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Pumpkin Protein Cookies

These Pumpkin Protein Cookies are ridiculously easy to whip up, perfect for a quick snack, and taste like pure autumn bliss. They are fast, easy, giftable, and crowd-pleasing.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 14 cookies
Course: Dessert, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup SPLENDA® Granular For that perfect sweetness without all the extra calories.
  • 1 cup rolled oats The heart of our cookie, giving them a lovely texture.
  • 1 cup whole wheat flour A wholesome base for our delicious cookies.
  • 1/2 cup soy flour Adds a protein boost and a slightly nutty flavor.
  • 1.75 teaspoons baking soda To help our cookies rise to perfection.
  • 1/2 teaspoon baking powder Another little helper for a great texture.
  • 1/2 teaspoon salt Balances out the sweetness beautifully.
  • 2 teaspoons ground cinnamon Because what's pumpkin without cinnamon?
  • 1 teaspoon ground nutmeg A warm spice that complements the pumpkin so well.
  • 1/2 cup pumpkin puree The star of the show! Make sure it's pure pumpkin, not pie filling.
  • 1 tablespoon canola oil For moisture and tenderness.
  • 2 teaspoons water Just a touch to bring everything together.
  • 1 teaspoon molasses For a deep, rich flavor that sings of fall.
  • 1 tablespoon flax seeds Optional: A little extra fiber and omega-3s if you're feeling it!

Equipment

  • Oven
  • baking sheet
  • Large bowl
  • Whisk

Method
 

  1. Step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line a baking sheet.
  2. Step 2: In a large bowl, whisk together SPLENDA®, rolled oats, whole wheat flour, soy flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. Step 3: Add pumpkin puree, canola oil, water, egg whites, and molasses to the same bowl.
  4. Step 4: Stir in flax seeds, if using.
  5. Step 5: Roll the mixture into about 14 good-sized balls. Place them on the prepared baking sheet and gently flatten them down.
  6. Step 6: Bake for 5 minutes. They should look slightly underbaked as they will firm up as they cool.

Notes

Tips for Success: Don't overbake! This is key for soft, chewy cookies. Measure your flour correctly: Spoon your flour into the measuring cup and level it off with a straight edge. Pumpkin puree is not pie filling: Make sure you're using 100% pure pumpkin puree. Prep ahead: You can mix the dough and store it in an airtight container in the fridge for a day or two.