pumpkin pie protein cookies
these pumpkin pie protein cookies are light + fluffy like a muffin, with a creamy dreamy no-bake pumpkin pie filling tucked right in the center. ππͺπ€
they get rolled in a crunchy pumpkin seed + white chocolate coating with pumpkin pie spice + vanilla saltβ¦ basically a snickerdoodle on steroids. π€
protein-boosted. better-for-you. & another delicious way to enjoy ALL the pumpkin this season. πβ¨
PREP TIME
15 minutes
COOK TIME
45 minutes
INGREDIENTS
19
Serves: 36
Ingredients
cookies
- 1/2 cup1/2 cup1/2 cup Pumpkin PurΓ©e, use in place of 1/4 cup nut butter
- 1 tsp1 tsp1 tsp Organic Maple Extract, add to wet ingredients
- 1/2 cup1/2 cup1/2 cup Almond Flour, add to dry ingredients (1.25 cups total almond flour)
- 1 Tbsp1 Tbsp1 Tbsp Pumpkin Pie Spice - Primal Palate, add to dry ingredients
to roll-in
- 0.5 cup0.5 cup0.5 cup Sugar-Free White Chocolate Chips
- 0.5 cup0.5 cup0.5 cup Organic Sprouted Pumpkin Seeds - Lark Ellen Farms
- 0.25 cup0.25 cup0.25 cup Golden Monkfruit Sweetener (with Allulose) - Lakanto
- 1 Tbsp1 Tbsp1 Tbsp Pumpkin Pie Spice - Primal Palate
- 1 tsp1 tsp1 tsp Vanilla Finishing Salt - Texas Salt Co.
no-bake pumpkin pie filling
- cottage cheese ice-cream (click for recipe), vanilla flavor
- 1/4 cup1/4 cup1/4 cup Pumpkin PurΓ©e
- 1 Tbsp1 Tbsp1 Tbsp Pumpkin Pie Spice - Primal Palate
- 2 oz2 oz2 oz Classic Vanilla Sugar-Free Marshmallow - Max Sweets
optional topping
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- follow my instructions for making brown butter cookie dough, making the following additions:
- to the wet ingredients, sub nut butter for Β½ cup pumpkin puree + add 1 t maple extract.
- to the dry ingredients, add an additional Β½ cup almond flour + 1 T pumpkin pie spice.
- instead of adding anything to the dough, we will roll the cookie dough in it after freezing it.
- once cookie dough is made, freeze it for 30 minutes instead of refrigerating it.
- in a food processor, add white chocolate chips, pumpkin seeds, monk fruit, pumpkin pie spice, & vanilla salt; blitz a few times into a crumble, then place in a bowl.
- using a 1 T cookie scoop, add a scoop of cookie dough to your hands, then roll into balls.
- roll each ball into white chocolate chip + pumpkin seed mixture, then evenly space out on a baking sheet.
- freeze for 10-15 minutes & preheat oven to 350.
- bake cookies for 22-25 minutes.
- allow to cool for 3-4 minutes, then press your thumb into the center of each cookie to create a divot for the pumpkin pie filling.
- allow to cool completely before adding filling.
- to make pumpkin pie filling, add all ingredients to a food processor & puree.
- once cooled, add ~1 t of filling to each thumbprint - use extra in my no-bake maple cinnamon pumpkin protein pie (recipe linked in notes section!)
- optional: melt & drizzle white chocolate over each cookie.
- place in the fridge to set & enjoy!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Baked Fruits Baked Goods Breakfast Cakes Candies Cookies Cupcakes & Muffins Frostings & Toppings Gluten Free Ice Cream Keto Nightshade Free Other Pies Shellfish Free Snacks Sugar Free| This is our estimate based on online research. | |
| Calories: | 48 |
| Fat: | 4 g |
| Carbohydrates: | 2 g |
| Protein: | 2 g |
| Cholesterol: | 1 g |
| Sodium: | 50 mg |
| Fiber: | 2 g |
| Sugars: | 0 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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