While I fully believe Crumbl can be enjoyed as part of a healthy lifestyle, sometimes you want the delight of eating an entire giant cookie but without an overload of sugar and calories. This protein pumpkin cookie is how you do that! It is vegan, gluten-free, can be low/zero sugar, and packed with fiber and protein.
You’ll notice this recipe does not use traditional protein powder. I use powdered peanut butter instead, which I think gives it great texture while still being respectably high in protein. That said, you can absolutely try it with your favorite protein powder instead if you prefer!
If you’ve never used powdered peanut butter before, I recommend giving it a try! I know not everyone has the same needs or tastes, but for me personally it has been a game changer. It’s versatile, healthy, cost-effective, and easy to find.
Tip: if you’re short on time, this recipe also works great in the microwave!
If you love this easy single-serving protein dessert recipe, try my Single-Serving Protein Cookie Dough recipe!
Looking for more easy high-protein desserts? Click here to see my favorites!
Why you’ll love this recipe:
- Short list of ingredients (only 5 necessary!)
- High-protein
- Single-serving
- Customizable
- No protein powder necessary!
This post may contain affiliate links, which means I may earn a small commission at no extra cost to you. I only recommend products I personally use and love!
Products I use in this recipe:
- PB Fit powdered peanut butter
- PB Fit powdered almond butter
- Oat flour
- Another oat flour option (Amazon prices fluctuate, but this one is a great value as well.)
- Truvia Brown sugar alternative
- The salt I love
Ingredients
-½ cup pumpkin puree
-6 tbsp oat flour (or rice flour, buckwheat flour, or a gluten-free 1:1 baking blend)
-4 tbsp powdered peanut butter (or powdered almond butter or protein powder)
-1/4 tsp baking powder
-1 tbsp granulated sugar or sweetener (taste batter before cooking to make sure it is sweet enough for your taste)
-Pinch of salt (in batter or sprinkle on top after cookie is baked)(optional)
-Splash of vanilla extract or flavoring (optional)
-Pinch of cinnamon or pumpkin pie spice (optional)
– ½ tbsp chocolate chips (optional)
Directions
- Preheat oven to 350 F. Mix all ingredients except chocolate chips. You should get a thick batter you can pick up cleanly with your hands.
- Place on a silicone pan and form into a 1/2-inch-thick flattened disk (other pans will work but the cooking temperature and time I used are with a silicone pan.) Press in chocolate chips if desired.
- Bake at 350 for 10 minutes or until the top looks set and crinkly. Sprinkle with salt if not added in the batter (optional for taste). The end result is a soft, moist, tender cookie. Enjoy!
