Pumpkin Pie Protein Squares

About a year ago, around this time, we decided to have a pumpkin recipe challenge at work with our Black Iron Nutrition clients. I was excited and up for the challenge. I decided I wanted to make a high protein pumpkin bar. We got all kinds of healthy delicious ingredients, and then Krissy and I went to work in the kitchen trying to develop the perfect fall treat. A few hours later and multiple attempts to save whatever it was I was mixing together and throwing in the oven, I decided my creation was a failure and not worthy of sharing with the group. 

A few hours later, Chloie had destroyed half (possibly more) of whatever I had created and decided she loved it. At this point I couldn't even remember what and how much of each ingredient I'd put in the recipe, so even though I had one fan, I had no way of telling her how to make it. 

And so began my quest to replicate this recipe. And to be honest I probably would have given up a long time ago if it weren't for Chloie's persistence. I'm pretty sure I received monthly texts asking if I had the recipe yet. A few time I thought I did, and I'd send photos and get her excited. But I always ended up feeling like something wasn't quite right. Today though, I nailed it. This is THE recipe I've had in my mind for a year now. It is DELICIOUS! And just in time for the holidays too!

Pumpkin Pie Protein Squares
Prep 20 min
Cooking 45-50 min
Servings 12


Cake base:

  • 2 tsp chia seeds soaked in 1/4 cup water (set on the counter for about 10 min)
  • 1/4 cup butter, melted
  • 1 cup gluten free yellow cake mix 
  • 1 egg

Pumpkin layer:

  • 15 ounce canned pumpkin
  • 6 ounces unsweetened almond milk
  • 1/2 cup liquid egg whites
  • 1/2 cup (60g) vanilla protein powder 
  • 2 tbsp stevia in the raw
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract

Protein icing:

  • 1/4 cup (30g) vanilla protein powder
  • 1/4 cup nonfat plain Greek yogurt
  • 1 tbsp stevia in the raw


  1. Preheat oven to 350F and spray a 9x9 inch baking dish with nonstick cooking spray
  2. In a medium bowl blend the ingredients for the cake base and pour into your baking dish
  3. Then add all of the ingredients for the pumpkin layer in your bowl, blend and pour over the cake base
  4. Bake for 45-50 min
  5. Add the ingredients for the protein icing to a medium bowl and whisk until fully combined
  6. Remove the bars from the oven and let cool before icing them
  7. Keep the bars in the refrigerator until you're ready to eat them

Nutrition Facts
Servings 12
Amount Per Serving:
Calories 152
Total Fat 4 g
Sodium 190 mg
Total Carbohydrate 21 g
Dietary Fiber 1 g
Sugars 10 g
Protein 8 g

Author: Ashley Beaver, Director of Nutrition, myactiveroots.com