Pumpkin Protein Bars Recipe

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Words can’t even convey how amazing this pumpkin protein bars recipe is. I struggled to even name them because I genuinely want you to know how delicious they are!

Pumpkin protein bars? Doesn’t capture how decadent they are. “Protein bars” that are chalky and dry do not even compare to these!

Pumpkin chocolate chip blondies? Doesn’t convey that these pumpkin bars are actually super healthy, high in plant-based protein, macro friendly, and made with wholesome vegan and gluten free ingredients.

Pumpkin spice bars? Sounds too basic. I could go on, but like I said, words truly won’t do this pumpkin protein bars recipe justice.

What do I need to make these pumpkin protein bars?

First, I make these pumpkin protein bars in a 9×9 in baking pan, which makes 9 perfect size square bars.

Next, the ingredients needed are pretty minimal and wholesome.

Dry ingredients:

• Gluten-free rolled oats
• Vegan pumpkin spice protein powder*
• PBfit*
• Cinnamon
• Baking powder
• Salt

Wet ingredients:

• Pumpkin pureé
• nutpods Pumpkin Spice dairy-free creamer*
• Pure maple syrup
• Pure vanilla extract

Mix-ins:

• Vegan chocolate chips

What are the macros for these vegan pumpkin bars?

As a competitive bodybuilder, I weigh and track my food. I’ve included the macro breakdown for this recipe in case this information can also benefit you on your health and fitness journey!

Macros per bar (recipe makes 9 bars):

205 calories

14 g Protein

25 g Carbs

6 g Fat

4 g Fiber

As always, using different brands than I did, altering the amounts of ingredients in this recipe, or cutting the bars into different sizes and shapes than 9 even square bars will change the macro breakdown. Let’s dive into potential substitution suggestions/ recommendations below!

Love delicious yet healthy vegan and gluten-free pumpkin recipes? You may also enjoy my Chocolate Pumpkin Spice Baked Oats– if eating chocolate cake for breakfast sounds right up your alley!

Vegan protein powder substitutions for this pumpkin protein bars recipe

Firstly, I used the Vegan Pumpkin Spice Protein Powder from Sprouts (their brand). This does make up a large percentage of the dry ingredients, therefore, if you use another brand or flavor of protein powder, results and taste may vary. However, I know not everyone has a Sprouts near them, or can easily find vegan pumpkin spice protein powder!

Although I love and highly recommend the protein powder used, again, for the reasons listed above, I’ll also link to another brand of Vegan Pumpkin Pie Protein Powder that I’ve tried, liked, and also highly recommend! Please note, this is a seasonal flavor of theirs that is not available year-round, so depending on when you click link, it may or may not still be available. Using the link above to purchase will also save you $10 on your first order of $30 or more.

I’m sure other brands make vegan pumpkin spice or vegan pumpkin pie protein powders. However, I would never recommend something I haven’t tried myself.

Alternatively, you can try substituting the vegan pumpkin spice protein powder with your favorite vegan vanilla protein powder, and add pumpkin pie spice to taste.

Start by adding 1/2 tsp of pumpkin spice and work your way up. I always say, you can add more but can’t take away!

Other ingredient substitution recommendations

If you don’t want to use PBfit, you can replace with peanut butter or your favorite nut butter. If you want these pumpkin protein bars to be nut free, you can use sunflower seed butter instead.

For the perfect pumpkin spice flavor with just the right amount of moist-ness in these pumpkin protein bars, I love and highly recommend the nutpods Pumpkin Spice dairy-free creamer. Again, this is a seasonal flavor, so you’ll make sure it’s still available on their website. Using the code MYPLANTBASEDFRIEND at checkout will also give you 15% off your entire first order.

If the vegan pumpkin spice creamer is no longer in season, you can use your favorite unsweetened dairy-free creamer or milk and add pumpkin pie spice to taste. The amount correlating to replacing the creamer would be pretty small here, so start with about 1/4 tsp and work your way up.

Finally, don’t forget to pin the recipe for later!