Pumpkin Protein Bars


5 from 27 votes
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Pumpkin protein bars are a no bake snack recipe that is inspired by the famous Pumpkin Spice Latte! Thick, chewy, and delicious pumpkin flavored bars that are refined sugar free and loved by both kids and adults!

pumpkin protein bars

Pumpkin Pie Protein Bars

We love our pumpkin spice inspired recipes around here. Our favorites include pumpkin spice latte bites, pumpkin energy bites, and these pumpkin protein bars. 

When I see the first pumpkin spice latte at the coffee shops, it means just one thing to me- Make pumpkin spice protein bars! 

Popular brands like Quest Nutrition and Larabar always release the limited edition pumpkin pie protein and snack bars. As someone who enjoys pumpkin year round, I found myself always stocking up on them during the Fall season. Since making my own protein bars, I was able to make a pumpkin version I could enjoy YEAR ROUND!

These pumpkin pie protein bars require no baking and are full of delicious pumpkin flavor. They have notes of cinnamon and vanilla throughout, and make a fabulous post-workout or anytime snack. They are packed with protein, fiber, and completely naturally sweetened!

How do you make pumpkin protein bars? 

The Ingredients

  • Oat flourHomemade oat flour or packaged oat flour. Be sure to use certified gluten free oat flour, if needed.
  • Coconut flour– gives sturdiness to the protein bars and a cakey texture. 
  • Protein powder– vanilla protein powder, to give a light vanilla flavor and a protein boost. See my tips below for the best protein powder to use for these bars. 
  • Granulated sweetener of choice– any sugar free sweetener can be used. I’ve used both monk fruit sweetener and erythritol successfully. 
  • Pumpkin pie spice– A must for any pumpkin dessert or snack recipe! 
  • Pumpkin pureeHomemade pumpkin puree or canned pumpkin. If you use the latter, be sure to use the unsweetened kind, not the pie filling. 
  • Peanut butter– Smooth and drippy peanut butter. You can also use almond butter, sunflower seed butter,  or tahini. 
  • Maple syrup– Gives a little sweetness, and helps keep the bars soft and chewy. Agave nectar or honey will also work. However, honey is not strictly vegan. 
  • Vanilla extract– You can never go wrong with some vanilla flavor. 
  • Milk of choice– To help form protein bars! I used unsweetened almond milk. You may need more milk than listed, dependent on what kind of protein powder you use. 

The Instructions

In a mixing bowl, add your dry ingredients and mix well, until combined. In a microwave safe bowl or small saucepan, add your peanut butter and maple syrup. Heat up until warm and whisk together, until combined. Pour the peanut butter mixture, along with the pumpkin and milk, and mix until combined and a thick batter remains. If the batter is too thick, add a little extra milk. 

Transfer the protein bar batter into an 8 x 8-inch pan and press down into it. Refrigerate the bars for at least an hour, to firm up.

pumpkin pie protein bars

Which protein powder is best for this recipe? 

Not all protein powder is created equal. Many protein powders have added sugars and fillers, and some are so filtered, they will leave your protein bars wet and slimy. After testing this recipe out multiple times, there are two kinds of protein powder that work very well- Brown rice protein powder and casein protein powder. 

  • Brown rice protein powder– A vegan and gluten free protein powder, they are thick and work well in recipes calling for protein powder. It’s to be noted that this kind of protein powder has a very earthy consistency and a subtle sweetness. 
  • Casein protein powder– My favorite kind of protein powder for baking and recipes. While it is not vegan, it is gluten free and low carb. When using casein protein powder, you’ll find that adding extra milk to the recipe is important, as this kind of protein is extremely thick.

Storing and Freezing bars

  • To store: Protein bars are best stored in the refrigerator, so they remain firm and chewy. They will keep fresh for up to 1 month. 
  • To freeze: Individually wrap protein bars in parchment paper, and place them in small ziplock bags for a quick grab and go snack. Store them in the freezer for up to 6 months.

pumpkin spice protein bars

More high protein snacks you’ll enjoy

pumpkin protein bars

Pumpkin Protein Bars

5 from 27 votes
These pumpkin protein bars require no baking and taste like pumpkin pie! Thick, soft, and chewy bars that make a healthy snack- vegan and gluten free!
Servings: 10 Bars
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes



  • Line an 8 x 8-inch pan with parchment paper and set aside.
  • In a large mixing bowl, combine the flours, protein powder, sweetener, pumpkin pie spice, and mix well. In a microwave safe bowl or stovetop, heat your peanut butter with your maple syrup until combined.
  • Pour your wet mixture, vanilla extract, pumpkin, and milk to the dry mixture, and mix well. If the batter is too thick, add extra milk.
  • Transfer the batter into the lined pan and refrigerate for at least 30 minutes, to firm up. Once firm, cut into bars.


