Healthy No-Bake Pumpkin Protein Bars (Vegan, GF, DF)

You Will Love These Homemade Pumpkin Protein Bars!

• Healthy protein bars with 10 grams of protein per serving.
• Pumpkin pie protein bars are a great post-workout snack.
• No food processor is needed - just one large mixing bowl.
• Save money on groceries the next time you are at the grocery store and make your own homemade pumpkin protein bars.
• Cheaper than store-bought protein bars - just like these copycat perfect bars!
• Simple ingredients and simple steps!
• A great snack for kids and hungry teens! Perfect for the fall.
• Like these? Try some other pumpkin recipes with protein!

Ingredients and Substitutions

Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.

• Oat Flour: you can also use all protein powder for more protein grams per serving. Use quick oats in place of oat flour for a chewier bar (similar to these pumpkin protein balls.)
• Maple Syrup: substitute honey in place of maple syrup (note that honey is not vegan.) You can also use your sweetener of choice.
• Pumpkin Puree: use pure pumpkin puree or canned pumpkin puree, not pumpkin pie filling - just like our egg-free pumpkin bread.
• Pumpkin Pie Spice: you can also use just cinnamon if you do not have pumpkin spice at home.
• Vanilla Protein Powder: I use my favorite protein powder, Orgain vanilla which has stevia sweetener in it. Use any plant-based protein or whey protein powder you like.
• Almond Butter: may substitute cashew butter or use sunflower seed butter for a nut-free option. Natural peanut butter (the runnier kind) also works.

How to Make Pumpkin Spice Protein Bars

Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.

1. Place the wet and dry ingredients in a large bowl.
2. Use a wooden spoon to mix. The mixture will be thick, but mix until it is incorporated.
3. Line a loaf pan with a piece of parchment paper. Gently press the pumpkin protein bar mixture into the loaf pan and flatten the top. Freeze for 30 minutes.
4. Cut protein pumpkin bars into 8 equal-sized bars.

Expert Tips

• Follow the recipe card as written for the best results. I have not substituted almond flour for oat flour when testing this recipe.
• Use all protein powder or a powder with higher grams of protein per serving for a high-protein bar.
• Store leftovers in an airtight container in the refrigerator for up to one week. Storing at room temperature is not recommended as they soften quickly.
• The mixture is thick but I do not recommend adding almond milk as it will soften the bars too much.
• Freeze the vegan pumpkin protein bars in the bread pan for an hour for easier cutting.
• If you love energy bars try these energy bite recipes or these energy balls with dates!
• For a little crunch, top with toasted pumpkin seeds, pecans, or walnuts.

Recipe FAQs