High Protein Kodiak Cake Pumpkin Chocolate Chip Cookies

Here is my favorite kodiak cake pumpkin chocolate chip cookie recipe, with protein-packed pancake mix, warm pumpkin puree, cozy fall spices, and plenty of chocolate chips in every bite.

These pumpkin chocolate chip cookies are my family’s go-to treat when we want something sweet but a little healthier. I love that they use Kodiak cake mix for extra protein, so I don’t feel as guilty when the kids grab seconds. Perfect for those cozy autumn afternoons, right?

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What Kind of Kodiak Cake Mix Should I Use?

For these cookies, you’ll want to use the original Kodiak Power Cake mix, which is their classic pancake and waffle mix that’s packed with protein. This particular mix works perfectly because it has just the right balance of flour and protein to give your cookies structure without making them too dense. You can find Kodiak mix at most grocery stores in the baking aisle or near the pancake mixes. If you can’t find the original flavor, the buttermilk variety will work just as well, though it might add a slightly different taste to your cookies. Just make sure you’re using the pancake mix and not one of their other products like the muffin mix or brownie mix.

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Options for Substitutions

These protein-packed cookies are pretty adaptable, so here are some swaps you can make:

• Kodiak Power Cake Mix: This is really the star of the recipe, so I’d recommend sticking with it for the best texture and protein boost. If you absolutely can’t find it, you could try another protein pancake mix, but the results might be different.
• Canned pumpkin: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. If you’re out, you can substitute with the same amount of mashed sweet potato or even applesauce, though the flavor will change.
• Chocolate chips: Feel free to swap these with mini chocolate chips, white chocolate chips, or even chopped nuts like walnuts or pecans for a different twist.
• Pumpkin pie spice: Don’t have this blend? Mix together 1/4 teaspoon each of nutmeg and ginger, plus a pinch of cloves and allspice to make your own.
• Water: You can replace this with milk (dairy or non-dairy) for a slightly richer texture, or add an extra tablespoon of pumpkin if you want more pumpkin flavor.

Watch Out for These Mistakes While Baking

The biggest mistake with Kodiak cake cookies is adding too much liquid, which creates a batter that’s too wet and spreads into flat, cake-like cookies instead of holding their shape – start with the water amount listed and only add more if the dough seems too dry to hold together.

Another common error is overbaking these protein-packed cookies, as they continue cooking on the hot pan even after you remove them from the oven, so take them out when the edges are just set but the centers still look slightly underdone.

Don’t skip letting the dough rest for 5-10 minutes before baking, as this allows the Kodiak mix to fully hydrate and prevents crumbly cookies that fall apart.

For the best texture, make sure your canned pumpkin isn’t watery by giving it a quick stir first, and consider chilling the dough for 15 minutes if it seems too soft to scoop properly.

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What to Serve With Kodiak Cake Pumpkin Chocolate Chip Cookies?

These protein-packed cookies are perfect with a cold glass of milk for dunking, especially since they have that cozy pumpkin spice flavor that pairs so well with dairy. I love serving them alongside a warm cup of coffee or chai tea – the spices in the cookies really complement those fall-inspired drinks. If you’re looking for something a bit more indulgent, try them with a scoop of vanilla ice cream or even some whipped cream for a simple dessert. They also make a great afternoon snack on their own, since the Kodiak mix gives them extra protein to keep you satisfied between meals.

Storage Instructions

Keep Fresh: These pumpkin chocolate chip cookies stay soft and chewy when stored in an airtight container at room temperature for up to a week. I like to toss a slice of bread in the container to help keep them extra moist – it’s an old trick that really works!

Freeze: You can freeze these cookies for up to 3 months in a freezer-safe container or bag. I often make a double batch and freeze half for later when I’m craving that perfect fall flavor combo. Just layer them between parchment paper to prevent sticking.

Thaw: Frozen cookies taste amazing straight from the freezer, or you can let them thaw at room temperature for about 10-15 minutes. If you want them to taste fresh-baked again, pop them in a 300°F oven for just 2-3 minutes to warm them up.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 820-910
• Protein: 22-26 g
• Fat: 22-28 g
• Carbohydrates: 135-145 g

Ingredients

• 1 cup kodiak power cakes mix
• 1/2 cup canned pumpkin puree
• 1/4 cup water
• 2 tsp vanilla extract
• 1/2 cup semisweet chocolate chips
• 1/2 tsp pumpkin spice blend
• 1/2 tsp ground cinnamon

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C) to ensure it reaches the right temperature by the time you’re ready to bake.

This will help your treats cook evenly.

Step 2: Mix the Batter

• 1 cup Kodiak Power Cakes mix
• 1/2 cup canned pumpkin puree
• 1/4 cup water
• 2 tsp vanilla extract
• 1/2 cup semisweet chocolate chips
• 1/2 tsp pumpkin spice blend
• 1/2 tsp ground cinnamon

In a medium bowl, combine the Kodiak Power Cakes mix, canned pumpkin puree, water, vanilla extract, semisweet chocolate chips, pumpkin spice blend, and ground cinnamon.

Stir until everything is well mixed and the batter is smooth.

I like to reserve a few chocolate chips to sprinkle on top before baking for extra chocolaty bites.

Step 3: Bake the Pumpkin Chocolate Chip Bars

Spoon the batter into a prepared baking pan, spreading it out evenly.

Bake in the preheated oven for 10–12 minutes, or until a toothpick inserted into the center comes out clean.

Once baked, let the bars cool slightly before cutting and serving.

High Protein Kodiak Cake Pumpkin Chocolate Chip Cookies

Delicious High Protein Kodiak Cake Pumpkin Chocolate Chip Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 7 minutes mins

Cook Time 16 minutes mins

Total Time 23 minutes mins

Servings 4

Calories 865 kcal

Ingredients

  

• 1 cup Kodiak Power Cakes mix
• 1/2 cup canned pumpkin puree
• 1/4 cup water
• 2 tsp vanilla extract
• 1/2 cup semisweet chocolate chips
• 1/2 tsp pumpkin spice blend
• 1/2 tsp ground cinnamon

Instructions

 

• Preheat your oven to 325°F (163°C) to ensure it reaches the right temperature by the time you're ready to bake. This will help your treats cook evenly.
• In a medium bowl, combine the Kodiak Power Cakes mix, canned pumpkin puree, water, vanilla extract, semisweet chocolate chips, pumpkin spice blend, and ground cinnamon. Stir until everything is well mixed and the batter is smooth. I like to reserve a few chocolate chips to sprinkle on top before baking for extra chocolaty bites.
• Spoon the batter into a prepared baking pan, spreading it out evenly. Bake in the preheated oven for 10–12 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the bars cool slightly before cutting and serving.