Snickerdoodle Cookie Dough Pumpkins
Snack time doesn't get any cuter than these Snickerdoodle Cookie Dough Pumpkins! Made from a protein cookie dough base, these pumpkins are not only a high protein treat, but also grain-free and vegan. Bonus tip - store them in the freezer to turn them into a fudge-like texture!
PREP TIME
5 minutes
COOK TIME
10 minutes
INGREDIENTS
10
Serves: 12
Ingredients
- 1 cup1 cup1 cup Almond Flour
- 0.25 cup0.25 cup0.25 cup Vegan Protein Powder
- 0.5 cup0.5 cup0.5 cup Cashew Butter
- 0.25 cup0.25 cup0.25 cup Pumpkin Purée
- 1 tsp1 tsp1 tsp Pumpkin Pie Spice
- 0.5 tsp0.5 tsp0.5 tsp Ground Cinnamon
- 2 Tbsp2 Tbsp2 Tbsp Pure Maple Syrup
- 0.25 cup0.25 cup0.25 cup Baking Sweetener 1:1 Sugar Substitute - Lakanto
- 2 Tbsp2 Tbsp2 Tbsp Ground Cinnamon
- 12 whole12 whole12 whole 100% Unsweetened Chocolate Chips
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Process
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
- Combine almond flour, protein, cashew butter, pumpkin, spices & maple syrup.
- Chill batter for 10 minutes, then roll into 10-12 balls.
- Combine sugar and cinnamon together.
- Roll each dough ball into cinnamon sugar.
- Shape into pumpkins using a toothpick.
- Add a chocolate chip on top for the stem.
Notes
Check out the video for a how to on creating these pumpkins!
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Dairy Free Desserts Egg Free Gluten Free Nightshade Free Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 201 |
| Fat: | 14 g |
| Carbohydrates: | 16 g |
| Protein: | 7 g |
| Cholesterol: | 0 g |
| Sodium: | 72 mg |
| Fiber: | 5 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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3 responses to “Snickerdoodle Cookie Dough Pumpkins”
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Ha! These are so cute!
What a fun and festive little bite!
These are soooooo cute