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A stack of 3 pumpkin protein bars with a bite taken out of the first one. In the background is a small pumpkin.
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4.71 from 34 votes

Pumpkin Protein Bars

Easy homemade Pumpkin Protein Bars made with just 4 simple ingredients and packed with 18 grams of plant-based protein. And they taste just like a pumpkin perfect bar! Vegan, gluten-free, and dairy-free.
Course Dessert, Snack
Cuisine American
Keyword perfect bar pumpkin pie, protein bar recipe, pumpkin perfect bars, pumpkin protein bars
Prep Time 10 minutes
Resting Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 288kcal
Author Kelly

Ingredients

  • 3/4 cup pumpkin puree (180 grams)
  • 3/4 cup natural almond butter (192 grams)
  • 1 1/4 cup vanilla protein powder (150 grams) (see notes)
  • 1 1/2 tablespoons pumpkin spice spice
  • 1/2 teaspoon salt

Instructions

  • Line a bread loaf pan* with parchment paper and set aside.
  • In a medium-sized mixing bowl, add your pumpkin puree and almond butter and mix well until combined and smooth. Add your protein powder, pumpkin spice, and salt and mix well to combine. It will get crumbly at first but then will come together in a large dough ball. The consistency should almost be a little thicker and dryer than cookie dough and hold together well. If needed, add a little more protein to absorb any extra liquid.
  • Press the mixture into the bottom of the pan. If desired, place in the fridge for 15 minutes to firm up some (I like doing this). Cut into 6 equal-sized bars and enjoy!* Store in the fridge for up to a week in a tightly sealed container.

Video

Notes

Tips:
  • make sure to mix your almond butter well - when using all-natural nut butter, the oil can separate and sit on the top. Make sure to mix well so it is thoroughly combined.
  • use a thicker protein powder - the protein powder is what absorbs the liquid and is the flour of the recipe. You do not want one that dissolves easily in things (like collagen), or you will have to use a lot more. I used the brand Orgain and it works really well.
  • if your batter comes out wet, you can do a few things. I suggest adding a little coconut flour, oats, or oat flour to help absorb the liquid (coconut flour has worked well for you guys). Slowly add until you reach the desired consistency.
  • use salt!! - trust me, it brings out the pumpkin flavor so much! Don't skip it!
*you can use any kind of pan you like - I have used a bread loaf pan and an 8x8 baking dish. An 8x8 will give 8 bars as opposed to 6. Feel free to cut the bars into 6, 8, 12, or however many you like depending on the pan and the size you want.
Nutrition facts will vary based on the kind of protein powder you use and the number of bars you divide them into.

Nutrition

Serving: 1bar | Calories: 288kcal | Carbohydrates: 17.4g | Protein: 18.4g | Fat: 19.8g | Saturated Fat: 1.7g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 10.2g | Potassium: 341mg | Fiber: 7g | Vitamin A: 4673IU | Vitamin C: 1.6mg | Calcium: 162mg | Iron: 5mg