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Vegan Pumpkin Blondie Protein Bars {oil-free, GF}

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.

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

Yield: 10 bars

Vegan Pumpkin Blondie Protein Bars

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.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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

  1. 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.
  2. In a food processor, process all of the ingredients (except for the chocolate chips) until blended and smooth.
  3. Spread into prepared pan, smoothing top.
  4. Bake in preheated oven for 25 to 28 minutes or until just set at the center.
  5. Cool completely in pan.
  6. Melt the chocolate chips in microwave according to package directions. Spread over cooled bars. Chill at least 10 minutes to set the chocolate ,
  7. 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 bar

Amount Per Serving Calories 100Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 2mgSodium 123mgCarbohydrates 9gFiber 2gSugar 4gProtein 10g

Did you make this recipe?

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Melanie

Saturday 2nd of April 2022

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!

Camilla

Tuesday 26th of April 2022

Amazing, Melanie! That sounds sooooo good. Thank you so much for sharing your modifications 😊

Michelle

Monday 28th of March 2022

Still too soft and can only be eaten with a spoon or fork. Still thankful for a healthy recipe though. I went 350 then 375 then 390 then 400 degrees 20 minutes each time to no avail. I think I'll try to add some coconut flour next time. I used Orgain protein powder by the way. What do you think about adding coconut flour?

Michelle

Tuesday 1st of March 2022

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!

Winnie

Wednesday 21st of September 2016

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?

Camilla

Thursday 22nd of September 2016

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.

Will

Thursday 18th of February 2016

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!

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