Pumpkin Protein Cookies are a must-have treat for pumpkin lovers, especially during the fall season. With 7 grams of protein per cookie, they are a satisfying snack that can double as a quick breakfast!
The pumpkin pie flavor is rich and comforting, making these cookies a staple in any pumpkin spice fan’s kitchen. Find all of our pumpkin spice protein recipes here: Pumpkin Protein Recipes.
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!
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🥣 Ingredients for High Protein Pumpkin Cookies
Vanilla protein powder - Vanilla whey protein powder provides the base for our cookie, adding protein to keep you feeling satisfied and energized.
Coconut flour - A gluten-free alternative to all-purpose flour, coconut flour
is high in fiber and low in carbs.
Pumpkin puree (canned pumpkin) - Canned pumpkin puree is essential for that authentic pumpkin flavor. It adds moisture and natural sweetness, which allows us to keep these healthy pumpkin cookies low fat and low in added sugar.
Coconut sugar - A healthier alternative to regular sugar, coconut sugar has a lower glycemic index and adds a mild caramel flavor that complements the pumpkin perfectly.
Pumpkin pie spice - No pumpkin pie protein cookies would be complete without pumpkin pie spice. This blend of warm spices includes cinnamon, nutmeg, ginger, and allspice, making each bite taste like fall.
Baking powder - This leavening agent helps the cookies rise, preventing dense, unpalatable whey protein cookies.
Sea salt (or regular salt) - Just a hint of salt enhances all the flavors and balances the sweetness of the cookies.
Chopped pecans - These add a delightful crunch and a rich, nutty flavor, complementing the soft cookie texture and pumpkin pie spice.
The full recipe (including the ingredient amounts) is below in the recipe card.
🥄 Equipment
You'll need a cookie sheet. I like these Airbake cookie sheets because they keep the bottom of cookies from burning.
I suggest lining the cookie sheet with parchment paper for easy cleanup and to keep the cookies from sticking to the pan (whey cookies have the tendency to stick!).
I also suggest using an oven thermometer so you can see when your oven is actually preheated, and that it is to the right temperature.
Of course, you're also going to need a mixing bowl. I love this mixing bowl set because it is super easy to clean, dries quickly, and the bowls have rubber on the bottom so they don't slide.
And I strongly encourage you to measure ingredients with a kitchen scale instead of volume measurements.
👩🏼🍳 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!
🥣 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-friendly pumpkin protein 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: Other granulated sweeteners can be substituted for the coconut sugar here.
Chopped Pecans: Feel free to swap them with other nuts or even white or dark chocolate chips for a different flavor profile.
🍓 Variations
The cookie recipe would be great with other whey protein flavors! Swap the vanilla protein powder for chocolate whey, cinnamon/snickerdoodle 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 in between!
🥶 Storage
These cookies will stay well in an airtight container in the refrigerator for several days.
FAQ
In this recipe, I wouldn't recommend plant-based protein powder. I have a different recipe for vegan pumpkin protein cookies.
Absolutely! You can customize the nut or even add chocolate chips to suit your taste.
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.
Absolutely, just adjust the baking time accordingly.
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-friendly 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.
Per cookie, these have 63 calories with 6 g carbs (1 g fiber), 7 g protein, and 2 g fat.
🎃 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!
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.
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! :)