Vegan Pumpkin Protein Bars


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.

Pumpkin Protein Bars (Vegan + Gluten Free)

4 from 86 votes
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!
A stack of pumpkin protein bars on a white plate with chocolate chips sprinkled around.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16


  • 1 cup old fashioned rolled oats, or quick oats
  • 1 cup vanilla protein powder, vegan if needed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 Tablespoon pumpkin pie spice
  • ¼ cup maple syrup
  • 1 cup canned pumpkin or homemade pumpkin puree
  • ½ cup almond milk, or other non-dairy milk
  • 1-2 Tablespoons dairy-free chocolate chips


  • 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
Course: Breakfast/Snack
Cuisine: American
Keyword: pumpkin protein bars


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Recipe Rating

    1. Mattie
      October 4, 2021 AT 11:23 am

      Hey! The nutritional info at the beginning of the recipe and at the end are different. Just curious which is correct? 60 cal, 4 sugar, 5 protein OR 77 cal, 4 sugar, 11 protein? Excited to make these this weekend!!

      1. Brittany Mullins
        October 4, 2021 AT 1:02 pm

        Sorry, Mattie!! Thanks for catching that. I updated the recipe with a different protein powder so I think that’s where the change came from. I just updated everything so it should be accurate. 🙂

    2. Whitney
      October 2, 2021 AT 3:17 pm

      5 stars
      Loved this recipe! Someone mentioned different protein powders soak up liquid differently and boy did that make a difference in my preference! I personally love using teras whey protein powder. It makes for a very liquidy batter and bakes to be more puffy & cake like!

    3. Joy
      September 26, 2021 AT 2:08 pm

      Hi, I watched the video and completed the recipe but my batter was much drier than what appeared on the video. I added a bit more pumpkin puree and milk but it still wasn’t as close as yours was for liquid. I’m still baking and it already took 5 minutes more than usual. Are you sure the measurements are accurate?

      Thanks Joy

      1. Brittany Mullins
        September 27, 2021 AT 5:59 pm

        Yes! I’ve made this recipe many many times. 🙂 Some protein soak up more liquid than others, so maybe that’s the case? What protein powder did you use? Did you change anything else about the recipe?

    4. Jackie
      September 25, 2021 AT 10:02 am

      4 stars
      I was super excited to see this recipe pop up! I was a little nervous about using 1 cup of protein powder, so I dialed it back to 3/4 cup. The aftertaste was still a little too protein-y for me, so I am making them again with 1/2 protein powder and I added a little extra oats. Overall, great recipe! They come together super quick and they’re a great snack!

      1. Brittany Mullins
        September 27, 2021 AT 5:47 pm

        So glad you enjoyed this recipe, Jackie! And happy to hear they turned out for you. 🙂 The taste definitely depends on the type of protein powder you use.

    5. Nancy
      September 10, 2021 AT 9:35 am

      Hi Brittany, I have chocolate protein powder on hand- do you think the flavor will still be good if I use chocolate instead of vanilla? Thank you!

Parchment paper lined with protein balls.


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