Vegan Pumpkin Protein Bars



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These pumpkin protein bars are vegan, gluten-free and oil-free. They make for a perfect pre or post-workout snack or grab-and-go breakfast. Each bar has less than 80 calories, 7 grams of protein and only 4 grams of sugar!

I have another pumpkin recipe for ya (shocker, I know!). Today we’re making pumpkin protein bars!

With oats and protein powder as the base, these bars are gluten-free and vegan as long as you use vegan protein powder. They’re also oil-free and low in sugar! The entire batch is sweetened with just 1/4 cup of maple syrup and some dairy-free dark chocolate chips on top because chocolate makes everything better, am I right?!

These bars have the perfect amount of pumpkin pie flavor and a good protein to carb ratio — perfect for munching on before or after your workout or as a grab-and-go breakfast bar. I hope you love them as much as I do. Seriously, they are so good!

A stack of protein pumpkin bars on a white plate with chocolate chips sprinkled around.


Ingredients measured out to make pumpkin protein bars: almond milk, oats, chocolate chips, pumpkin, baking soda, baking powder, pumpkin pie spice, protein powder, maple syrup and salt.

Here’s What You Need

  • rolled or quick oats – oats are naturally gluten-free but are often cross-contaminated during processing. If you need these bars to be gluten-free, make sure you look for oats that say “gluten-free” on the package! I like to use Bob’s Red Mill Gluten Free Whole Grain Rolled Oats.
  • vanilla protein powder – You can use your favorite protein powder, but if you want to keep these bars vegan, make sure you use vegan protein powder. My go-to brand is Nuzest (use the code eatingbirdfood for 15% off your order). If you’re not a protein powder fan, I recommend making these healthy pumpkin bars instead. 
  • baking powder + baking soda – to help these bars rise.
  • salt – to bring all of the flavors together!
  • pumpkin pie spice – use store-bought or make homemade pumpkin pie spice.
  • maple syrup – for just a touch of sweetness! Feel free to sub in your favorite liquid sweetener like honey, agave or stevia.
  • pumpkin puree – either canned pumpkin or homemade pumpkin puree works. If you’re using store-bought, make sure you pick up canned pumpkin and not pumpkin pie filling. Pumpkin pie mix has added sugar!
  • unsweetened vanilla almond milk – I like to use unsweetened almond milk so I can control the amount of sweetness I add to the recipe. If you don’t have almond milk, feel free to use your favorite milk instead.
  • chocolate chips – I like dark chocolate chips, but any type of chocolate chip works. For a low-sugar version, use Lily’s stevia-sweetened chocolate chips (semi-sweet or dark chocolate). For a vegan version, use Enjoy Life’s dairy-free chocolate chips.
Collage of four photos showing the process of making the batter for pumpkin protein bars, and then mixture going into a pan and being topped with chocolate chips.

How to Make Vegan Pumpkin Protein Bars

Start by mixing together your dry ingredients: oats, protein powder, pumpkin pie spice, baking soda, baking powder and salt.

In a separate large bowl, mix together your wet ingredients: maple syrup, pumpkin puree and almond milk.

Stir the dry ingredients into the wet until just combined.

Pour the batter evenly into a prepared dish with parchment paper or oil and sprinkle a few dark chocolate chips on top. Bake in a preheated oven and bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Let the bars cool completely before attempting to remove from the dish. Once cooled, cut and enjoy!

A hand holding up a slice of pumpkin protein bars.

Storing Pumpkin Protein Bars

After letting your bars cool completely, store them in an airtight container in the refrigerator for up to one week. They can be stored at room temp for up to three days, but they do keep best if stored in the fridge. You can also store them in the freezer for up to three months!

More Pumpkin Recipes

Be sure to check out the full collection of pumpkin recipes and all my snack bar recipes here on EBF.

4.16 from 157 votes

Pumpkin Protein Bars (Vegan + Gluten Free)

These pumpkin protein bars are vegan, gluten-free and oil-free. They make for a perfect pre or post-workout snack or grab-and-go breakfast. Each bar has less than 80 calories, 7 grams of protein and only 4 grams of sugar!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 16



  • Preheat oven to 350°F. Spray a 8×8 baking dish with non-stick spray or line with parchment paper.
  • Stir together the dry ingredients including oats, protein powder, baking powder, baking soda, salt and pumpkin pie spice.
    Dry ingredients for pumpkin protein bars in a bowl.
  • In a separate bowl, combine the wet ingredients including the maple syrup, pumpkin and almond milk.
    Oats and pumpkin being combined in a bowl with a wooden spoon.
  • Gently add the dry mixture into the wet ingredients and mix until well combined.
    Ingredients for pumpkin protein bars mixed together with a wooden spoon.
  • Spread batter evenly into the prepared dish, sprinkle on a few dark chocolate chips and bake for about 20 minutes or until a toothpick come out clean. Let bars cool, cut into 16 bars and enjoy.
    Pumpkin protein bars baked in a ceramic dish.
  • Store bars in the refrigerator for up to one week or freezer for up to three months.



  • Maple syrup: Feel free to sub in your favorite liquid sweetener like honey, agave or stevia. 


Serving: 1bar | Calories: 77kcal | Carbohydrates: 8g | Protein: 7g | Fat: 1g | Sodium: 346mg | Potassium: 33mg | Fiber: 1g | Sugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast/Snack
Cuisine: American
Keyword: pumpkin protein bars
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. 5 stars
    These came out great! I can see these as a grab and go breakfast, or to satisfy a sweet craving in the evening. Love this recipe. Will make again!!!

    1. Yay! I am so happy to hear that you enjoyed this recipe, Jennifer, and that you will be making them again! Thank you for your review + star rating, I really appreciate it.

  2. I have these in the oven right now, very excited for the end result. I think this recipe is really great and i want to try and swap out the pumpkin puree for other things so i can have seasonal protein bars all year long. What might be some good winter spring and summer swap outs that could work in this recipe??

  3. 1 star
    I don’t know what kind of consistency these were supposed to have but the finished product was mushy and not bar-like at all. A toothpick came out clean so I assumed they were done but these aren’t appetizing at all.

    1. Hi Lliana – I am so sorry to hear that this recipe didn’t turn out the way you had hoped. Did you happen to change anything about the recipe?

  4. 1 star
    Currently turning the Oven up to 400 in hope that I will get an edible result out this goo at some point today. I used muscle milk vanilla protein powder.

    1. Hi Kayla – I am so sorry to hear this recipe wasn’t working out for you. Did you ever get it to bake through? Did you change anything about the recipe?

  5. 5 stars
    I made these today! Thank you! I had Quest protein powder on hand so that is what I used. Mine baked in a 9×9 pan in the time listed. I can’t do chocolate of any kind so I used pecans! Delicious! I have had a long struggle getting used to a gf lifestyle for medical reasons. This is the first pumpkin recipe to turn out for me. So thank you 😊

    1. Aw yay! This means so much, Trinity. I am so glad that you are able to enjoy this recipe, I have lots of other DF recipes on my site that I hope you will be able to try and enjoy! Thank you for your review & star rating, it means so much!

  6. 3 stars
    I’m stumped as to why these didn’t come out hard like bars. I cooked them for probably four times the length stated and still mushy.

    1. Hi Sheena – I am so sorry these did not turn out the way you had hoped. What was the consistency of the batter before putting it into the pan? Did you change anything about the recipe? Let me know!

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