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About This Recipe
Soft, gooey low calorie pumpkin protein cookies! Yet another one of my favorite recipes to make (especially when dieting) because they’re easy to make and super macro-friendly.
I remembering working night shift as a nurse. I always needed something sweet around the midnight hour and 9 times out of 10, these were it because I could eat a good few of them haha!
These pumpkin cookies are perfect when you need a low calorie treat! I also love these Low Calorie Pumpkin Muffins, Healthy Pumpkin Brownies (Flourless) or my Low Calorie Pumpkin Pie!
Why You’ll Love These Pumpkin Protein Cookies
- Only 9 ingredients total including basic ingredients like baking soda, stevia, and vanilla!
- Easiest recipe ever. Just mix ingredients and bake!
- Bakes in 6 minutes!
- Travels great – no crumbs, no sticky fingers, no mess!
- Low calorie and macro-friendly so you could eat the whole batch if you wanted. Sometimes you just want volume!
- Protein powder – I used PEScience vanilla. I always recommend this brand because the flavors are amazing and the protein bakes so well! But if you do need to sub, I would do so with one that is also a whey + casein blend.
- All-purpose flour – I like the taste better with normal all-purpose flour! But you can also sub for oat or almond flour.
- Canned Pumpkin
- Light butter – I used I can’t Believe It’s Not Butter Lite. This brand has 5g of fat per tbsp. Or you can use softened regular butter.
- Egg whites
- Liquid Stevia – I have preferred using this liquid stevia in my desserts over the granulated when I can! The sweetness tastes so authentic and real and you don’t need much at all!
How To Make
- Preheat oven to 350 °F. Line a baking pan with parchment paper.
- In bowl, add the protein powder, flour and baking soda. Stir until dry ingredients are well combined.
- Add the butter, egg whites, stevia, vanilla, and pumpkin. Stir until all ingredients are mixed thoroughly.
- Spoon cookie dough onto baking pan to make 8 cookies.
- Sprinkle cookies with chocolate chips and gently press down the chips into the cookie.
- Bake for 6-7 minutes, or until toothpick inserted in center comes out clean. If you want them to be more gooey, they will be cooked on the outside but still a little gooey on the inside – about 4-5 minutes.
What’s the best type of pumpkin to use for these low calorie pumpkin protein cookies?
Make sure to use canned pumpkin puree, not pumpkin pie mix for this healthy pumpkin brownie recipe. The only ingredient should be pumpkin. My favorite brand of canned pumpkin is Libby. I think it produces the best taste and texture while baking but any canned pumpkin works. Want more pumpkin recipes? Check out these 15+ of the Best Healthy Pumpkin Recipes!
How should I store these cookies?
Store these cookies in an airtight container in the fridge. These cookies are best the next day, chilled, after the texture has set and the flavors have come together overnight.
Can I make these cookies gluten-free?
Yes! To make these chocolate chip cookies gluten-free, use 1:1 gluten-free flour. My favorite gluten-free flours to bring about the most similar flavor/texture are Bob’s Red Mill and King Arthur’s.
More Healthy Pumpkin Recipes You’ll Love
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Low Calorie Pumpkin Protein Cookies (50 Calories)
Ingredients
- 1 scoop vanilla protein powder (32g)
- 1/4 cup all-purpose flour (30g use gluten-free if needed
- 1/2 tsp baking soda
- 2 tsp light butter (10g) I used I Can't Believe It's Not Butter Lite
- 2 tbsp egg whites (30g)
- 1 tsp liquid stevia* (5mL)
- 1 tsp vanilla extract
- 1/2 cup canned pumpkin (122g)
- 1 tbsp mini chocolate chips (15g)
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Instructions
- Preheat oven to 350 °F. Line a baking pan with parchment paper.
- In bowl, add the protein powder, flour and baking soda. Stir until dry ingredients are well combined.
- Add the butter, egg whites, stevia, vanilla, and pumpkin. Stir until all ingredients are mixed thoroughly.
- Spoon cookie dough onto baking pan to make 8 cookies.
- Sprinkle cookies with chocolate chips and gently press down the chips into the cookie.
- Bake for 6-7 minutes, or until toothpick inserted in center comes out clean. If you want them to be more gooey, they will be cooked on the outside but still a little gooey on the inside – about 4-5 minutes.
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
