Quick Description
These High-Protein Pumpkin Cinnamon Crumble Cookies are soft, warm, and perfectly spiced with cozy fall flavors. Made with pumpkin puree, protein powder, almond flour, and a cinnamon crumble topping, they deliver a dessert-style treat while keeping carbs low and protein high. Perfect with coffee, as a snack, or as a guilt-free sweet fix that tastes like pumpkin pie in cookie form.
Servings & Timing
Serves: 8–10 cookies
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: ~25 minutes
Ingredients List
Cookie Dough
- ½ cup pumpkin puree
- 1 scoop vanilla or cinnamon whey protein
- ½ cup almond flour
- 2–3 tbsp coconut flour
- 2 tbsp melted coconut oil or butter
- ¼ cup sweetener (monk fruit/erythritol)
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp pumpkin spice
- ½ tsp cinnamon
- ½ tsp baking powder
- Pinch of salt
Cinnamon Crumble Topping
- 2 tbsp almond flour
- 1 tbsp melted butter
- 1 tbsp sweetener
- ½ tsp cinnamon
Instructions
1. Make the Cookie Dough
- In a bowl, mix pumpkin puree, egg, melted butter, sweetener, and vanilla until smooth.
- Add almond flour, coconut flour, whey protein, pumpkin spice, cinnamon, baking powder, and salt.
- Stir until a thick cookie dough forms (add 1–2 tsp more coconut flour if too soft).
2. Make the Cinnamon Crumble
- Combine almond flour, melted butter, sweetener, and cinnamon.
- Mix with a fork until crumbly.
3. Shape Cookies
- Scoop dough into 8–10 mounds on a lined baking sheet.
- Flatten slightly with your fingers (cookies won’t spread much).
- Sprinkle each with cinnamon crumble.
4. Bake
- Bake at 350°F (175°C) for 12–15 minutes, until edges are set and tops look slightly puffy.
5. Cool & Serve
- Let cookies cool 10 minutes to firm up.
- Enjoy warm or cooled.
Nutrition (per cookie)
(Based on a batch of 10)
- Calories: 80–110
- Protein: 6–8g
- Carbs: 3–5g net
- Fat: 5–7g
- Fiber: 2g
Benefits
- High-Protein: Great for cravings with a protein boost.
- Soft & Cozy: Pumpkin + cinnamon creates perfect fall flavor.
- Low-Carb & Gluten-Free: Made with almond flour & sugar-free sweetener.
- Easy & Quick: Simple one-bowl recipe.
- Perfect Texture: Soft center, cinnamon crumble top.
Additional Notes
- Coconut flour absorbs moisture—add slowly.
- Cookies continue to firm as they cool.
- Use vanilla or cinnamon protein for best texture.
Dietary Info
- High-Protein: Yes
- Low-Carb/Keto: Yes (with sugar-free sweetener)
- Gluten-Free: Yes
- Dairy-Free Option: Use coconut oil + dairy-free protein
Brief Introduction
These Pumpkin Cinnamon Crumble Cookies bring together cozy fall flavors with high-protein nutrition. Soft, warm, and perfectly spiced, they taste like mini pumpkin pies while staying low-carb and macro-friendly. Ideal for snacks, dessert, or pairing with your morning coffee.
Step-by-Step Cooking Guide
- Mix Wet Ingredients: Pumpkin + egg + sweetener + butter.
- Add Dry Ingredients: Almond flour, protein powder, spices.
- Form Dough: Adjust with coconut flour if too wet.
- Make Crumble: Almond flour + butter + cinnamon.
- Bake & Cool: Soft in the center, crumble on top.
Ingredient Details & Substitutions
- Pumpkin Purée: Adds moisture + natural sweetness.
- Whey Protein: Vanilla or cinnamon; plant protein makes firmer cookies.
- Almond Flour: Keeps cookies tender and low-carb.
- Coconut Flour: Helps bind and absorb pumpkin moisture.
- Pumpkin Spice: Essential for fall flavor.
Recipe Variations & Serving Suggestions
Chocolate Chip Pumpkin Cookies
- Fold in sugar-free chocolate chips.
Pumpkin Cheesecake Cookies
- Add a small swirl of cream cheese mixture on top before baking.
Maple Pumpkin Cookies
- Add a few drops sugar-free maple syrup.
Serving Ideas
- Perfect with coffee or tea
- Drizzle with sugar-free caramel
- Top with Greek yogurt for a protein breakfast-style treat
Storage & Make-Ahead
- Refrigerate: Up to 5 days
- Freeze: Up to 2 months
- Reheat: 10 seconds in microwave for warm cookies
