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!
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!
Moist, delicious, and very easy to put together. A great grab-and-go option for busy work days!
Yay! So glad you loved this recipe. Thanks for making it and for coming back to leave a review. I so appreciate it!
I have a pumpkin so do i just boil the pumpkin or roast it to puree it. want to try all these pumpkin recipes. thanks terrie
Hi Terrie – I actually have a post on how to make pumpkin puree that will help you! 🙂
These Pumpkin Protein Bars are totally delicious! And what a fine way to use vanilla protein powder. 5 stars for sure!
Yay! I’m so glad you loved these, Barbara. Thanks for making them and for coming back to leave a review!
What ca I use instead of protein powder?
Can you use oat flour instead? If so, would it still be 1 cup or would it be a different measurement?
Hi Morgan – Are you wanting to replace the oats or protein powder with oat flour?
the oats! and sorry for the delayed response, I didn’t get notified that you replied 🙁
I haven’t tried it, so I’m not 100% sure how these bars will turn out, but you could certainly try using 3/4-1 cup of oat flour in place of the oats. I’d maybe start with 3/4 cup and add more if the mixture feels too wet. Let me know how they turn out if you try it!
Totally will do, thanks for the response!
Would it be okay to add some pumpkin seeds to your recipe?
Hi – Melanie. Yes, pumpkin seeds would be a great addition! I’d recommend folding in about 2–3 tablespoons with the chocolate chips. Let me know how it turns out if you give it a try!
it looks like I made a rookie mistake and just like some of the other people on here put the whole can of pumpkin instead of one cup. mine also turned out mushy but it’s delicious nonetheless. just like a tasty oatmeal 😁
Oh no! Sorry that happened. I’m sure they turned out mushier because of the added pumpkin. I’m glad they were still tasty!
I replaced half the protein powder with almond flour. It took away that distinct protein powder taste and density, and made it nice and fluffy!
Oh awesome! Good to know. I’m sure that’ll be helpful for other readers. Thanks for sharing and coming back to leave a review. I so appreciate it!
can you substitute lupin flour for the rolled oats for a lower carb option?
Hi Christine – I haven’t tried using lupin flour in place of the oats, so I can’t say for sure how it would bake up. It’s much denser than rolled oats, so it might change the texture quite a bit. Let me know if you give it a try!
I made these using chocolate protein powder and they came out really good! They also paired well with pomegranate seeds 🙂
Sounds delicious! So glad you loved this recipe, Allison. Thanks for making it and for coming back to leave a star rating. I so appreciate it!
I just made this and love them! The protein powder I use is pretty absorbent so I added about a quarter cup more milk to make them more moist. I also used unsweetened soy milk (it’s what I had) and Lily’s white chocolate chips as the topping. I also added a couple tablespoons of chopped pecans for crunch and they turned out wonderful! A great guilt free, hi
This is so great to hear, Stephanie. I am so glad you were able to give these a try and adjust the recipe as you saw fit. Thank you for taking the time to share your review & star rating, it means so much to me!