Pumpkin chocolate chip cookies
29 min · 7 g protein · 65 cals / serving
The soft, cakey cookie of every American autumn: warm with pumpkin pie spice, bright orange inside, and dotted with dark chocolate. Three quarters of a cup of pumpkin keeps them moist, and they taste like the middle of a slice of pumpkin bread.
Ingredients
- 3/4 cup canned pumpkin, plain pumpkin purée, not pie filling
- 1/4 cup nonfat Greek yogurt
- 1 tbsp packed brown sugar
- 1/2 tsp stevia, pure stevia powder, or sweetener equal to 1/2 cup sugar
- 1 tsp vanilla extract
- 1 1/2 scoops (45 g) whey protein, vanilla
- 1 1/2 scoops (45 g) casein protein powder, vanilla; or use 90 g of a whey-casein blend in place of both
- scant 1/2 cup whole grain oat flour, or blitzed rolled oats
- 2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/8 tsp salt
- 2 tbsp dark chocolate 70-85%, chopped, or mini chips
Steps
- Heat the oven to 350°F and line a baking sheet with parchment.
- Whisk the pumpkin, egg white, yogurt, brown sugar, stevia and vanilla together until smooth.
- Stir in the whey and casein protein, oat flour, pumpkin pie spice, baking soda and salt to make a thick, scoopable dough, then fold in most of the chocolate. Rest it 10 minutes.
- Drop 12 heaped tablespoons onto the sheet, smooth them into thick rounds with a wet spoon (they do not spread) and dot the rest of the chocolate on top.
- Bake 12–14 minutes, until the tops are set and spring back when touched. Cool on the sheet 10 minutes, then on a rack.
Good to know
No pumpkin pie spice?
Use 1 1/2 tsp cinnamon, 1/2 tsp ground ginger and a pinch each of nutmeg and cloves.
Can I use fresh pumpkin?
Yes: roast or steam it, mash it smooth and let it drain in a sieve for 20 minutes so the dough is not too wet.
Storage?
They are soft cookies, so keep them in a closed box in the fridge for up to 4 days, or freeze them and thaw on the counter.
Per
- Calories
- 201
- Protein
- (47%)
- 23 g
- Fat
- (17%)
- 4 g
- Carbohydrates
- (36%)
- 19 g
- of which sugar
- 7 g
- Fiber
- 4 g
- Sodium
- 395 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 785 kcal goes into the pot and 449 g of ingredients comes out as about 390 g of food: 201 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.