The incorporation of pumpkin pulp flour into energy bars improves their nutritional profile by taking advantage of its high levels of dietary fiber, total sugars, protein, carotenoids, and antioxidants. This study addresses a research gap by evaluating the feasibility and benefits of using pumpkin pulp flour in energy bar formulations, with the goal of providing healthy and affordable options in the market. The bars are targeted toward athletes and individuals with busy lifestyles, offering a convenient energy source for those who may not have time to prepare meals. To ensure the bars were nutritionally balanced and energy-rich, different formulations were created: Sample 1 (30% pumpkin pulp flour), Sample 2 (20% pumpkin pulp flour and 10% milk powder), and Sample 3 (18% pumpkin pulp flour, 9% milk powder, and 9% dark chocolate). A sensory evaluation was conducted using the 9-point Hedonic scale, with Sample 3 receiving the highest mean scores for taste (7.9 ± 1.0), aroma (7.4 ± 1.4), appearance (8.1 ± 0.8), texture (7.7 ± 1.1), and overall acceptability (7.9 ± 1.0). Proximate analysis revealed that 100 g of Sample 3 contains 327.25 kcal of energy, 71.56 g of carbohydrates, 10.28 g of dietary fiber, 6.75 g of protein, 8.22 g of total fat, 10.95 g of moisture, and 2.52 g of ash. The bar’s rich carbohydrate content provides a quick energy source for workouts and aids in post-exercise glycogen replenishment. Overall, incorporating pumpkin pulp flour into energy bars offers a promising approach to enhancing their nutritional value and market appeal.