High Protein Pumpkin Spice Snack Cake
When pumpkin season rolls around, everything starts to smell like cinnamon, nutmeg, and cozy afternoons. But pumpkin spice doesn’t have to be reserved for sugary coffee drinks or overly sweet bakery treats.
This High Protein Pumpkin Spice Snack Cake is soft, warmly spiced, lightly sweet, and packed with protein to keep you satisfied. It’s the kind of cake you can enjoy as an afternoon snack, quick breakfast, or even a post-workout bite — without feeling like you’ve overindulged.
Moist from real pumpkin purée, balanced with warming spices, and boosted with protein powder and Greek yogurt, this cake delivers comfort and nourishment in every bite.
Let’s bake something cozy.
Why You’ll Love This Recipe
- 8–12g protein per slice
- Incredibly moist thanks to pumpkin purée
- Warm pumpkin spice flavor
- Easy, one-bowl-friendly batter
- Perfect for meal prep
It’s simple, sliceable, and ideal for keeping on hand during busy weeks.
Ingredients (Makes 9–12 Slices)
Dry Ingredients
- 1 cup all-purpose flour (or half whole wheat flour)
- ½ cup almond flour (adds moisture and tenderness)
- 1 scoop (about ¼ cup) vanilla whey protein powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin spice blend
(or 1 tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger + pinch cloves)
Wet Ingredients
- 1 cup pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- ½ cup Greek yogurt
- ⅓ cup maple syrup or honey
- 2 tablespoons melted coconut oil or butter
- 1 teaspoon vanilla extract
Optional Add-Ins
- 2 tablespoons dark chocolate chips
- 2 tablespoons chopped pecans or walnuts
- 1 tablespoon chia or flax seeds
Optional Protein Cream Topping
- ½ cup Greek yogurt
- 2 tablespoons cream cheese (softened)
- 1–2 tablespoons powdered sweetener
- ½ scoop vanilla protein powder
Equipment Needed
- 8×8-inch baking pan
- Mixing bowls
- Whisk and spatula
- Parchment paper
Step-by-Step Instructions
1. Preheat & Prepare
Preheat oven to 350°F (175°C).
Line your baking pan with parchment paper or lightly grease it. This ensures easy removal and clean slices.
2. Mix Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Almond flour
- Protein powder
- Baking powder
- Baking soda
- Salt
- Pumpkin spice
Whisking evenly distributes the spices and protein.
3. Combine Wet Ingredients
In a large bowl, whisk together:
- Pumpkin purée
- Eggs
- Greek yogurt
- Maple syrup
- Melted coconut oil
- Vanilla extract
Whisk until smooth and creamy.
4. Combine Wet & Dry
Gradually fold dry ingredients into wet mixture.
Mix gently until just combined — do not overmix.
If using chocolate chips or nuts, fold them in now.
The batter should be thick but spreadable.
5. Bake
Spread batter evenly in prepared pan.
Bake for 22–28 minutes, or until:
- Center springs back lightly
- Toothpick comes out clean
Avoid overbaking — pumpkin cakes stay moist but can dry out if baked too long.
6. Cool Completely
Allow cake to cool in pan for 10–15 minutes.
Transfer to wire rack or let cool fully before slicing or frosting.
7. Optional Protein Cream Topping
Mix together:
- Greek yogurt
- Cream cheese
- Sweetener
- Protein powder
Spread over cooled cake for a creamy, tangy topping.
Dust lightly with cinnamon for presentation.
Texture & Flavor Profile
- Moist and tender crumb
- Warm spice aroma
- Subtle sweetness
- Slight tang from Greek yogurt
- Soft but sturdy enough for slicing
The protein blends seamlessly into the batter, enhancing structure without making it dense.
Protein Breakdown (Approximate)
Entire cake: 80–100g protein
Per slice (10 slices): 8–12g protein
A snack cake that actually keeps you full.
Tips for the Perfect Pumpkin Protein Cake
1. Use Real Pumpkin Purée
Not pumpkin pie filling — that includes added sugar and spices.
2. Measure Flour Correctly
Spoon and level — too much flour can dry the cake.
3. Don’t Overmix
Overmixing can toughen protein-based batters.
4. Let It Cool Before Slicing
This helps it firm up and prevents crumbling.
5. Adjust Sweetness
Taste batter before baking (if comfortable doing so) and adjust slightly if needed.
Flavor Variations
Chocolate Pumpkin
Add 2 tablespoons cocoa powder to dry mix.
Maple Pecan
Add chopped pecans and drizzle with maple glaze.
Pumpkin Cheesecake Swirl
Swirl ½ cup sweetened cream cheese mixture into batter before baking.
Pumpkin Cranberry
Fold in dried cranberries for tart contrast.
Espresso Pumpkin
Add ½ teaspoon instant espresso powder for depth.
Storage & Make Ahead
- Store covered at room temperature 1–2 days
- Refrigerate up to 5 days
- Freeze slices individually up to 1 month
If freezing, wrap tightly and thaw overnight in fridge.
Common Mistakes to Avoid
- Overbaking → dry texture
- Using too much protein powder → dense cake
- Skipping parchment → sticking
- Not balancing sweetness → flat flavor
- Overmixing → tough crumb
Serving Ideas
- Warm slice with coffee
- Top with yogurt and nuts for breakfast
- Drizzle with almond butter
- Pair with chai tea
- Serve with fresh fruit for dessert
It’s versatile enough to enjoy any time of day.
Frequently Asked Questions
Can I make it gluten-free?
Yes — use 1:1 gluten-free flour blend.
Can I use plant-based protein?
Yes, but texture may be slightly denser. Add 1–2 tablespoons milk if needed.
Can I reduce the sweetener?
Yes — pumpkin provides natural sweetness.
Can I bake it in a loaf pan?
Absolutely. Increase baking time to 35–45 minutes.
Will it taste like protein powder?
Not if using quality vanilla protein and proper spice balance.
When to Make This
- Fall baking season
- Weekly snack prep
- Healthy dessert option
- Holiday gatherings
- Cozy weekend baking
It smells incredible while baking — your kitchen will feel like autumn in full swing.
Final Thoughts
High Protein Pumpkin Spice Snack Cake is comfort food with purpose.
It’s moist.
It’s warmly spiced.
It’s lightly sweet.
And it actually fuels you.
Bake it once, and it might just become your go-to seasonal staple.
Slice it thick. Spread it with protein cream. Pour a cup of coffee.
Enjoy pumpkin spice — smarter.
