It’s fall, which means it’s time for pumpkin spice and everything nice! Our Pumpkin Protein Cookies are basically fall in a cookie - they’re full of oats, pumpkin, cinnamon, and dried cranberries. They’re easy to make, easy to freeze, and perfect for meal prep. Plus, with 6 grams of protein per cookie, these lightly sweetened treats are perfect for either a quick snack OR dessert, there are no wrong answers here!
Makes: 12 cookies
Serving Size: 1 cookie
Prep Time: 5 minutes
Total Time: 20 minutes
Nutrition Facts: 109 calories / 17.5g carbs / 6.5g protein / 1.5g fat
1 ¼ cups (305g) pure pumpkin puree (we used “Libby’s”)
1 egg (50g)
2 tablespoons (42g) honey
2 cups (160g) old-fashioned oats
2 rounded scoops (62g) “Ascent” vanilla whey protein
¼ cup (40g) dried cranberries
2 teaspoons cinnamon
½ teaspoon salt
In a large bowl whisk the pumpkin puree, egg, and honey together with a fork. Add the remaining ingredients and stir until combined.
Spoon about 3 tablespoons of batter onto the baking sheet to form each cookie, flattening with the back of a spoon to create a round cookie shape. Repeat for the rest of the batter to make a total of 12 cookies. You can arrange the cookies close together on the baking sheet since they will not spread or rise during baking.
Bake for 15-16 minutes or until the cookies are firm to the touch and lightly golden brown on the undersides.
Cool completely on a baking rack. Store at room temperature for up to five days, refrigerate for up to a week, or freeze for up to three months.
Feel free to use any brand of protein powder you prefer. Vanilla flavored works best for this recipe!
Some of the links above are affiliate links, which may earn Macrostax a commission at no extra cost to you.