Chocolate Chip Pumpkin Protein Bars

These Pumpkin Protein Bars with chocolate chips are low calorie, packed with protein, and taste like pumpkin pie! Made with chickpeas aka garbanzo beans, these ultra creamy bars are an easy blend and bake snack anyone will love. Not only do they make a healthy treat but they’re also gluten-free and low-calorie. 

Something I do treasure about the fall each year is all the baking! There’s something warm and cozy about a homemade dessert freshly baked from the oven. I’ve got an easy, protein packed bar for you to make that I’m sure will be much needed refuel.

These pumpkin protein bars are a great way to use up leftover pumpkin after Thanksgiving. Is that bad? NAH! Not when it’s a magical healthy treat packed with protein and chocolate. I mean who can say no to chocolate?

Looking for more pumpkin snacks? I think you will love these Pumpkin Cheesecake Bars and Pumpkin Oat Bread.

Why You Will Love Protein Pumpkin Spice Bars

• Taste So Good! Combine those magical chickpeas with a little pumpkin, protein powder and toss in a handful of chocolate chips, and you’ve got yourself a dance party in your mouth. Not only will you say YUM, you’ll say FEED ME MORE!!!
• A Healthy Snack. These easy pumpkin protein bars are lightly sweetened with a healthy boost of protein and fiber. Even better they’re dairy-free and gluten-free!
• Easy to Make. Everything gets blended up in the blender making the prep for this recipe so easy!

Ingredients

All you need for this pumpkin protein bars recipe are a handful of simple, easy to find ingredients. Here are the highlights but be sure to check the recipe card for the complete list.

• Egg whites: I’m using egg whites instead of the whole egg as the binder for this healthy pumpkin dessert. You can use one whole egg instead of the two eggs whites. However, this will increase the calories and reduce the protein.
• Sweetener: We’re using a combination of maple syrup and coconut sugar. Both are less processed sugar options that also add more depth of flavor to desserts than regular sugar.
• Pumpkin puree: Pumpkin is a magical ingredient. You can put it in anything and never even know it’s there. It’s a great way to get someone to eat more veggies!
• Chickpeas: Another magical ingredient for desserts. Not only are they packed with plant based protein and fiber (you know, to make you go), they transform desserts into thick, luscious, creamy, delightful treats! I love adding them to baked goods.
• Vanilla protein powder: Use any brand of protein powder that you enjoy! I used Vega protein and tossed in a little collagen (it’s optional, but highly recommended!).
• Spices: A spoonful of cinnamon with a bit of pumpkin pie spice makes these pumpkin protein bars taste a lot like pumpkin pie!
• Baking powder: We want to give the bars a little bit of a lift.
• Chocolate chips: I’m using dairy-free chocolate chips but you can use your favorite!

Want to explore more baking with chickpeas? Try these chickpea donuts, chickpea muffins, or chickpea brownies!

How to Make Pumpkin Protein Bars

Here’s a look at the main steps for making protein pumpkin bars. The full instructions are in the recipe card further down the page.

1. Place all the ingredients except the chocolate chips in a food processor or blender.
2. Blend the ingredients on high until the batter is creamy smooth.

3. Transfer the batter to the prepared baking pan and spread into an even layer. Add the chocolate chips by hand and then press them into the batter with your fingers.
4. Bake your protein pumpkin pie bars for 25 minutes at 350 F or until bars are firm and a tooth pick can be inserted into the center of the bars clean. Remove the pan from the oven and cool for 20 minutes in the pan before slicing and serving them.

Variations

• Add Some Nuts: Chopped walnuts, pecans, or almonds make a crunchy topping to add on top along with the chocolate chips.
• Add Dried Fruit: These pumpkin protein bars would also taste great with some dried cranberries or raisins added.
• Vegan: If you want to make a vegan version of these bars, you can replace the egg whites with a chia egg (one tablespoon chia mixed with a quarter cup of water) and check that you’re protein powder is vegan too!
• Protein Powder: You can use any protein powder you enjoy to make these bars.

How to Store

Store leftover pumpkin spice protein bars in an airtight container and place them in the fridge for up to five days. They will keep longer in the fridge due to the chickpeas.

You can also store them in the freezer for up to three months. Thaw them out on the counter for a few hours or in the fridge overnight before serving.

Expert Tips

• Use Real Chickpeas. Do not shortcut and use garbanzo bean flour. It’s really bean-y tasting and will hijack the flavor of the bars. I’m not a fan so if you try it, don’t come back to me crying. You have to use a blender anyway so dropping in a can of garbanzo beans to blend into the batter is easy.
• Use a Protein Powder You Love. I can’t stress this one enough. If you don’t love the protein powder with regular ole’ water, you’re not gonna love it in a baked good. No matter how many chocolate chips you put in there, it will taste plain ole’ ugly.
• Make a Sling for Easy Removal. Line your baking pan with parchment paper before baking. Use a piece larger than the pan so that there are pieces you can grab onto to remove more easily from the pan. This makes slicing so much easier.

More Pumpkin Recipes

Sides

Healthy Pumpkin Cornbread Muffins

Desserts

Healthy Pumpkin Scones

Breakfast

Healthy Pumpkin Protein Smoothie

Snacks

Healthy Pumpkin Oatmeal Bread

If you tried this Pumpkin Protein Bars or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.

This post was originally published November 2016 and has been updated.