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

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• Good Morning Cheesecake Bars! (high-protein + low-sugar +GF)
• Vegan Chickpea Flour Pumpkin Cookies (oil-free)
• Coconut Flour Pumpkin Pie Bars {Vegan, Grain-Free, Oil-Free}
• 3-Ingredient Pumpkin Oat Cookies {vegan, oil-free, GF}