These Pumpkin Protein Cookies are a tasty way to enjoy a sweet treat while getting your protein boost! Packed with pumpkin and warm spices, they are soft and chewy.
They’re perfect for a snack, especially when you need a little pick-me-up. I love enjoying them with a cup of tea—such a cozy combo! 🍵✨
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is super convenient and consistent, but fresh pumpkin can also be used! Just roast it and puree until smooth. I lean towards canned for quicker prep.
Protein Powder: You can use any flavor you like, but vanilla complements the pumpkin spices well. If you prefer plant-based options, look for pea or hemp protein. Try not to substitute too much, as other powders might affect texture.
Flours: Almond flour is fantastic for a nutty flavor, but if you have nut allergies, oat flour is a great gluten-free alternative. All-purpose flour would work too, but it might change the texture slightly.
Sweetener: Maple syrup adds a rich flavor, but honey or agave syrup can be good alternatives. If you’re cutting sugar, try a sugar-free sweetener instead.
Coconut Oil: This gives a lovely moisture and flavor. If you prefer a neutral taste, you can swap it for vegetable oil or melted butter.
How Do You Ensure Perfectly Chewy Cookies?
The secret to maintaining a chewy texture in these cookies lies in the baking time and cooling method. You want to pull them out when the edges are firm, but the centers are still a tad soft. Here’s how:
- Keep a close eye during the last few minutes of baking. When they look slightly underbaked, that’s when to take them out.
- Let them cool on the baking sheet for 5 minutes—this helps them set without becoming too hard.
- Transfer to a wire rack to cool completely, allowing air to circulate around the cookies.
By following these tips, you should end up with deliciously soft and chewy pumpkin protein cookies every time! Enjoy your baking! 🎃
How to Make Pumpkin Protein Cookies
Ingredients You’ll Need:
For The Cookies:
- 1 cup pumpkin puree (canned or fresh)
- 1 cup protein powder (vanilla or unflavored)
- 1/2 cup almond flour (or oat flour)
- 1/4 cup maple syrup or honey
- 1/4 cup coconut oil, melted
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: 1/4 cup white chocolate chips or chopped nuts
For The Glaze (Optional):
- Powdered sugar mixed with a small amount of milk or vanilla extract for drizzling
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 12-15 minutes to bake. Don’t forget about the cooling time—allow about 10 minutes for cooling on the baking sheet and then a few more on a wire rack. In total, you’ll have delicious cookies ready in about 30-35 minutes!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating up, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, maple syrup (or honey), melted coconut oil, and vanilla extract. Use a whisk or spoon to mix everything together until it’s nicely blended.
3. Combine the Dry Ingredients:
In another bowl, whisk together the protein powder, almond flour, baking powder, cinnamon, ginger, nutmeg, and salt. Make sure there are no clumps—this will help the cookies bake evenly.
4. Create the Dough:
Gradually add the dry ingredients to the wet mixture. Mix well until a soft dough forms. If you like a little extra sweetness or texture, fold in the white chocolate chips or chopped nuts at this point.
5. Shape the Cookies:
Scoop tablespoon-sized amounts of dough and place them onto your prepared baking sheet. Gently flatten each cookie with the back of a spoon or your fingers for a nice, even shape.
6. Bake Them:
Pop the baking sheet into the oven and bake for 12-15 minutes. Keep an eye on them towards the end—they should be firm to the touch, but still soft in the middle.
7. Cooling Time:
Once you take them out, let the cookies cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This helps them maintain their soft texture!
8. Optional Glazing:
If you want to add a glaze, mix powdered sugar with just enough milk or vanilla extract to create a thin drizzling consistency. Once the cookies are cool, drizzle the glaze on top for a sweet finish.
9. Enjoy!
Your pumpkin protein cookies are ready to enjoy! These cookies are not only soft and chewy but also packed with protein and bursting with warm pumpkin flavor. They make for a perfect snack or dessert!
Can I Use a Different Type of Sweetener?
Absolutely! You can substitute maple syrup with honey, agave syrup, or even a sugar-free sweetener if you’re looking to cut down on sugar. Just be mindful that this might slightly alter the flavor and texture!
What Can I Use Instead of Almond Flour?
If you need a nut-free option, oat flour is a fantastic alternative. You can also use all-purpose flour, but it may change the texture a bit. Just ensure to adjust the amount if needed, as different flours have different absorbency levels.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, refrigerate them, and they’ll last for about a week! You can also freeze them for up to 3 months—just make sure to wrap them well.
Can I Add Other Mix-ins?
Definitely! Feel free to customize your cookies by adding in dark chocolate chips, dried cranberries, or even chopped nuts. Just keep in mind that this may slightly change the texture of the cookies.
