Pumpkin Protein Bars

Pumpkin Protein Bars


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.


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

Mentioned in recipe