These Pumpkin Protein Cookies are a tasty treat packed with wholesome flavors! With real pumpkin and a touch of spice, they’re perfect for a healthy snack.
Trust me, the cinnamon makes every bite feel like fall! I love enjoying these with a warm cup of tea—they’re like a cozy hug in cookie form!
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the base of the cookies, bringing moisture and flavor. If you don’t have canned pumpkin, you can use homemade puree by roasting and blending fresh pumpkin. Just make sure to drain excess liquid!
Peanut Butter or Almond Butter: Both add healthy fats and flavor. If you have nut allergies, you can substitute sunflower seed butter or tahini. I find that almond butter gives a lighter taste!
Honey or Maple Syrup: These natural sweeteners give a lovely sweetness and moisture. For a vegan option, stick with maple syrup. Just taste as you go to get the sweetness you love!
Oat Flour: This gives the cookies a hearty texture. If you need a gluten-free option, ensure you get certified gluten-free oats to make flour. Regular all-purpose flour works too, but won’t have the same wholesome feel.
How Do I Achieve the Best Texture for My Cookies?
Getting the right texture in cookies can be tricky. Here are a few tips:
- Don’t overmix the dough after adding dry ingredients. Mix until it just comes together for light, fluffy cookies.
- Make sure your oven is properly preheated! Baking at the right temperature is crucial.
- If your dough seems too wet, adding a little more oat flour can help, but do this gradually.
- Allowing the cookies to cool on the baking sheet for a few minutes helps them set and reduces crumbling.
Following these tips will lead to cookies that are soft, chewy, and simply delicious! Enjoy baking!
How to Make Pumpkin Protein Cookies
Ingredients You’ll Need:
- 1 cup canned pumpkin puree
- 1/2 cup natural peanut butter or almond butter
- 1/3 cup honey or maple syrup
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups oat flour (ground oats)
- 1/2 cup vanilla or unflavored protein powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1/3 cup dark chocolate chips (optional)
How Much Time Will You Need?
This delicious recipe requires about 10 minutes of prep time and 12-15 minutes of baking time. With a little bit of cooling time afterward, you’re looking at about 30-35 minutes until you can enjoy these tasty Pumpkin Protein Cookies.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line a baking sheet with parchment paper to make cleanup easy later on.
2. Mix the Wet Ingredients:
In a large mixing bowl, add the pumpkin puree, peanut butter (or almond butter), honey (or maple syrup), egg, and vanilla extract. Mix everything together until it’s smooth and well combined. A whisk or a spatula works great for this!
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the oat flour, protein powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt. This helps distribute the baking soda and spices evenly.
4. Combine Wet and Dry Mixtures:
Slowly add the dry ingredients to the bowl with the wet ingredients. Stir gently until a soft dough forms. If you want to include chocolate chips, fold them in now!
5. Form the Cookies:
Using a tablespoon or a cookie scoop, scoop out pieces of dough and place them on your prepared baking sheet. Make sure to leave some space between them because they will spread slightly. Flatten each ball slightly with your hand or a spoon to form cookies.
6. Bake:
Put the baking sheet in the preheated oven and bake for 12-15 minutes. You’ll know they’re ready when the edges are lightly golden and the cookies are set.
7. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
8. Enjoy!
Now it’s time to enjoy your Pumpkin Protein Cookies! They’re perfect for a nutritious snack or a sweet treat anytime. Store leftover cookies in an airtight container for a few days—or share with friends!
These cookies are a delightful mix of soft and cakey, filled with warm pumpkin spice flavors and a satisfying protein boost. Perfect for enjoying any time of year, but especially in the fall!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you prefer fresh pumpkin, roast and puree it before using it in the recipe. Just ensure to drain any excess liquid, as canned pumpkin is typically less watery.
Can I Substitute the Peanut Butter?
Yes! You can use almond butter or sunflower seed butter for a nut-free option. Just keep in mind that using different nut or seed butters may slightly alter the flavor of the cookies.
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 longer, you can freeze them for up to 3 months. Just let them thaw at room temperature when you’re ready to enjoy!
Can I Add More Protein Powder?
You can, but be cautious not to exceed the suggested amount by much, as it might change the cookie’s texture. If you want a higher protein content, consider adding a scoop while balancing with a bit more moisture (like pumpkin or nut butter) to maintain consistency.
