These Pumpkin Protein Cookies are not just tasty, they are healthy too! Made with pumpkin puree and packed with protein, they’re perfect for a snack or breakfast on-the-go.
Who knew something so good could be so good for you? I love these cookies, especially when they are warm and a bit chewy. It’s like fall in every bite! 🍂
Key Ingredients & Substitutions
Pumpkin Puree: Use pure pumpkin puree, not the sweetened pie filling. If you’re in a pinch, mashed banana can work too for some sweetness and texture!
Oat Flour: You can make your own oat flour by blending rolled oats until fine. If gluten-free is your goal, make sure your oats are labeled gluten-free. Almond flour is a nice alternative if you prefer nuts!
Protein Powder: Vanilla protein powder adds flavor, but any protein powder can be used based on your preference. If you don’t have protein powder, simply add more oat flour and a bit of extra sweetener.
Maple Syrup or Honey: Both sweeteners work well, but for a vegan option, stick with maple syrup. Agave nectar is another great substitute!
How Do I Get the Right Cookie Texture?
To achieve the right texture for your cookies, mixing well is important. Start by blending the wet ingredients thoroughly, then slowly fold in the dry. This helps create an even dough.
- Don’t over-mix once the dry ingredients are added. This keeps your cookies from getting tough.
- If the dough seems too sticky, chill it for 15-20 minutes in the fridge for easier scooping.
- Ensure to flatten the dough balls slightly before baking; this helps them spread properly while baking.
How to Make Pumpkin Protein Cookies
Ingredients You’ll Need:
Basic Ingredients:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup oat flour (or finely ground oats)
- 1/2 cup vanilla protein powder
- 1/2 teaspoon baking soda
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1/4 cup maple syrup or honey
- 1 large egg
- 1 teaspoon vanilla extract
Optional Add-Ins:
- 1/4 cup pumpkin seeds or chopped nuts for added texture
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 12-15 minutes to bake, so in total, you’ll need around 25-30 minutes to make these delicious cookies. They are perfect for a quick snack or breakfast option!
Step-by-Step Instructions:
1. Preheat and Prepare:
First, set your oven to 350°F (175°C). While it heats up, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, egg, maple syrup (or honey), and vanilla extract. Stir well until the mixture is smooth and creamy.
3. Combine Dry Ingredients:
In another bowl, whisk together the oat flour, protein powder, baking soda, and pumpkin pie spice until everything is blended evenly.
4. Make the Cookie Dough:
Now, gently fold the dry ingredients into the wet mixture. Stir until a thick dough forms. If you like, add in the pumpkin seeds or chopped nuts for a bit of crunch.
5. Scoop and Shape the Cookies:
Using a tablespoon, scoop out portions of the dough and drop them onto the prepared baking sheet. Make sure to leave some space (about 2 inches) between each scoop. Flatten each scoop slightly with your fingers or a spoon to help them bake evenly.
6. Bake the Cookies:
Put the baking sheet in your preheated oven and bake for 12-15 minutes. The cookies should feel set and have a slight golden edge when they’re ready.
7. Cool and Enjoy:
Once baked, take them out of the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer the cookies to a wire rack to cool completely. Enjoy these tasty pumpkin protein cookies as a healthy snack or breakfast treat!
Store any leftovers in an airtight container to keep them fresh. Happy baking!
Can I Use Canned Pumpkin Instead of Fresh?
Absolutely! Canned pumpkin puree is perfect for this recipe. Just ensure it’s pure pumpkin and not pumpkin pie filling, which contains added sugars and spices.
What Can I Substitute for Oat Flour?
If you don’t have oat flour, you can use any other flour such as almond flour or all-purpose flour. Just note that using a different flour might slightly change the texture of the cookies.
How Do I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to 3 days. For longer shelf life, you can refrigerate them for up to a week, or freeze them for up to 3 months. Just be sure to wrap them nicely before freezing!
Can I Make These Cookies Vegan?
Yes! To make these cookies vegan, substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit for a few minutes until it thickens) and use maple syrup as your sweetener.