These Pumpkin Protein Cookies are soft, tasty, and packed with goodness! Made with real pumpkin and protein powder, they make a perfect snack for any time of the day.
I love munching on these after my workouts. They’re like having your favorite dessert and getting some protein, too! Plus, the smell while they bake is just divine. 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree works well and saves time. You can also make your own by roasting and blending fresh pumpkin. It’s delicious, but it has a bit more moisture.
Protein Powder: I like using vanilla protein powder for added flavor, but you can use any protein powder you have. Protein blends like pea or whey also work well. Just be cautious with flavored powders, as they might change the cookie taste.
Almond Flour: Almond flour gives these cookies a nice texture. If you need a nut-free option, feel free to use oat flour instead. Just make sure to use certified gluten-free oats if necessary!
Coconut Sugar: Coconut sugar brings a subtle caramel flavor. You can also use brown sugar or even maple syrup if you want to make them more moist, but adjust the flour quantity to balance it out.
Chocolate Chips: I love adding dark chocolate chips for a sweet treat. If you prefer a healthy twist, you can skip them, or use cacao nibs for a less sweet option.
How Do I Ensure My Cookies Come Out Soft and Chewy?
Getting that soft and chewy texture is key for these cookies! Here are some important tips:
- Don’t Overmix: When combining wet and dry ingredients, mix just until incorporated to keep the cookies light.
- Baking Time: Keep a close eye on them! Remove the cookies when the edges are set but the centers look slightly underbaked. They’ll continue to firm up as they cool.
- Cooling Time: Let them cool on the baking sheet for a few minutes before moving. This helps them hold together and maintain softness.
How to Make Delicious Pumpkin Protein Cookies
Ingredients You’ll Need:
Wet Ingredients:
- 1 cup pumpkin puree (canned or homemade)
- 1 large egg
- 2 tbsp coconut oil or melted butter
- 1 tsp vanilla extract
Dry Ingredients:
- 1/2 cup protein powder (vanilla or unflavored)
- 1 cup almond flour (or oat flour for a lighter texture)
- 1/4 cup coconut sugar or brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger)
- 1/4 tsp salt
Extras:
- 1/4 cup dark chocolate chips (optional)
How Much Time Will You Need?
This cookie recipe will take about 15 minutes to prepare and 12-15 minutes to bake. All in all, you’ll have delicious, soft Pumpkin Protein Cookies ready in under 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper so your cookies don’t stick. Easy cleanup is a win!
2. Mix the Wet Ingredients:
In a large mixing bowl, add the pumpkin puree, egg, coconut oil (or melted butter), and vanilla extract. Whisk everything together until you have a smooth mixture. Smell that pumpkin goodness!
3. Combine Dry Ingredients:
In a separate bowl, mix your protein powder, almond flour, coconut sugar, baking powder, baking soda, pumpkin pie spice, and salt. Stir this dry mixture until it’s evenly combined.
4. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients to the wet mixture. Mix gently until just combined—no need to overdo it! If you’re using chocolate chips, fold them in now for a sweet touch.
5. Scoop the Dough:
Using a tablespoon or cookie scoop, place dollops of dough onto your prepared baking sheet. Leave about 2 inches between each dollop, as they will spread a little while baking.
6. Bake the Cookies:
Pop the baking sheet in the oven and bake for 12-15 minutes. You’ll know they’re ready when the edges are set and the tops are just lightly golden. Your kitchen should smell fantastic at this point!
7. Cool Down:
Once the cookies are out of the oven, let them cool on the baking sheet for around 5 minutes. After that, transfer them to a wire rack to cool completely. Try not to eat them all at once!
8. Enjoy!
These soft, pumpkin-spiced protein cookies are not only tasty but also nutritious! They make for a perfect snack or a post-workout treat. Enjoy every bite!
Can I Use Canned Pumpkin Instead of Fresh?
Absolutely! Canned pumpkin puree is convenient and works perfectly in this recipe. Just make sure it’s pure pumpkin and not pumpkin pie filling.
What If I Don’t Have Almond Flour?
No worries! You can substitute almond flour with oat flour or even all-purpose flour if you prefer. Just keep in mind that using all-purpose flour may yield a slightly different texture.
How Do I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a zip-top bag for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
Can I Make These Vegan?
Yes! To make these cookies vegan, replace the egg with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water, mixed and let sit for a few minutes to thicken) and use a plant-based butter or coconut oil. They will turn out just as delicious!
