Pumpkin Protein Cookie Dough – Chocolate Covered Katie

This pumpkin protein cookie dough recipe is a comforting healthy snack for Fall, with cinnamon, vanilla, and pumpkin pie spice!

High protein pumpkin cookie dough

If you love pumpkin and chocolate chip cookie dough, this recipe has your name written all over it.

Plus, a half cup serving provides over 20 grams of protein!

You also get fiber, vitamin A, and iron, with sugar free, keto, gluten free, and vegan options all included.

But you won’t be thinking about any of the health benefits as you’re eating. Each pumpkiny bite just tastes too good to be thinking of anything else.

Also make this easy Protein Cheesecake

Key ingredients

Pumpkin puree – You can buy canned pumpkin at the grocery store. Pumpkin pie mix is sold in the same section, so look for a can that lists pumpkin as the only ingredient.

If you cannot find canned pumpkin puree, buy a sugar pumpkin or pie pumpkin and roast it at home, then puree the flesh until smooth. Pureed sweet potato or butternut squash are also great substitutes.

Protein powder – Go with a vanilla protein powder you’ve used before and are certain you enjoy. Different brands and types of protein (soy, whey, casein, pea, egg white, etc.) will vary the taste and texture of the recipe. Experiment to find your favorite.

Want a version without protein powder? Try this popular Pumpkin Dip.

Almond butter – I love using a neutral flavored nut butter, such as almond, coconut, or cashew butter. Nut free options include sunflower butter or pumpkin seed butter.

Coconut oil (optional) – This ingredient adds a rich, buttery flavor. If you prefer not to add it, simply increase the almond butter instead.

Sweetener – Any all purpose granulated sweetener works, including classic sugar or brown sugar, unrefined coconut sugar, or sugar free xylitol or erythritol.

Powdered sweeteners are also fine; you will just need a bit more, so increase the sweetener to taste. I have not tried pure maple syrup or honey here yet.

Spices – Ground cinnamon and pumpkin pie spice elevate the autumn feel of the dessert dip. Add a pinch of ground nutmeg, ginger, or cardamom too if you wish.

If using unsalted almond butter, stirring in a pinch of salt is recommended.

Chocolate chips – Oh hey, my favorite ingredient that makes all desserts better. Feel free to use semi sweet, milk, white chocolate or dark chocolate chips. Or have fun with other varieties, like butterscotch chips, cinnamon chips, or peanut butter chips.

Step by step recipe video

How to make pumpkin protein cookie dough

1. Start by gathering all ingredients. If your nut butter and coconut oil are not already soft, gently warm them in the microwave or in a small saucepan until easy to stir.
2. In a medium mixing bow, combine the protein powder, sweetener, cinnamon, pumpkin spice, salt, and chocolate chips. Stir well to combine.
3. Add in the pumpkin puree, nut butter, oil, and vanilla extract. Stir vigorously for at least a minute, breaking up clumps until the texture resembles cookie dough.
4. Depending on the type of protein powder you use, it may need a little extra oil or almond butter. To avoid a gummy result, do not add water.
5. Use a large spoon to transfer the protein dip to a serving dish.
6. The cookie dough can be left out at room temperature for a few hours, if transferring to an event or enjoying at a Halloween or Thanksgiving party.
7. For longer term storage, cover tightly and refrigerate for up to five days.

What to serve with pumpkin protein cookie dough dip

• Graham crackers, ginger snaps, or mini pretzel sticks.
• Sugar cookies or brownie bites. I really love these Protein Brownies.
• Sliced fruit, like apples, bananas, strawberries, or pears.
• Use it as a spread over waffles, French toast, bagels, or pancakes.

More High Protein Fall Recipes

Healthy Maple Fudge

Pumpkin Smoothie

Vegan Protein Pancakes

Almond Flour Banana Bread

Chocolate Protein Cookies

Breakfast Sweet Potatoes