Chewy, soft-baked pumpkin goodness 🍪🎃! If you’re a pumpkin lover (or even if you aren’t), you’re going to want to try these protein-packed cookies. One review said it best:
"Not usually a fan of pumpkin spice but gave it a try because of the name. Holy **** was that a good choice on my part! I love it! Sad that it’s not a permanent flavor. I will be a forever customer of EFM though. The quality is incredible, taste is fantastic, 100/10."
Made with Truly Grass Fed™ whey protein isolate, these cookies are more than just a seasonal treat — they’re loaded with benefits like:
✨ Muscle recovery
✨ Decreasing inflammation
✨ Antioxidant power
And the best part? Protein powder gives them a soft-baked, cakey texture — kind of like a mini pumpkin bread round — but still with that chewy cookie bite we all crave.
They’re macronutrient-friendly, not overloaded with sugar or oil, and just the right balance of indulgence + fuel. Perfect for post-workout recovery, cozy afternoon snacks, or when you just need something sweet without the crash.
(Makes ~12 cookies)
Ingredients
- ¼ cup melted coconut oil (down from ½ cup)
- ⅓ cup coconut sugar (down from 1 cup — so they’ll be mildly sweet)
- 2 tsp vanilla extract
- ½ cup + 2 tbsp pumpkin purée (for moisture)
- 1 ½ cups gluten free 1-to-1 flour
- ½ cup Witch's Whey Pumpkin Spice Protein
- ½ tsp cinnamon
- 1 tsp pumpkin pie spice (or extra cinnamon)
- 1 tsp baking soda
- pinch sea salt
- 1/2 cup chocolate chips (a little less keeps balance, but you can keep full cup if you want extra sweetness)
Recipe
- Preheat the oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
In a mixing bowl, combine melted coconut oil and coconut sugar. Stir to combine.
Then, add in pumpkin purée and and vanilla extract. Stir to combine.
Add in all remaining ingredients except chocolate chips. Mix mix! - Fold in chocolate chips (or walnuts?)
Use an ice cream scoop to drop balls onto a parchment paper lined baking sheet. - If you’d like to make them flat, use hands to gently press down into cookie shape(NOTE: because of the thickness, the dough does not spread while baking!)
- Bake for 9 to 10 minutes.
- Let cool for 5-10 mins (or not haha).
Pro Tips:
- Check batter texture: After mixing, the dough should be soft but not too wet. If it feels crumbly/dry, add 1–2 tbsp non-dairy milk (or even more pumpkin purée). If it’s too wet, sprinkle in a little more flour.
- Bake time: Start checking at 10 minutes (at 350°F). Protein cookies often bake faster and firm up as they cool.
- Texture note: Protein powder usually makes cookies more cake-like, which works perfectly with pumpkin.
MACROS per cookie (12 total):
Calories: ~179
Protein: ~3.5g
Carbs: ~24.7g
Fat: ~7.1g
SEASONAL FLAVOR: Witch’s Whey Pumpkin Spice Grass-Fed Whey Protein
$64.99
