Craving a cozy fall treat that satisfies your sweet tooth and fuels your fitness? These pumpkin protein brownies are a great choice! Enjoy as a dessert or as part of your post-workout meal. Each brownie has 7 grams of protein, 2.5 grams of fiber, and tastes amazing!
Keep in mind, these aren’t excessively high in protein because I still wanted them to taste like – ya know – an actual brownie. I’m not the kind of person that develops a protein recipe and it tastes like cardboard. I still use sugar and oil in this recipe, and the flavor pays off because of it. Just putting all that up front in case you’re looking for something different! Think of them more like a delish brownie with a little boost of protein, rather than a protein supplement.
Ingredients
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Protein powder – I use NOW Foods Creamy Chocolate Whey Protein Powder (amazon affiliate link; I earn a commission), and it works perfectly in this recipe. Keep in mind the quality, texture, and flavor of your protein powder can make a massive difference in the end result of this recipe. I would recommend using the NOW option above, or using a protein powder that you know works well in baked goods. As an aside, I work with NOW quite a bit, so if you want to order directly from their site you can save 20% on anything with code CHRISSY.
- Pumpkin – You want canned pumpkin puree, not pumpkin pie filling. Keep in mind the pumpkin flavor is not overly pronounced in this recipe; it’s more a way to keep the brownies moist and tender. The chocolate flavor is much more pronounced.
- Sugar – Yes, I use real sugar in this recipe. I think it creates the best flavor and tastes like an actual brownie. However, if you prefer, you can use an alternative granulated sweetener (like allulose) in place of the sugar.
- Oil – I used avocado oil in this recipe, but you can use whatever oil you have on hand. Olive oil or vegetable oil will work just fine.
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips. Luckily, this recipe is easy peasy!
Start by mixing together the pumpkin puree, sugar, oil, eggs, and vanilla in a large bowl.
In another bowl, combine the dry ingredients – the almond flour, protein powder, cocoa powder, baking powder, and salt.
Pour the dry ingredients into the wet ingredients, and stir until just combined. Fold in the chocolate chips and walnuts. The batter will be thick; this is normal!
Pour the batter into a greased 8×8 dish, and spread it evenly. You can use the back of a spoon to do so.
Bake that up at 350 degrees F for about 20 minutes, or until a toothpick pulls out with some moist crumbs. Be careful not to overbake it.
Let cool in the baking dish, then cut into brownies when cool. Enjoy!
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Wrap the baking dish tightly with plastic wrap or aluminum foil, or store the brownies in an airtight container. Enjoy within 1-2 days at room temperature, or refrigerate for up to 4-5 days.
Yes. Freeze in individual portions. You can flash freeze on a baking sheet, then transfer to an airtight container or ziptop bag once frozen. Or you can cut and wrap each in plastic wrap, then freeze in an airtight container or ziptop bag. When ready to enjoy, let thaw on the counter or briefly in the microwave.
Sure. Portion out into the greased muffin tin. The baking time will be shorter; around 10-15 minutes.
Nutrition Benefits
As a dietitian, I love this recipe because…
- It’s chocolate! What’s not to love about that?!
- Contains 2.5 grams of fiber
- Provides 7 grams of protein
- Good source of Vitamin A, Vitamin E, and Magnesium
- Filling and yummy
More Pumpkin Protein Recipes
If you’re looking for more tasty pumpkin treats with a little bit of a protein boost, be sure to give one of these a try:
- Pumpkin protein bars
- High protein pumpkin spice iced latte
- Pumpkin protein muffins
- Protein pumpkin overnight oats
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Pumpkin Protein Brownies
Ingredients
- ½ cup pumpkin puree
- ½ cup sugar
- ¼ cup avocado oil (or olive oil, or any neutral oil)
- 2 large eggs
- 1 tsp vanilla
- 1 cup almond flour
- ½ cup chocolate whey protein powder (or plant-based protein powder, see notes)
- ¼ cup cocoa powder
- 1 tsp baking powder
- ½ tsp pumpkin pie spice
- ¼ tsp salt
- ½ cup dark chocolate chips
- ½ cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F. Grease an 8×8 baking dish.
- In a large mixing bowl, combine the pumpkin puree, sugar, oil, eggs, and vanilla. Whisk until well combined.
- In another mixing bowl, combine the almond flour, protein powder, cocoa powder, baking powder, and salt. Stir until combined.
- Add the dry ingredients to the wet ingredients. Stir until just combined, then fold in the chocolate chips and walnuts.
- Pour the batter into the 8×8 dish and spread evenly. Bake at 350 degrees F for approximately 20 minutes, or until a toothpick pulls out with a few moist crumbs. Do not overbake.
- Let cool in the pan, then slice and enjoy. Leftovers can be stored at room temperature for up to 1-2 days, or in the refrigerator for up to 4-5 days.
Notes
- The specific nutrition analysis and final flavor profile will vary based on your choice of protein powder. I recommend NOW Whey Protein Powder in Creamy Chocolate. I have also tried this with a plant-based chocolate protein powder and it is still good, but has a bit more earthiness and graininess to it. I recommend whey if you do not have any issues with dairy.
- If you prefer a lower added sugar recipe, feel free to use a measure-for-measure sugar substitute in this recipe, and use stevia-sweetened chocolate chips.
Nutrition
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Can I use more almond flour instead of protein powder? Don’t use it. K
Hi Vicky — I’m not sure it would work as protein powder tends to be more absorbent than almond flour. I would suggest perhaps looking for a pumpkin brownie recipe that uses all almond flour as an alternative so the proportions are correct. I wish I could be more helpful here but I don’t want you to waste ingredients unless I’m sure it would work! 🙂