Pumpkin Protein Bars

4.89 from 27 votes

These Pumpkin Protein Bars are gluten-free, dairy-free and can be vegan. They pack whopping 12 grams of protein and 8 grams of healthy fats.

Prep Time5

Cook Time35

Cooling Time40

Total Time1 20

Course: Breakfast or Snack

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 223kcal

1 cup pumpkin puree not pumpkin pie filling
1 cup applesauce unsweetened
1/2 cup egg whites or 2 large eggs
1/4 cup maple syrup or honey
1 tsp pure vanilla extract
2 1/2 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
3/4 cup plant based vanilla protein powder add 2-3 tbsp maple syrup if using unflavored
1 1/2 cups quick oats or rolled oats
1/2 cup walnuts or pecans coarsely chopped
Cooking spray I use Misto

Preheat oven to 375 degrees F, line 8 x 8 square baking dish with parchment paper and spray with cooking spray. Set aside.
In a medium mixing bowl, whisk together pumpkin puree, applesauce, egg whites, maple syrup, vanilla extract, pumpkin pie spice, baking powder, baking soda and protein powder. Add oats, walnuts and stir well.
Pour mixture in prepared baking dish, level with spatula and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven, let cool for 10 minutes and transfer to a cooling rack to cool for another 30 minutes. Cut with a serrated knife into 8 or 10 bars. Serve warm or cold.

Store: Refrigerate in an airtight container for up to 1 week
Freeze: Tightly wrapped for up to 3 months.
Eggs: Bars made with eggs will come out more moist and rich, but for a leaner version use egg whites. They still are super moist.
Portion size: For smaller portions cut into 10 bars.