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    Home » Fall

    Healthy No-Bake Pumpkin Spice Protein Bars Recipe

    Published: Oct 11, 2023 · Modified: Oct 12, 2023 by Mariah Knight

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    Pumpkin Spice Protein Bars are soft, chewy, and perfect for a grab and go snack! They're made with simple ingredients like pumpkin puree, almond flour, and vanilla protein powder. And best of all, they only take about 10 minutes to make!

    Pumpkin protein bar with a bite taken out.

    Disclaimer: Some of the links in this post are affiliate links, which means I earn a commission if you choose to purchase through qualifying links.

    Jump to:
    • Why You'll Love This Recipe
    • 🍴Ingredient Notes
    • Recipe Variations
    • 🍴Step by Step Instructions
    • Step 2: Press into Bread Pan
    • Expert Tips
    • How to store leftovers
    • Recipe Card
    • Want more recipes?
    • 💬 Reviews

    Why You'll Love This Recipe

    If you're looking for a high protein snack with lots of pumpkin flavor, you have to try these homemade pumpkin protein bars! (The soft and chewy texture is unreal!)

    Enjoy them as a post-workout snack, breakfast, or even as a healthy dessert! I love to meal prep an extra batch to have on hand in my freezer for whenever a craving strikes.

    Easy

    The recipe comes together in less than 10 minutes and all you need is a mixing bowl, spatula, parchment paper, and a small loaf pan.

    Healthy

    Unlike most store-bought protein bars, this recipe is made with clean ingredients and they're gluten-free, dairy-free, and Paleo friendly.

    Plus, this recipe contains healthy fats from the almond butter, about 10 grams of protein per serving, and extra fiber from the pumpkin puree.

    This combination is what makes these no bake protein bars so filling and satisfying!

    🍴Ingredient Notes

    Ingredients for pumpkin protein bars measured out in small bowls.
    • Vanilla Protein Powder - My favorite protein powder is Amy Meyers Paleo Vanilla Protein. I have not tested this recipe with collagen powder.
    • Almond Flour - I would not recommend swapping for any other flour. See my Almond Flour vs. Coconut Flour post for more information!
    • Pumpkin Puree - Make sure you do not use pumpkin pie filling as it contains sugar and spices!
    • Almond Butter - You can sub with cashew butter, peanut butter, or sunflower seed butter.
    • Coconut Sugar - Any granulated sugar will work. Sub with Lakanto golden monkfruit to make them sugar-free.
    • Pumpkin Spice - To give this pumpkin smoothie a pumpkin pie flavor, you'll need a combination of cinnamon and pumpkin pie spice!
    • Vanilla Extract - For an extra layer of flavor, I love adding in a little vanilla extract.

    Recipe Variations

    • Swap the dark chocolate chips for Halloween sprinkles to make them a festive snack!
    • Pour melted chocolate on the pumpkin protein bar mixture before chilling to make a thick chocolate layer on top.
    • To make these bars keto-friendly, use Lakanto Golden Monkfruit instead of coconut sugar.
    • Use white chocolate chips instead of dark chocolate chips for a sweeter flavor.
    • For a nut-free version use unsalted Sunbutter which is made with sunflower seeds.
    • Sprinkle flaky sea salt or salted pumpkin seeds on top of the bars for a sweet and salty combo!
    • To make this vegan protein bars, use you favorite vegan friendly vanilla protein powder!

    🍴Step by Step Instructions

    Step 1: Mix Dough

    Start by adding all ingredients into a large bowl. Stir together with a spatula until a thick, sticky dough forms.

    Pumpkin spice protein bar ingredients in a small bowl.
    Pumpkin protein bar dough in a mixing bowl with spatula.

    Step 2: Press into Bread Pan

    Next, pour the protein bar mixture into a parchment paper lined bread pan. Use a greased spatula to flatten it out. (If you're adding chocolate chips, press them into the top.)

    Pumpkin protein bar dough pressed into a loaf pan with chocolate chips on top.

    Step 3: Chill Dough

    Chill the dough for 2-3 hours in the refrigerator or 1 hour in the freezer.

    Step 4: Cut Protein Bars

    Once the bars have set, use the parchment paper to pull them out of the loaf pan. Place on a cutting board and cut into small bars with a warm knife. Store in an airtight container in the refrigerator.

    Protein bars cut into long strips on a parchment paper lined baking sheet.

