These cookies are packed with protein, fiber and flavor! Great for a quick snack or breakfast on-the-go. These are PERFECT for fall and full of pumpkin spiced goodness. Oh, and did I mention these contain NO added sugar? Not even maple syrup or stevia!

I am SO excited to share this recipe with you! I made a few test batches and tweaked it to get it just right and I hope you enjoy these just as much as my son and I have.

pumpkin cookies

Protein Pumpkin Cookies



  • 1.5 – 2 cups rolled oats
  • 2 Tbsp chia seeds
  • 2 scoops vanilla plant protein powder 
  • 1/2 cup mini dark chocolate chips, raisins or dried cranberries
  • 1 whole egg or 2-3 egg whites (use a flax or chia “egg” for vegan cookies)
  • 1 cup pure pumpkin puree
  • 1 small ripe banana
  • 1 tsp pumpkin pie spice
  • 1/2 tsp fine sea salt


  1. Preheat oven to 350 F.
  2. Combine dry ingredients, except chia seeds, in a medium mixing bowl. Toss everything around to distribute evenly.
  3. Smash the banana with the back of a fork in another bowl.
  4. Add pumpkin puree, egg, and chia seeds to the smashed banana and stir to create an even consistency.
  5. Pour wet ingredients into the bowl with the dry ingredients and stir until well combined. If the batter seems a bit too wet you can add more rolled oats or protein powder.
  6. Spoon 2 Tbsp of mixture onto a baking sheet for each cookie – you may want to gently pat them down so they cook more evenly.
  7. Bake for 15 minutes.
  8. Remove from the oven and let cool completely (waiting sucks but they’ll fall apart if ya don’t) before removing from the baking sheet.
  9. Enjoy!