Pumpkin Protein Bars
This post may include affiliate links. Thank you for your support.
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!
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!
Table of Contents
Why I Love This Pumpkin Protein Bar Recipe
There’s something about these bars that keeps me coming back to them every fall. Here’s why they’ve earned a permanent spot in my snack rotation:
- Perfect texture – Soft, chewy, and just the right amount of dense without being dry or crumbly.
- Naturally sweetened – 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?!
- Diet-friendly – They’re gluten free, vegan (as long as you use vegan protein powder) and completely oil free.
- Fuel that lasts – Each bar is packed with 7 grams of protein so they actually keep you full between meals.
- Freezer-friendly – I love keeping a batch in the freezer so I can grab one whenever I need a quick snack or breakfast on the go.
“I make a double batch of these bars almost every other day…so good and the Macros are perfect for a balanced snack without the guilt!! Thank you for the recipe 🙂”
Ingredients Needed
- 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).
- 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 dairy-free milk – I like to use unsweetened oat milk, so I can control the amount of sweetness I add to the recipe. If you don’t have oat milk, feel free to use almond milk or 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.
Find the full ingredient list with measurements in the recipe card below.
How to Make Pumpkin Protein Bars
These pumpkin protein bars come together in just a few easy steps. You’ll mix, press, bake and before you know it, you’ve got a cozy fall snack ready to go.
Step 1: Start by mixing your dry ingredients in a large bowl.
Step 2: In a separate bowl, mix together your wet ingredients.
Step 3: Combine both the wet and dry ingredients.
Step 4: Pour the batter into a prepared dish, top it off with chocolate chips, and bake.
Brittany’s Tips
- Adjust the batter texture: Different protein powders and oat varieties absorb liquid differently. If the batter feels too thick or dry, stir in 1–2 extra tablespoons of milk before baking.
- Let the bars cool completely: These bars firm up as they cool, so resist cutting them right out of the oven. Letting them rest helps them set properly and gives you clean, soft slices.
- Skip the protein powder: If you’re not a protein powder fan, I recommend making these healthy pumpkin bars instead. They have a similar cozy flavor without the added protein.
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!
Frequently Asked Questions
Yes! Any vanilla protein powder will work, but the texture may vary slightly. I prefer a plant-based protein for this recipe to keep it vegan.
They are if you use certified gluten-free oats. Regular oats are often cross-contaminated, so double-check the label if you need them to be gluten-free.
Definitely. Any milk works here — almond, soy, dairy, or whatever you have on hand.
More Pumpkin Recipes You’ll Love
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Pumpkin Protein Bars (Vegan + Gluten Free)
Ingredients
- 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 oat milk, or other non-dairy milk
- 1-2 Tablespoons dairy-free chocolate chips
Instructions
- 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.
- In a separate bowl, combine the wet ingredients including the maple syrup, pumpkin and oat milk.
- Gently add the dry mixture into the wet ingredients and mix until well combined.
- 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.
- Store bars in the refrigerator for up to one week or freezer for up to three months.
Video
Notes
- Maple syrup: Feel free to sub in your favorite liquid sweetener like honey, agave or stevia.
- Storage: Store cooled bars in an airtight container in the fridge for up to a week, or freeze for up to three months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This Recipe? Rate & Comment Below!
These turned out so good! I’ve been searching for a lower calorie sweet treat recipe. I had never baked with protein powder so I wasn’t sure about that but it gave them a nice vanilla flavor. Simple, easy recipe I will definitely be making again 🤗
Amazing! I am so excited to hear that you are loving these, Molly. Thank you for your review + star rating, I really appreciate it!
These are insane! They are so popular in my house that I double the recipe, bake them in a 9×13 pan, and add 10 minutes to the baking time. Easy, quick, nutritious, and absolutely delicious!
YUM! These are so good, Tracy. I am so glad you gave them a try and are loving them. Thank you for sharing your review & star rating, it means so much to me!
The first time I did it exactly the same and did have to triple the cook time. However, the next time I did a larger pan and it only took the 20 minutes.When you freeze them how does it work to thaw them? Do you freeze it as a batch or individually? Thanks!
Thanks so much for the feedback, Amy! I always recommend freezing them individually for easier thawing/consuming! Hope that helps. Enjoy!
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.
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!
What brand of vanilla protein powder did you use in your Pumpkin Protein Bars (Vegan + Gluten Free) Thanks!
Hi Sherry – I love to use Nuzest, but I have a whole post reviewing my favorite protein powers, here! Enjoy!
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 😊
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!
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.
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?
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.
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?
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??
Hi Alannah – I have several different protein bar recipes on my website.
Peanut Butter Protein Bars
Easy Protein Bars
Peanut Butter Chocolate Protein Bars
Oatmeal Raisin Protein Bars
Enjoy!
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!!!
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.