High Protein Pumpkin Chocolate Chip Cookies

These High Protein Pumpkin Chocolate Chip Cookies are soft, chewy, and perfect for fall—or any time you want a macro-friendly treat. Made with real pumpkin puree, PB2, oats, and vanilla whey protein, they’re naturally sweetened with monk fruit sugar and enhanced with warm pumpkin spice. Dark chocolate chips add a rich touch while keeping sugar low.

Author: Hunt4Shredz

Category: Tree Nuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Servings: 7 cookie trios (3 cookies each)

Calories: 159 kcal per serving

Ingredients

1 cup - canned pumpkin purée
½ cup - PB2 peanut butter
2 tablespoons - monk fruit sugar
1 - egg
1 tsp - vanilla extract
1 ½ cups - rolled oats
½ cup - vanilla whey protein
1 tsp - pumpkin spice blend
½ tsp - baking soda
¼ tsp - salt
¼ cup - Lily’s chocolate chips

Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, mix together pumpkin purée, prepared PB2, monk fruit sugar, egg, and vanilla extract until smooth.
Add oats, protein powder, pumpkin spice, baking soda, and salt. Mix until fully combined.
Fold in chocolate chips.
Scoop dough onto baking sheet to make 21 cookies (about 1.5 tablespoons each).
Bake for 12–15 minutes, or until edges are slightly golden and centers are set.
Cool on a wire rack and store in an airtight container for up to 5 days.