I love a thick slice of pumpkin bread loaded with chocolate chips like the next human. I ALSO adore a pumpkin bar slathered in a thick layer of cream cheese frosting. But this year I decided it was time to create a macro-friendly version of something similar. It took a few tweaks, but I am in LOVE with this recipe for protein pumpkin chocolate chip bars.
What You’ll Need For Protein Pumpkin Chocolate Chip Bars:
- Large zucchini or yellow squash, puréed
- Eggs
- 15-oz can pumpkin purée
- Almond butter
- Vanilla extract
- Vanilla protein powder
- Oat flour
- Baking powder
- Kosher salt
- Baking soda
- Pumpkin pie spice
- Cinnamon
- Cloves
- Nutmeg
- Liquid stevia, or favorite sweetener
- Chocolate chips
- Optional flake salt for sprinkling on top
How to Make Protein Pumpkin Chocolate Chip Bars:
If you’ve been hanging out with me for a while, you know I love adding zucchini or squash to my recipes to bulk them up. These protein pumpkin chocolate chip bars are no different. Start off by chopping your zucchini into pieces. No need to peel them, that’s where you get a lot of vitamins. Then throw them in the food processor and puree until smooth. If you don’t have a food processor you could blend your zucchini in a blender as well.
Next, whisk your eggs in a large mixing bowl. Then, add almond butter, puréed zucchini, and vanilla extract. Make sure your mix everything well before adding your dry ingredients.
Now that your wet ingredients are ready, add protein powder, oat flour, Kosher salt, baking soda, pumpkin pie spice, and cinnamon. Mix until combined.
Ingredient Info
When it comes to oat flour, you can buy your oat flour or simply blend old-fashioned oats in a blender or food processor. I use gluten-free oats to keep these gluten-free. Another gluten-free dairy-free ingredient I love is Active Stacks vanilla protein powder (a non-dairy, beef protein powder). The flavor is so yummy! I haven’t tried this recipe with any other brands yet because Active Stacks is that good. Also, if you like your pumpkin spice to have a little more spice, also add some clove and nutmeg. I like a bit of kick, so adding these 2 extra dry ingredients really made everything pop.
Now it’s time to sweeten up these treats. Add some liquid stevia or sweetener of choice, making sure it’s one you like! Don’t throw a bunch of dry stevia in there as it can leave a weird, bitter aftertaste. If you like things sweeter, you might want to add up to ¼- ½ cup maple syrup or sugar! We like them just slightly sweet as written. I like to judge by tasting the batter. I figured my boys could always drizzle with honey, but they loved it plain! … or with a little butter.
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The last thing before baking is to stir in chocolate chips. Then pour the mixture into a parchment-lined 9×13 pan. If you’re not concerned with the macros, by all means, add more chocolate! I sprinkle extra chocolate chips over half the pan for the kids! Bake at 350 for about 30-35 minutes.
Serving Suggestions:
Sprinkle your protein pumpkin chocolate chip bars with flake salt and serve warm or cold, with a little butter, almond butter, honey, or whipped cream! Or of course, plain is great too. Enjoy!
Similar Suggestions:
Pumpkin Pie Baked Protein Oat Bars
Macro-friendly Pumpkin Chocolate Chip Cookies
Overnight Pumpkin Chia Protein Pudding
Pumpkin Protein Zodiak Waffles
Protein Pumpkin Chocolate Chip Bars
These protein pumpkin chocolate chip bars have become a family favorite in our house. And for me, they are a spicy pumpkin spice which I love. It was so fun trying out different versions of this recipe until I landed on the perfect combination. If you are hanging out with me on Instagram and TikTok you probably remember the different versions I tried. If you aren’t hanging out with me on Instagram and TikTok yet, come on over. I am always trying new recipe combinations that are macro-friendly. If you like making yummy macro-friendly food like me, you should check out my cookbooks too! They are full of yummy recipes that make macro-friendly eating easy.
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Protein Pumpkin Chocolate Chip Bars
Ingredients
- 1 Large zucchini or yellow squash, puréed (230 g)
- 4 Eggs
- 15 oz Can of pumpkin purée
- 1/4+2 Tbsp Almond butter (90 g)
- 1 1/2 Tbsp Vanilla extract (22 g)
- 4 scoops Vanilla protein powder (120 g)*
- 3 cups Oat flour (345 g)
- 2 tsp Baking powder
- 2 tsp Kosher salt
- 1 tsp Baking soda
- 3 Tbsp Pumpkin pie spice
- 2 Tbsp Cinnamon
- 1 tsp Clove (if you like a little more spice)
- 1 tsp Nutmeg (if you like a little more spice)
- 1 Tbsp Liquid stevia, or favorite sweetener (15 g)**
- 1/2 cup Chocolate chips (120 g)
- Optional flake salt for sprinkling on top
Instructions
- Chop your zucchini into pieces (no need to peel) and puree in a blender or food processor until smooth.
- Whisk your eggs in a large mixing bowl.
- Add almond butter, puréed zucchini, canned pumpkin, and vanilla extract. Mix well.
- Add your dry ingredients (protein powder thru cinnamon) and mix until combined.
- Add some liquid stevia or sweetener of choice, making sure it’s one you like! Don’t throw a bunch of dry stevia in there as it can leave a weird, bitter aftertaste.
- Stir in chocolate chips and pour into a parchment lined 9×13 pan. (I like to sprinkle extra chocolate chips over half the pan for the kids!)
- Bake at 350 for about 30-35 minutes.
- Sprinkle with flake salt and serve warm or cold, with a little butter, almond butter, honey or whipped cream! Or of course plain is great too. Enjoy!
Notes
Nutrition
Tried this recipe?
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Can you use almond flour?
Love love your recipes
This was really good…reminds me of the pumpkin loaf at Starbucks.
How would you edit this recipe for high altitude?
Any recommendations for an egg substitute?
I followed the instructions and the amount of flour seems way off to me. I had to mix in about a cup of almond milk to get it to a spreadable consistency and the texture is not what I expected – like a very dense cake. An unusual miss for me as I make lots of your recipes and they are usually spot on.
That’s so weird! We’ve made them a few times. Thick but like brownie batter… what kind of protein? Did you use weight measurements by chance of the oat flour?
I used PES Science which I have used successfully in the past. I did weigh the flour vs. measure -normally I scoop into the cup and weigh just to see but didn’t this time. Maybe my squash didn’t have as much moisture?
The ingredient list includes the pumpkin puree but it doesn’t mention adding it anywhere in the instructions. We missed it when making this ☹️
Oh no! Fixed! I’m so sorry that was skipped in the instructions!
Great recipe!
The recipe instructions say to whisk eggs but the ingredient list doesn’t have eggs. Which part has the error?
Hi how many eggs?