Pumpkin Spice Energy Bars
on Aug 13, 2020, Updated Mar 04, 2025
This post may contain affiliate links.
These no-bake vegan pumpkin spice energy bars are easy to make with just 8 ingredients and are perfect for getting your pumpkin spice latte fix.
About the Recipe
These bars are made with canned pumpkin, coffee and vanilla protein for a twist on a pumpkin spice latte. You’ll need just a few ingredients and minutes of prep before popping them into the freezer to firm.
They’re vegan, gluten-free and have no added oil or sugar. You can also customize them by omitting the coffee or coconut, adding chocolate chips or trying different nuts.
For more healthy pumpkin treats, these No-Bake Pumpkin Energy Balls and Healthy Pumpkin Oat Cookies are easy and delicious!
Ingredient Notes
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
- Almonds: Use plain, raw almonds with no added oil or salt. You can substitute pecans, walnuts or cashews or use a mixture of nuts.
- Dates: Any variety works as long as they’re soft and moist, I like medjool dates and sayer dates the best. If your dates are dry or hard, you’ll need to soak them in hot water for 15 minutes then drain well before using.
- Coconut: Use fine or medium unsweetened shredded coconut, this is sometimes labelled desiccated coconut.
- Coffee: Any fine ground coffee works, be sure to use decaf if you plan to enjoy these later in the day!
- Protein: Any vegan vanilla protein powder you enjoy works.
- Pumpkin: Canned pumpkin works best but you could use homemade if you have some ready to go. If you have extra, use it in Vegan Pumpkin Pancakes, No-Bake Pumpkin Energy Balls or Peanut Butter Pumpkin Smoothie.
Step-by-Step Instructions
Step 1. Add the almonds and coconut to a food processor and process into a coarse, grainy flour. Some large chunks of almonds left behind are ok.
Step 2. Add the dates and process into a crumbly but sticky mixture.
Step 2. Add the coffee, protein, pumpkin, vanilla, salt and pumpkin pie spice and process into a thick, sticky dough you can easily squeeze together between your fingers.
Quick Tip: This step requires a fairly powerful food processor as it’s a lot of volume. If you don’t think yours can handle it, transfer everything to large mixing bowl and mix by hand.
Step 3. Line a 7-9 inch square baking pan with parchment paper then transfer the mixture to the pan. Use your hands to firmly press the dough into the pan.
Pop the whole pan into the freezer for an hour to firm, then lift out of the pan, cut into bars and enjoy!
Notes and Tips
- Best canned pumpkin: I love Farmer’s Market Organic Pumpkin for the best quality.
- Caffeine: Be sure to use decaf if you’re sensitive to caffeine or want to enjoy these in the evening.
- Serving Size: I cut these into 16 bars then actually cut those in half for 32 bite-sized treats. You can always have 2 if you want to!
- Baking Pan Size: My baking pan is on the smaller-size, so my bars come out very thick. Totally fine to use up to a 9-inch pan, your bars will just be thinner and wider.
Storing
- Fridge: In a sealed container for up to 2 weeks.
- Freezer (recommended): In a sealed container for up to 3 months. Can enjoyed straight from freezer as they do not freeze solid.
- Room temperature: Okay out of the fridge for up to 1-2 days but try to keep cool if possible.
More Energy Bars
- No-Bake Apricot Granola Bars
- Almond Coconut Protein Bars
- No-Bake Chocolate Protein Bars
- No-Bake Granola Bars
- Vegan No-Bake Hemp Protein Bars
More Recipes to Try!
Energy Bars
No-Bake Chocolate Chia Energy Bars
Energy Bars
Chia Seed Granola Bars
Desserts
Tahini Hemp Seed Bars
Pumpkin Spice Energy Bars
Ingredients
- 1 1/2 cups raw almonds, 225 g
- 1 1/2 cups fine or medium unsweetened shredded coconut, 140 g
- 1 tbsp pumpkin pie spice
- 1 1/2 cups lightly packed, soft pitted dates, 300 g
- 1/2 cup ground coffee, 45 g
- 1 serving vegan vanilla protein powder, 30 g
- 2/3 cup canned pumpkin puree
- 2 tsp pure vanilla extract
- 1/2 tsp sea salt, optional
Instructions
- Add the almonds, coconut and pumpkin pie spice (or spice mix) to a food processor and process into a coarse grainy flour. Some large chunks of almonds left behind are ok.1 1/2 cups raw almonds, 1 1/2 cups fine or medium unsweetened shredded coconut, 1 tbsp pumpkin pie spice
- Add the dates and process into a crumbly but sticky mixture.1 1/2 cups lightly packed, soft pitted dates
- Add the rest of the ingredients and process into a thick, sticky dough you can easily press together between your fingers. You may need to stop a number of times to scrape down the sides. Note that will require a fairly powerful food processor as it’s a lot of volume, if concerned, transfer the mixture to a large mixing bowl and mix by hand.1/2 cup ground coffee, 1 serving vegan vanilla protein powder, 2/3 cup canned pumpkin puree, 2 tsp pure vanilla extract, 1/2 tsp sea salt
- Line a 7-9 inch square baking pan with parchment paper so the edges of the parchment stick out over the sides of the pan. Transfer the dough to the pan and use your hands to firmly press the dough into the pan until flat and smooth on top then place the entire pan in the freeze for 1 hour to firm (can probably get away with 30 minutes if needed).
- Use the edges of the parchment paper to lift the bars out of the pan then slice into 16 bars or squares.
Notes
Nutrition
Originally published on December 1, 2017.
OMG, YUM! I just got a food processor for the first time and have been wanting to make something like this. I halved the recipe cause my processor is small, and made them into balls instead of bars. but WOW the taste is soo good! I love the coffee in there. Thank you so much!
You’re welcome! So glad you enjoyed them. Have fun with your new food processor! So many recipes to try!
Followed the recipe exactly – delicious!
Perfect! So glad you enjoyed them. Thanks for letting me know!!
These taste just like a PSL and were so easy to make! I’m trying to wean myself off of processed protein/snack bars (it’s a struggle) and these were awesome.
Ah, yay! So great to hear it. I needed the reminder to make these again too…so thanks!