Easy, Gluten-Free Pumpkin Protein Bars Recipe

 Easy, Gluten-Free Pumpkin Protein Bars Recipe

You may think it’s hard to find a healthy pumpkin protein bars recipe but I have a great one for you today.  I don’t know many people who don’t love a good treat!

A few of the most popular “temptations” are definitely bread and pastries! Which is why this “treat” (you can actually consider this one of your smaller meals or snacks, yay!) is one of the FAVORITES in my house!
I actually bag them up as pairs and keep them in my fridge all the time! I usually make a batch every single week, in fact! I send them with my husband for snacks at work and always have them for when I need a quick meal or on the go treat! My daughter even loves them!  You can freeze them too if you want to make a few batches at a time.
WARNING: You will LOVE these bars!
(and if you say you are not a fan of pumpkin, try em anyways!! OR I have also made them with mashed ripened bananas and made banana walnut bread!)
Okay, here we go, your life is about to be changed:
My no guilt & actually really good for me” treat!

If you like this, please:

4.5 from 2 reviews
Easy, Gluten-Free Pumpkin Protein Bars Recipe
Prep time
Cook time
Total time
These bars are almost like a cross between a pumpkin cake and pumpkin pie. They are so moist and flavorful….lots of spice! I added a drizzle of melted white chocolate atop the bars for a little sweetness…they’re really not overly sweet bars at all. That could be totally optional, though. I just knew it would make them pop in the pictures and the flavors go well together. Melted dark chocolate would work well too.
Recipe type: Clean Eating
Serves: 8
  1. Grease an 8x8 glass baking dish. Preheat the oven to 350 degrees.
  2. In a mixing bowl, whisk together the oat flour, protein powder, baking powder, salt, cinnamon, allspice, ginger and brown sugar.
  3. In another mixing bowl, whisk together the eggs, pumpkin puree and vanilla until smooth and well combined.
  4. Add the wet ingredients to the bowl of dry ingredients and whisk until just combined.
  5. Pour the batter into the prepared baking dish and smooth.
  6. Sprinkle the chopped nuts over the top of the batter evenly.
  7. Bake in the preheated oven for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let cool in the dish for at least 20 minutes before slicing into squares.
  9. Drizzle melted white chocolate over the bars, if desired.
  10. Store in the refrigerator.

Now Enjoy

And these DO need to be refrigerated to stay fresh! You can eat them cold or warm them up for 15-20 seconds too!
Whenever I first TRY a new recipe, I always have a hard time purchasing all those new spices! Lets be honest, those babies are expensive when it comes to “trying” a new recipe! So what I always do is go to the health food store near me (SPROUTS/Sunflower Market) and they actually have a spice counter! Yes, a SPICE counter!!! So I can scoop out my own spices and then I can get as much or as little as I need or want! I never pay more than 50 cents for each spice! Check out your local health food store and see if they offer this!! And if they don’t, well, these Pumpkin Bars are worth the additions to your spice rack!!!
Easy, Gluten-Free Pumpkin Protein Bars Recipe
Easy, Gluten-Free Pumpkin Protein Bars Recipe

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  1. Jen says

    Fantastic and easy! I doubled the recipe and baked in 9×13. Drizzled maple syrup on top instead of chocolate. Making it again right now!

  2. Cynthia says

    I made these today but instead of the eggs I substituted unsweetened apple sauce to cut down on the fats. I also added a small handful of dried cranberries and it turned out delicious! One egg can be substituted with 1/4 cup of applesauce. Make sure you add additional baking powder since this is being made by scratch. One tsp of baking powder per 1/4 C of applesauce. Gluten-free, low-fat and high protein bars! Can’t go wrong there!

  3. Elise says

    Hi there! I have celiac and just wanted to mention that oat flour is not gluten free. Most oats have been cross contaminated during the growing process. So, unless you buy truly gluten free oats to make your flour, you might have some problems if sensitive to gluten and in some cases, (like me) many people with celiac still have trouble digesting oats, GF or not. There are many other GF flours to choose from, though and I’m sure they would do fine with this recipe! It sounds great. Thanks!

    • says

      You’re right. The only place I’ve found to buy gluten-free oats is from Bob’s Red Mill. When I was allergic to wheat, I was also allergic to oats. It’s all in the grain family. Not all celiacs are allergic to oats though. It’s one of those individual things . . .

  4. Faye says

    We’re always on the lookout for gluten free recipes. This will make a nice addition to our stash. Thank you

  5. cheryla lister says

    I’ve been thinking about trying a gluten-free diet. These sound yummy, and thanks for the tip on making oat flour. Can you use oat and wheat flour interchangeably?

    • Rebecca says

      You could but you wouldn’t get that yummy brown sugar richness. Maybe you could do half and half. Or I think natural maple syrup would be yummy and I always think the more natural, the better.

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