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.

Course Breakfast, Dessert, Snack

Cuisine American

Method Bake

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 338

Author Lily Ernst

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.

Notes

Store the cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Nutrition