Healthy High-Protein Pumpkin Chocolate Chip Blondies • Healthy Helper

These Healthy High-Protein Pumpkin Chocolate Chip Blondies are soft, cozy, and packed with fall flavor! Made with oat flour, pumpkin puree, and True Nutrition Cinnamon Toast Whey–Casein Protein, they deliver a delicious dose of protein in every bite. Perfect for a nutritious snack or post-workout treat.

Fall baking just got a high-protein upgrade. These Healthy High-Protein Pumpkin Chocolate Chip Blondies taste like your favorite pumpkin dessert but are secretly packed with wholesome ingredients and satisfying protein. They’re the perfect balance of indulgence and nutrition, soft, chewy, and full of that cozy cinnamon flavor we crave this time of year.

My recipe substitutes refined sugar for NuNaturals sweetener and utilizes a blend of oat flour and coconut flour to achieve a hearty texture that remains moist without being heavy. The real magic comes from True Nutrition’s Cinnamon Toast Whey–Casein Blend Protein, which not only boosts the protein content but also adds a subtle cereal-inspired sweetness that pairs perfectly with pumpkin and chocolate.

Whether you enjoy one for breakfast, as a mid-afternoon pick-me-up, or for dessert, these pumpkin blondies hit all the right notes, sweet, spiced, and satisfying.

Healthy High-Protein Pumpkin Chocolate Chip Blondies

Ingredients:

• 1 cup (120g) oat flour
• 1/4 cup (28g) coconut flour
• 1/4 cup (30g) True Nutrition Cinnamon Toast Whey–Casein Blend Protein (code healthyhelper saves!!)
• 1/4 cup NuNaturals granulated sweetener (code healthyhelper saves!!)
• 1 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 large egg
• 1 1/2 cups (360g) canned pumpkin puree
• 1 tsp pure vanilla extract
• 1/2 cup (120g) unsweetened almond milk or milk of choice
• 1/4 cup (45g) sugar-free chocolate chips

Instructions:

1. Preheat the oven to 350°F and line an 8×8-inch baking dish with parchment paper or lightly coat with cooking spray.
2. In a large bowl, whisk together the egg, pumpkin puree, vanilla, and almond milk until smooth.
3. In a separate bowl, combine oat flour, coconut flour, protein powder, sweetener, pumpkin pie spice, cinnamon, baking powder, and baking soda.
4. Add the dry mixture to the wet ingredients and stir until just incorporated. Fold in 2 tablespoons of the chocolate chips.
5. Pour the batter into the prepared pan, spreading evenly. Sprinkle the remaining chocolate chips on top.
6. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out mostly clean. Let cool completely before slicing.

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These blondies are proof that you can have your pumpkin treat and eat your protein too. High in flavor, rich in texture, and made with better-for-you ingredients, they’ll quickly become your go-to fall bake.

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