Pumpkin Protein Cookies – (A Delicious Fall Snack Or Dessert!)

These pumpkin protein cookies are soft, sweet, spicy, chewy, and perfect for dessert or a healthy post workout snack!

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 are feeling ambitious, you can also make your own from scratch.

Protein powder – There are so many different brands on the market, and no two taste exactly the same. To ensure a good turnout, it’s important to choose a vanilla protein powder you already know you like.

Cashew butter – I like cashew butter here because of 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. 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. If you want a less pronounced spicy finish, it is fine to omit the pumpkin spice or replace it with additional cinnamon.

Other ingredients – You also need a pinch each of salt and baking soda. And feel free to 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 of your ingredients, as well as a cookie sheet or baking tray.
2. If you will be 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 already runny, gently warm it up in the microwave or in a small saucepan on the stovetop until very easy to stir.
5. Mix the canned pumpkin and nut butter into the bowl. The mixture should be dry at first, so keep stirring vigorously until it forms a pumpkin cookie dough texture. To avoid gummy results, do not add any water or milk.
6. Roll into balls or cookie shapes, then place on the cookie sheet.
7. The pumpkin cookies do not flatten much on their own, so use a spoon to press the dough balls down if you wish.
8. Stop here for no bake pumpkin protein cookies. Otherwise, bake on the oven’s center rack eight minutes for soft cookies or eleven 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 tasty eaten hot or cold.

You can leave them out for a few hours if taking on a road trip or enjoying 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.

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

More ways to use protein powder

Protein Cookie Dough

Protein Cheesecake

Tiramisu Overnight Oats

Protein Banana Bread

Cereal Bars

Peanut Butter Bread

Chocolate Protein Shake