These Pumpkin Protein Cookies are a tasty treat packed with protein and pumpkin goodness. They’re soft, chewy, and the perfect fall snack!
Who knew healthy could taste so good? I love munching on these after a workout or just as a cozy snack. You’ll want to keep these in your cookie jar all season long!
Key Ingredients & Substitutions
Canned Pumpkin Puree: Make sure to choose plain pumpkin puree, not the spiced pie filling. If you can’t find canned, homemade pumpkin puree is an option; just cook and blend fresh pumpkin until smooth.
Protein Powder: I like using vanilla protein powder for its flavor. For a plant-based option, try pea protein or brown rice protein. If you’re avoiding protein powder, you can replace it with additional flour for a different texture.
Whole Wheat or Oat Flour: Whole wheat flour adds a nice flavor, but oat flour is a great gluten-free alternative. You could even use almond flour, but you may need to adjust the amount.
Maple Syrup or Honey: Maple syrup adds a lovely taste, but feel free to use honey or agave syrup based on availability or preference. Just remember that honey is sweeter, so you may want to adjust the quantity.
How Do You Ensure Perfectly Baked Cookies?
The baking time is crucial for the right cookie texture. Here are some tips to keep in mind:
- Always preheat your oven; this ensures even baking.
- Use parchment paper on your baking sheet to prevent sticking and assist with easy cleanup.
- Keep an eye on the cookies and take them out when the tops are set and lightly golden. They may look a bit soft but will firm up as they cool.
- Cooling is just as important! Allow them to sit on the baking sheet for a few minutes before moving to a wire rack.
How to Make Pumpkin Protein Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup protein powder (vanilla or unflavored)
- 3/4 cup whole wheat flour or oat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/3 cup maple syrup or honey
- 2 tbsp coconut oil or melted butter
- 1 large egg
- 1 tsp vanilla extract
- 1/3 cup dark chocolate chips or chopped nuts (optional)
How Much Time Will You Need?
This delectable recipe takes about 15 minutes to prep and about 10-12 minutes to bake. Plus, you’ll want to allow 5 minutes for cooling before transferring them. So, in under half an hour, you can have these delicious protein-packed cookies ready to enjoy!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While you wait, line a baking sheet with parchment paper to make clean up a breeze and prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the pumpkin puree, maple syrup (or honey), melted coconut oil (or butter), egg, and vanilla extract. Mix until everything is smooth and well combined—it should be nice and creamy!
3. Combine the Dry Ingredients:
In a separate bowl, combine the protein powder, flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Stir together so all the dry ingredients are evenly mixed.
4. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients to the wet ingredients. Stir gently until just combined—don’t overmix! If you like, fold in the chocolate chips or nuts at this point for a tasty addition.
5. Scoop and Bake:
Using a tablespoon, scoop the dough onto your prepared baking sheet, spacing the mounds about 2 inches apart. They will spread a little, so give them room! Bake in your preheated oven for about 10-12 minutes, or until they are set and lightly golden on top.
6. Cool and Enjoy:
Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious pumpkin protein cookies as a healthy snack or treat after a workout!
Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for about a week. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin if you prefer. Just cook it until soft, then blend it until smooth, measuring out 1 cup for the recipe. Be sure to drain any excess moisture for the best results.
What Protein Powder Works Best?
Vanilla protein powder is great for adding flavor, but unflavored works too. If you have dietary restrictions, consider plant-based options like pea or rice protein. Just note that using different powders may slightly alter the texture.
Can I Add More Sweetness or Flavor?
Yes! If you like a sweeter cookie, feel free to add a bit more maple syrup or honey, but keep in mind that it may change the texture slightly. You can also include additional spices like clove or allspice for more flavor!
How Should I Store the Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for about a week. For longer storage, consider freezing them in a single layer and then transferring to a freezer bag for up to 3 months. Just make sure to thaw before enjoying!
