Protein Pumpkin Cookie Dough
This High-Protein Pumpkin Cookie Dough combines protein powder, pumpkin puree, almond butter, chocolate chips, and pumpkin pie spice. Sweet with warm undertones, it has all the flavor of pumpkin cookies in a quick and easy, nutritious recipe perfect for fall!
Why We Love This Pumpkin Cookie Dough Recipe
- Easy: With simple ingredients, no cooking required and minimal prep time, this recipe is ready to eat in just a few minutes!
- Nutritious: Made with protein, pumpkin puree, and almond butter, this cookie dough is an excellent source of protein, nutrients, healthy fats, and fiber.
- Versatile: Mix and match different protein powders and ingredients to imitate your favorite cookies and make this recipe your own.
- Safe to eat: With no flour (not even oat flour or almond flour) or eggs, this cookie dough is completely safe to eat right away!
Ingredients You’ll Need
Below is an overview of the ingredients and instructions for this recipe. Be sure to scroll down to the recipe card below for the complete details!
- Vanilla Protein Powder – We prefer the flavor of Orgain Vanilla Bean Vegan Protein Powder, but you can use whatever protein you like best. If using a whey protein powder, omit the almond milk unless the dough is too dry and won’t hold together.
- Pumpkin Puree – Make sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Almond Butter – Feel free to use any other nut or seed butter you like best such as peanut butter, cashew butter, or sunflower seed butter. Just keep in mind that the taste and texture of the dough may change slightly.
- Unsweetened Almond Milk – You can substitute any dairy or dairy-free milk you like best.
- Chocolate Chips – We use Lily’s dark chocolate chips, but any brand or variety will taste great! Mini chocolate chips are great for ensuring you get little bits of chocolate in every bite!
- Pumpkin Pie Spice – Use storebought or homemade pumpkin pie spice.
Variations
One of the best things about this recipe is that it’s soooo versatile! Some delicious swaps and additions include:
- Chocolate protein powder
- Chopped nuts
- Candy pieces
- Shredded coconut
- Fall sprinkles
- Cheesecake pieces
- Vanilla extract
- Sea salt
- Pure maple syrup
How to Make Pumpkin Protein Cookie Dough
- Mix. Add all the ingredients to a medium bowl, and mix until smooth.
- Adjust. If the dough is too wet, add more protein powder. Or, if it’s too dry, add more milk and/or pumpkin puree until your desired consistency is achieved.
- Enjoy at room temperature, or transfer to the fridge to chill.
Serving Suggestions
If we’re being honest, most of the time we just eat this pumpkin cookie dough with a spoon. It’s that good! However, if you’re feeling fancy, try pairing it with dippers like graham crackers, fruit slices, chocolate chip cookies, or waffle cone pieces.
Or, use it as a filling for chocolate chip cookie sandwiches. Yum!
Common Questions
We don’t recommend it! There are no binders to hold it together. So, it’s likely to crumble and burn.
Stored in an airtight container, this protein cookie dough will stay fresh in the fridge for up to one week.
More Delicious Pumpkin Recipes
Protein Pumpkin Cookie Dough Recipe
Equipment
Ingredients
- 3/4 cup vanilla vegan protein powder
- 1/2 cup pumpkin puree
- 1/2 cup almond butter
- 1/4 cup almond milk
- 1/4 cup Lily’s dark chocolate chips
- 1 Tablespoon pumpkin pie spice
Instructions
- Add all the ingredients to a medium-sized bowl and mix until combined.3/4 cup vanilla vegan protein powder, 1/2 cup pumpkin puree, 1/2 cup almond butter, 1/4 cup almond milk, 1/4 cup Lily’s dark chocolate chips, 1 Tablespoon pumpkin pie spice
- If the dough is too wet, add more protein powder. If the dough is too dry, add more milk and/or pumpkin puree.
- Store in the fridge in an airtight container for up to 1 week.
This tastes like the real deal! Love all the protein and pumpkin flavor in this cookie dough. Sooo yummy!