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Vegan pumpkin pie blondie bars are equal parts delicious and nutritious! They are gluten-free, oil-free, nut-free & made in little time (with ease)! You can make them non-vegan, too.
Table of Contents
- Baked Pumpkin Protein Bars
- Recipe Benefits
- Ingredients
- Step by Step Instructions
- Step One: Preheat Oven & Prep Baking Pan
- Step Two: Make the Batter
- Step Three: Spread Batter in Pan
- Step Four: Bake
- Step Five: Add the Chocolate
- Step Six: Chill and Cut the Bars
- FAQ
- Storage for Vegan Pumpkin Blondie Protein Bars
- Can I Make My Own Pumpkin Pie Spice?
- I Am Not Vegan. Can I Make these Bars with Non-Vegan Ingredients?
- Related Recipes
- Vegan Pumpkin Blondie Protein Bars Recipe
Baked Pumpkin Protein Bars
Blondies? Pumpkin? Spices? A swath of chocolate? And packed with protein? Check, check, check, check, and check!
I am all for oat-y and dried fruit-y power and energy bars, but the taste and texture of these bars–mildly sweet, moist, and tender–is a welcome departure.
I love that these bars offer some vegetables via a post-workout snack or breakfast on the run. And oh what a vegetable: there’s strong evidence that beta carotene — of which pumpkin has an abundance — helps protect against a variety of health conditions, including several strains of cancer and heart disease.
Recipe Benefits
These delectable bars are:
- Vegan (although I have options for non-vegans, too)
- High in protein (10 grams each)
- Oil-free
- Gluten-free
- Nut-free
- Easy to make
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
- Rolled oats (certified GF, as needed)
- Vanilla protein powder (plant-based, or whey if not vegan)
- Pumpkin pie spice
- Baking powder
- Salt
- Canned unsweetened pumpkin purée
- Plain nondairy Greek-style yogurt (or dairy Greek yogurt, if not vegan)
- 2 flax eggs (or 2 large eggs, if not vegan)
- Vanilla extract
- Stevia (or sweetener of choice)
- Miniature semisweet chocolate chips
Step by Step Instructions
Step One: Preheat Oven & Prep Baking Pan
Preheat oven to 350°F (180C). Line an 8-inch (20 cm) square baking pan with foil or parchment. Lightly spray the foil or parchment with nonstick cooking spray.
Step Two: Make the Batter
In a food processor, process all of the ingredients (except for the chocolate chips) until blended and smooth.
Step Three: Spread Batter in Pan
Spread the batter into the prepared pan, smoothing the top.
Step Four: Bake
Bake in the preheated oven for 25 to 28 minutes or until just set at the center. Cool completely in pan.
Step Five: Add the Chocolate
Melt the chocolate chips in microwave according to package directions. Spread over cooled bars.
Step Six: Chill and Cut the Bars
Chill the bars for at least 10 minutes to set the chocolate. Use the parchment paper or foil liner to remove the bars to a cutting board. Cut into 10 bars.
FAQ
Storage for Vegan Pumpkin Blondie Protein Bars
These bars will keep in an airtight storage container for 1 week in the refrigerator or up to 3 months in the freezer (let defrost at room temperature). They keep well at room temperature when packed for lunches or in a gym bag.
Can I Make My Own Pumpkin Pie Spice?
Yes! If you do not have pumpkin pie spice, you can make your own. Use the following combination of spices: 2 and 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 3/4 teaspoon ground allspice, 1/4 teaspoon ground cloves. You can also use your own favorite combination of spices, or just cinnamon.
I Am Not Vegan. Can I Make these Bars with Non-Vegan Ingredients?
Yes! I have options for using dairy and egg ingredients if that is what you prefer. The bars will have 15 more calories and an additional gram of protein per bar.
You can add these high-protein pumpkin blondie bars to the list of reasons for throwing a can or two of pumpkin into the shopping cart. Think of it as your new favorite pumpkin bread with a turbo protein boost. Happy baking!
Related Recipes
Vegan Pumpkin Blondie Protein Bars
Vegan pumpkin pie blondie bars that are gluten-free, oil-free, nut-free & made in little time (with ease)! You can make them non-vegan, too.
Ingredients
- 1/2 cup (50 g) rolled oats (certified GF, as needed)
- 1 cup (about 120 g) vanilla protein powder (plant-based or whey, if not vegan)
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 and 1/4 cups (305 g) unsweetened pumpkin purée (not pie filling)
- 1/2 cup (118 mL) plain nondairy Greek-style yogurt (or dairy yogurt, if not vegan)
- 2 flax eggs (see notes below) (OR 2 large eggs if not vegan)
- 2 teaspoons vanilla extract
- 1 teaspoon liquid stevia (or sweetener of choice)
- 1/4 cup (56 g) miniature semisweet chocolate chips
Instructions
- Preheat oven to 350°F (180C). Line an 8-inch (20 cm) square baking pan with foil or parchment; lightly spray with nonstick cooking spray.
