As a mom who loves fall, I’m always on the lookout for wholesome, seasonal treats that not only satisfy cravings but also provide nourishment for my kiddo.

Regular brownies, while delicious, are often loaded with refined sugars and empty calories.

That’s why I’m so excited about these Pumpkin Protein Brownies!

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They combine the best flavors of fall—pumpkin, cinnamon, and spice—while sneaking in some nutritious ingredients like protein powder, peanut butter, and maple syrup.

These brownies are perfect for an after-school snack, post-soccer practice energy boost, or even a dessert after dinner.

They’re fudgy, rich, and packed with protein, making them a much healthier option than store-bought, sugary alternatives.

Plus, who doesn’t love the warm, comforting taste of pumpkin in the fall? Here’s how you can make these delicious, protein-packed pumpkin protein brownies at home.

Pumpkin Protein Brownie Recipe

Ingredients:

• 1 ¼ cup pumpkin puree
• ⅔ cup natural peanut butter (or any nut butter of choice)
• ⅓ cup cocoa powder
• ½ cup maple syrup
• ⅓ cup chocolate protein powder (I prefer vegan protein, but any will do)
• 1 tsp vanilla extract
• ¼ tsp sea salt
• ½ tsp pumpkin pie spice
• ½ tsp cinnamon

Directions:

Preheat the Oven: Start by preheating your oven to 325°F (160°C). Grease an 8×8-inch baking dish or line it with parchment paper.

Mix the Wet Ingredients: In a medium-sized bowl, combine the pumpkin puree, peanut butter, maple syrup, and vanilla extract. Stir until smooth and well-mixed.

Add Dry Ingredients: Next, add the cocoa powder, chocolate protein powder, sea salt, pumpkin pie spice, and cinnamon. Stir everything together until the mixture is smooth and fully incorporated.

Pour and Spread: Pour the brownie batter into your prepared baking dish and spread it evenly with a spatula.

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Bake: Pop the dish into the oven and bake for 20-25 minutes. Check at the 20-minute mark. The brownies should look set on the edges but still slightly soft in the middle.

Remember, these are fudgy brownies and are meant to look underbaked in the center—that’s what gives them their rich, chewy texture!

Cool Completely: Let the brownies cool in the pan and transfer to the fridge to for a couple hours to set up more. This will help them firm up a bit more, making them easier to cut into squares and help keep their fudgy texture.

For an added layer of deliciousness, you can top your pumpkin protein brownies with a simple peanut butter frosting. Once the brownies have cooled, here’s how to make the frosting:

• Ingredients:
  • ¼ cup natural peanut butter
  • 1 tablespoon butter (or a plant-based alternative)

Melt the Ingredients: Place the peanut butter and butter in a microwave-safe bowl. Heat in the microwave for about 20 seconds until they are slightly melted.

Stir to Combine: Stir the melted peanut butter and butter together until smooth and fully combined.

Pour Over Brownies: Drizzle the warm peanut butter mixture over the cooled brownies and spread evenly with a spatula. Let it set before slicing into squares for an extra indulgent treat!

This frosting adds a rich, creamy layer to your brownies, complementing the fudgy texture perfectly.

Why does Protein Matter for your Family?

In our family, I always try to sneak a little extra protein into meals and snacks, especially for my kiddo.

Protein is essential for muscle growth, recovery, and overall energy, which is so important for growing children.

Plus, when my daughter eats protein-rich foods, she stays fuller for longer, making it less likely they’ll reach for less healthy snacks later on.

Using protein powder in these brownies is a great way to increase the protein content without altering the flavor.

I prefer to use vegan protein over whey protein because it’s easier on the stomach.

Vegan protein also often has the added benefit of containing extra nutrients from sources like pea, hemp, or brown rice protein.

Why Maple Syrup over Granulated Sugar?

I’ve swapped out traditional granulated sugar for maple syrup in this recipe, and it makes such a difference!

Maple syrup is a natural sweetener, which means it comes with added vitamins and minerals like zinc and manganese.

Unlike refined sugar, which provides only empty calories, maple syrup offers a slower release of energy and won’t cause that quick spike and crash in blood sugar levels.

If you don’t have maple syrup, you could also use honey as a sweetener, but maple syrup has that warm, earthy flavor that perfectly complements the pumpkin and spice in these brownies.

Storing Your Pumpkin Protein Brownies

Once you’ve made these brownies, you’ll want to store them properly to keep them fresh and delicious for as long as possible.

Counter: If you plan to eat them within a day or two, you can store them in an airtight container on the counter. However, I prefer storing them in the fridge.

