These Pumpkin Protein Cookies are soft, chewy, and packed with flavor! They combine the warmth of pumpkin spice with a protein boost, making them a tasty snack any time of day.
Trust me, they smell amazing while baking, and I might have eaten a few straight off the tray! They’re perfect with a cup of tea or as a post-workout treat.
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the show! It’s creamy and adds moisture. If you’re in a pinch, homemade pumpkin puree is a good substitute, just make sure it’s smooth and not too watery.
Oat Flour: Great for gluten-free options! You can easily make your own by blending rolled oats in a blender until fine. If you don’t have oat flour, regular all-purpose flour works just fine too.
Protein Powder: I usually go for vanilla-flavored protein powder for added taste, but unflavored works too. If you’re vegan, look for plant-based protein options like pea or brown rice protein.
Maple Syrup or Honey: Both add a natural sweetness. You can also use agave nectar or coconut sugar as alternatives if trying to cut down on sugar.
Nuts or Pumpkin Seeds: These add a nice crunch! I love walnuts or pecans, but feel free to omit them if you prefer a softer cookie or if allergies are a concern.
How Do I Get My Cookies Soft and Chewy?
The trick to achieving that soft, chewy texture is all in the mixing and baking process. Overmixing the dough can lead to tougher cookies, so stir gently when combining wet and dry ingredients. Bake just until the edges are golden to keep them chewy!
- Preheat your oven thoroughly for even baking.
- When scooping the dough, leave enough space between cookies; they will spread a bit.
- Check the cookies around the 12-minute mark as ovens can vary. Pull them out when they look slightly underbaked for that chewy finish.
Letting them rest for a few minutes on the baking sheet helps them set while remaining soft!
How to Make Pumpkin Protein Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/3 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 1/2 cups oat flour (or ground oats)
- 1/2 cup protein powder (vanilla or unflavored)
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp salt
- Optional: 1/4 cup chopped nuts or pumpkin seeds
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and another 12–15 minutes to bake. Plus, a few minutes for cooling. In total, you should set aside about 30 minutes to whip up these delicious cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your cookies will bake evenly. While the oven heats up, you can prepare your baking sheet.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the canned pumpkin puree, eggs, maple syrup (or honey), and vanilla extract until the mixture is smooth and well combined.
3. Combine the Dry Ingredients:
In another bowl, mix the oat flour, protein powder, pumpkin pie spice, baking soda, and salt. Stir them together until well blended.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the pumpkin mixture. Stir gently until everything is fully combined. If you’re using nuts or pumpkin seeds, fold them in now for some added crunch!
5. Shape the Cookies:
Using a spoon or cookie scoop, drop spoonfuls of dough onto your lined baking sheet, leaving about 2 inches between each cookie. Use the back of the spoon to flatten them slightly for an even bake.
6. Bake the Cookies:
Place the baking sheet in the preheated oven and bake for 12–15 minutes. You want them to be set and the edges lightly golden. Keep an eye on them, as oven times can vary!
7. Cool the Cookies:
Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. This helps them maintain their chewy texture.
8. Enjoy!
Now that your cookies are ready, enjoy them with a warm cup of tea or milk. These soft and chewy pumpkin protein cookies are perfect for a healthy snack or a quick breakfast on-the-go!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree instead of canned. Just make sure to roast the pumpkin until soft and then blend it until smooth. Ensure it’s not too watery, as that can affect the cookie texture.
Can I Substitute Different Types of Flour?
Sure! While oat flour is great for a nutritious boost, you can use all-purpose flour, almond flour, or a gluten-free blend if you prefer. Just note that the cookie texture may vary slightly depending on the flour used.
How Can I Store Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze the cookies in a freezer-safe bag for up to 3 months. Just thaw in the fridge before enjoying!
Can I Add More Flavor Variations?
Definitely! You can mix in chocolate chips, dried fruit, or even substitute a bit of the pumpkin pie spice with cinnamon or nutmeg for a different flavor. Experiment and find your favorite combo!
