These healthy high-protein pumpkin chocolate chip protein blondies are soft, chewy, and easy to make with pumpkin puree, oat flour, protein powder, and chocolate chips.

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Pumpkin Chocolate Chip Blondies

If you’re looking for an easy fall dessert that’s packed with protein, these healthy, high-protein pumpkin chocolate chip protein blondies are a must-make! They’re soft, chewy, pumpkin-packed, and filled with chocolate chips for the perfect combination of cozy pumpkin spice and chocolate.

These pumpkin protein blondies are made with oat flour, coconut flour, pumpkin puree, and cinnamon toast protein powder. They’re also made with a sugar-free granulated sweetener and sugar-free chocolate chips, making them a delicious option when you want a healthier pumpkin dessert without all the added sugar.

They’re easy to make, require simple ingredients, and are perfect for breakfast, an afternoon snack, meal prep, or a healthy fall dessert!

Why You’ll Love These Pumpkin Protein Blondies

These healthy pumpkin blondies are everything I want in an easy fall treat:

Packed with protein
Made with real pumpkin puree
Soft, chewy, and deliciously moist
Full of pumpkin spice and cinnamon flavor
Made with oat flour and coconut flour
Easy to make
Ready in about 40 minutes
Perfect for meal prep
Delicious for breakfast, snacks, or dessert
Loaded with chocolate chips

The pumpkin puree adds tons of moisture and natural pumpkin flavor, while the cinnamon toast protein powder adds protein and even more delicious fall flavor.

Ingredients For Pumpkin Protein Blondies

Oat Flour

Oat flour creates the base for these pumpkin protein blondies and gives them a soft, chewy texture. You can use store-bought oat flour or make your own by blending rolled oats into a fine powder.

Coconut Flour

A small amount of coconut flour helps absorb some of the moisture from the pumpkin and almond milk while giving the blondies structure.

Coconut flour is highly absorbent, so I recommend sticking with the amount listed in the recipe rather than substituting it 1:1 with another flour.

Cinnamon Toast Protein Powder

I use True Nutrition Cinnamon Toast Whey-Casein Blend Protein in this recipe. It adds protein while also bringing delicious cinnamon flavor to the blondies.

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Pumpkin Puree

Pumpkin puree is what gives these blondies their signature pumpkin flavor and soft texture.

Make sure you use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices and can change the consistency of the recipe.

Pumpkin Pie Spice

This spice gives these blondies that classic cozy fall flavor. Combined with cinnamon, it makes every bite taste like pumpkin spice season!

NuNaturals Granulated Sweetener

I use NuNaturals granulated sweetener to add sweetness without traditional granulated sugar.

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Sugar-Free Chocolate Chips

Sugar-free chocolate chips add little pockets of chocolate throughout the blondies and make the perfect topping.

You can also use your favorite regular chocolate chips if you prefer.

How To Make Healthy Pumpkin Chocolate Chip Blondies

Mix The Wet Ingredients

Preheat your oven to 350°F and line an 8×8-inch baking dish with parchment paper or lightly coat it with cooking spray.

In a large bowl, whisk together the egg, pumpkin puree, vanilla extract, and almond milk until smooth.

Combine The Dry Ingredients

In a separate bowl, whisk together the oat flour, coconut flour, protein powder, granulated sweetener, pumpkin pie spice, cinnamon, baking powder, and baking soda.

Make sure the ingredients are evenly combined before adding them to the wet mixture.

Make The Blondie Batter

Add the dry ingredients to the wet ingredients and stir until just incorporated.

Be careful not to overmix the batter. Once everything is combined, fold in 2 tablespoons of the chocolate chips.

Bake The Pumpkin Blondies

Pour the batter into the prepared 8×8-inch baking dish and spread it into an even layer.

Sprinkle the remaining chocolate chips over the top.

Bake for 28–32 minutes, or until a toothpick inserted into the center comes out mostly clean.

Let the blondies cool completely before slicing. The texture will continue to set as they cool, so don’t rush this step!