    Expert Tips

    • Use a spatula to mix the dough together. Make sure you scrape the sides of the bowl to incorporate everything together.
    • Cover the spatula in coconut oil or a non-stick spray to avoid the dough from sticking when you're pressing it into the pan.
    • They will get soft and sticky at room temperature so it's best to keep them in the refrigerator or freezer.
    • Line the baking pan with parchment paper so the bars don't stick. Use the parchment paper to easily pull the bars out of the bread pan.
    • For best results, run hot water on a sharp knife and dry with a towel before you cut into the bars. This will ensure clean cut each time.
    • Use a smaller bread pan to make thicker bars.
    • It's important to chill the bars for at least 2-3 hours before you remove them from the pan. If they're too soft, pop them in the freezer for a few minutes to firm up.

    If you love protein packed recipes like this, try my Pumpkin Protein Smoothie, Protein Cookie Dough Yogurt Cups, or my Gluten-Free Chocolate Protein Bars.

    Pumpkin protein bars with chocolate chips on top.

    How to store leftovers

    Leftover protein bars should be stored in an airtight container in the refrigerator for up to a week.

    You can also store them in the freezer for 2-3 months!

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    After you make these Pumpkin Spice Protein Bars, make sure to leave a comment & rate the recipe!

    Recipe Card

    Pumpkin protein bars with chocolate chips on top.

    Healthy Pumpkin Spice Protein Bars

    Pumpkin Spice Protein Bars are soft, chewy, and perfect for a grab and go snack! They're made with simple ingredients like pumpkin puree, almond flour, and vanilla protein powder. And best of all, they only take about 10 minutes to make!
    Prevent your screen from going dark
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    Prep Time 10 minutes mins
    Total Time 10 minutes mins
    Course Snack
    Cuisine American
    Servings 12
    Calories 175 kcal

    Equipment

    • 1 Small Bread Pan
    • Parchment Paper

    Ingredients
      

    • 1 Cup Vanilla Protein Powder
    • 1 Cup Almond Flour
    • ½ Cup Pumpkin Puree
    • ½ Cup Almond Butter Sub with any nut butter or sunflower seed butter.
    • ¼ Cup Coconut Sugar Sub with Lakanto golden monkfruit to make them sugar-free.
    • 1 Tablespoon Pumpkin Spice
    • 2 Teaspoons Vanilla Extract
    • 2 Teaspoons Cinnamon

    Instructions
     

    • Start by adding all ingredients into a large mixing bowl. Stir together with a spatula until a thick, sticky dough forms.
    • Next, pour the protein bar mixture into a parchment paper lined bread pan. Use a greased spatula to flatten it out. (If you're adding chocolate chips, press them into the top.)
    • Chill the dough for 2-3 hours in the refrigerator or 1 hour in the freezer.
    • Once the bars have set, use the parchment paper to pull them out of the loaf pan. Place on a cutting board and cut into small bars with a warm knife. Store in an airtight container in the refrigerator.

    Notes

    Expert Tips

    • Use a spatula to mix the dough together. Make sure you scrape the sides of the bowl to incorporate everything together.
    • Cover the spatula in coconut oil or a non-stick spray to avoid the dough from sticking when you're pressing it into the pan.
    • They will get soft and sticky at room temperature so it's best to keep them in the refrigerator or freezer.
    • Line the baking pan with parchment paper so the bars don't stick. Use the parchment paper to easily pull the bars out of the bread pan.
    • For best results, run hot water on a sharp knife and dry with a towel before you cut into the bars. This will ensure clean cut each time.
    • Use a smaller bread pan to make thicker bars.
    • It's important to chill the bars for at least 2-3 hours before you remove them from the pan. If they're too soft, pop them in the freezer for a few minutes to firm up.

    How To Store Leftovers

    Leftover protein bars should be stored in an airtight container in the refrigerator for up to a week.
    You can also store them in the freezer for 2-3 months!
    ** See full post for more information and step by step photos!

    Nutrition

    Serving: 1ServingCalories: 175kcalCarbohydrates: 11gProtein: 10gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 18mgSodium: 25mgPotassium: 142mgFiber: 3gSugar: 6gVitamin A: 1591IUVitamin C: 1mgCalcium: 111mgIron: 1mg
    Keywords gluten free pumpkin protein bars, healthy pumpkin protein bars, pumpkin protein bars, pumpkin spice protein bars
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Hi, I'm Mariah!

    I am a food photographer and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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