These Pumpkin Protein Cookies are a tasty snack packed with healthy goodness! Made with pumpkin puree and protein powder, they are soft, chewy, and oh-so-flavorful.
Who knew being healthy could taste this good? I love having these cookies for breakfast or a quick energy boost! Just bake, munch, and feel great! 🍪
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is the base, providing moisture and flavor. Make sure to use pure pumpkin, not pumpkin pie filling, which has added sugar and spices. If fresh pumpkin is available, roast and puree it for a fresh taste!
Protein Powder: I recommend using vanilla protein powder for extra flavor, but unflavored works too. If you’re dairy-free, try plant-based proteins like pea or brown rice. You can also substitute with more oat or almond flour, but the cookies may turn out denser.
Oat Flour: This is a great gluten-free choice! You can make your own by blending rolled oats in a blender until fine. If you’re okay with gluten, regular all-purpose flour can be used instead.
Almond Flour: Adds moisture and a nutty flavor. You can swap this with other nut flours or even sunflower seed flour for a nut-free option!
Sweeteners: I love using maple syrup for its rich flavor but honey works just as well. For a lower-calorie swap, use a sugar substitute like stevia or erythritol, adjusting the quantity according to package instructions.
How Do I Achieve the Perfect Cookie Texture?
A common challenge with these cookies is achieving the right balance between soft and chewy. To get it right, pay attention to the baking time. Start watching the cookies at 12 minutes; they’re done when the tops appear set but still slightly soft in the center.
- Use a cookie scoop or tablespoon for uniform sizes. This ensures even baking.
- Let them cool on the baking sheet for the first 5 minutes before transferring to a wire rack. This helps them firm up as they cool.
- If you like a crisper edge, bake for an extra minute or two, but avoid overbaking!
With these tips, you’ll enjoy perfectly textured pumpkin protein cookies every time. Happy baking!
How to Make Pumpkin Protein Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup protein powder (vanilla or unflavored)
- 1 cup oat flour (or ground oats)
- 1/2 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 cup maple syrup or honey
- 1/4 cup coconut oil, melted (or other neutral oil)
- 1 teaspoon vanilla extract
- Optional: 1/3 cup pumpkin seeds (pepitas) for added crunch or decoration
How Much Time Will You Need?
This recipe takes about 10 minutes for prep, plus baking time of 12-15 minutes. It’s a quick and easy process, and you’ll have delicious cookies ready to enjoy in less than 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Wet Ingredients:
In a large bowl, combine the pumpkin puree, maple syrup (or honey), melted coconut oil, and vanilla extract. Stir everything together until you have a smooth mixture.
3. Combine Dry Ingredients:
In another bowl, whisk together the oat flour, almond flour, protein powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Make sure everything is well-mixed before combining with the wet ingredients.
4. Form the Dough:
Gradually add the dry mixture to the wet mixture. Use a spatula or spoon to mix until everything is combined into a thick and slightly sticky dough.
5. Shape the Cookies:
Using a tablespoon or a cookie scoop, drop the dough onto the prepared baking sheet. Be sure to space them about 2 inches apart. If you want, press a few pumpkin seeds onto the top of each cookie for extra crunch and decoration.
6. Bake the Cookies:
Pop the baking sheet into the oven and bake for 12-15 minutes. Keep an eye on them—you’ll know they are done when the tops are set and slightly golden brown.
7. Cool and Enjoy:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. Your cookies are ready to be enjoyed!
These Pumpkin Protein Cookies are soft, chewy, and bursting with flavor. Perfect for a healthy snack or breakfast treat, they are a delightful way to celebrate the season or just enjoy a nutritious treat any time of year!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Fresh pumpkin can be used. Simply roast or steam the pumpkin, then puree it until smooth. This gives the cookies a fresh taste while maintaining their moisture.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for about a week or freeze them for up to 3 months. Just thaw at room temperature before enjoying!
Can I Make These Cookies Vegan?
Yes! To make these cookies vegan, use maple syrup as your sweetener and replace the protein powder with a plant-based alternative. The coconut oil can remain as it’s vegan-friendly.
What Can I Substitute for Almond Flour?
If you need an alternative to almond flour due to allergies or dietary restrictions, you can use oat flour instead or sunflower seed flour for a nut-free option. Just keep in mind that this may slightly alter the flavor and texture.