“MUFFIN TOP” SOFT-BAKED PUMPKIN PROTEIN COOKIES
on Mar 06, 2026
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Made with pumpkin purée, protein powder, almond flour, and nut butter, these soft-baked cookies taste just like peeling off the very best part of a pumpkin muffin!
A seasonal treat that tastes like a muffin but is baked like a cookie, these “Muffin Top” Soft-Baked Pumpkin Protein Cookies are seriously the perfect combo.
Besides being the perfect mid-afternoon treat, these cookies just happen to be wholesome too. Pumpkin purée adds natural moisture along with a boost of fiber and nutrients.
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Almond and oat flours keep them gluten-free, while maple syrup and vegan chocolate chips provide just the right amount of sweetness, without any refined sugars.
These are my husband’s favorite cookies and I have a feeling you’re going to love them just as much. Enjoy!
Key Ingredients for Pumpkin Protein Cookies
These protein cookies are just as healthy as they are delicious. Here’s what you’ll need.
- Canned Pumpkin Purée: Naturally sweet pumpkin purée is sneakily nutrient-dense and full of fiber, potassium, and vitamins A, C, and E.
- Maple Syrup: Baking with maple syrup is always a must.
- Almond Butter: My preference is almond butter, but any type of nut or seed butter will work here.
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Pin It- Egg: This helps bind the wet and dry ingredients together. I have yet to try an egg replacement, but a flax egg (1 tablespoon of ground flax mixed with 3 tablespoons of water) should work!
- Almond Flour: This gluten-free flour adds a nuttiness to the cookie and complements the pumpkin flavor so nicely.
- Protein Powder: One of my favorite protein powders is plant-based @ritual vanilla protein powder.
- Oat Flour: You just need a few tablespoons of oat flour, which you can make by blending some regular gluten-free oats in a high-speed blender.
- Spices: Cinnamon and ginger add the perfect amount of spice.
- Baking Soda: This leavening agent is what gives these cookies their “muffin-top” like appearance. They’ll puff right up in the oven.
- Mini Dairy-Free Chocolate Chips: I may have given a measurement for chocolate, but use to your discretion! A few more chocolate chips is never a bad idea. I used @enjoylifefoods dairy-free mini chocolate chips.
How to Make Soft-Baked Pumpkin Protein Cookies
To start, go ahead and preheat the oven to 350°F. Line a baking sheet with parchment.
In a bowl, mix pumpkin purée, maple syrup, almond butter, egg, and vanilla extract until smooth. Stir in almond flour, protein powder, oat flour, cinnamon, ginger, baking soda, and salt until combined.
Fold in 2 tablespoons of chocolate chips.
Scoop dough into 2-tablespoon mounds. Top with the remaining 2 tablespoons of mini chocolate chips.
Bake for 11 to 13 minutes until set but still soft. Cool before eating and enjoy!
More Pumpkin Treats:
- Gluten-Free Pumpkin Pie Bars
- Dairy-Free No-Bake Pumpkin Cheesecake
- Gluten-Free Starbucks Copycat Pumpkin Cream Cheese Muffins
- Gluten-Free Pumpkin Bread
“MUFFIN TOP” SOFT-BAKED PUMPKIN PROTEIN COOKIES
Ingredients
- ½ cup canned pumpkin puree
- ¼ cup maple syrup
- ¼ cup almond butter
- 1 large egg
- 1 teaspoon vanilla
- ½ cup almond flour
- ¼ cup plant-based vanilla protein powder
- 3 tablespoons oat flour
- 1 teaspoon cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon baking soda
- Pinch of salt
- ¼ cup mini chocolate chips (divided)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment.
- In a bowl, mix pumpkin purée, maple syrup, almond butter, egg, and vanilla extract until smooth. Stir in almond flour, protein powder, oat flour, cinnamon, ginger, baking soda, and salt until combined.
- Fold in 2 tablespoons of chocolate chips.
- Scoop dough into 2-tablespoon mounds. Top with the remaining 2 tablespoons of mini chocolate chips.
- Bake for 11 to 13 minutes until set but still soft. Cool before eating and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
