These yummy pumpkin protein cookies are soft, chewy, and packed with flavor! Made with real pumpkin, they are perfect for a healthy snack or a quick breakfast treat.
Honestly, who knew you could enjoy cookies that are good for you? I love adding a sprinkle of cinnamon on top—makes them feel even cozier. So tasty you’ll forget they’re healthy!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree, not the spiced filling. You can also use homemade puree if you have fresh pumpkin on hand—it’s slightly more work but delicious!
Protein Powder: I recommend vanilla protein powder for added sweetness. If you’re looking for a plant-based option, use pea or hemp protein. Unflavored works but may need more sweetening.
Almond Flour: While almond flour gives a nice texture, oat flour is a great gluten-free substitute. You could also grind rolled oats in a blender for a quick option. Just make sure the texture is fine.
Coconut Sugar: This can be replaced with brown sugar for similar sweetness. You can even use maple syrup—just remember to reduce the other liquids in your recipe a bit.
How Do You Ensure Your Cookies Turn Out Soft and Chewy?
The key to getting that soft and chewy texture is in the mixing and baking time. First, be careful not to overmix the dough. You want everything combined without excessive stirring, which can make the cookies tough.
- Make sure your oven is preheated accurately. An oven thermometer is helpful!
- Don’t overbake—check them at the lower end of the time range. They should still look slightly soft in the center.
- Let them cool on the baking sheet for a few minutes. They will firm up as they cool without getting hard.
How to Make Pumpkin Protein Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup protein powder (vanilla or unflavored whey or plant-based)
- 1 cup almond flour (or oat flour for gluten-free option)
- 1/4 cup coconut sugar or brown sugar
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: 1/4 cup chopped nuts or chocolate chips
How Much Time Will You Need?
This recipe will take about 10 minutes of prep time and 15 minutes of baking time, giving you a total of about 25 minutes from start to finish. Perfect for a quick snack or an easy dessert!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This gets your oven ready for baking your cookies. While it’s warming up, you can prep everything else!
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, the egg, the vanilla extract, and the coconut sugar. Use a whisk or a fork to mix everything together until it’s nice and smooth.
3. Combine the Dry Ingredients:
In another bowl, whisk together the protein powder, almond flour, baking soda, pumpkin pie spice, and salt. This step ensures all the dry ingredients are evenly mixed.
4. Combine Wet and Dry Mixtures:
Now, slowly add the dry mixture into the wet bowl. Stir continuously until everything is combined. The dough should be soft but not sticky. If it feels too sticky, you can add a little more almond flour until it holds together nicely.
5. Add Nuts or Chocolate Chips:
If you want to make your cookies even more delicious, fold in the optional nuts or chocolate chips. This adds some fun texture and taste!
6. Shape the Cookies:
Scoop tablespoons of the dough onto the lined baking sheet. Shape them into round cookies and flatten them slightly with your palm because they won’t spread much while baking.
7. Bake:
Pop the baking sheet into the preheated oven. Bake for 12 to 15 minutes, or until the edges are firm and the tops look set. Keep an eye on them to avoid overbaking!
8. Cool and Enjoy:
Take the cookies out of the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely. Enjoy them warm or at room temperature!
These protein-packed pumpkin cookies are soft, moist, and perfectly spiced—ideal for a nutritious on-the-go snack or a cozy treat to enjoy at home!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you have fresh pumpkin, you can roast it and puree it for this recipe. Just make sure it’s well-drained to avoid extra moisture in the cookies.
Can I Substitute the Almond Flour?
Yes, you can use oat flour as a gluten-free alternative. If you don’t have either, all-purpose flour works too, but it won’t be gluten-free. Just make sure to adjust the amount slightly, as all-purpose flour can be denser.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week, or freeze them for up to two months!
Can I Add Other Ingredients?
Definitely! Feel free to customize by adding in dried fruits like cranberries or raisins, or different spices like cinnamon or nutmeg for a flavor twist. Just keep an eye on the overall moisture level if you’re adding wet ingredients.
