Traditional Pumpkin Bars Recipes With Protein: Best Guide for-2023

Pumpkin Bars
Pumpkin Bars

Protein-rich versions of classic pumpkin bars recipes.

Think of pumpkin bar recipes as little cakes-like fall treats that are soft to the bite but substantial enough to be consumed without a fork. Making these recipes is very quick and easy, even if you have kids.

If you love pumpkin like I do but don’t like to overindulge, try this traditional protein pumpkin spice bar recipe. In terms of calories, it won’t break the bank.

What Is A Pumpkin bars?

Although technically a fruit because of the seeds it contains, pumpkin bar is more commonly referred to as a vegetable. The winter squash variety known as pumpkin is native to North America and is a member of the Cucurbitaceae family.

It became more well-known in the months of October and November, which mark the start of the winter season, because of its seasonality and vibrant color. Even though pumpkin is frequently compared to vegetables, it is actually quite nutritive.

Pumpkin bar
Pumpkin bar

Benefits of pumpkins bars for health.

One cup of pumpkin weighs about 245 grams in equivalent weight. This food item has an impressive nutrient profile, and the most prevalent vitamin, beta carotene, which is converted into vitamin A, has some added advantages.

Recipes for Pumpkin Bars: What Are They?

Pumpkin bars can be topped with frosting or icing without them crumbling, but they lack cake’s genuinely light and fluffy texture. Instead, they have a soft, decadent texture that is slightly more substantial.

Nutmeg, allspice, and cinnamon add some heat, and they have a noticeable pumpkin flavor. You can pick them up and put them back on the plate or eat them with a fork.

If you serve these protein-rich pumpkin bar recipes in the fall or as a holiday treat in the winter, your friends, family, and even you are sure to be pleased. Did we mention that you could adorn them with holiday sprinkles?

How To Prepare Pumpkin Bar Recipes?

Comparatively simple and straightforward to other recipes, this one for pumpkin bars using protein supplements is easy to follow.

Kids will enjoy making this recipe because it’s easy to prepare and doesn’t require much skill. All of the dry ingredients should first be combined. Once you have two bowls, you combine the dry ingredients with the wet ingredients before baking.

Toppings for pumpkin bars.

You can garnish and top your pumpkin bars however you like. Like my mother, you won’t use frosting because it makes the cake too sweet. If you’re anything like me, you’ll take any sweetness you can get, especially if you add cream cheese frosting, a sprinkle of cinnamon, and holiday sprinkles (because who doesn’t love sprinkles?).


Cream cheese and pumpkin bars.

The ingredients for the bars should be the same as they were in the earlier recipe, but you should also make the protein cream cheese frosting so that you have something to put on top. Due to its sweetness, the frosting doesn’t need additional sugar.

Whey Protein Isolate; as an extra, go all out and decorate it with sprinkles. The recipe uses reduced-fat cream cheese and a particular protein powder, making it a healthy pumpkin dessert. Even more impressive is the lack of additional calories in the form of fat and carbohydrates in this recipe.

Cream cheese and pumpkin bars recipe.

Ingredients for pumpkin bars:

  • 12 cup of oil.
  • half a can of pumpkin puree.
  • 2 eggs.
  • all-purpose flour, 1 cup.
  • Truvia cane sugar blended into 12 cups.
  • 1 teaspoon of baking soda.
  • 2 tablespoons pumpkin pie spice.
  • 1/2 teaspoon of salt.

Ingredients for protein cream cheese frosting:

  • (47g) 1 1/2 scoops.
  • 3 1/2 oz. (98g) of reduced-fat, room temperature cream cheese.
  • a choice of 3 tablespoons of nut milk or milk.

Directions for Pumpkin Bar.

  • Increase the oven’s setting to 350 degrees.
  • Grease a Pyrex 9×13 baking dish with butter, spray oil, or coconut oil (coconut oil also works).
  • In a medium bowl, mix the protein, flour, baking soda, salt, pumpkin pie spice, and other dry ingredients. Set apart.
  • In a large bowl, combine the wet ingredients with the oil, Truvia, pumpkin puree, and eggs.
  • Gradually combine the dry ingredients with the wet while stirring to ensure thorough blending.
  • Spread out the batter evenly after adding it to the baking dish that has been prepared.
  • After 25 to 30 minutes of baking at 350F, a knife inserted should come out clean.
  • While the cake bakes, whip the frosting ingredients for protein cream cheese in a small bowl.
  • Let it cool completely after removing it from the oven before frosting.

Detailed instructions for protein cream cheese frosting.

All the ingredients should be combined by mixing or whisking. Adding a few drops of Truvia Cane Sugar will make the frosting sweeter if necessary.

What Is Protein From Collagen?

Collagen makes up about 30% of the body’s total protein content. Collagen is a structural protein found in the joints, tendons, and ligaments. It is also present in the body’s connective tissues, which contributes to the preservation of skin that is firm, hydrated, and supple.

The high concentrations of four specific amino acids found in collagen—glycine, proline, hydroxyproline, and arginine—that are frequently deficient in the modern diet set it apart from other proteins. These amino acids aid in protein synthesis, the health of bones, joints, and the healing of wounds.

How Does Whey Protein Work?

Whey protein concentrate is the gold standard for protein powder. Actually, whey is the name given to the liquid by-product of making cheese. After the casein and water are removed, this by-product is known more commonly as whey protein concentrate.

