Pumpkin Protein Pillow Cookies

Soft, cake-like, pumpkin-spiced, and studded with chocolate chips—these little cookies are basically fall in pillow form. They’re lightly sweet, kid-approved, and have a little extra protein built in.

A QUICK NOTE

If you haven’t been following along, our family embraced RV life for a year while my husband attended the Naval War College—so these were baked in my tiny RV oven (and photographed in my tiny RV kitchen 😂). Oven times may vary, and I’ll update the recipe once I make them again in a full-size kitchen!

YIELD & BAKE

Yield: approximately 15 cookies

Bake: 350°F for approximately 10 minutes

INGREDIENTS:

• ¾ cup (180g) pumpkin puree

• ½ cup (about 115g) nonfat vanilla Greek yogurt

• 1 large egg

• 1 tsp vanilla extract

• ½ cup (about 60g) Myprotein vanilla whey

• ¾ cup (90g) King Arthur whole wheat flour

• ¼ cup zero-calorie granulated sweetener

• 1 tsp pumpkin pie spice

• ½ tsp cinnamon

• ½ tsp baking soda

• ½ tsp baking powder

• Pinch of salt

• ¼ cup (about 40g) Lily’s milk chocolate-style chips

DIRECTIONS:

1. Preheat oven to 350°F and line a baking sheet with parchment paper.

2. Mix pumpkin, Greek yogurt, egg, and vanilla until smooth.

3. Stir in the sweetener.

4. In a separate bowl, combine protein powder, flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.

5. Fold the dry ingredients into the pumpkin mixture just until combined; avoid overmixing.

6. Fold in the chocolate chips.

7. Scoop into approximately 15 mounds. These cookies do not spread much, so gently flatten them into cookie shapes. Optional: Sprinkle on a couple more chocolate chips on top.

8. Bake approximately 10 minutes, until the tops are set, but the centers still feel soft.

9. Let rest on the baking sheet for 5–10 minutes before moving. They will continue setting as they cool.

APPROXIMATE MACROS PER COOKIE

72 cal | 5.5g protein | 11g carbs | 2g fat | 3g fiber