Soft, chewy, and packed with cozy fall flavors, these Protein Pumpkin Chocolate Chip Cookies are a guilt-free treat you’ll love. Each bite combines the warm spice of pumpkin with melty chocolate chips, all while delivering 4 grams of protein per cookie. Perfect for satisfying your sweet tooth without derailing your goals, they’re ready in just 19 minutes—ideal for busy days or last-minute cravings.
The texture is a dream—slightly crisp edges give way to a tender, cake-like center, with every mouthful bursting with rich chocolate and autumnal warmth. At just 74 calories per cookie, they’re a wholesome indulgence you can feel good about. Whip up a batch in minutes and enjoy the irresistible aroma of pumpkin spice filling your kitchen!
Ingredients for Protein Pumpkin Chocolate Chip Cookies
- 1 (15 ounce) can pumpkin puree (unsweetened, not pumpkin pie filling)
- ½ cup Truvia Baking Blend (or substitute with your preferred sweetener, adjusting to taste)
- 2 large eggs (room temperature for easier mixing)
- 2 teaspoons molasses (adds depth of flavor; optional but recommended)
- 1 cup vanilla protein powder (use a high-quality brand for best results)
- ½ teaspoon salt (enhances flavor)
- 2 teaspoons baking soda (ensure it’s fresh for proper rise)
- 2 teaspoons pumpkin pie spice (or make your own blend with cinnamon, nutmeg, ginger, and cloves)
- 2½ cups whole wheat flour (can substitute with all-purpose or gluten-free flour if needed)
- 1 cup mini chocolate chips (dark, semi-sweet, or milk chocolate—your choice!)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper, a silicone baking mat, or lightly spray with nonstick cooking spray.
- In a large mixing bowl, beat together the pumpkin puree and Truvia Baking Blend until the mixture is fluffy and well combined.
- Add the eggs and molasses to the bowl. Beat until the mixture is smooth and fully incorporated.
- Mix in the dry ingredients: Add the vanilla protein powder, salt, baking soda, pumpkin pie spice, and whole wheat flour. Stir until just combined—avoid overmixing.
- Fold in the mini chocolate chips gently, ensuring they’re evenly distributed throughout the dough.
- Using a cookie scoop or your hands, portion the dough into balls (about 1-2 tablespoons each) and place them on the prepared baking sheet, leaving space between each cookie.
- Bake for 8-9 minutes, or until the edges are just golden brown. The centers may look slightly soft, but they’ll firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store in an airtight container!
Storage and Reheating Tips
Store your Protein Pumpkin Chocolate Chip Cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes for that fresh-baked taste.
Recipe Variations to Try
Switch things up by using white chocolate chips or dried cranberries instead of dark chocolate chips. For a nutty twist, fold in ½ cup chopped walnuts or pecans. If you prefer a gluten-free option, swap the whole wheat flour for gluten-free all-purpose flour. You can also experiment with different protein powder flavors, like cinnamon or chocolate, for a fun twist!
Time-Saving Tips for Busy Bakers
To save time, prep your dry ingredients (flour, protein powder, baking soda, and spices) in a separate bowl the night before. Use a cookie scoop to ensure even-sized cookies and speed up the portioning process. If you’re short on time, skip rolling the dough into balls and simply drop spoonfuls onto the baking sheet—they’ll still taste amazing!
Common Questions Answered
Can I use fresh pumpkin instead of canned? Yes! Use 1¾ cups of homemade pumpkin puree, but make sure it’s well-drained to avoid soggy cookies. What if I don’t have Truvia Baking Blend? Substitute with ½ cup granulated sugar or your preferred sweetener, adjusting to taste. Why are my cookies soft? These cookies are naturally soft due to the pumpkin, but baking them a minute longer can help firm them up slightly.
Serving Suggestions for Extra Delight
Pair these cookies with a glass of almond milk or a warm cup of spiced chai tea for a cozy treat. For a dessert upgrade, serve them with a dollop of whipped cream or a drizzle of caramel sauce. They’re also perfect for packing in lunchboxes or enjoying as a post-workout snack!
Protein Pumpkin Chocolate Chip Cookies
Ingredients
- 1 15 ounce can pumpkin puree
- 1/2 cup Truvia Baking Blend
- 2 eggs
- 2 teaspoons molasses
- 1 cup vanilla protein powder
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 2 teaspoons pumpkin pie spice
- 2 1/2 cups whole wheat flour
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 375℉.
- In a mixing bowl, beat together pumpkin and Truvia Baking Blend until fluffy.
- Beat in eggs and molasses until well combined.
- Add vanilla protein powder, salt, baking soda, pumpkin pie spice and flour and mix until combined.
- Fold in dark chocolate chips.
- Use a cookie scoop or roll dough into balls and place on a baking sheet sprayed with nonstick cooking spray or lined with parchment paper or a silicone baking mat.
- Bake for 8-9 minutes, or until just golden brown on the edges.