MACRO-VERIFIED 18G PROTEIN

PUMPKIN SPICE PROTEIN COOKIES
(MACRO-VERIFIED)

Protein

18G

Calories

145

Prep Time

12M

Bake Time

14M

Yield

Soft, cakey pumpkin spice cookies with 18g protein. Perfect for fall with warm spices and real pumpkin puree. These cookies are not only irresistibly tender and melt-in-your-mouth delicious, but they also pack a powerful protein punch to fuel your active lifestyle. With a balanced blend of healthy carbs, fats, and fiber, they make an excellent post-workout treat or a satisfying snack to keep you energized throughout the day. Their rich pumpkin flavor and aromatic spices create a cozy, seasonal vibe that’s perfect for autumn gatherings or a quick grab-and-go boost. For those with dietary preferences, they can easily be made gluten-free with almond or oat flour, and vegan options are simple with plant-based protein powder and egg replacements. To get the best results, be sure to measure your pumpkin puree and avoid overmixing to keep the cookies light and fluffy. Enjoy these cookies warm from the oven or store them in an airtight container for a convenient, nutritious snack anytime you need a comforting, protein-rich pick-me-up. All nutrition data is verified using USDA FoodData Central for accuracy.

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INGREDIENTS

ingredient(s) swapped

Nutrition Facts

Updated with substitutions

14 servings per recipe

Serving size

1 cookies

Amount per serving

Calories

145

% Daily Value*

Total Fat 4g

Total Carbohydrate 16g

Dietary Fiber 2g

Total Sugars 5g

Protein 18g

36%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Verified using USDA FoodData Central

INSTRUCTIONS

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Whisk together oat flour, protein powder, pumpkin pie spice, baking powder, and salt.

Combine pumpkin puree, maple syrup, egg, coconut oil, and vanilla.

Add wet to dry and mix until just combined. Batter will be thick.

Scoop 14 portions onto baking sheet. These won't spread much, so flatten slightly.

Bake for 12-14 minutes until edges are set and tops spring back when touched.

Cool on baking sheet for 5 minutes before transferring.

TROUBLESHOOTING

My cookies are too dry

Try adding 1-2 tablespoons more liquid (milk, yogurt, or egg whites). Also ensure you're not over-measuring the protein powder - use the scoop and level method.

They didn't rise properly

Check your baking powder is fresh (test by adding to hot water - it should bubble vigorously). Also, don't overmix the batter as this can deflate the air bubbles.

The texture is rubbery

This usually means too much protein powder or overbaking. Reduce baking time by 2-3 minutes and check doneness with a toothpick.

SUBSTITUTIONS

Original	Substitute	Notes
Whey Protein	Casein, Plant Blend	May need +10ml liquid
Greek Yogurt	Cottage Cheese, Skyr	Blend smooth first
Egg Whites	Flax Egg, Aquafaba	For vegan option
Oat Flour	Almond Flour, Coconut Flour	Coconut: use 1/3 amount