Pumpkin Spice Bars

Oct. 28, 2025

Edited 10-28-2025

The favorite fall flavor you crave, baked into a bar that's gluten-free, protein-rich, and downright delicious.

These bars are soft, spiced, and secretly packed with protein—basically everything cozy fall cravings are made of, minus the guilt. With just a handful of simple ingredients, you can bake up a batch in no time. The almond flour base keeps them naturally gluten-free and paleo-friendly, while also adding a boost of plant
protein and easy-to-digest goodness.

Instead of refined sugar, we use maple syrup and coconut sugar—sweeteners that bring caramel-like flavor and even sneak in trace minerals such as zinc. Pair that with pumpkin puree (canned or roasted at home) and warm pumpkin pie spice, and you've got a wholesome treat that tastes like dessert but fuels like a superfood snack.

Ingredients

For the base

2 cups almond flour

2 tablespoons maple syrup

1/4 teaspoon sea salt

3 tablespoons coconut oil

1 scoop Sunwarrior Pumpkin Spice Protein Powder

1/2 cup applesauce (egg substitute)

For the second layer

15oz can of pumpkin puree

1/2 cup coconut milk

1/2 cup maple syrup

1/2 cup applesauce

1 teaspoon vanilla extract

2 teaspoon pumpkin pie spice

3/4 cup coconut sugar

1/4 teaspoon salt

1 scoop Sunwarrior Pumpkin Spice Protein Powder

Instructions

Preheat the oven to 350°F (175 °C). Line an 8x8-inch baking pan with parchment paper, leaving a little overhang for easy removal.

In a medium bowl, mix together 2 cups of almond flour, 1 scoop Sunwarrior Pumpkin Spice Protein Powder, and 1/4 teaspoon sea salt until evenly blended.

Incorporate wet ingredients: 1/2 cup applesauce, 2 tablespoons maple syrup, and 3 tablespoons coconut oil.

Stir until the mixture forms a soft, dough-like consistency. It should hold together when pressed but not feel overly wet.

Transfer mixture into the prepared pan. Use a spatula or the back of the spoon to press it down firmly and evenly into the bottom, smoothing the surface.

Place the pan in the preheated oven and bake for 10 to 15 minutes, or until the edges are lightly golden and the center looks set.

While the base is baking, begin mixing together 15oz pumpkin puree, 1/2 cup coconut milk, 1/2 cup maple syrup, 1/2 cup applesauce, and 1 teaspoon vanilla extract. Whisk until smooth and fully blended.

Into the mixture, incorporate 2 teaspoons pumpkin pie spice, 3/4 cup coconut sugar, 1/4 teaspoon salt, and 1 scoop Sunwarrior Pumpkin Spice Protein Powder. Mix until the texture is silky and uniform, with no lumps.

Once the base is ready and fully set, remove it from the oven. Pour the pumpkin mixture over the warm base, using a spatula to spread it evenly to the edges.

Return the pan to the oven and bake at 350°F (175 °C) for another 10 to 15 minutes, or until the center is just set and no longer jiggles when gently shaken.