecake all baked into one wholesome treat. 🎃🍫

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Overview of Recipe Content

These pumpkin chocolate chip Greek yogurt bars are a cross between a healthy snack and a dessert you’d proudly bring to a holiday table. They’re naturally sweetened, gluten-free, and made with protein-packed almond flour.

Why you’ll love them:

• They’re wholesome enough for breakfast but indulgent enough for dessert.
• High in protein from almond flour and Greek yogurt.
• Perfect for fall gatherings, cozy weekends, or meal-prep snacks.
• They taste like a hug in bar form—warm, spiced, chocolatey, and moist.

What it tastes like: Soft and fudgy with a balance of sweet pumpkin spice and melty chocolate chips.

Ingredient List:

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• 1 ½ cups almond flour
• 1 tsp baking powder (gluten-free if needed)
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• Pinch of salt
• 2 large eggs
• 1 cup pumpkin purée (not pumpkin pie filling)
• ½ cup plain Greek yogurt
• ¼ cup maple syrup (or honey)
• 2 tsp vanilla extract
• ½ cup dark chocolate chips (plus extra for topping)

Tools You’ll Need:

• Mixing bowls
• Whisk and spatula
• 8×8-inch baking pan
• Parchment paper

Suggested Substitutions & Additions:

• Swap dark chocolate chips for white chocolate or chopped pecans.
• Use coconut sugar or brown sugar instead of maple syrup.
• Add a swirl of almond butter on top before baking for extra decadence.

How to Make Flourless Pumpkin Chocolate Chip Greek Yogurt Bars

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1. Prep the oven & pan. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper for easy removal.
2. Mix the dry ingredients. In one bowl, whisk almond flour, baking powder, cinnamon, nutmeg, ginger, and salt.
3. Combine the wet ingredients. In another bowl, whisk eggs, pumpkin purée, Greek yogurt, maple syrup, and vanilla until smooth.
4. Bring it together. Fold the dry ingredients into the wet mixture. Stir until just combined.
5. Add chocolate chips. Gently fold in the chocolate chips, saving a handful to sprinkle on top.
6. Bake. Pour batter into the prepared pan and smooth the top. Bake 25–30 minutes, or until a toothpick comes out mostly clean.
7. Cool & slice. Allow bars to cool completely before slicing into squares. (Hardest part, I know!)

The smell alone—warm spices mingling with melting chocolate—will bring the whole family into the kitchen.

What to Serve with Flourless Pumpkin Chocolate Chip Greek Yogurt Bars

These bars are versatile! Serve them with:

• A mug of chai latte or spiced coffee.
• A scoop of vanilla Greek yogurt for breakfast.
• A drizzle of caramel sauce for dessert.
• Alongside my Pumpkin Spice Latte Recipe for the ultimate fall pairing.

Tips for Making It Perfect

• Don’t overmix. Over-stirring makes bars dense.
• Let them cool. They set as they cool, so resist cutting too early.
• Use quality chocolate. Dark chocolate chips or chunks melt beautifully and balance the sweetness.
• Make ahead. These bars taste even better the next day as the flavors deepen.

Storage Instructions

• Room temperature: Store in an airtight container for up to 2 days.
• Fridge: Keep in the fridge for up to 5 days.
• Freezer: Wrap individually and freeze for up to 3 months. Thaw at room temp or warm in the microwave.

General Information

Pumpkin desserts have deep roots in American holiday traditions. Using Greek yogurt in baking is a modern twist that adds protein and tenderness without extra oil. These bars strike the balance of healthy meets indulgent, making them perfect for any time of day.

Frequently Asked Questions

1. Can I make these bars dairy-free?
Yes! Use a dairy-free Greek yogurt alternative and dairy-free chocolate chips.

2. Can I use coconut flour instead of almond flour?
No—coconut flour absorbs too much liquid. Stick with almond flour or a 1:1 gluten-free flour blend.

3. Can I make these ahead for the holidays?
Absolutely! They freeze beautifully—just thaw before serving.

4. Are these bars low sugar?
They’re naturally sweetened with maple syrup and chocolate chips, much lower sugar than traditional desserts.

5. Can I double the recipe?
Yes—bake in a 9×13-inch pan and extend bake time by 5–10 minutes.

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Conclusion

These Flourless Pumpkin Chocolate Chip Greek Yogurt Bars are everything I love in a fall recipe: simple, wholesome, and irresistibly delicious. Whether you make them for breakfast meal prep or a sweet after-dinner bite, they’re bound to become a seasonal favorite.

If you loved this recipe, you might also enjoy:

• Healthy Pumpkin Bread
• Flourless Chocolate Protein Muffins

Thanks for baking with me today! Don’t forget to share your bars on Pinterest or tag me on Instagram—I can’t wait to see your creations.

Interactive Elements

I’d love to hear from you! Leave a comment and tell me how your bars turned out. Did you add nuts or try a different spice blend? Share your tweaks—it helps other bakers too.

Nutritional Information (per bar, approx. 12 bars)

Calories	Protein	Carbs	Sugar	Fat	Fiber
180	7g	15g	9g	10g	3g

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