Pumpkin Protein Bar Recipe

Pumpkin Protein Bar Recipe

Ingredients: Pumpkin Protein Bar Recipe

  • ¾ cup (90g) self rising flour*
  • 1 ½ scoops (46g) Ascent Vanilla Protein Powder
  • 2 tbsp. (20g) sugar free vanilla pudding mix
  • ½ tsp. Cinnamon
  • ¼ tsp. Pumpkin pie spice
  • 2-3 tbsp. Sugar free sweetener (granular stevia / erythritol)**
  • 2 whole eggs
  • 2 cups (480g) canned pumpkin puree
  • 1 tsp. Vanilla extract


  • ½ cup (85g) whipped cream cheese
  • ¾ cup (170g) plain, nonfat Greek yogurt
  • 2 tbsp. (20g) sugar free vanilla pudding mix


*If using regular flour, also add ¼ tsp. Salt and 1 tsp. Baking powder

**Add sweetener to taste. I added a couple tablespoons to make it a bit sweeter. You can add more or less depending on your preference.

INSTRUCTIONS: Pumpkin Protein Bar Recipe

  • Preheat the oven to 350F.
  • Add dry ingredients (flour, protein powder, cinnamon, pumpkin pie spice, and sweetener) to a large bowl. Mix.
  • In a separate bowl add all wet ingredients. Whisk together.
  • Combine wet and dry ingredients. Gently stir together until a smooth batter is formed.
  • Spray a 5x9 glass loaf / baking dish with nonstick spray.
  • Pour batter into the dish and bake at 350F for 25-30 minutes, or until a knife comes out clean. Edges should be done and center still slightly gooey.
Once baked, let it completely cool. Mix all cream cheese frosting ingredients in a bowl. Whisk well until smooth and creamy. Spread over cooled cake. Cut into 8 slices and enjoy!
  • Optional, drizzle with some melted butterscotch chips! Adds a few extra colors but super delicious to go with the cinnamon / pumpkin cream cheese flavors.


150 calories, 11 protein, 19 carbs, 3 fat

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