High Protein Pumpkin Cookies
Soft, high-protein pumpkin cookies made with cottage cheese, oat flour, and real pumpkin, no protein powder needed! The perfect cozy snack or pre-workout bite for fall.
Ingredients
- 1 cup oat flour, blend rolled oats if needed
- ½ tsp pumpkin pie spice
- ½ tsp cinnamon
- 1 tsp baking powder
- ¼ tsp sea salt
- ½ cup cottage cheese
- ½ cup pumpkin puree
- 2 tbsp almond butter, peanut butter or cashew butter can also be used
- ¼ cup maple syrup
- ¼ cup dark chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- In a mixing bowl, combine oat flour, pumpkin pie spice, cinnamon, baking powder, and salt.
- In a blender or food processor, blend the cottage cheese, pumpkin puree, maple syrup, nut butter until smooth and creamy.
- In a mixing bowl, combine the dry ingredients with the wet ingredients.
- Fold in chocolate chips.
- Scoop about 2 tablespoons of dough per cookie, flatten slightly on the baking sheet.
- Bake for 12–14 minutes, or until the edges are golden and the tops feel set.
- Let cool for 5 minutes before removing (they firm up as they cool).
Notes
Storage:
Keep cookies in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. They’re amazing reheated for 10–15 seconds in the microwave. Make it dairy-free:
Swap cottage cheese for a high-protein plant-based yogurt (like Kite Hill Greek-style or Siggi’s plant protein). It won’t be quite as high in protein but still turns out soft and chewy. Flavor variations:
Pair one cookie with a latte post-workout
Or crumble into Greek yogurt + drizzle with almond butter for a quick recovery snack.
Keep cookies in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months. They’re amazing reheated for 10–15 seconds in the microwave. Make it dairy-free:
Swap cottage cheese for a high-protein plant-based yogurt (like Kite Hill Greek-style or Siggi’s plant protein). It won’t be quite as high in protein but still turns out soft and chewy. Flavor variations:
- Add flaky salt for a cozy dessert vibe.
- Fold in crushed pecans or pumpkin seeds for extra crunch + micronutrients.
- Mix in a spoon of collagen for even more protein.
Pair one cookie with a latte post-workout
Or crumble into Greek yogurt + drizzle with almond butter for a quick recovery snack.
Calories: 144kcal, Carbohydrates: 20g, Protein: 5g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 2mg, Sodium: 158mg, Potassium: 169mg, Fiber: 2g, Sugar: 8g, Vitamin A: 2136IU, Vitamin C: 1mg, Calcium: 86mg, Iron: 1mg