These Pumpkin Protein Cookies are a tasty and healthy treat! Soft, chewy, and packed with protein, they make a perfect snack to keep you energized.
Plus, who can resist the cozy pumpkin spice flavor? I love having these with a cup of tea after a long day. They’re a guilt-free way to satisfy your sweet tooth! 😋
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is best for ease and consistent texture. If you prefer fresh, you can cook and pureé sugar pumpkins, just ensure it’s smooth and unsweetened.
Protein Powder: While vanilla adds flavor, unflavored protein powder works just as well. For a dairy-free option, choose a plant-based protein like pea or brown rice protein.
Oat Flour: If you don’t have oat flour, you can blend rolled oats in a food processor until fine. Regular flour can also substitute, though it may change the texture slightly.
Coconut Sugar: Brown sugar is a great substitute if you run out of coconut sugar. It gives a similar caramel flavor and moisture to the cookies.
Nut Butters: Almond butter gives a nice flavor, but peanut butter is equally delicious. If you need a nut-free option, try sunbutter made from sunflower seeds.
How Do I Ensure My Cookies Don’t Come Out Dry?
To keep your Pumpkin Protein Cookies moist, focus on a few key steps:
- Measure your ingredients carefully, especially the flour and sugar.
- Don’t overmix the dough; just combine until it’s smooth.
- Watch the baking time closely. Remove them when the edges are firm but the centers might still look soft.
- Let them cool properly on a wire rack but not for too long on the baking sheet, as they can continue to bake.
If you find the cookies sometimes come out too dry, consider adding a tablespoon of extra pumpkin puree to keep them moist.
How to Make Pumpkin Protein Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (unsweetened)
- 1 cup protein powder (vanilla or unflavored)
- 1/2 cup oat flour (or finely ground oats)
- 1/4 cup coconut sugar or brown sugar
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice (or ground nutmeg, ginger, cloves)
- 1/4 tsp salt
- 1/4 cup almond butter or peanut butter
- 1 tsp vanilla extract
- 1 large egg
- Optional: 1/4 cup dark chocolate chips or chopped nuts
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 12-15 minutes to bake. You’ll have delicious, protein-packed cookies ready in around 25-30 minutes, perfect for a quick snack or treat!
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 the cookies don’t stick.
2. Mix Wet Ingredients:
In a large bowl, combine the canned pumpkin puree, almond butter (or peanut butter), egg, and vanilla extract. Mix everything together until it’s nice and smooth.
3. Combine Dry Ingredients:
In another bowl, mix together your protein powder, oat flour, coconut sugar, baking powder, cinnamon, pumpkin pie spice, and salt. Make sure everything is well combined!
4. Combine the Mixtures:
Gradually add the dry mixture to the wet mixture, stirring gently until you have a dough. If you want to add chocolate chips or nuts, fold them into the dough now!
5. Scoop the Dough:
Using a spoon or cookie scoop, take tablespoon-sized portions of the dough and place them on the prepared baking sheet. Leave about 2 inches of space between each scoop. If you like flatter cookies, gently press them down a bit.
6. Bake:
Put the baking sheet in the oven and bake for 12-15 minutes. Check for when the edges feel firm and the tops have lightly cracked—they’re ready!
7. Cool:
Once done, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
8. Store:
Your Pumpkin Protein Cookies can be stored in an airtight container for up to 4 days. You can also freeze them for longer storage—just pop them in a zip-top bag and enjoy later!
Enjoy these protein-packed pumpkin treats as a healthy snack or post-workout boost! Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! If you prefer fresh pumpkin, simply roast and puree sugar pumpkins until smooth. Make sure to strain any excess moisture to achieve a similar consistency as canned pumpkin puree.
What Protein Powder Works Best?
Vanilla protein powder adds a nice flavor to the cookies, but unflavored protein powder works just as well. You can choose plant-based options like pea or brown rice protein for a dairy-free version!
Can I Make These Cookies Without Eggs?
Absolutely! You can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) or 1/4 cup applesauce for a vegan alternative. Just note that the texture may be slightly different.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a zip-top bag, and they’ll keep well for a few months. Thaw at room temperature before enjoying!