This soft chocolate chip pumpkin bark is an easy no-bake treat with a spicy pumpkin pie flavor, the perfect healthy snack of fall. Just like cookie dough bark only make it pumpkin. This pumpkin bark has no protein powder and is dairy free, gluten-free, low in sugar and vegan. Perfect if you love cookie dough!
This easy chocolate chip pumpkin bark tastes just like edible cookie dough bark with the spicy flavors of pumpkin pie. It is made in a bowl, and doesn't even need to chill long. Plus it is high in protein with just almond flour, no processed protein powder needed.
If you like cookie dough bark, you'll also love my strawberry frozen yogurt cookie dough bark, my frozen yogurt cookie dough bark, and my chocolate brownie bark.
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Flavor of Pumpkin Bark
This 4 ingredient pumpkin bark tastes like a pumpkin spice cookie thanks to fresh pumpkin puree and pumpkin pie spice. It also has a cookie texture even though it is a no bake recipe because of the almond flour. It is actually similar to my pumpkin peanut butter cups, although those use coconut flour.
Ingredients
Almond flour. You can sub other flours such as oat flour or coconut flour, but you'll have to adjust for their varied amounts of absorbency.
Pumpkin puree. I use canned pumpkin puree. Some brands are wetter than others. I use Whole Food's 365 canned pumpkin puree and it is fairly dry. If you use a different brand such as Farmer's Market, you might have to add an additional ¼ cup almond flour to reach the dry dough texture you see in my photos.
Maple syrup. Or any liquid sweetener.
Pumpkin pie spices, vanilla extract, salt. For flavoring.
Chocolate chips. Both to mix into the dough, and to melt for the chocolate shell on top.
See the recipe card at the bottom for full information on ingredients and quantities.
Steps to Make Pumpkin Bark
For more detail, visit the complete recipe at the bottom of this post, but here are general steps.
Step 1: In a bowl, add the almond flour, pumpkin puree, maple syrup, pumpkin pie spice, vanilla, and salt.
Step 2: Mix until combined.
Chef's Tip: Taste the batter in Step 2 and be sure the dough is sweet enough - if not, add a tablespoon or more of maple syrup, and add a matching tablespoon or more of almond flour to retain texture.
Step 3: Add chocolate chips and fold into the batter.
Step 4: Line a cookie sheet with parchment paper. Press the dough into a rectangle, about ½ inch thick.
Step 5: Melt chocolate chips, add pumpkin pie spice, and pour the melted chocolate over the dough, and spread with a spoon.
Step 6: Freeze the pan for about 30 minutes to 1 hour, or until you can snap the bark apart into chunks.
Storage
Store leftovers in the refrigerator for a week or frozen for about 3 months.
Recipe Tips
Wet or Dry Pumpkin Puree. You'll need to assess how wet or dry your brand of pumpkin puree is and adjust if necessary to be sure your bark doesn't freeze icey. My brand of pumpkin puree is dry - I use Whole Food's 365 organic pumpkin puree in a can. Other brands can be wetter - if yours is wetter, add 2 tablespoon or up to ¼ cup more of almond flour to bring your texture up to mine.
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To make your bark nut-free, use oat flour instead of almond - your bark texture will be more crunchy and less creamy because almond flour contains more fat. You can always add 2 tablespoon of melted coconut oil to oat flour.
Variations
This pumpkin bark is extremely easy to customize.
- Mix in fruit such as chopped fresh strawberries, whole fresh blueberries, or layer bananas before you top with chocolate.
- Top with melted white chocolate
- Add a layer of date paste between the cookie dough base and melted chocolate top.
More Bark Recipes
FAQS
You can use oat flour but add 2 tablespoon of nut butter to add healthy fats and retain texture.
Yes, you can use honey or your favorite liquid sweetener such as date syrup or monk syrup. You can also use homemade date paste. Sugar might work, but the dough may need a few tablespoons of water to achieve a putty texture.
Yes, this cookie dough bark is plant-based, gluten-free, dairy-free and has no refined sugar if you use compliant chocolate chips.
If you tried this recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Chocolate Chip Pumpkin Bark
Equipment
- cookie sheet pan
Ingredients
- 1 cup almond flour
- 1 cup pumpkin puree canned organic
- ⅓ cup maple syrup or three dates
- ½ tablespoon pumpkin pie spice
- 1 teaspoon vanilla
- ¼ cup mini chocolate chips
Chocolate topping
- ¾ cup chocolate chips
- 1 teaspoon pumpkin pie spice
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Instructions
- In a bowl, mix together the almond flour, pumpkin puree, maple syrup, pumpkin pie spice, vanilla, salt and mix until combined.1 cup almond flour, 1 cup pumpkin puree, ⅓ cup maple syrup, ½ tablespoon pumpkin pie spice, 1 teaspoon vanilla
- Fold in the mini chocolate chips.¼ cup mini chocolate chips
- Line a cookie sheet with parchment paper. Press the dough into a rectangle, about ½ inch thick.
- Melt the chocolate chips for the topping in a microwave for 1 minute and then stir until all chips are melted. Stir in spices.¾ cup chocolate chips, 1 teaspoon pumpkin pie spice
- Pour the melted chocolate over the dough, and spread with a spoon.
- Freeze the pan for about 30 minutes to 1 hour, or until you can snap the bark apart into chunks.
- Store leftovers in the refrigerator for a week or frozen for about 3 months.
Dee Dine says
This no bake pumpkin treat is spicy and creamy, and saves long term in the fridge or freezer.