Fridge: For a longer shelf life and to keep that fudgy consistency intact, store the brownies in the fridge.

They will last up to 5 days and taste even better when they’re chilled!

Freezer: These pumpkin protein brownies also freeze really well! Just cut them into squares, wrap them individually, and place them in a freezer-safe bag or container.

They can last up to 3 months in the freezer. When you’re ready to eat one, just let it thaw for a few minutes or warm it up for a quick treat.

Tips for Perfect Pumpkin Protein Brownies

Use Room Temperature Ingredients: Using room temperature peanut butter and pumpkin puree will help everything mix together more smoothly.

Don’t Overbake: These brownies are meant to be fudgy and rich. If you overbake them, they’ll lose that wonderful texture.

The center should look slightly underbaked when you pull them out of the oven. They’ll firm up as they cool but will stay soft and chewy.

Customize Your Add-Ins: Want to make these brownies even more fun?

Feel free to add a handful of chocolate chips, chopped nuts, or dried cranberries into the batter before baking!

My preferred Brand of Protein Powder is Orgain Vanilla Protein which is also Organic!

Why these Fudgy Pumpkin Protein Brownies Are the Best!

I love making these brownies extra fudgy because they’re so satisfying without feeling overly indulgent.

The soft, slightly underbaked texture is what makes these pumpkin protein brownies so different from a cake-like brownie.

If you’re someone who loves that gooey, rich bite, these brownies are for you!

Whether you’re packing these in your kids’ lunchboxes or enjoying one with a cup of tea in the afternoon, these pumpkin protein brownies are the perfect guilt-free indulgence.

They’re full of fall flavors, packed with nutrients, and most importantly, they’re a hit with the whole family!

Pumpkin Protein Brownies

Pumpkin protein brownies are a fudgy, nutritious twist on traditional brownies, blending fall flavors with high-protein ingredients for a healthier, kid-approved snack or dessert.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dessert, Snack

Cuisine American

Cook ModePrevent your screen from going dark

Servings 15 servings

Calories 120 kcal

Ingredients

  

1x2x3x

• 1 ¼ cup pumpkin puree
• ⅔ cup natural peanut butter or any nut butter of choice
• ⅓ cup cocoa powder
• ½ cup maple syrup
• ⅓ cup chocolate protein powder I prefer vegan protein, but any will do
• 1 tsp vanilla extract
• ¼ tsp sea salt
• ½ tsp pumpkin pie spice
• ½ tsp cinnamon

Instructions

 

• Preheat the Oven: Start by preheating your oven to 325°F (160°C). Grease an 8×8-inch baking dish or line it with parchment paper.
• Mix the Wet Ingredients: In a medium-sized bowl, combine the pumpkin puree, peanut butter, maple syrup, and vanilla extract. Stir until smooth and well-mixed.
• Add Dry Ingredients: Next, add the cocoa powder, chocolate protein powder, sea salt, pumpkin pie spice, and cinnamon. Stir everything together until the mixture is smooth and fully incorporated.
• Pour and Spread: Pour the brownie batter into your prepared baking dish and spread it evenly with a spatula.
• Bake: Pop the dish into the oven and bake for 20-25 minutes. Check at the 20-minute mark. The brownies should look set on the edges but still slightly soft in the middle.

  Remember, these are fudgy brownies and are meant to look underbaked in the center—that’s what gives them their rich, chewy texture!
• Cool Completely: Let the brownies cool in the pan and transfer to the fridge to for a couple hours to set up more. This will help them firm up a bit more, making them easier to cut into squares and help keep their fudgy texture.

Notes

For an added layer of deliciousness, you can top your pumpkin protein brownies with a simple peanut butter frosting. Once the brownies have cooled, here’s how to make the frosting:

• Ingredients:
  • ¼ cup natural peanut butter
  • 1 tablespoon butter (or a plant-based alternative)

Melt the Ingredients: Place the peanut butter and butter in a microwave-safe bowl. Heat in the microwave for about 20 seconds until they are slightly melted.

Stir to Combine: Stir the melted peanut butter and butter together until smooth and fully combined.

Pour Over Brownies: Drizzle the warm peanut butter mixture over the cooled brownies and spread evenly with a spatula.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 14.2gProtein: 5.5gFat: 5.6gSodium: 81.2mgPotassium: 207.9mgFiber: 2.8gSugar: 8.1g

Keyword healthy pumpkin, pumpkin desserts, pumpkin spice

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Nutrition Disclaimer: Our Family Cooks is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.