- In a food processor, process all of the ingredients (except for the chocolate chips) until blended and smooth.
- Spread into prepared pan, smoothing top.
- Bake in preheated oven for 25 to 28 minutes or until just set at the center.
- Cool completely in pan.
- Melt the chocolate chips in microwave according to package directions. Spread over cooled bars. Chill at least 10 minutes to set the chocolate ,
- Use the parchment paper liner to remove the bars to a cutting board. Cut into 10 bars.
Notes
Flax Eggs: To make 2 flax eggs, combine 2 tablespoons flaxseed meal with 6 tablespoons (89 mL) water. Let stand 5 minutes to thicken.
Pumpkin Pie Spice: If you do not have pumpkin pie spice, use the following combination of spices: 2 and 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 3/4 teaspoon ground allspice, 1/4 teaspoon ground cloves.
Variation: Chocolate Chip Blondies: If you do not want to fuss with spreading the chocolate atop the bars, simply stir in 1/4 cup miniature chocolate chips (if you have regular chocolate chips, give them a chop so they will be distributed throughout the blondies).
Storage: These bars will keep in an airtight storage container for 1 week in the refrigerator or up to 3 months in the freezer (let defrost at room temperature). They keep well at room temperature when packed for lunches or in a gym bag.
Number of scoops: Most protein scoops are around 30-33 g which translates to about 1/4+ cup; so you are looking at roughly 4 scoops of powder.
Nutrition Information
Yield 10 Serving Size 1 barAmount Per Serving Calories 100Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 2mgSodium 123mgCarbohydrates 9gFiber 2gSugar 4gProtein 10g
These are awesome! I used Truvani vanilla protein powder and Forager plain plant based yogurt. I already had a ground flax/chia mixture, so I used that instead of plain flax, which upped the calories slightly. I used Lily’s semi-sweet sugar free chocolate chips and just mixed them in the batter per the variation option. I upped the baking powder to 2 tsp, which I would do again. I did not add the tsp of stevia as my protein powder is sweet enough. I baked them in muffin cups for about 25 min. Based on the brands I used, I yielded 11 muffins at 108 calories and 9.2 grams of protein each. Perfecto!
Amazing, Melanie! That sounds sooooo good. Thank you so much for sharing your modifications ?
I was afraid that these were going to be too soft after I first took them from the oven. But they firmed up nicely after a while, and then I chilled them. They’re just right, but they hold up walk or hikes too.
Hi I want to try this soon but I’d like to clarify that for the pumpkin puree, you meant 1&1/4 cups, right? Thanks!
Correct Michelle 🙂
I was so excited to try this but for some reason the middle will not set. I followed the recipe exactly, but cooking it on 350 for an hour and the inside is still spongy. What is the texture supposed to be like?
Hi Winnie! I am so sorry that happened! Do you mind letting me know what kind of protein powder you used? That might help explain it.
We love these. My wife likes them without the chocolate to reduce the calorie count. I use dark cocoa chips instead of semi-sweet on my half (I think it’s worth the few extra calories!) I’m having trouble getting the center to set. The middle is mushy while the outside is perfect. I’m cooking at 6850 feet elevation. Based on my high altitude cooking research, next time I’ll try reducing the baking soda and cooking longer. However, I’m not convinced that will be enough. Any other ideas for high altitude adjustments? Perhaps more oat flour or less pumpkin? I’m using Citomax whey protein because that is what I have. Thanks!
Hi! I have been making your pumpkin power bars for close to a year now, and LOVE THEM!!! I used the molasses sub. for the chocolate, add a 1Tbs of cinnamon(also), and use Body Fortress brand whey powder ( vanilla cream flavor, $19/2lb.s). I also ad about 2/3 cup finely chopped apples, and do not ad any extra sweeteners. Best yet, I cook them 6 at a time, in the MICROWAVE! I use a silicon muffin pan, and cook the 6 for 3min.s only. WOW! My family has THRIVED on these! I have never used any other protein powder. Now I can not purchase the product I have been using, and NEED good advice on choosing another. I’m all about getting my 87 yr. old mom into eating enuf daily protein. I don’t know the pros and cons on non-whey protein powders. WHICH SOURCE DO YOU PREFER! AND WHAT BRANDS DO YOU LIKE.
I tried these last week with pumpkin and no chocolate and they were great. I used North Coast Naturals Vege Pro 7 Vanilla protein. This week I replaced the pumpkin with pureed fresh strawberries and added 1/ 3 cup of blueberries. Delicious!! Thanks for the recipe it’s so simple, love it!
ooh, that sounds amazing, Katie–I am going to try your variation!