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!
5 minutes
10 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 201 |
| Fat: | 13 g |
| Carbohydrates: | 16 g |
| Protein: | 7 g |
| Cholesterol: | 0 g |
| Sodium: | 72 mg |
| Fiber: | 5 g |
| Sugars: | 2 g |
| Calculated per serving. | |
by Kat Condon
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 Lakanto Baking Sweetener 1:1 Sugar Substitute
- 2 Tbsp2 Tbsp2 Tbsp Ground Cinnamon
- 12 whole12 whole12 whole 100% Unsweetened Chocolate Chips
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!
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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