Healthy High-Protein Pumpkin Chocolate Chip Blondies

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Author: Healthy Helper
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 9 bars
Diet: Gluten Free

Ingredients

Scale

1 cup (120g) oat flour
1/4 cup (28g) coconut flour
1/4 cup (30g) True Nutrition Cinnamon Toast Whey–Casein Blend Protein (code healthyhelper saves!)
1/4 cup NuNaturals granulated sweetener (code healthyhelper saves)
1 tsp pumpkin pie spice
1 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1 large egg
1 1/2 cups (360g) canned pumpkin puree
1 tsp pure vanilla extract
1/2 cup (120g) unsweetened almond milk or milk of choice
1/4 cup (45g) sugar-free chocolate chips (code healthyhelper saves!)

Instructions

Preheat the oven to 350°F and line an 8×8-inch baking dish with parchment paper or lightly coat with cooking spray.
In a large bowl, whisk together the egg, pumpkin puree, vanilla, and almond milk until smooth.
In a separate bowl, combine oat flour, coconut flour, protein powder, sweetener, pumpkin pie spice, cinnamon, baking powder, and baking soda.
Add the dry mixture to the wet ingredients and stir until just incorporated. Fold in 2 tablespoons of the chocolate chips.
Pour the batter into the prepared pan, spreading evenly. Sprinkle the remaining chocolate chips on top.
Bake for 28–32 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cool completely before slicing.

Tips For Making The Best Pumpkin Protein Blondies

Don’t overmix the batter. Mix just until the dry ingredients are incorporated. Overmixing can result in a denser texture.

Use pure pumpkin puree. Pumpkin pie filling is not the same thing and can affect both the sweetness and texture of the blondies.

Let the blondies cool completely. They’ll be soft when they first come out of the oven and will firm up as they cool.

Use parchment paper. This makes removing the blondies from the pan much easier and helps you get cleaner slices.

Don’t overbake. Remove the blondies when a toothpick comes out mostly clean. Overbaking can make protein-based baked goods dry.

Use a whey-casein blend when possible. Different protein powders absorb liquid differently, so sticking with a similar protein powder will give you the closest texture to the original recipe.

How To Store Pumpkin Protein Blondies

Store leftover pumpkin protein blondies in an airtight container.

They can be kept at room temperature for a couple of days or stored in the refrigerator for longer-lasting freshness.

I personally love these straight from the refrigerator because they become even chewier and fudgier as they chill.

Can You Freeze Pumpkin Protein Blondies?

Yes! These pumpkin blondies are freezer-friendly.

Slice them into individual portions and place them in an airtight freezer-safe container or bag. Freeze for up to a few months.

When you’re ready to enjoy one, let it thaw in the refrigerator or at room temperature.

Can You Use A Different Protein Powder?

Yes, but keep in mind that different protein powders can produce different textures.

This recipe was developed using a cinnamon toast whey-casein blend protein powder. Whey-casein blends generally absorb liquid differently than plant-based protein powders, whey protein isolates, or other protein blends.

If you substitute the protein powder, you may need to adjust the consistency of the batter slightly.

Can You Make These Pumpkin Blondies Dairy-Free?

Yes! To make these pumpkin protein blondies dairy-free, use a dairy-free protein powder and dairy-free chocolate chips.

The recipe does contain an egg, so it is not vegan as written.

Can You Use Regular Chocolate Chips?

Absolutely!

I use sugar-free chocolate chips to keep the recipe lower in sugar, but regular semi-sweet chocolate chips, dark chocolate chips, or mini chocolate chips can all be used.

Can You Make These Without Coconut Flour?

I recommend keeping the coconut flour in the recipe.

Coconut flour is extremely absorbent and plays an important role in the texture of these blondies. Replacing it with another flour at a 1:1 ratio can make the batter too wet or too dry.

Are Pumpkin Protein Blondies Good For Meal Prep?

Yes! These are a great meal prep-friendly snack.

Cut the blondies into individual portions and store them in the refrigerator or freezer. They’re easy to grab when you want a sweet treat that also provides protein.

They’re especially delicious alongside coffee or as an afternoon snack.