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Pumpkin Protein Cookie Dough Recipe
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5 from 1 vote

Pumpkin Protein Cookie Dough

This easy no bake pumpkin protein cookie dough recipe is a healthy Fall snack, filled with chocolate chips and bold pumpkin flavor!
Prep Time5 minutes
Total Time5 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate chips, cookie dough, protein, protein powder, pumpkin
Servings: 2 cups
Author: Katie Higgins

Ingredients

  • 2/3 cup pumpkin puree (160g)
  • 1/2 cup vanilla protein powder (64g)
  • 1/3 cup almond butter or allergy friendly alternative (80g)
  • 1/3 cup sugar or granulated sugar free substitute (70g)
  • 3 tbsp coconut oil or additional almond butter (36g)
  • 1/4 cup chocolate chips (45g) or more if desired
  • 1/4 tsp ground cinnamon
  • 1/8 tsp salt (can omit if using salted nut butter)
  • 1/8 tsp pumpkin pie spice or additional cinnamon

Instructions

  • 1. If your nut butter and coconut oil are not already easy to stir, gently warm them up on the stove top or in the microwave to soften.
  • 2. Combine all dry ingredients in a medium mixing bowl, and stir very well.
  • 3. Stir in the softened nut butter, oil, pumpkin puree, and vanilla.
  • 4. Continue to stir for at least a minute, breaking up clumps, until it resembles cookie dough. (If you use an especially dry protein powder, you may need a little extra oil or almond butter. Do not add any water.)
  • 5. Transfer to a serving dish, and serve with graham crackers, sliced fruit, or anything you wish!
  • 6. Store leftovers covered in the refrigerator for up to five days.
  • View Nutrition Facts

Video

Notes

The recipe was adapted from my Pumpkin Protein Cookies and from this party favorite Protein Cookie Dough.
 

Nutrition

Serving: 0.25cup | Calories: 120kcal | Carbohydrates: 5g | Protein: 10.5g | Fat: 5.3g | Saturated Fat: 0.6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2.7g | Sodium: 50mg | Potassium: 158mg | Fiber: 2.8g | Sugar: 1.3g | Vitamin A: 220IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 1mg