How to Make Pumpkin Spice Protein Breakfast Cookie - A Step-by-Step Guide

As the leaves start to change and the weather turns cooler, there's nothing quite like the comforting flavors of fall. From pumpkin spice lattes to hearty soups and stews, fall is the season for indulging in warm, cozy dishes. And what better way to start your day than with a delightfully spiced breakfast cookie that's not only delicious but also packed with protein?

This Pumpkin Spice Protein Breakfast Cookie recipe is the perfect way to fuel your body and satisfy your sweet tooth in...

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Ingredients

  • ⅓ cup rolled oats
  • ¼ cup canned pumpkin
  • 3 tablespoons nonfat dry milk powder
  • 2 tablespoons soy protein isolate
  • 1 tablespoon all-purpose flour
  • 1 tablespoon granular sucralose sweetener (such as Splenda®)
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking powder

Information

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Servings: 1
  • Yield: 1 large cookie

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Mix oats, pumpkin, milk powder, soy protein isolate, flour, sucralose sweetener, cinnamon, and baking powder together in a medium bowl. Flatten dough out onto the baking sheet to form 1 large cookie, or scoop dough into smaller cookies.
  • Bake in the preheated oven until edges are golden, about 20 minutes.
  • Nutrition

    284 cal.

    • Total Fat: 3g
    • Saturated Fat: 1g
    • Cholesterol: 4mg
    • Sodium: 386mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 7g
    • Total Sugars: 14g
    • Protein: 25g
    • Vitamin C: 2mg
    • Calcium: 409mg
    • Iron: 4mg
    • Potassium: 521mg