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!
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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
- 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.
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.)
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.
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.
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!
More healthy snack recipes!
After you make these Pumpkin Spice Protein Bars, make sure to leave a comment & rate the recipe!
Recipe Card
Healthy Pumpkin Spice Protein Bars
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
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