Why You’ll Love These Pumpkin Protein Cookies

• They taste like classic gooey pumpkin chocolate chip cookies!
• For just 240 calories, three cookies pack in over 25 grams of protein.
• The recipe includes egg-free, dairy-free, low-carb, sugar-free, gluten-free, keto, and vegan options.
• Oh, and they’re completely flourless. Yes, seriously. No flour required.

Also try this Healthy Pumpkin Pie

Step-by-Step Recipe Video

Key Ingredients

Pumpkin puree – For a quick and easy option, buy canned pumpkin puree at the grocery store. If you feel ambitious, you can also make your own from scratch.

Protein powder – There are many different brands available, and no two taste exactly the same. Choose a vanilla protein powder you already know you like for the best results.

Cashew butter – I prefer cashew butter for its neutral flavor. You can substitute almond butter, peanut butter, or sunflower seed butter if you prefer.

Sugar – The recipe calls for just three tablespoons of granulated sugar. Xylitol or granulated erythritol also work well. If you experiment with a liquid sweetener like honey or pure maple syrup, let me know how it goes!

Spices – Ground cinnamon and pumpkin pie spice enhance the delicious fall pumpkin base. Feel free to omit the pumpkin spice or replace it with additional cinnamon for a milder flavor.

Other ingredients – You’ll also need a pinch each of salt and baking soda. Customize the cookies by adding a handful of raisins, chopped walnuts, or dark or white chocolate chips.

Want more protein and pumpkin? Make a Pumpkin Smoothie

How to Make High Protein Pumpkin Cookies

1. Step one is to gather all ingredients, along with a cookie sheet or baking tray.
2. If baking the cookies, preheat the oven to 325 degrees Fahrenheit.
3. In a medium mixing bowl, combine the protein powder, sweetener, spices, salt, baking soda, and optional chocolate chips. Stir well.
4. If your nut butter is not runny, gently warm it up in the microwave or in a small saucepan until it’s easy to stir.
5. Mix the canned pumpkin and nut butter into the bowl. The mixture will initially be dry, so keep stirring vigorously until it forms a cookie dough texture. Avoid adding water or milk to prevent gummy results.
6. Roll into balls or cookie shapes, then place on the cookie sheet.
7. As the pumpkin cookies do not flatten much on their own, use a spoon to press down if desired.
8. For no-bake pumpkin protein cookies, stop here. Otherwise, bake on the oven’s center rack for 8 minutes for soft cookies or 11 minutes for chewy cookies.
9. Let cool, then serve and enjoy.

You may also love these Protein Waffles

Serving and Storing Suggestions

The pumpkin cookies are equally delicious hot or cold.

You can leave them out for a few hours if taking on a road trip or enjoying them at the gym or an event.

Due to the perishable ingredients, I recommend storing leftovers in a covered container in the refrigerator for up to five days.

For longer storage, freeze in an airtight container for up to three months, with a layer of parchment paper in between each cookie layer. Thaw frozen cookies on the counter or reheat in a toaster oven.