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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.
Jump to:
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.
- Place all the ingredients except the chocolate chips in a food processor or blender.
- Blend the ingredients on high until the batter is creamy smooth.
- 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.
- 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
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.
Chickpea Pumpkin Chocolate Protein Bars
Ingredients
- 2 egg whites
- 1/4 cup maple syrup
- 1/8 cup coconut sugar
- 1/2 cup pumpkin puree
- 15 ounce garbanzo beans chickpeas, drained and rinsed - no sodium added (1 can)
- 1 scoop vanilla protein powder
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/4 cup dairy free chocolate chips
Instructions
- Preheat oven 350 F. Prepare a 8x8 square baking pan with parchment paper.
- Place all ingredients except chocolate chips in a food processor or blender. Blend on high until the batter is creamy smooth.
- Transfer the batter to the prepared baking pan and spread into an even layer.
- Add chocolate chips by hand, pressing them with your fingers into the batter.
- Bake 25 minutes at 350 F until bars are hard and a tooth pick can be inserted into the center of the bars clean.
- Remove from the oven, cool in the pan 20 minutes prior to slicing into 16 bars to DEVOUR!
Video
Notes
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my weight loss clients.
- 1 whole egg may be substituted for the 2 eggs whites, however, this will increase the calories and reduce the protein.
- If you loved this recipe, check out my cookbook for more delicious recipes!
Nutrition
This post was originally published November 2016 and has been updated.
These don't form any kind of bar. I get pumpkin chocolate chip stew
Even putting them in the freezer doesn't help. Recipe is missing something
Hey Allison! These definitely do not turn out like stew. Did you not bake them or forget a key ingredient like the chickpeas? I made these last week and they turned out just like the pictures show. You can see in the step-by-step photos they do not look like stew. My recipe photographer made those and she is the person who validates that the recipes work. They did not turn out like stew for her either.
Could you substitute dates instead of coconut sugar? Will it affect the bake?
No, it would not bake the same. I would use brown sugar or another sugar substitute.
How many grams is one scoop of protein powder? Depending on the brand, the scoop size varies considerably
Hi Kim, I recommend using the protein powder I used in the recipe otherwise I cannot guarantee the results. One scoop of the protein powder I used was 31 grams.
Hello! Is there anything I can substitute for the protein powder? Thanks!
Hi Emily, I haven't tried other substitutions with the recipe, but feel free to play around with it and let me know what you come up with so I can update for other readers!
You say to cook until hard. I cooked mine extra long (I put them back in after the time suggested) and they still are soft and chewy. They are wonderful, but is that how they should be? The toothpick came out without batter on it. They are like a chewy brownie would be.
Taste awesome, thank you.
I said to cook until hard and until you can insert a toothpick clean. They should be soft and chewy. Glad you liked them, they're my favorite.
Thank you for the chick pea tip I was about to pull out my flour haha Cannot wait to try these they look delicious!!
Courtney Bentley || http://www.courtneyvioletbentley.com
You can try it, but I think that stuff is stinky. Much better from the can!
This sounds like a seriously good combo. Nice work, Megan! 🙂
Thanks girl!
These are going on the list (you know I am trying to make something new each week!). I really want to make these! I bet they freeze just fine as well.
Let me know how you like them and how they do frozen. 🙂
I hate beans, but my favorite way to eat them... baked into dessert!!!!!! YUM!
Same here dear!
YUM. I also think the two are two close together and I'm going to make a petition to move it to Oct like Canada. hahaha
I would sign it!
Just printed the recipe to make soon! They sound like the perfect snack!!! Love when a treat uses healthy ingredients that taste good and nourish my body. SO yum!
Hope you love Blair!