Ever want just one cookie—but you don’t feel like making a whole batch? Well, I’ve got ya with my Giant Protein Pumpkin Breakfast Cookie for One — a single-serve pumpkin cookie that’s sweet, satisfying, and perfectly portioned.
This cozy fall-inspired treat is the ultimate mash-up of wholesome breakfast ingredients— plus its soft, chewy, and packed with over 30 grams of protein to keep you fueled for hours. It’s a smart way to enjoy a “cookie” for breakfast (or any time) while keeping nutrition goals on track.
Even better, it’s allergy-friendly — completely gluten-free, dairy-free, egg-free, nut-free, and refined sugar-free. I used sunflower seed butter (sun butter) to keep it nut-free, but you can swap in any nut butter if you prefer. The sugar-free maple syrup adds a little more sweetness while moderating the total carb count (of course, use regular maple syrup or honey if you prefer) , and the protein powder gives this cookie its muscle-fueling boost.
Nutrition Snapshot (approximate*):
- 377 calories
- 35g carbs
- 14g fat
- 30g+ protein
- *macros can ultimately vary based on the ingredients you choose
It’s also a great way to use up that little smidge of canned pumpkin puree leftover from other fall recipes. Mix everything in one bowl, bake (or even air fry on “bake” setting or use toaster oven) for a few minutes, and boom—you’ve got a warm, freshly baked cookie that tastes like pumpkin pie met your favorite protein bar.
Whether you enjoy it as a high-protein breakfast, post-workout snack, or healthy dessert, this Giant Protein Pumpkin Breakfast Cookie delivers big fall flavor in a perfectly single-serving size. Grab that leftover pumpkin puree and whip one up—you’re just one cookie away from a deliciously fit fall morning.
If you love pumpkin cookies, here’s another healthy pumpkin recipe for cookies you will love: Low-Carb Pumpkin Spice Latte Cookies
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- 1/4 cup rolled oats gluten-free if needed
- 1 tbsp oat flour or gluten-free baking blend flour
- 1 scoop protein powder about 30g, vanilla or pumpkin flavor
- 1 tbsp ground flaxseed
- 1/4 tsp pumpkin pie spice
- tbsp sugar free maple syrup or can sub regular maple syrup or honey
- 1 tbsp sunflower seed butter or seed or nut butter of choice
- 3 tbsp pumpkin puree
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Preheat the oven (or toaster oven/air fryer combo) to 350°F. Line a small cookie sheet or baking tray with parchment paper and set aside.
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In medium bowl, combine the oats, gluten-free flour, ground flaxseed, protein powder, and pie spice and mix well. Add the maple syrup, almond butter, pumpkin puree, mix well. If the batter is too thick or crumbly, add another 1 tbsp of pumpkin. If it is too wet (although it will be on sticky side), you can add a little more flour.
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Form a large ball, place on the lined tray. Press down with bottom of drinking glass to flatten into a cookie shape – about 4.5” in diameter.
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Bake for 12-14 minutes or until cookies is set.
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Remove from the oven and let cool completely.
