These protein pumpkin cookies are a must-have treat for pumpkin season. With 7 grams of protein per cookie, these healthy pumpkin cookies are a satisfying snack that can double as a quick protein breakfast!
Ingredients for High Protein Pumpkin Cookies
To make these macro friendly pumpkin cookies, you'll need:
- ⅓ cup natural vanilla whey protein 31g
- 1 tablespoon coconut flour 7g
- ¼ cup canned pumpkin 62g
- 2 teaspoons coconut sugar 8g
- ⅛ teaspoon pumpkin pie spice
- ¼ teaspoon baking powder
- 1 pinch sea salt (or regular salt)
- 1 tablespoon chopped pecans
Ingredient Notes and Substitutions
Whey Protein: If you'd like to use a whey/casein blend instead (like Quest or PEScience protein), reduce the coconut flour to 1 teaspoon. I do not recommend using plant-based protein powder in this recipe. I have a different recipe for vegan protein pumpkin cookies.
Coconut Flour: I do not recommend substituting the coconut flour with almond flour or other flours. Each flour works differently in baking, and the texture and flavor would be very different with other flours.
Coconut Sugar: I like coconut sugar because it is unprocessed and low glycemic. But other granulated sweeteners can be substituted for the coconut sugar here.
Chopped Pecans: Feel free to swap the pecans with other nuts or even white or dark chocolate chips for a different flavor profile.
Recipe Variations
These low calorie protein cookies would be great with other whey protein flavors! Swap the vanilla protein powder for chocolate whey, a snickerdoodle or cinnamon whey, or coffee flavored whey protein powder, for example.
I use this strawberry whey protein in a similar recipe for strawberry whey protein cookies.
Pumpkin Sandwich Cookies: Sandwich two cookies together with almond butter or protein frosting!
How to Make Pumpkin Protein Cookies
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the dry ingredients: whey protein, coconut flour, coconut sugar, pumpkin pie spice, baking powder, and salt. Mix well.
- Add the pumpkin puree to the dry ingredients and mix until a cookie batter forms.
- Fold in the chopped pecans.
- Spoon the cookie batter onto the prepared baking sheet as 4 cookies, leaving enough space between each cookie.
- Bake for 5 minutes, and check to see if they are firm. If not, check every minute. Be sure not to over-bake these cookies! For best results, take them out as soon as they are firm.
- Let cool, and enjoy!
FAQ
In this recipe, I wouldn't recommend plant-based protein powder. I have a different recipe for vegan pumpkin protein cookies.
While coconut sugar provides a natural low glycemic sweetness, you can use regular sugar if that's what you have on hand.
Yes, you can use pumpkin pie filling in place of the pumpkin puree here. In this case, you'll want to lessen or omit the sweetener and spices called for in the recipe.
If you'd like to use a whey/casein blend instead (like Quest or PEScience protein), reduce the coconut flour to 1 teaspoon. I do not recommend using plant-based protein powder in this recipe. I have a different recipe for vegan pumpkin protein cookies.
I do not recommend substituting the coconut flour with all purpose flour or other flours. Each flour works differently in baking, and the texture, flavor, and nutritional profile would be very different with other flours.
These low calorie pumpkin cookies each have 63 calories with 6 g carbs (1 g fiber), 7 g protein, and 2 g fat.
Give this healthy pumpkin treat a try and let us know how it goes in the comments!
Recipe
Pumpkin Protein Cookies
Ingredients
- ⅓ cup natural vanilla whey protein 31g
- 1 tablespoon coconut flour 7g
- ¼ cup pumpkin puree 62g
- 2 teaspoons coconut sugar 8g
- ⅛ teaspoon pumpkin pie spice
- ¼ teaspoon baking powder
- 1 pinch sea salt (or regular salt)
- 1 tablespoon chopped pecans
Instructions
- Preheat oven to 325F (163C).
- Except for the pecans, mix all cookie ingredients until well combined.
- Fold in the pecans.
- Spoon batter onto a parchment-lined cookie sheet as 4 cookies. Use the back of your spoon to help shape them.
- Bake for 5 minutes, and check to see if they are firm. If not, continue to bake and check every 1-2 minutes. For best results, remove from oven as soon as they are firm. (Over-baked whey cookies can get very dry.)
- Enjoy! Store in the refrigerator.
Notes
Nutrition
If you enjoy this recipe, try these Chocolate Whey Protein Cookies, these Black and White Protein Cookies, these Protein Whoopie Pies, and these Very Strawberry Protein Cookies. Lots of easy delicious whey protein cookies to be made!
🎃 More pumpkin recipes
Don't forget to check out our protein pumpkin pie recipe and these delicious healthy pumpkin recipes:
- Pumpkin spice overnight protein oats - delicious for breakfast or an anytime snack!
- Pumpkin spice protein mousse - an avocado-based no-bake dessert
- Low carb pumpkin protein cheesecake - guilt-free indulgence!
Find easy healthy pumpkin desserts and all of our pumpkin spice protein recipes here: Pumpkin Protein Recipes.
Andréa says
So glad to hear you like them!
Thanks for writing in! :)
Alexis says
I LOVE THESE! I don't like pecans so I made them without, but they are sooo good and so easy! Thank you so much Andrea for this perfect recipe! :)