This Protein Pumpkin Cookie Dough is a delicious, festive fall take on the viral cottage cheese cookie dough recipe. It’s easy to make, with a handful of simple ingredients and ready in under 10 minutes. Each bite is loaded with real pumpkin puree, warming pumpkin pie spice, chocolate chips and of course…lots of protein! This will quickly become your new favorite healthy sweet treat.
Who remembers the cottage cheese cookie dough trend from about 2 years ago!? Clearly I’m a little late, but I wanted to bring it back and put a fun fall twist on it! Allow me to present my protein pumpkin cookie dough…a no-bake, edible recipe that’s high in protein, naturally sweetened and totally gluten free. It’s infused with real pumpkin puree, pumpkin pie spice and of course some chocolate chips for good measure 😉
Cottage cheese and cookie dough sound like they should never be in the same sentence…but just trust me, it works. The cottage cheese is blended until smooth, so even if you think you hate it, I promise you’ll love this recipe. Then, it gets thickened up with some almond flour, coconut flour and vanilla protein powder…and ta-da! Your next healthy dessert obsession is done.
This pumpkin cookie dough recipe is beyond quick and easy, and it makes a big batch so you can snack on it all week long! My husband has already requested that I make 10 more batches and new flavor varieties…and he’s not even a cottage cheese fan. Once you try it, you’ll be hooked too. Enjoy!
Why You’ll Love this Pumpkin Cottage Cheese Cookie Dough
- This protein cookie dough features real pumpkin puree & pumpkin pie spice for the ultimate cozy fall flavor!
- It’s loaded with protein from the cottage cheese, almond flour & protein powder.
- This cookie dough is gluten free, grain free and refined sugar free.
- It stores well, so you can meal prep it for a healthy sweet treat all week long!
- This is a no-bake recipe that’s ready in just 10 minutes.
What You Need to Make this Edible Protein Pumpkin Cookie Dough
- Cottage Cheese: The secret ingredient in this protein cookie dough is cottage cheese…just trust me, it works! I recommend full-fat plain and Hood or Good Culture are two great brands.
- Pumpkin Puree: Tis the season! Whip out a can of pure pumpkin puree (not pumpkin pie filling) or if you’re feeling ambitious, use homemade pumpkin puree.
- Maple Syrup: This pumpkin cookie dough is sweetened naturally with maple syrup. Feel free to add more as desired.
- Vanilla Extract: Or vanilla bean paste.
- Pumpkin Pie Spice & Kosher Salt: To infuse this pumpkin cookie dough with even more warming fall flavors!
- Almond Flour: The base of this cookie dough is almond flour, which is a great gluten & grain free option that’s naturally high in protein and healthy fats.
- Vanilla Protein Powder: My favorite is this vegan one from Wellious, which is made from simple ingredients and sweetened naturally with monkfruit. Feel free to substitute your preferred protein powder, but note that the texture of the cookie dough may be slightly different.
- Coconut Flour: This is much more absorbent than almond flour so you only need a little bit! Add it in gradually until your pumpkin cookie dough is at the desired thickness.
- Chocolate Chips: Optional, but not really 😉 I prefer mini chocolate chips, but you do you! Be sure to use one like Hu if you need this recipe to be strictly refined sugar free.
How To Make this Protein Pumpkin Cookie Dough
Blend the Cottage Cheese, Pumpkin & Maple Syrup:
First, add cottage cheese, pumpkin puree, maple syrup, vanilla, pumpkin pie spice & kosher salt to a blender and blend until smooth.
Add in Flours & Protein Powder:
Next, pour blended cottage cheese & pumpkin mixture into a large bowl and add in the almond flour and protein powder. Stir to combine, then add in the coconut flour little by little, as needed, to get the cookie dough to your desired thickness.
Stir in Chocolate Chips & Enjoy:
Finally, stir in the chocolate chips. Enjoy right away, or let chill in the fridge.
Substitution FAQs:
- I don’t like cottage cheese, what can I use instead? You can’t even tell this protein cookie dough is made with cottage cheese, especially because it’s blended, but if you really can’t handle it, try substituting an equal amount of full-fat plain greek yogurt or skyr…the thicker the better!
- Can I make this pumpkin cookie dough dairy free? I have not tested a dairy free version of this recipe, but it would likely work by substituting a thick dairy free yogurt such as Siggi’s Plant Based. Let me know if you try!
- Can I use only almond flour, or only coconut flour? As listed in the notes below the recipe card, you can omit the coconut flour and increase the almond flour to 2.5 cups — the texture will be slightly less thick. I have NOT tested this recipe with only coconut flour.
- What type of protein powder do you suggest? I personally use this vegan one from Wellious, which is made from a handful of simple ingredients & sweetened with monkfruit. However, you can use whey protein powder, or whatever you prefer.
How Should I Store this Pumpkin Cottage Cheese Cookie Dough?
This pumpkin cookie dough is great to meal prep ahead of time! Store leftovers in an airtight container in the fridge for about 5 days. It will thicken up slightly when refrigerated.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for more Healthy Sweet Treats?
- Healthy Cosmic Brownies
- Banana Chocolate Chunk Muffins
- Baked Apple Cider Donuts
- Protein Pumpkin Muffins
- Gluten Free Berry Crisp
Protein Pumpkin Cookie Dough
Equipment
- Blender
- spatula
Ingredients
- 8 oz plain cottage cheese (I recommend full-fat)
- 8 oz pumpkin puree
- ¼ cup maple syrup
- 1 tsp vanilla extract or vanilla bean paste
- 1 tsp pumpkin pie spice + more as desired
- pinch of kosher salt
- 2 cups almond flour
- ½ cup vanilla protein powder
- 3 tbsp coconut flour as needed — SEE NOTE*
- ½ cup mini chocolate chips
Instructions
- Add cottage cheese, pumpkin puree, maple syrup, vanilla, pumpkin pie spice & kosher salt to a blender and blend until smooth.8 oz plain cottage cheese, 8 oz pumpkin puree, ¼ cup maple syrup, 1 tsp vanilla extract, 1 tsp pumpkin pie spice, pinch of kosher salt
- Pour blended cottage cheese & pumpkin mixture into a large bowl and add in the almond flour and protein powder. Stir to combine, then add in the coconut flour little by little, as needed, to get the cookie dough to your desired thickness.2 cups almond flour, ½ cup vanilla protein powder, 3 tbsp coconut flour
- Finally, stir in the chocolate chips. Enjoy right away, or let chill in the fridge.½ cup mini chocolate chips
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.