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Protein Pumpkin Chocolate Chip Cookies

Name: Protein Pumpkin Chocolate Chip Cookies Recipe
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Ingredients: 1 (15 ounce) can pumpkin puree; ½ cup Truvia Baking Blend; 2 eggs; 2 teaspoons molasses; 1 cup vanilla protein powder; ½ teaspoon salt; 2 teaspoons baking soda; 2 teaspoons pumpkin pie spice; 2½ cups whole wheat flour; 1 cup mini chocolate chips

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These protein pumpkin chocolate chip cookies are low in calories, high in protein, and the perfect fall treat to curb your sweet tooth!

When counting macros, it can be difficult to find desserts with protein that actually taste good without too many calories, carbs, or fats. This recipe is similar to our Protein Chocolate Chip Cookies but with the addition of pumpkin and some additional tweaks to lower calories and fat.

A close-up of a person adding liquid from a teaspoon into a mixing bowl attached to a stand mixer.

A close-up of a bowl containing flour, sugar, and a scoop of spice, likely for baking.

Recipe Ingredient Notes

1 (15 ounce) can pumpkin puree
½ cup Truvia Baking Blend
2 eggs
2 teaspoons molasses
1 cup vanilla protein powder
½ teaspoon salt
2 teaspoons baking soda
2 teaspoons pumpkin pie spice
2½ cups whole wheat flour
1 cup mini chocolate chips

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

Close-up of light brown cookie dough being mixed in a bowl, showing the texture and consistency of the dough.

Close-up of raw chocolate chip cookie dough balls arranged on a baking sheet, ready to be baked.

How to Make Protein Pumpkin Chocolate Chip Cookies

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.

Storing Suggestions

Cookies are exceptionally easy to store and preserve quality.

Baked Cookies: Once cookies have cooled completely, store cookies in an airtight container on the counter for up to 4-6 days. To store baked cookies in the freezer, first freeze them in a single layer on a parchment-lined baking sheet. Once completely frozen, transfer them to a airtight container and store for up to 3 months.
Refrigerate Cookie Dough: Store unbaked cookie dough in an airtight container in the refrigerator for up to 4 days. Allow the dough to sit on the counter for an hour to soften before scooping.
Freezing Cookie Dough: Roll the dough into balls, then place them on a baking sheet lined with parchment paper. Freeze for about an hour, then layer the cookie dough balls with parchment paper between each layer in an airtight container. Store in the freezer for up to 3 months.

A close-up of a round pumpkin chocolate chip cookie on a baking tray, with a couple of blurred cookies in the background.

Nine dollops of chocolate chip cookie dough arranged in rows on a metal baking tray.

We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.

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Questions & Reviews

Laurie says:

These look amazing! How many calories per cookie, please?
Cindy says:

Do you have a brand of vanilla protein powder that you prefer to use?

About The Author:

Steph Loaiza

Steph lives in Southern California with her husband, Andrew, and her five kids: twin girls and 3 boys. She going to Disneyland with her family and reading in her spare time.