These Pumpkin Protein Cookies are the perfect fall treat! Packed with 7 grams of protein each and a delightful pumpkin pie flavor, these cookies make a great quick breakfast and are sure to become a pumpkin season / fall baking staple.
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!
- Vanilla whey protein powder - This protein powerhouse provides the base for our cookie dough, adding a hefty dose of protein to keep you feeling satisfied and energized.
- Coconut flour - This gluten-free alternative gives a delightful texture to the cookies while keeping the carbs low.
- Pumpkin puree (canned pumpkin) - A quintessential ingredient for any pumpkin recipe, pumpkin puree infuses natural sweetness and the unmistakable taste of pumpkin into these cookies.
- Coconut sugar - A healthier alternative to refined sugar, coconut sugar imparts a mild caramel flavor while keeping the glycemic index low.
- Pumpkin pie spice - This aromatic blend of cinnamon, nutmeg, ginger, and allspice elevates the cookies, infusing them with that classic pumpkin spice flavor.
- 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.
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 from Target 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.
- 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 and mix well.
- 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!
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 floavor 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.
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.
Pumpkin Sandwich Cookies: Sandwich two cookies together with almond butter or protein frosting in between!
These cookies will stay well in an airtight container in the refrigerator for several days.
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 almond 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
- 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.