High-Protein Pumpkin Oatmeal Cookies
These High-Protein Pumpkin Oatmeal Cookies are soft, chewy, and packed with cozy fall flavors. Studded with crunchy pepitas and mini chocolate chips, these cookies have the perfect balance of warm pumpkin spice, nutty flavor, and just the right amount of sweetness. They’re great for breakfast on the go, an afternoon snack, or a healthier dessert!
Why you’ll love this recipe:
- High in protein – Almond butter, egg, oats, protein powder, and pepitas all add a boost of protein.
- Wholesome ingredients – Made with pumpkin, oats, almond butter, and naturally sweetened with maple syrup.
- Easy to make – Everything comes together in one bowl with no mixer required.
If you are looking for more high-protein recipes, try my Banana Oatmeal Cookies, Baked Blueberry Fritters, and Chocolate Chip Buns.
Ingredients you’ll need:
- Pumpkin puree: Adds moisture, natural sweetness, and a rich pumpkin flavor while keeping the cookies soft and tender.
- Almond butter: Adds protein, healthy fats, and richness, and helps bind the cookies together.
- Pure maple syrup: Naturally sweetens the cookies while adding moisture and a subtle, caramel-like flavor.
- Coconut sugar: Adds extra sweetness and a warm, caramel-like flavor that complements the pumpkin and spices.
- Egg: Helps bind the ingredients together and provides structure and additional protein.
- Vanilla extract: Enhances the sweetness and warm flavors of the pumpkin and spices.
- Rolled oats: Give the cookies their hearty, chewy texture while adding fiber and whole-grain goodness.
- Protein powder: Boosts the protein content while helping give the cookies structure.
- Pumpkin pie spice: Adds the warm blend of spices that gives the cookies their classic fall flavor.
- Baking soda: Provides a little lift and helps keep the cookies from becoming too dense.
- Salt: Balances the sweetness and enhances all the other flavors.
- Pepitas: Add a satisfying crunch along with extra protein, healthy fats, and nutrients.
- Mini chocolate chips: Add little bursts of chocolate and sweetness throughout every bite.
- Raisins or cranberries: Add natural sweetness and a pleasantly chewy texture that pairs perfectly with pumpkin and oats.
How to make high-protein pumpkin oatmeal cookies
(The full written and printable recipe is further below.)
Step #1) In a large mixing bowl, whisk together the pumpkin puree, almond butter, maple syrup, egg, and vanilla extract.
Step #2) Add the rolled oats, protein powder, pumpkin pie spice, baking soda, salt, pepitas, raisins, and mini chocolate chips.
Step #3) Stir until well combined, then let the batter stand at room temperature for 15 minutes to thicken.
Step #4) Meanwhile, preheat the oven to 350F and line a baking sheet with parchment paper or a silicone baking mat. Spoon the batter into 8 equal portions and bake for 20-22 minutes.
🌟 Expert tips:
- Use pure pumpkin puree. Make sure you’re using 100% pumpkin puree and not pumpkin pie filling, which contains added sugar and spices.
- Use a protein powder you enjoy. Since protein powders vary considerably in flavor and sweetness, choose one you already like. Vanilla protein powder will make the cookies slightly sweeter, while plain will keep the flavor more neutral.
- Don’t expect them to spread. This is a thick, oat-based cookie dough, so shape the cookies to your desired thickness before baking.
- Don’t overbake. These cookies are meant to be soft and chewy. Baking them too long can make them dry, especially because protein powder tends to absorb moisture.
Storing & freezing instructions:
Store the cookies in an airtight container in the refrigerator for up to 5 days. Because they contain plenty of pumpkin puree, refrigeration helps keep them fresh.
You can also freeze them for up to 3 months. Place the cooled cookies in a freezer-safe container or bag with parchment paper between the layers. Thaw overnight in the refrigerator or let one sit at room temperature until softened.
Recipe FAQs:
Yes. Quick oats will work, but the cookies will have a softer, less chewy texture. Rolled oats provide the best hearty texture.
Yes. Natural peanut butter or cashew butter can be substituted for the almond butter. Keep in mind that peanut butter will give the cookies a more noticeable peanut flavor.
No. With just ¼ cup of maple syrup plus the mini chocolate chips, these cookies are lightly sweetened and designed to work as both a snack and a healthier treat.
Absolutely. You can leave them out or replace them with raisins, dried cranberries, chopped nuts, or additional pepitas.
If you’ve tried this High-Protein Pumpkin Oatmeal Cookies Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
High-Protein Pumpkin Oatmeal Cookies
Ingredients
- 1 cup pumpkin puree
- ½ cup almond butter
- ¼ cup pure maple syrup
- ¼ cup coconut sugar, or brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¾ cups rolled oats
- ¼ cup ground flaxseed
- ¼ cup protein powder, plain or vanilla flavor
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup pepitas
- ⅓ cup mini chocolate chips
- ⅓ cup raisins, or dried cranberries
Instructions
- In a large mixing bowl, whisk together the pumpkin puree, almond butter, maple syrup, egg, and vanilla extract.1 cup pumpkin puree, ½ cup almond butter, ¼ cup pure maple syrup, 1 large egg, 1 teaspoon vanilla extract
- Add the rolled oats, protein powder, pumpkin pie spice, baking soda, salt, pepitas, chocolate chips, and raisins.1¾ cups rolled oats, ¼ cup protein powder, 1 teaspoon pumpkin pie spice, ½ teaspoon baking soda, ¼ teaspoon salt, ⅓ cup pepitas, ⅓ cup mini chocolate chips
- Stir until well combined, then let the batter stand at room temperature for 15 minutes to thicken.
- Meanwhile, preheat the oven to 350F and line a baking sheet with parchment paper or a silicone baking mat. Spoon the batter into 8 equal portions and bake for 20-22 minutes.
