No-Bake Pumpkin Protein Bars (Sugar-Free, Gluten-Free, Keto)

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These no-bake pumpkin protein bars taste just like pumpkin pie in a bar! Made with pumpkin puree, pumpkin protein powder, almond flour, and nut butter, then topped with a sugar-free white chocolate shell for an easy, sugar-free, gluten-free, and keto fall snack.

Sliced pumpkin protein bars in a row, one turned on its side to show the pumpkin inside and coating

These pumpkin protein bars are part of my homemade protein bar series, along with lemon protein bars, pistachio protein bars, and chocolate protein bars. That base protein bar recipe uses blended cottage cheese, but this recipe uses pumpkin puree instead for moisture and flavor.

I love that these are are so easy to make: just mix it up, press into a pan, covered in melted chocolate, set, and slice. These are great to keep in the fridge for an easy breakfast or afternoon snack. I hope you love these pumpkin protein bars as much as I loved making them for you!

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Ingredients
Instructions
Top tips
Variations
Storage
Related
Recipe
Comments

Ingredients

Here's what you'll need to make this:

Find the complete ingredient amounts and step-by-step instructions in the printable recipe card at the bottom of this post (or use the 'jump to recipe' button at the top of this post).

For the Bars

Pumpkin protein powder (40 grams) - The main flavor and protein source in these bars. My go-to is Keto Chow, which is milk protein based, low carb, and gluten-free, and comes in a pumpkin spice flavor that's perfect for fall. Weigh it for the most accurate texture. Whey protein can be used also.
Pumpkin puree - Adds moisture and pumpkin flavor. Make sure you grab pure pumpkin puree, not pumpkin pie filling, which comes presweetened and spiced.
Almond flour - The structural base of the dough. Use blanched almond flour, not almond meal, for a smooth, cookie dough texture instead of a gritty one.
Nut butter (almond, cashew, or peanut) - Binds the dough together and adds richness. Warm it in the microwave for about 15 seconds so it stirs in smoothly.
Melted coconut oil or butter - Adds richness and helps the bars firm up in the fridge so they slice cleanly.
Granulated sugar-free sweetener - For sweetness, of course. Use your preferred sweetener. I recommend allulose or erythritol, or a blend.
Pumpkin pie spice - For that classic fall flavor. Feel free to add a little extra if you like a stronger spice kick.

For the Topping

Sugar-free white chocolate chips - I use Lily's sugar-free white chocolate chips. They melt smooth and give the bars a sweet, creamy shell.
Coconut oil - Thins the white chocolate so it spreads easily and sets with a clean finish.
Pumpkin spice - A finishing sprinkle over the wet white chocolate so it sticks and adds a little extra flavor and color.

Overhead row of sliced pumpkin protein bars dusted with cinnamon, one bar turned to show the inside

Instructions

These come together in one bowl with no baking. Here's how to make them:

Before you get started

Warm the nut butter for about 15 seconds in the microwave so it's smooth and stirs in easily, and melt the coconut oil. Line a loaf pan with parchment paper, leaving some hanging over the sides for an easy lift-out.

Flour mixture being stirred in a glass bowl, with white chocolate chips

Whisk the dry ingredients. Set aside.

Pumpkin puree, nut butter, sweetener, and pumpkin pie spice combined together in a glass mixing bowl

Mix wet ingredients.

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Overhead of almond flour and protein powder being added to pumpkin puree and nut butter in a glass bowl

Add dry ingredients to wet ingredients. Mix until a dough forms.

Flattening pumpkin protein bar cookie dough evenly into a parchment-lined loaf pan with a rubber spatula

Press into the pan. Really pack it down!

Pouring melted white chocolate onto pumpkin protein bar dough in a parchment-lined loaf pan to spread

Add the white chocolate topping over the pumpkin layer. Sprinkle with a little extra pumpkin spice while it's still wet so it sticks.

Overhead of a knife slicing pumpkin protein bars topped with white chocolate and dusted with cinnamon.

Chill for at least 1 hour, then slice.

Tip: I like using standard 9x5-inch loaf pan lined with parchment paper draped over the sides. It makes lifting the whole block out and slicing it into even bars so much easier than trying to pry it out of the pan.

Pumpkin protein bar with a bite taken out, stacked bars and decorative mini pumpkins in the background

Top tips

Adjust the dough if needed. Pumpkin purees and protein powders vary in moisture, so the dough can shift a little batch to batch. If it's too dry, mix in almond milk a teaspoon at a time. If it's too wet, add a bit more almond flour or pumpkin protein powder until it holds together when pressed.
Check your pumpkin can. Pure pumpkin puree and pumpkin pie filling sit right next to each other on the shelf, but pie filling comes presweetened and spiced. Grab the one that says "100% pumpkin" on the label.

Variations

Here are a few easy ways to change up these bars:

Swap the nut butter. Almond, cashew, or peanut butter all work in the base recipe. For a nut-free version, sunflower seed butter is a good substitute.
Skip the white chocolate topping. A dusting of pumpkin pie spice on the bare bars is still tasty if you want something simpler.
Make them Halloween-ready. Swap the pumpkin spice topping for orange and black sprinkles for a fun party platter.
Try another flavor. These use the same method as my pistachio protein bars and lemon protein bars, perfect once pumpkin season wraps up.

Let me know what variations you try!

Storage

Store bars in an airtight container in the refrigerator for up to 1 week. The white chocolate topping stays firm when chilled.
To freeze, wrap bars individually and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight, or let sit at room temperature for about 20 minutes before eating.

Find the printable recipe card below with all ingredient measurements, instructions, and my notes.

Can I use pumpkin pie filling instead of pumpkin puree?

No. Pumpkin pie filling already has added sugar and spices mixed in, which will throw off both the sweetness and the texture. Look for a can that says "100% pumpkin" or "pure pumpkin puree" on the label.

Why is my dough too dry or too wet?

Pumpkin purees and protein powders vary in how much moisture they hold, so a little adjustment is normal. If the dough feels dry, mix in almond milk a teaspoon at a time. If it's too wet, add a bit more almond flour or protein powder until it holds together when pressed.

Can I use a different protein powder?

Vanilla protein powder works well if you can't find pumpkin. Add an extra half teaspoon of pumpkin pie spice to keep the fall flavor front and center. I recommend sticking with a milk or whey protein powder, since they behave most like the pumpkin protein powder used here. I used 40 grams, so weigh yours for the most accurate texture.

Can I make these ahead of time?

Yes, these are a great make-ahead snack. Make them up to a week in advance and keep them in the fridge, or freeze a batch to have on hand through the rest of pumpkin season. Here's my storage essentials.

Are these bars keto and gluten-free?

Yes. They're made with almond flour instead of wheat flour and a sugar-free sweetener instead of sugar, so they fit a keto, low carb, gluten-free, or sugar-free way of eating. The protein powder I use is also certified gluten-free.

If you loved this recipe, try these others:

No-Bake Pumpkin Protein Bars