These High Protein Pumpkin Bars capture all the cozy flavors of pumpkin pie in a lighter, grab-and-go form. Made from simple ingredients, each bar delivers satisfying protein and fall spice without fuss.
Yogurt and pumpkin are a surprisingly perfect pair. I have a batch of these high protein pumpkin bars in my fridge right now and they disappear quickly. They’re made with nutritious staples like pumpkin puree, Greek-style yogurt (skyr works great), granola, eggs, and warm pumpkin spice.
Preparation is straightforward: whisk the ingredients together, pour into a pan, and bake. Serve with extra granola and a drizzle of maple syrup to enhance the fall flavors and add a pleasant crunch.
High Protein Pumpkin Bars – Featured Ingredients
- 2% Greek yogurt or skyr yogurt: Choose a higher-protein, slightly creamy yogurt to keep the bars rich but not heavy.
- Pumpkin puree: Adds moisture, natural sweetness, and that unmistakable pumpkin flavor.
- Light brown sugar: Gives a mild caramel note that balances the tang of the yogurt.
- Eggs: Bind the mixture and give the bars structure.
- Pumpkin pie spice: A blend of cinnamon, nutmeg, ginger, and allspice for warm, cozy flavor.
- Granola: Adds texture when sprinkled on top — use plain or lightly sweetened granola so it doesn’t overpower the pumpkin.
- Maple syrup: A finishing touch to amplify sweetness and fall flavors when drizzled over each serving.
What’s a good brown sugar substitute?
If you’re out of light brown sugar, maple syrup is an excellent substitute. It complements pumpkin beautifully and preserves the autumnal sweetness.
What type of granola works best for this recipe?
Use a plain or lightly sweetened granola so the pumpkin, yogurt, and maple flavors can shine. Heavily flavored or overly sweet granola can compete with the bars’ subtle balance.
here’s a tip!
This recipe is intended to be served warm for a breakfast-style treat, but it’s equally delicious chilled. If you prefer it as a dessert, top with a dollop of whipped cream just before serving. If serving cold, wait to add toppings so they stay fresh and creamy.
Pumpkin Bars Storage
Store baked pumpkin bars in an airtight container in the refrigerator for up to 5 days.
To reheat, warm in a 350°F oven for about 10–15 minutes or microwave for around 30 seconds.
More of our Favorite…
Fall Dessert Bar Recipes
- Pumpkin Cheesecake Bars
- Pecan Pie Bars
- Pumpkin Oatmeal Cookie Bars
- Apple Pie Bars
High Protein Pumpkin Bars Recipe
Ingredients
- 1.5 cups plain Skyr or Greek yogurt
- 1 cup pumpkin puree
- ½ cup light brown sugar (or maple syrup)
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon pumpkin pie spice
- 1 cup granola, divided
- ¼ cup maple syrup, divided
Instructions
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Preheat the oven to 350°F and line an 8×8-inch baking dish with parchment paper.
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In a large bowl, whisk together the yogurt, pumpkin puree, brown sugar (or maple syrup), eggs, vanilla, and pumpkin pie spice until smooth.
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Pour the mixture into the prepared pan and bake for 30 minutes. The center should still have a slight jiggle when done.
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Let the baked bars cool for about 10 minutes, then top with the remaining granola and a drizzle of maple syrup before serving.
Tips & Notes
- These bars are lovely warm for breakfast but can be chilled and served cold. Add whipped cream just before serving for a dessert-like finish.
- If substituting maple syrup for brown sugar, reduce any additional liquid in other dishes as needed; here it works well and complements the pumpkin.
Watch It
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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Photography by: The Wooden Skillet