Oreo Pumpkin Bars are the ultimate healthy fall dessert – a moist pumpkin cake with a creamy Oreo filling and a rich Oreo frosting. With high-protein ingredients, no added sugar, and low fat, this dessert is perfect for satisfying your sweet tooth without derailing your health goals.

Okay first lets talk about the colors here – that orange and black vibe is so perfect for Halloween! And then the flavor? You’ve got the pumpkin spice vibe in the cake combined with the rich flavor of Oreo in every bite. Such a beautiful combination!

With every bite, you’ll get the cozy and the rich – making this the ultimate guilt-free indulgence for fall!

Ingredients for Best Healthy Oreo Pumpkin Bars:

These Oreo pumpkin bars are made healthy, sugar free, low fat and gluten free with this set of ingredients! Not only is there no sugar, but no oil or butter either. Just a bit of peanut butter.

Whey-Casein Vanilla Protein Powder: For a pumpkin bar recipe with no sugar; I used Quest Nutrition Vanilla
Pumpkin Puree – not pumpkin pie filling!
Pumpkin Choco Chip Cookie flavor Peanut Butter – I use the peanut butter from American Dream Nut Butter (code HAYLSKITCHEN gives you a discount). It’s lower fat and higher protein than normal, and just amazing.
ADNB has other flavors that would work well here too
1:1 Gluten Free Baking Flour or other flour
Coconut Flour
Peanut Butter Powder like this one from PB2 or PBFit.
Zero Calorie Sugar Free Brown Sugar Replacement: I used Lakanto brown monk fruit sweetener
Unsweetened Almond Milk
Pumpkin Pie Spice
Baking Soda
Egg and Egg Whites

Oreo Filling

Black Cocoa – This is the one I used. Another recommendation is this one from The Cocoa Trader.
Chocolate Protein Powder – This one from Quest Nutrition is what I recommend
A bit of Unsweetened Almond Milk

Black Cocoa Protein Frosting Layer

Non-fat Plain Greek Yogurt
Chocolate Protein Powder – I used whey-casein from Quest.
Black Cocoa – This is the one I used. Another recommendation is this one from The Cocoa Trader.
Stevia Sweetener
Vanilla Extract

How to make Oreo Pumpkin Poke Cake with Protein Powder

This Oreo pumpkin poke cake is quite easy to assemble and makes a great protein powder dessert recipe.

Whisk all dry ingredients: protein powder, flour, coconut flour, peanut butter powder, sweetener, pumpkin pie spice, baking soda.
Note: Use whey-casein protein powder since It works well with the ratio of ingredients in this healthy pumpkin bar dessert recipe.
Whey-casein absorbs more liquid, and whey absorbs less, so you need to adjust the liquid accordingly.

Add in the wet ingredients (except milk) – pumpkin puree, milk, peanut butter, egg, egg white.

Whisk gently until mostly combined.

Add in the Almond Milk (little at a time) and gently fold until smooth.
Don’t overmix the batter!
Taste the batter and see if you need some extra sweetener. I’d recommend using stevia powder to maintain the consistency of the batter and have sugar free pumpkin Oreo bar recipe.

Bake for 22-25 minutes at 350F.
Don’t over-bake the oreo pumpkin poke cake will get tough; Remove when the tester/knife comes out just dry, but moist.

Oreo Filling for Pumpkin Cake:

When cake is baking, Make the cream cheese filling: Whisk milk, protein powder and black cocoa.

WHEN CAKE IS STILL HOT, Poke holes in cake (use rounded end of wooden spoon/spatula) not too close or too far – 1” ish apart.

Pour filing into holes immediately.
Pat down the pan so the filling goes in completely.

Place in fridge for 4 hours to chill.

Frosting:

Make frosting: Whisk yogurt, protein powder, black cocoa powder and vanilla in a bowl.
Don’t add too much yogurt in the topping; It will come together; Just continue to mix.
Taste and add more sweetener if needed.
Spread frosting on cake, top with crushed Oreo and slice into 12 amazing portions.

Pro Tip: For a little extra crunch, top each bar with an additional crushed Oreo before serving.

How to store Oreo Pumpkin Protein Bars?

If you want to meal prep, these Oreo pumpkin protein bars are perfect for a post-workout snack. Or even a pre-workout or dessert meal prep.

These Oreo Pumpkin Spice Protein Bars store well in the fridge for up to 5 days; Be sure to keep the slices in an airtight container though.

To freeze, slice healthy black cocoa pumpkin bars, place on a baking sheet and freeze individually. Wrap in plastic wrap or foil, place in a freezer-safe zipper bag and freeze upto 3 months.
Thaw before eating.

Alternatives for Sugar Free Oreo Pumpkin Bars!

For the perfect sugar free oreo pumpkin bar recipe, I used protein powder to replace the sugar. I really would recommend using the ingredients and brands listed, but here’s some healthy alternatives you can try.

Can I use other flours in this Pumpkin Cake with Oreo Filing?

Replace 1:1 Gluten Free Baking Flour with All purpose flour or Whole Wheat Pastry Flour in the same amount by weight not cups.

Instead of Coconut Flour, use ⅓ cup of regular Flour or Oat Flour.

You can also replace Peanut Butter Powder with 3½ Tbsp flour + ½ Tbsp extra peanut butter.

Can I use alternative dairy options for Black Cocoa Pumpkin Bars?

Feel free to use normal milk (choose a reduced fat version) instead of Almond Milk.

Coconut Yogurt or fat % of Greek Yogurt also work instead of nonfat Greek Yogurt.

What if I don’t have fancy Peanut Butter?

I used a pumpkin chocolate chip cookie flavor peanut butter for this recipe, but you can definitely use regular peanut butter. Almond butter, cashew butter or even tahini would work here.

Do I need to use Monkfruit Sweetener?

Instead of sugar-free monkfruit sweetener, you can use regular brown sugar or coconut sugar to avoid refined sugars.

More Frosted Protein Bar Recipes to Try:

Some High Protein Poke Cake Recipes: