It’s officially October! Bring on the pumpkin everything, cold weather and holidays! I was sad to see summer go but as soon as they started stocking the shelves at the grocery store with anything and everything pumpkin and I was able to wear a hoodie without dying of heat exhaustion I came to terms.
This past Sunday morning, the first day of October, Derek and I made our weekly run to the grocery store picking up all our usual go-to’s. I don’t think we could help ourselves though because pumpkin spice Cheerios, pumpkin spice yogurt, three cans of pumpkin puree, and I may or may not have gotten a pumpkin spice latte when we began shopping made it into our cart. It’s really quite maddening at how many things companies try to make pumpkin flavored this time of year—you can’t help but wonder and want to see if the hype is real.
Well, let me tell you…the hype is real with these cookies. I’ve already made them twice this pumpkin season and don’t plan on slowing down any time soon. They’re perfect for my pre-workout ritual of one small cookie and a chug of protein shake and I think they might even pass my mom’s test of, “Is this actually worth eating if it has protein powder in it?” She’s not a fan of the way it tastes and doesn’t understand why I’ve always insisted on adding a little extra protein punch in my baked goods, I mean c’mon mom, have you heard of gains?
Give them a try, they’re beyond easy to make and even tastier to eat!
1 ½ cup oat flour
2 scoops protein powder (I use vanilla muscle pharm, I haven’t tried anything but whey so if you use casein or a blend they might be a lot drier)
1 teaspoon baking powder
2/3 cup pumpkin
1/3 cup honey
Preheat oven to 350 degrees. Combine all ingredients in a bowl and bake for about 10 minutes. They should be a little brown on the top but still look a little underdone; they will set as they cool on the pan.
In the spirit of the season, I've also been adding the leftover pumpkin puree (I use a 15oz can) from making these cookies to my protein balls. Instead of adding milk to get the right consistency, add the remainder of the can of pumpkin puree (comes out to about 1/4-1/3 cup) and don't add cocoa powder. Add pumpkin pie spice if you have it and you've got a cakey ball of pumpkiny goodness!