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PB Square Stuffed Pumpkin Cookies

Listen up Squaretarians, these are no ordinary cookies. Nope - these are protein-packed, PB Square stuffed pumpkin cookies; free of oil, dairy, gluten, and soy. It's basically a Pumpkin Peanut Butter Cup, #yesplease! Thanks Haley (a.k.a. @hungryhaley)!

Makes about 14 small cookies

1 cup pumpkin puree
1/4 cup turbinado sugar (or coconut sugar) 
2 flax eggs (2 tbsp. flax seed meal + 5 tbsp. water)
1 tsp. vanilla extract
1/4 cup oat flour
1/4 cup coconut flour
1 scoop plant-based protein powder
1-2 Chocolate Coated Peanut Butter Squarebar(s), chopped
Coconut oil, for the pan
Optional: extra chocolate chips, cacao nibs, nuts, for stuffing


    1. Preheat the oven to 375 degrees F and line a baking sheet with aluminum foil or parchment paper and a light coating of coconut oil.
    2. Stir together the first 4 ingredients until combined and set aside. 
    3. In a separate bowl, mix the flours and protein powder and slowly add to the wet ingredients. 
    4. Scoop spoonfuls of the dough onto the baking sheet and place a PB Square chunk (and any extra add-ins) in the center of each portion. Top with an additional small scoop of dough to "close" each cookie so that the Square center isn't peeking out. 
    5. Bake for about 15 minutes, or until golden brown and firm. Let them cool slightly, and then dig in! 
    6. Enjoy! 

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