Most whey protein concentrates have higher levels of fat and carbohydrates than whey protein isolate, contain between 70 and 80 percent pure protein, and over 50 percent lactose. Many studies have demonstrated the anabolic effects of whey protein, which can improve post-workout recovery and performance.

Pumpkin bars protein: how are they made?

  • A line loaf pan.
  • Line an 8 x 4 inch loaf pan with parchment paper (or any other size you have; the bars will be thinner). Set aside.

Blend the wet ingredients.

Mix the cashew butter, maple syrup, pumpkin puree, coconut oil, and vanilla until well combined in a large bowl. The mixture shouldn’t be too wet or too dry, so protein powder should be added gradually. 13 cups of the protein powder are added first, and then stirred in.

Toss in the dry ingredients and form the dough.

After that, add the coconut flour, salt, and spices. After thoroughly stirring to combine all the ingredients, knead the mixture with clean hands until it resembles thick cookie dough. The dough must be moldable while remaining firm and uncracked.
Depending on the nut butter and protein powder you used, if the mixture is too wet, add 1 teaspoon of coconut flour at a time, only as much as is necessary.

Set up the dough in the pan.

Very firmly press the mixture into the prepared pan. Make it compact and tight using your hands or a flat spatula. Spread additional nuts and chocolate chips over the top.

Position in the Freezer.

When the mixture is firm, freeze for at least 30 minutes.

Slice and serve, or keep.

Slice into uniform bars after removing from the freezer. Place leftovers in a refrigerator-safe container with a tight lid.. If the mixture is too dry, add a tiny bit at a time of maple syrup or coconut oil, only enough to moisten it. When adding more sweetener, taste the dish first.

Variations and replacements include:

Nut butter.
Any other runny nut or seed butter of your choosing is welcome to be used in its place, provided it is not at the bottom of the jar. If you don’t eat paleo, you can still make delicious peanut butter protein bars with peanut butter.

Chunks of chocolate.
We prefer to use dairy-free/vegan chocolate chips, though substitutes like semi-sweet, dark, or even white chocolate chips are acceptable. You can completely omit the chocolate chips if you’d like.

To add even more crunch, substitute chopped walnuts or almonds for the pecans.

Dairy protein.
You can use vanilla or whey protein powder from your preferred brand. Make use of a protein powder that you frequently enjoy consuming or using in recipes. Collagen powder is also useful in this circumstance.

We used maple syrup to keep the sugar content of these homemade protein bars low, but you’re welcome to use coconut nectar syrup, honey (if you’re not vegan), yacon syrup, or Lakanto Sugr Free Maple syrup instead.

Pumpkin with spices.
Replace apple pie or pumpkin spice with chai spice.

Other types of flour have not been tried in these protein bars inspired by pumpkin pie. One of my readers claims to have used oat flour successfully, but we haven’t tried it ourselves. Using a high speed blender, combine either rolled or quick oats to create your own oat flour.

Pumpkin bar topping:

These pumpkin bars can be served plain or even dusted with a little confectioners’ sugar. They are still delicious without any additional toppings, but regrettably, I can never resist cream cheese frosting. Pumpkin pie spice can be added to the frosting to give them a little extra flair.

The frosting on these banana cupcakes is a wonderful illustration of how a *little* spice can completely alter frosting. Our pumpkin bars go perfectly with this tangy, creamy, spiced, and sweet cream cheese frosting.

I reduced the amount of butter used in the frosting to create less frosting and a thicker, more enduring frosting. Perfect for these portable bars.

Can These Be Made in Advance?

Yes, the preparation of this recipe ahead of time is ideal. For a few days, these bars keep well in the refrigerator and are still delicious!
Until I’m ready to serve them, I like to leave the bars whole to preserve their freshness. They stay as fresh as possible as a result.

I tightly wrap the pan in which they are cooked in Saran Wrap to keep them airtight.
To serve my pumpkin bars, I like to wait until they are at room temperature.

Guidelines for Success:

Never ever use canned pumpkin pie mix.Pumpkin pie mix already contains sugar and seasonings, so adding more will change the flavor of your pumpkin bars.

If you want to make sure you are purchasing pure pumpkin puree, look at the ingredient list on the back of the can to see if it only lists pumpkin.

Keep the cake from being over-mixed.The lumps should be broken up with enough stirring before baking.

There are several ways that ovens can bake:If your oven cooks hotter or cooler, you might need to slightly adjust your bake time.

It is best to stay away from flavorful oils like coconut and olive oil.Canola or vegetable oils work best in this recipe. Oil, as opposed to butter, preserves the moistness (and density!) of the pumpkin bars. Out of all the pumpkin recipes, these Pumpkin Bars are my absolute favorite. They have such great flavor and always bring back memories for me.


Anything can be easily decorated with sprinkles, and pumpkin bars are no exception. Use these adorable little sprinkles that are shaped like leaves, or sprinkles in the traditional autumnal hues of yellow and orange.

Candy corn or candy corn in the form of a pumpkin can also be used as decorations.
If you enjoy nuts, consider topping the pumpkin bars with crushed pecans.

Include chocolate:
Since chocolate enhances every dessert, try adding a drizzle of this homemade chocolate ganache for something truly decadent.


Do pumpkin bars need to be refrigerated?

If you intend to eat the pumpkin bars all at once, you don’t need to store them in the refrigerator overnight. If you want them to last a little longer, you can put them in the refrigerator for up to a week.

Can pumpkin bars be frozen?

Pumpkin bars can be frozen for up to a month. You run the risk of biting into a brick of pumpkin if you don’t give them enough time to thaw before eating.


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