Pumpkin Protein Cookies Recipe

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Most Helpful Positive Review

Jan 21, 2008

This is a great recipe. My changes: 1/4 cup honey instead of splenda, a full cup of pumpkin, applesauce instead of oil, no water and 1 tbsp ground flax seed + 3 tbsp water instead of egg whites (let flax soak in water for 3-5 minutes before incorporating). Baked for 8-10 min. because of the extra pumpkin. Also, flax seeds need to be ground to make the nutrients available

—Karyn

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Most Helpful Critical Review

May 19, 2011

I got this recipe and tried it b/c I'm on a diet and I thought it would be a healthy, tasty snack. My wife also likes everything pumpkin, so I saw it as a win-win. I'm sure there's a bunch of people out there who would love this recipe, but for my wife and I it wasn't what we had expected. :( Probably won't try this again. Sorry!

—jmcdaneld

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68 Ratings

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Oct 06, 2006

I wanted to comment on WANKO's comments that baking w protein powder "destroys" the protein... this is UNTRUE - it denatures it (changes the structure of the protein) but the amino acids remain the same... and baking is a better form of cooking w protein powder... as opposed to frying or other high heat methods...

—Caroline

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Jun 01, 2006

I left out the oil and put in 1/4c of honey instead of splenda. Also added 1.5 tsp of cinammon and about .5 more of nutmeg. and 1/4c more oatmeal... It's more like a sweet thick oatmeal bread... It does really cook in the 5 minutes too.

—palewater

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Jun 01, 2005

This is the best protein cookie recipe I've tried! The texture is moist and the flavor is great. Only change I made was to remove the soy flour and add two scoops of protein powder instead. For 85 cals and 6 g of protein per cookie! Thanks Ronna!!! Even my kids love 'em.

—CHARIANDER

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Dec 01, 2004

These cookies turned out great -- even after I realized that I didn't make them right! I used soy protein powder instead of soy flour, which I'm sure altered the result (although that made them even higher protein, so I guess that's good). I also added a dollop of crushed pineapple (with juice) to increase moisture. I baked them for about 6 minutes and they stayed nice and soft -- in fact, I think they tasted even better the next morning after sitting in the fridge overnight. I think a dash of vanilla extract might be a nice addition next time. In any case, these were a compact and very satisfying on-the-go breakfast, perfect with a cup of coffee. Thanks for sharing!

—THERESA_M

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Jan 28, 2008

I made a few changes, too - omitted the molasses, used apple butter instead of oil, used half regular splenda, half brown sugar splenda, upped the pumpkin to 3/4 c., used low cholesterol egg substitute instead of the egg whites, and added a dash of pumpkin pie spice. The guys at work (construction workers, not big on health food) loved them! even after I told them they were good for them - LOL

—craftycook

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Nov 11, 2007

Tasty breakfast cookies! I used 1 cup fresh pumpkin and added cinnamon & some allspice to that as well, no water or oil. I added about 1/2 tsp of allspice (piment is the name here) and about 1/8 of ground clove in addition to the recommended spices. Did add the flaxseed and used 2 eggs instead of 4 whites. I also had to cook them longer than 5 mins (8-10)but I think it was b/c of the fresh pumpkin being so moist. Very good though! I've already had 3 tonight!! Oh! Also put in walnuts. ***True test of goodness: Husband approved! He is a big health nut and doesn't like/eat anything with too much sugar in it. He LOVED them! Merci!

—Cooking in Belgium

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Nutrition

Calories
89 kcal
4%

Carbohydrates
14.2 g
5%

Cholesterol
0 mg
0%

Fat
2.2 g
3%

Fiber
2.7 g
11%

Protein
4.2 g
8%

Sodium
284 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Protein Cookies

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories: 89
Calories from Fat: 20

% Daily Value *
Total Fat 2.2g 3 %
Saturated Fat 0.3g 1 %
Cholesterol 0mg 0 %
Sodium 284mg 11 %
** Potassium 179mg 5 %
Total Carbohydrates 14.2g 5 %
Dietary Fiber 2.7g 11 %
Protein 4.2g 8 %
Sugars 2.4g
** Vitamin A 27 %
** Vitamin C < 1 %
** Calcium 4 %
** Iron 10 %
** Thiamin 10 %
** Niacin 13 %
** Vitamin B6 4 %
** Magnesium 12 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.