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.

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

4.28 from 186 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!

More about Brittany
Chicken fajita filling on a sheet pan with a wooden spoon. Tortillas are resting on the bottom of the sheet pan.
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Recipe Rating


  1. Brittany,
    I wonder about the post Nutritional Information. I am looking for a bar that has at least 6 grams of Protein and I was excited to find this recipe. Because I have looked at tons of Protein Protein bar recipes, your recipe caught my attention so checked out the ingredients (using: and found, (according to “Very Well Fit”), the following Nutrional information which shows each bar to have only 3.7 grams of Protein, not 7 grams. Can you assure me that the Protein content of 7 grams is correct. Thank you so much! I am impressed with your website and recipes, and I will check them out.

    Very Well Fit Nutritional Information:
    Fat: 4.2
    Carbs: 16.4 gr
    Protein: 3.7 gr

    1. Hi Althea. The about of protein will depend on the type of protein powder you use, each protein powder contains a different amount of protein. Hope that helps!

    1. Oh amazing! This sounds delicious! I am so glad you are loving this recipe and it turned out great for you, Renee. Thanks for coming back and sharing your review + star rating, I really appreciate it!

  2. 3 stars
    These were interesting for me. Mine also had a really thick, dense consistence of batter. I will say, I realized that I didn’t have pumpkin puree after I had started making it, so I subbed with 1 cup of butternut squash puree. Maybe it made a difference in the consistency. They are good, but for me, they have an aftertaste because of the protein power. Again, perhaps a different brand of protein powder would make a difference.

    1. Hi Heather – Glad these worked with butternut squash puree. I definitely could be your brand of Protein powder. I would recommend, Nuzest, it is one of my favorites and there is no aftertaste!

    1. WOO! So glad you are loving this recipe, Alina. Thank you for your review + star rating, it means so much to me!

  3. Hi I made these yesterday and the finished batter did not look like the consistency of yours in the video. Mine was much thicker and didn’t pour out like yours. I am trying again today and same consistency as yesterday. do you think i should add a little more pumpkin or milk?
    The taste is delicious I’m just not getting the right consistency.

  4. 5 stars
    I made these today with the intention of freezing and bringing them to share with family next week – I ate 3 immediately and froze the rest in sets of 2 bars for an easy grab breakfast. I will perhaps make another batch to share, but so so good! I mixed the chocolate chips in and put fall sprinkles on the top. Other than that followed instructions exactly and they came out perfect!

    1. WOO! This makes me so happy to hear, Allyssa. I am so glad you gave these a try and they turned out amazing of you. Thank you for sharing your review + star rating, it means so much to me!

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