Snickerdoodle Cookie Dough Pumpkins (Edit recipe)

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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!

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Original Recipe

PREP TIME

5 minutes

COOK TIME

10 minutes

INGREDIENTS

10

Serves: 12

Ingredients

1 cup Almond Flour
0.25 cup Vegan Protein Powder
0.5 cup Cashew Butter
0.25 cup Pumpkin Purée
1 tsp Pumpkin Pie Spice
0.5 tsp Cinnamon, Ground
2 Tbsp Pure Maple Syrup
0.25 cup Baking Sweetener 1:1 Sugar Substitute - Lakanto
2 Tbsp Cinnamon, Ground
12 whole 100% Unsweetened Chocolate

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Process

Cook Mode

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!

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About This Recipe

Show nutritional information

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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