Pumpkin Spice Protein Snack Cake

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Pumpkin spice season is here, and this snack cake is my favorite way to celebrate it! It’s soft and cozy, studded with dark chocolate chips and walnuts, and every square has 10+ grams of protein. It tastes like a treat, but it’s made from simple ingredients you probably already have.

The best part? It works any time of day. I grab a square with my coffee in the morning, pack one for an afternoon snack, and sneak another after dinner. Breakfast, snack or dessert, there are no rules in this kitchen!

Start by making your own oat flour. Just add 2 cups of rolled oats to your blender and blitz until fine and powdery. My Vitamix turns oats into flour in seconds, and it’s one of the most used tools in my kitchen. Set the oat flour aside while you mix the wet ingredients.

In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, Greek yogurt, olive oil and vanilla until smooth. The Greek yogurt keeps the cake moist and adds a little extra protein, so don’t skip it!

Next, add the oat flour along with two scoops of pumpkin pie protein powder, baking soda, ginger, a pinch of salt and pumpkin pie spice. I use Clean Simple Eats Pumpkin Pie protein, which tastes like fall in a scoop. Stir until everything is just combined, then fold in a handful of dark chocolate chips and chopped walnuts.

Pour the batter into a parchment-lined 8×8 dish and bake at 350°F for 45 minutes, until a toothpick in the center comes out clean. Your kitchen is about to smell amazing! Let it cool a bit, then lift it out by the parchment and slice it into 9 squares. Bake it once and you’ll have a grab-and-go breakfast or snack ready for the week ahead.

I hope you love it as much as I do!

Pumpkin Spice Protein Snack Cake

Soft, cozy pumpkin spice cake with dark chocolate, walnuts and 10+ grams of protein per square.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 9 Squares

Calories: 225

Ingredients Method Notes

Ingredients

  

• 1 cup pumpkin puree
• 2 large eggs
• 1/3 cup maple syrup
• 1/3 cup plain Greek yogurt
• 2 Tablespoons olive oil
• 1 Tablespoon vanilla extract
• 2 cups rolled oats blended into about 1 3/4 cups oat flour. I used Bob's Red Mill Old Fashioned Rolled Oats.
• 2 scoops pumpkin pie protein powder (About 1/2 cup). I used Clean Simple Eats Pumpkin Pie protein powder.
• 1 teaspoon baking soda
• 1 Tablespoon ground ginger
• Salt to taste
• 1 Tablespoon pumpkin pie spice
• Handful dark chocolate chips
• Handful raw walnuts roughly chopped

Method

 

1. Preheat the oven to 350°F. Line an 8×8 baking dish with parchment paper.
2. Add the rolled oats to a blender and blend until fine flour forms. Set aside.
3. In a large bowl, whisk the pumpkin puree, eggs, maple syrup, Greek yogurt, olive oil and vanilla until smooth.
4. Add the oat flour, protein powder, baking soda, ginger, salt and pumpkin pie spice. Stir until just combined.
5. Fold in the chocolate chips and walnuts.
6. Pour the batter into the lined dish and spread it evenly.
7. Bake for 45 minutes, until a toothpick in the center comes out clean.
8. Let cool, then lift out by the parchment and cut into 9 squares.

Notes

• Store in an airtight container for up to 5 days or up to 2 months in freezer (wrap in foil to prevent freezer burn).
• Nutrition is an estimate per square, based on 9 large squares.