Protein Pumpkin Spice Cookies

Halved Protein Pumpkin Spice Cookies

I hate to toot my own horn, but toot tooooot. These cookies are THAT good! And if you don’t fall in love with these soft, protein packed, pumpkin spice cookies, then I’m pretty sure nothing will satisfy you!

Protein Pumpkin Spice Cookies

They’re a health nut/pumpkin lover’s dream come true. Especially since they’re full of whole foods, nutritious ingredients, minimal sugar, and, of course, PUMPKIN!!! (I have a slight pumpkin obsessions…can you tell?)

You can tell you’ve got a good cookie on you hands by two qualities:

  1. Taste
  2. Texture

Halved Protein Pumpkin Spice Cookies

These cookies have got the taste part down. And, for me, chewy cookies always win out over crunchy, and these cookies are melt-in-your-mouth soft! Like, no kidding. You don’t even need teeth to eat them because they’re like little puffs of pumpkin clouds.

Little pumpkin clouds that can be whipped up with a food processor and a wooden spoon. Who likes a dessert that doesn’t require a ton of fancy equipment?? 👉This girl👈 But really, get your handful of ingredients together and let’s get to baking.

Close Up Of Protein Pumpkin Spice Cookie

Pureeing dates, yogurt, and chickpeas together makes up the base of these protein pumpkin spice cookies. I’ve mentioned before how much I love my little Ninja food processor, because it’s not big and bulky and is also pretty cheap. For this recipe, I also love using Eden Organic chickpeas because they’re one of the few canned goods that don’t have BPA in the lining.

After you’ve whizzed up your thick and creamy base, just add it and the rest of the ingredients into a large bowl and stir away. You end up with a batter that has a consistency somewhere between a thick cookie dough and an easy to pour bread batter. So, don’t worry if you think the dough is a little too thin for a cookie, because you’ve actually got it just right! That’s how we’re going to get the creamy, melt-in-your-mouthiness.

Stacked Protein Pumpkin Spice Cookies

To get your cookies on the cookie tray to bake, I found it easiest to use and ice cream scoop, but two spoons will work, as well. You’ll need one to scoop out the dough and the other to help scrape it off the first spoon and push it onto the tray. But, hands work, too! And cookie dough covered fingers just means left over cookie dough for you to eat, right!?

Iced Protein Pumpkin Spice Cookies

And once the pumpkin spice cookie dough batter is prepared, you’ve basically made the creamy icing, as well! Just reserve a heaping 1/4 cup of the prepared batter, whisk in some cashew butter, and viola! You’ve got a pumpkin spice “cream cheese” frosting for your cookies!

Don’t forget to pin the recipe for later!

Protein Pumpkin Spice Cookies

Yields 14 iced cookies

Protein Pumpkin Spice Cookies

Gluten Free; Vegan; High Protein; Low Carb; Low Fat; Egg Free

25 minPrep Time

16 minCook Time

41 minTotal Time

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  • 2/3 cup chickpeas, drained
  • 1/2 cup vanilla yogurt (any kind: non-dairy, dairy, Greek, etc)
  • 1/3 cup (~9) dates, pitted
  • 1/4 cup water
  • 1/2 cup + 1/8 cup soy protein powder (vanilla or unflavored)
  • 1/4 cup oat flour
  • 1/8 cup granulated sweetener of choice
  • 2 tsp baking powder
  • 1 tsp cinnamon*
  • 1/4 tsp nutmeg*
  • 1/4 tsp allspice*
  • 1/4 tsp cloves*
  • 1/4 tsp salt
  • 1 cup 100% pumpkin puree
  • 1/4 cup almond butter
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • *you can replace the spices with 1 3/4 tsp pumpkin pie spice
  • Icing
  • 1/4 heaping cup pumpkin spice cookie dough batter
  • 2 Tbsp cashew butter
  • 2 tsp granulated sweetener of choice


  1. Preheat the oven to 325 F and grease or line with parchment paper a cookie sheet tray.
  2. In a food processor or blender, combine the chickpeas, yogurt, dates, and water until completely smooth.
  3. In a large bowl, whisk together the protein powder, oat flour, sweetener, baking powder, spices, and salt.
  4. To the dry ingredients, add the pureed chickpea mixture, pumpkin, almond butter, apple cider vinegar, and vanilla extract. Stir until everything is combined.
  5. Reserve a heaping 1/4 cup of the batter for the icing.
  6. Using an ice cream scoop or two spoons, scoop out about 2 Tbsp of dough onto the prepared cookie tray, placing each one about 1" apart.
  7. Bake for 16-17 min. or until the edges of the cookies are firm and the center in springy to the touch.
  8. For the icing, with an electric hand mixer (or by hand with a whisk) combine the reserved cookie dough, cashew butter, and sweetener until everything is incorporated and fluffy.
  9. Allow the cookies to cool completely, then ice the tops.
  10. Take a bite and enjoy your pumpkin spiced heaven!

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