Pumpkin Protein Bars


5 from 36 votes
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These pumpkin protein bars are thick, chewy, and full of delicious pumpkin flavor. With 10 grams of protein per bar, they make meeting my protein goals feel like a treat!

Craving high protein snacks? Try my protein balls, protein chips, and protein granola bars.

pumpkin protein bars.

Inspired by my homemade protein bars, I wanted to share a festive one that takes advantage of everyone’s favorite fall flavor- pumpkin!

These wholesome pumpkin protein bars are cheaper than store-bought and taste really delicious, which is more than I can say for many other protein bars.

Why I love this recipe

  • Full of pumpkin pie flavor. Why wait till the holidays when you can have a pumpkin-spiced protein bar as your post-workout snack?
  • Easy to make. Just mix all the ingredients, shape the bars, and let them firm up in the fridge. It doesn’t get simpler than that. 
  • Customizable. Like carrot cake protein bars, there are plenty of ways to customize these bars. I’ll be sure to give you plenty of suggestions later on. 
  • Naturally vegan. Unlike most protein bars on the market, these are completely dairy-free. They also happen to be free of oil and refined sugar.

Ingredients needed

  • 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. I used vanilla protein powder for a subtle vanilla flavor, but unflavored protein powder will also work. 
  • Sugar. I used a little white sugar, but you can use a sugar-free sweetener to keep these bars low-carb.
  • 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. 

How to make pumpkin protein bars

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Line an 8×8-inch loaf pan with parchment paper.

Step 2- Mix ingredients. In a large bowl, combine the dry ingredients and mix well. In a microwave-safe bowl or stovetop, heat the peanut butter with the maple syrup until combined.

Step 3- Combine dry and wet ingredients. Pour the peanut butter mixture into the dry mixture and add the vanilla extract, pumpkin, and milk. Stir to combine. If the batter is too thick, add extra milk. The texture should be slightly thicker than cookie dough but able to hold its shape when pressed. 

Step 4- Refrigerate and slice. Transfer the batter to the lined pan and refrigerate for at least 30 minutes to firm up. Once firm, cut into bars.

pumpkin pie protein bars

Recipe tips and variations

  • Use a food processor. When I’m short on time, I like to add all of the ingredients to a food processor instead of mixing them by hand. 
  • Taste as you go. As I’m mixing, I like to taste the bar batter and adjust the sweetness as needed. 
  • Add chocolate. Use chocolate-flavored protein powder and fold in dark chocolate chips, or melt them to drizzle on top. 
  • Experiment with mix-ins. Like white chocolate chips, raisins, or chopped a little extra flavor. 
  • Use a warm, sharp knife. For even cuts, run a sharp knife under hot water, lightly dry it, slice, and repeat.

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.

Storage instructions

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 protein bar recipes to try

pumpkin protein bars

Pumpkin Protein Bars

5 from 36 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 Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

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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5 from 36 votes (35 ratings without comment)

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  1. I think I might be committing an act of thread necromancy, but holy heck, these are good! I’m a professional ballet dancer and my company only takes 30 mins for lunch, so filling, healthy options that I can eat quickly are everything. These are perfect—delicious, easy to make, easy to eat, and they keep me full Great recipe!

  2. Arman, you know, I really, really love the way you make this recipe and how the photographs are taken. Attracted by the look of this recipe. So gorgeous! Could feel immediately that this is tasty, just by looking. Pumpkin is my favorite and so is this recipe. Thanks for sharing and have a nice weekend.