Pumpkin Pie Cookies

DSC_2151I lied. I’m not even close to being over pumpkin. The peppermint chocolate was a nice distraction but I’ll be honest, I’m a basic chic and I want my pumpkin all the time–I need it!DSC_2196

DSC_2181I have lots more Holiday recipes in my Holiday Dessert eBook. Just a few of the recipes you can find in the book: Double Layer Peppermint Brownies, Eggnog Donuts, Starbucks Copy Cat Cranberry Bliss Bars, Ginergerbread Men, and Gingerbread Biscottis! You can purchase the book for $1.99 here! And don’t forget they are all HEALTHY!

 


 

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Pumpkin Pie Cookies

Yield: 7

Serving Size: 1 cookie

Pumpkin Pie Cookies

Ingredients

    For the Cookies:
  • 1 scoop vanilla protein powder (I used PEScience get 25% off using code PBCHOCO)
  • 1/4 c almond flour
  • 1/4 c oat flour
  • 2 tbsp. natural peanut butter (I used White Chocolate Wonderful Peanut Butter & Co)
  • 2 tbsp. coconut sugar
  • 2 tbsp. maple syrup
  • 2 tbsp. water
  • 1 egg yolk
  • 1/2 tsp. baking powder
    For the Filling:
  • 3 tbsp. pumpkin puree
  • 1 tbsp. light cream cheese
  • 1 tbsp. coconut sugar
  • 1/4 scoop vanilla protein powder
  • 1 egg white
  • 1/2 tsp. cinnamon
  • dash nutmeg
    For the Icing:
  • 1/4 scoop vanilla protein
  • enough water for desired consistency

Instructions

  • Pre-heat oven to 350f and prepare a baking sheet with parchment paper.
  • Mix all cookie ingredients together starting with dry and then adding wet.
  • Separate dough into 7 pieces and roll into balls. Place balls on baking sheet 2 inches apart.
  • Press balls down using your thumb or the back of a cookie scoop to create an indent.
  • Bake cookies for 5 minutes, remove from oven, press the indent down again, decrease heat to 300f.
  • Whisk all filling ingredients together. Fill the indent of the cookies with filling and bake for another 14-17 minutes or until pumpkin is firm.
  • Let cool before drizzling with icing and serving.
http://peanutbutterpluschocolate.com/pumpkin-pie-cookies/




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