5-Ingredient Pumpkin Chocolate Chip Protein Cookies

5-Ingredient Pumpkin Chocolate Chip Protein Cookies

These cookies are soft, fluffy, and packed with cozy fall flavors. Made with pumpkin purée, vanilla cake mix, pumpkin pie spice, protein powder, and mini chocolate chips, they come together with just five simple ingredients. Each cookie has a tender, cake like texture with plenty of chocolate in every bite and a touch of sea salt to balance the sweetness. Perfect for a quick fall treat, afternoon snack, or easy homemade dessert. You can even skip the protein powder for a delicious pumpkin chocolate chip cookie everyone will love.

AmericanSweets

5-Ingredient Pumpkin Chocolate Chip Protein Cookies

No ratings yet

Servings

Family of 6

Prep Time

5 minutes

Cook Time

20 minutes

Author:

Sherry Hour

Ingredients

  • 15 ounces pumpkin purée (1 can)
  • 1 package vanilla cake mix (I used Simple Mills)
  • 2 teaspoons pumpkin pie spice
  • 1 scoop vanilla protein powder, optional
  • 1 package mini chocolate chips
  • Sea salt, for finishing

Directions

  1. Prepare the dough. In a large mixing bowl, combine the pumpkin purée, vanilla cake mix, pumpkin pie spice, and vanilla protein powder, if using. Stir until thoroughly combined. The dough will be thick and slightly sticky.
  2. Add the chocolate chips. Reserve ¼ cup of mini chocolate chips for topping. Fold the remaining chocolate chips into the dough until evenly distributed.
  3. Chill the dough. Cover and refrigerate for 30 minutes to help the dough firm up and make it easier to scoop.
  4. Prepare for baking. Preheat the oven to 375°F and line a baking sheet with parchment paper.
  5. Shape the cookies. Using an ice cream scoop or cookie scoop, portion the dough onto the prepared baking sheet, leaving space between each cookie. These cookies will hold their rounded shape and will not spread much during baking.
  6. Add the toppings. Press a few of the reserved chocolate chips onto each cookie, gently flattening the tops slightly.
  7. Bake. Bake at 375°F for 18 to 20 minutes, or until the cookies are set and the centers are cooked through. The cookies should remain soft with a fluffy, cake like texture.
  8. Finish with sea salt. Remove from the oven and sprinkle each cookie with a light pinch of sea salt.
  9. Cool and serve. Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool for another 10 to 15 minutes before enjoying.

Browse More Recipes

Crack Dip

Crack Dip

★★★★★(1)
Ready in: 20 minutes
Witch's Brew

Witch's Brew

★★★★★(1)
Ready in: 10 minutes
Kafta bil Sanieh

Kafta bil Sanieh

★★★★★(2)
Baked Brie & Crostini

Baked Brie & Crostini

★★★★★(1)
Ready in: 15 minutes