Some people like chewy cookies. Some prefer crunchy cookies. What if I told you these cookies delivery the best of both worlds? They are crunchy on the outside and ooey, gooey, melty, and chewy on the inside. The pumpkin is a great addition to these for many reasons, one of them being the health benefits. Pumpkin also delivers the perfect flavor and dreamy consistency!

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Have you ever combined pumpkin and chocolate in a recipe? Sounds weird, right? I used to me a skeptic until I tasted these cookies. I’m a believer through and through and can attest to the delicious combo. The pumpkin also adds moisture to this recipe which pairs scrumptiously with the melted chocolate chips.

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Pumpkin Chocolate Chip Protein Cookies


This recipe is free of gluten, soy, dairy, & peanuts.

Makes 15 cookies



  • ¼ cup pumpkin puree
  • ¼ cup cashew butter (see notes)
  • 3 egg whites
  • 1 scoop vanilla protein powder (see notes)
  • 2/3 cup gluten-free oat flour
  • 1/3 cup coconut sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ cup mini chocolate chips



  1. Preheat oven to 350 degrees F. Line a sheet pan with foil or parchment paper and set aside.
  2. In a mixing bowl, whisk pumpkin puree, cashew butter, and egg whites until smooth.
  3. Add the remainder of ingredients to the mixing bowl and stir until well combined.
  4. Using a small ice cream scoop (or your hands), drop 15 balls of cookie dough onto the sheet pan.
  5. Bake in the oven for 8-10 minutes. Let cool for 5 minutes then enjoy!



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Showing 2 comments
  • Anonymous

    I love pumpkin so much! This looks amazing!!

  • Nicolette S

    Thank you. I do as well, and feel like it's amazing in any dessert!

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