* Depending on the brand of coconut flour and/or protein powder, you may need more milk.
TO STORE: Protein bars are best stored in the refrigerator, so they remain firm and chewy. They will keep fresh for up to 1 month. 
TO FREEZE: Individually wrap protein bars in parchment paper, and place them in small ziplock bags for a quick grab and go snack. Store them in the freezer for up to 6 months.


Serving: 1BarCalories: 190kcalCarbohydrates: 19gProtein: 10gFat: 9gSodium: 85mgPotassium: 198mgFiber: 3gVitamin A: 1906IUVitamin C: 1mgCalcium: 49mgIron: 1mgNET CARBS: 16g
Course: Snack
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!


Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. I’m obviously still too Australian as the idea of pumpkin spice lattes skeeve me out. They even have them here in France. Not that I would ever go to Starbucks in Paris, but still….

  2. This is genius as usual! I’m all about that PSL. I love them so much that last year I nearly cut my finger off opening up a can of pumpkin (I’m not sure how lol) and STILL managed to make a PSL and drank it on the way to the ER to get stitches, can you say, dedication?

  3. Hold up! I didn’t know you were on MySpace…how are we not friends over there?? Oh wait, it’s probably because I forgot my password…back in 1997. 🙂 These bars look amazing, my friend. Save me one? And also save me a #PSL?

  4. Yay! The return of all things PSL! I have a great pumpkin spice recipe to share soon… I have been eating them every day.

    These bars look fantastic. Maybe I need some for my flight back to KL 🙂

  5. Arman, dude – how fantastic are these PSL bars! And no bake too! Arman you’ve raised the bar with these (no pun intended)
    While I love pumpkin in sweet concoctions, I’m partial to the Southern Hemisphere’s savory take on it too – I was drooling at friend #5’s suggestion – kinda like pumpkin and avocado on naan pizza like Amanda suggested a while ago…

  6. I don’t mind pumpkin in sweet recipes but I think pumpkin really does shine in a savoury recipe. I cut up and roast a massive amount of pumpkin each week and adore it! Roasted and drizzled with tahini is simply heaven!

  7. I am a bigger fan of all the pumpkin flavored bars and desserts than the actual latte. And can’t wait to try Friend 5’s combo, that sound delicious!

  8. Ok, Friend 5 is on to something! The coffee shop at work had PSLs yesterday and literally everyone in front of me ordered one. I held out, though! I’m still waiting for that cool, crisp fall morning breeze to inspire me to jump on the pumpkin wagon.

  9. Wow I never knew that Australia uses it as a savoury food. You just gave me a lesson in culture; I do like pumpkin soup, and I”ve wanted to try it on pizza. However, I like anything pumpkin + sugar too.

  10. Oh I LOVE pumpkin in all forms! Savory, sweet, baked whole, in a pie, and best of all in the form of kabocha! <3 Can't wait to dig into it again!

  11. Pumpkin spice latte is certainly at the top of my list of favourite pumpkin foods! From the looks of it, these bars might well take the top spot – I’ll have to make them and see!

  12. Can this latte bar last for few days in my bagpack? I am trying to make food for 7 days, and i want to have some good snacks, ready to eat, and this one sounds fantastic, but i am just not sure how long can it last, trought Grand Canyon advanture 🙂

    1. Hi Jakov! For sure- If you freeze them first and keep them cool, they are still firm and chewy! 🙂

      Enjoy your Grand Canyon adventures- I’m jealous!

  13. i’m glad to see another recipe of no bake cake. sometimes we have had enough of fried and baked foods, and we just need some thing fresher for change. these pumpkin spice latte bars will be a good dessert for my kiddos. thanks for sharing.

  14. I made these and they are DIVINE!!!! I don’t want to share them with anyone! THANK YOU for your brilliant recipe!!!!! It is a keeper!