Pumpkin Spice Carrot Protein Cookies

These are one of those things that I came up with when I was at home, had some random extra ingredients around (pureed pumpkin and baby carrots) and didn’t really feel like eating those straight.

These are a perfect little dessert made with some more wholesome ingredients. 🙂



1 1/2 cup old fashoined oats

4 oz of carrots (about 2 snack packs of baby carrots)

1/4 cup pumpkin (not pumpkin pie filling although that would probably be good)

2 servings vanilla protein powder

1/2 cup pecans, chopped

1/2 tsp nutmeg

1 tsp cinnamon

2 medjool dates, pitted

1/4 tsp vanilla extract

1/4 tsp maple extract


  1. Pit dates, and rinse carrots
  2. Place all ingredients in the food processor
  3. If the mix is too wet to form into little cookies, add a bit more oats and protein powder, if it is too dry, add a dash of water or a milk of your choice
  4. Bake at 275 for about 10 minutes, or until the bottoms of the cookies are firm – these will not have the same texture, but they should hold together
  5. top with pecan halves! Store in the fridge for up to 1 week or so (they didn’t last longer than that before I ate them so,…..they may last longer)





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