High Protein Pumpkin Bars – Fit Foodie Finds

These High Protein Pumpkin Bars are everything you love about pumpkin pie but in a healthier and more convenient form! They use the simplest of ingredients and pack 15g of protein per bar.

A slice of pumpkin cheesecake topped with whipped cream, granola, and drizzled with syrup, on a plate with a fork.

Who woulda thunk yogurt and pumpkin would be such a dream combo!? I have so many of these high protein pumpkin bars stashed in my fridge right now… someone might have to intervene 👀. Overindulging in these wouldn’t be a big deal, though — they’re packed with nutritious ingredients like pumpkin puree, Greek yogurt, granola, and eggs!

Making them is easy. Just mix everything together and toss ’em in the oven. Make sure you serve these bars with granola and maple syrup! It really amplifies the fall flavors and adds a delicious crunch.

2% Greek yogurt or skyr yogurt: If you’re going the Greek yogurt route 2% is the move because it adds a nice creaminess without being too heavy. We LOVE using Painterland Sisters skyr yogurt for this recipe — it’s super creamy and v high protein, making it a perfect fit for these bars 😃
Pumpkin puree: Super moist and delicious, pumpkin puree adds yummy sweetness to the bars.
Light brown sugar: Adds a hint of caramel flavor and sweetness to balance out the tartness of the Greek yogurt.
Eggs: These act as a binding agent and help give the bars structure.
Pumpkin pie spice: A blend of warm spices like cinnamon, nutmeg, ginger, and allspice. Adds a cozy fall flavor to the bars.
Granola: We love serving our baked yogurt pumpkin bars with some crunchy granola! Use your favorite!
Maple syrup: The ultimate finishing touch, maple syrup adds a touch of sweetness and amplifies the fall flavors in these bars.

Hands pouring orange batter from a bowl into a parchment-lined baking tin.

If you don’t have light brown sugar on hand, maple syrup would be our top choice as a brown sugar substitute. It pairs deliciously with pumpkin and maintains that sweet fall flavor!

We recommend using a plain or lightly sweetened granola for this recipe. This allows the other flavors, like pumpkin and maple syrup, to shine through without being overpowered by a heavily flavored granola. Use your best judgment!

A square pan with a light golden-brown baked cake lined with parchment paper on a textured, light-colored surface.

here’s a tip!

This pumpkin bars recipe was meant to be served warm (aka breakfast!), but it also tastes delicious served cold! Add a dollop of whipped cream to make it more dessert-y if you’d like. If you serve this cold, wait to top until ready to serve.

These baked yogurt pumpkin bars can be stored in an airtight container in the refrigerator for up to 5 days.

To reheat, simply bake in the oven at 350°F for 10-15 minutes or heat in the microwave for about 30 seconds.

A hand pours syrup from a small jug onto a slice of cheesecake topped with whipped cream and granola. A fork and a napkin lie beside the plate.

Preheat the oven to 350℉ and line an 8×8-inch baking dish with parchment paper.
Add the yogurt, pumpkin puree, brown sugar, eggs, vanilla extract, and pumpkin pie spice into a large bowl and whisk together.
Transfer the yogurt mixture to the baking dish and place in the oven. Bake for 30 minutes. There should still be a slight jiggle in the center of the pie.
Let the baked yogurt cool for 10 minutes.
Serve with granola and a drizzle of maple syrup.

This recipe is written to be served warm, but can definitely be served cold. Add a dollop of whipped cream to make it more desserty. If you serve this cold, wait to top until ready to serve.
Maple syrup can be used in place of brown sugar in this recipe.

Calories: 351 kcal, Carbohydrates: 65 g, Protein: 15 g, Fat: 5 g, Fiber: 3 g, Sugar: 50 g