Dessert

Pumpkin Chocolate Chip Protein Bars Recipe

ByGabriel Langdon November 15, 2025November 15, 2025

Introduction

These Pumpkin Chocolate Chip Protein Bars are a delicious and nutritious snack perfect for fueling your day. Packed with pumpkin puree and protein powder, they offer a delightful balance of flavor and energy. Plus, the rich chocolate topping makes them an irresistible treat.

The image shows a stack of three thick, square cookie bars placed on a wooden board. The bottom layer is a dense, chocolate chip cookie dough with a light brown color and visible dark chocolate chips scattered throughout. Above this cookie layer is a smooth, glossy dark chocolate layer that looks rich and slightly shiny. The top bar is cut in half to show the inside, revealing the soft, chewy texture of the cookie part and the firm, thick chocolate topping. In the background, there are more cookie bars slightly blurred on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup almond butter (just dry roasted almonds)
1/2 cup organic pumpkin puree
2 Tbsp coconut oil, melted
2 Tbsp maple syrup (or favorite liquid sweetener)
1 tsp vanilla extract
1/2 cup plant based vanilla protein powder (50g)*
1 tsp cinnamon
1/4 tsp salt
1/4 cup miniature dark chocolate chips
1/2 cup dark chocolate chips
2 Tbsp almond butter

Instructions

Step 1: Line an 8″ x 4″ loaf pan with parchment paper and set aside.
Step 2: In a medium mixing bowl, combine pumpkin puree, almond butter, melted coconut oil, maple syrup, and vanilla extract. Mix well until smooth.
Step 3: Add protein powder, cinnamon, and salt to the wet ingredients. Stir until the dough forms a thick, playdough-like texture.
Step 4: Fold miniature dark chocolate chips into the batter evenly.
Step 5: Firmly press the base mixture into the lined loaf pan. Place the pan in the freezer while preparing the topping.
Step 6: Melt the dark chocolate chips in a small saucepan over low heat or in the microwave in 20-second intervals. Stir in 2 tablespoons of almond butter until smooth.
Step 7: Remove the base from the freezer and pour the chocolate topping over it. Smooth the chocolate so it covers the entire surface and touches the sides of the pan.
Step 8: Refrigerate the bars for at least one hour to set; overnight chilling is best for firm bars.
Step 9: Once set, lift the bars out of the pan using the parchment paper and cut into 12 bars or your preferred size.
Step 10: Store bars in an airtight container in the fridge for up to 10 days.

Tips & Variations

For a nuttier flavor, toast the almond butter lightly before mixing.
Use your favorite plant-based protein powder to customize the taste and nutritional profile.
Swap dark chocolate chips for dairy-free options to make the bars vegan.
Add a pinch of nutmeg or ginger for extra warm spice notes.

Storage

Keep the bars stored in an airtight container in the refrigerator for up to 10 days. For longer storage, you can freeze them for up to 3 months; thaw in the fridge before eating. When reheating, allow the bars to come to room temperature to soften slightly, or enjoy them chilled for a firmer texture.